MANILA, PHILIPPINES — With the Department of Trade and Industry (DTI) eyeing resumption of dine-in for more restaurants by June 15, McDonald’s has elevated its standards and measures for people safety, sanitation, and cleanliness for its customers and employees, as well as for food safety.
“Quality, service, value, and cleanliness have always been integral parts of McDonald’s culture. These have guided us throughout the years of providing delicious food and feel-good moments for Filipino communities. Now that we welcome everyone back to our stores for dine-in, we make sure to leverage this constant commitment as we elevate and strengthen our existing measures for the uncompromised safety of our people and our customers,” said Kenneth S. Yang, president and CEO of McDonald’s Philippines.
To ensure that they are fit to work, store crew are required to regularly submit a health declaration form and a fit to work clearance if they experienced any sickness, whether or not related to the virus. Daily health checks are conducted, as well as temperature checks before and after their shift.
Ordering kiosks for customers are sanitized after every use by a dedicated crew. The company also provides a face mask or face shield, hand gloves, and a care kit for the use of its employees. This kit includes vitamins, face masks, and sanitizers.
“It is important for us to ensure the safety and health of our employees so they keep customers safe and continue to deliver quality service to our customers,” said Yang.
Prior to entering the store, several safety measures will be conducted by McDonald’s. A “No Mask, No Entry” policy will be implemented.
Temperature checks, hand sanitation, and footwear disinfection will be done. A one-door policy will also be implemented to manage the flow and movement of consumers and to comply with the guidelines of DTI on the number of customers allowed in-stores.
Each restaurant will have floor markers to serve as guides on physical distancing, counter shields are placed on every counter, and table shields are placed on dining tables. Table markers are also placed to guide customers on distancing measures.
Dine-in customers may also expect McDonald’s crew to encourage frequent sanitation and disinfecting practices. As an additional measure, a Safety Manager, Guest Experience Leader (GEL), or crew member will be offering sanitizers to the customers in-store every 30 minutes.
Cashless payment options are available and highly encouraged. Cash payments will still be allowed, but there will be a tray provision where the payment must be placed, to stay faithful to the no-touch policy.
To ensure physical distancing is followed in the store, McDonald’s is also avoiding the crowding of customers at counters. As such, table service will be followed in every store, where the crew will bring the food to the dine-in customers’ table. For take-out orders, there will be a dedicated waiting area that is separate from the dine-in area.
