CORONAVIRUS CUSTOMER INFORMATION

LATEST UPDATE REGARDING UPCOMING CLASSES

As per the latest government-issued regulations, the classes on our course calendar are  paused starting Thursday 22 October until further notice. Please note that we are in the process of getting in touch with all affected attendees. Note that all Gift Voucher expiration dates affected by the closure will be extended. Remember, you can always check the running balance of your Gift Voucher and expiration date here.

If you have any questions, concerns or feedback, please drop us a line at info@dublincookeryschool.ieNote that this page will be updated regularly, particularly as new guidelines are released by the government. We truly appreciate your support and look forward to cooking together again!

Last updated Thursday 22 October 2020.

SAFETY MEASURES FOR COOKERY CLASSES

A FEW THINGS WE ASK OF YOU

  • Students are requested to bring the following to class for their own personal use only:
    1. Mask
    2. Apron
    3. Tea Towel
    4. Water bottle
    5. Pen
  • Aprons and tea towels will be available in our shop if you prefer to purchase them from us.
  • Please arrive and enter the school wearing a mask.
  • Temperatures will be taken and recorded upon arrival.*
  • Please respect social distancing while we check everyone in.
  • Please use the hand disinfectant when entering the school.
  • Please provide up-to-date contact details during check-in to help us facilitate contact tracing if required.
  • Please wear a mask at all times in the school.
  • Everyone is expected to wash their hands when they enter the Hands-On Kitchen and sanitize if necessary throughout the class.
  • If you need to cough or sneeze, please do so into a tissue and follow-up with immediate handwashing; please avoid leaving any tissues or other personal items behind.
  • Please note that we prefer shop payments to be made by card to avoid unnecessary handling of cash.
  • Please stay at home if you are feeling symptomatic and let us know. Please note that booking terms & conditions still apply for all deferrals, cancellations, and no-shows and the relevant fees may apply.
  • Should you develop symptoms during a class we will have a designated isolation area and we ask that you follow our protocol.
  • Very importantly, thank you for your understanding and cooperation!

* Attendees registering temperatures recorded at 38C or above will not be able to participate; attendees registering temperatures recorded at 37.5C - 37.9C will be allowed 20 minutes to cool down before being re-checked; should their temperature remain at or above 37.5C, the attendee will not be able to participate.

WHAT WE ARE DOING

  • Our team will wear a mask whenever interacting closely with students.
  • Class numbers will be reduced to help ensure physical distancing.
  • Chairs in the Demo Kitchen will be spaced at least 1 meter apart.
  • Stations within the Hands-On Kitchen will be spaced at least 1 meter apart.
  • The team will stagger student check-in and group movement between the Demo, Hands-On, and dining areas. We appreciate your cooperation and patience!
  • A hand sanitisation station will be available upon entry into the premises.
  • The team will record and log student contact details to facilitate contact tracing if required.
  • Stations will be set-up to help minimize cross-over movement while cooking.
  • Tutors will limit their movement within the Hands-On Kitchen.
  • Hand disinfectant and disinfectant spray will be available at each Hands-On station.
  • We have installed information notices around all sink and toilet areas to advise customers of the HSE guidelines on good hand hygiene.
  • We have increased resources around cleaning. We are diligently and regularly cleaning all our surfaces within the school including door handles.
  • All team members have been briefed and retrained on the importance of correct hand hygiene and will abide by Dublin Cookery School's comprehensive COVID-19 Response Plan. The plan is reviewed and updated regularly based on advice issued by the HSE and Gov.ie.
  • Our official Policy Statement can be found below.

SAFETY MEASURES FOR LYNDA'S SPECIAL CLICK & COLLECT MENUS

  • A hand sanitisation station will be available upon entry into the premises.
  • We have installed information notices around all sink and toilet areas to advise customers of the HSE guidelines on good hand hygiene.
  • We have increased resources around cleaning. We are diligently and regularly cleaning all our surfaces within the school including door handles.
  • All team members have been briefed and retrained on the importance of correct hand hygiene and will abide by Dublin Cookery School's comprehensive COVID-19 Response Plan.
  • If you need to cough or sneeze, please do so into a tissue and follow-up with immediate handwashing; please avoid leaving any tissues or other personal items behind.
  • Please note that we prefer shop payments to be made by card to avoid unnecessary handling of cash.

If you have any questions and would like to get in touch, please do so via email info@dublincookeryschool.ie.

DUBLIN COOKERY SCHOOL COVID-19 POLICY STATEMENT

Dublin Cookery School is committed to providing a safe and healthy workplace for all our workers and customers. To ensure that, we have developed the following COVID-19 Response Plan. All managers, supervisors and workers are responsible for the implementation of this plan and a combined effort will help contain the spread of the virus.

We will:

  • continue to monitor our COVID-19 response and amend this plan in consultation with our workers
  • provide up to date information to our workers on the Public Health advice issued by the HSE and Gov.ie
  • display information on the signs and symptoms of COVID-19 and correct hand-washing techniques
  • provide an adequate number of trained Worker Representative(s) who are easily identifiable and put in place a reporting system
  • inform all workers of essential hygiene and respiratory etiquette and physical distancing requirements
  • adapt the workplace to facilitate physical distancing
  • keep a log of contact / group work to help with contact tracing
  • have all workers attend an induction / familiarisation briefing
  • develop a procedure to be followed in the event of someone showing symptoms of COVID-19 while at work or in the workplace
  • provide instructions for workers to follow if they develop signs and symptoms of COVID-19 during work
  • intensify cleaning in line with government advice

All managers, supervisors and workers will be consulted on an ongoing basis and feedback is encouraged on any concerns, issues or suggestions. This can be done through the Worker Representative(s).