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Virginia Wine Industry Regulations & Marketing Updates - Shared screen with speaker view
Chatham Vineyards
08:22
May I ask about the Ag EIDL Loan released last week? Did you recommend vineyards and wineries apply for that, and should they if they already applied as a manufacturer?
Toni
09:34
outdoors only but bathroom use?
Laurie Aldrich
09:45
wineries should apply has a retailer. that where your losses are being incurred
Laurie Aldrich
09:55
Vineyards should begin to apply
Marybeth Williams
09:58
We'll get to that, Toni.
haley
10:52
What about dishes and trash.
haley
11:14
Do we use all plastic plates and cups?
Jen Breaux
11:38
Phyllis Randall - Loudoun Chair and surrounding BOS Chairs got together and drafted a letter to governor to keep us closed. This was NOT voted on by the entire board so supervisors.
Cana
13:16
Thank you for the clarification. Was not aware of that.
Jen Breaux
16:45
The Loudoun BOS was not brought in for a discussion or vote, The Chairs did this alone. We’ve invited our BOS chair to look at our policies procedures, and opening plan - we Leo asked for a meeting prior to her firing off the letter - did not happen.
Brian Roeder
16:52
Suggest folks speak with their sheriff so that if a neighbor calls in the cars the sheriff knows what you are doing and does not automatically react to a complaint.
suzanne
17:17
Did the letter say only winners or wineries and restaurants.
Tim Edmond
18:58
With outdoor seating, are ppl ordering indside or outside?
Marybeth Williams
19:28
We will get into the details of Phase 1 in a minute.
Francoise
20:16
Numbers to call?
Laurie Aldrich
20:53
numbers to call and emails will be in the call notes sent after the call
haley
21:05
Do we use servers to take orders?
Castle Glen Winery
21:11
Just to be clear, is the board recommending an extended closing for everyone, or opening this weekend?
Hanna Muse Vineyards
23:58
so we can have more than 10 but just at separate seating tables - like 3 to a table
Laurie Aldrich
24:10
the boards are recommending to the Governor that 3 counties in Northern VA (Prince William, Loudoun, and Fairfax) do not yet enter Phase 1 on the the 15th
Renee Ventrice Cork and Keg Tours
24:30
will there be a shift to flights and bottle service, or will outdoor tasting be allowed? (I understand that this may be a winery by winery decision)
stephenbozzo
25:35
say that MaryBeth on calculating 50%
stephenbozzo
25:40
again.
Toni
26:05
outdoor space divided by 100 if we have lots of grass do we calculated all grass area. can we use the grass area?
Ron Crouse
27:33
Excellent point of clarification Laurie
Scott
27:35
i came to a similar 100 square foot calculation. with tables actually 8 feet apart so people can get into and out of their tables, and center aisles that are 15 feet wide This is a simple method that everyone can implement
Aileen Sevier
28:09
What is the guidance on conducting wedding tours inside the building? Understanding that it would be limited numbers of customers and would be “moving through the building”.
Chatham Vineyards
28:40
Thoughts on allowing pets and children?
Jorge Raposo
29:08
Can people come into the tasting room to purchase the bottles to take outside?. or must all transactions be conducted outside?
Toni
30:06
or our hostess can monitor the traffic going in to use the one bathroom we have
Cindi
30:24
Stalls have wALLS
Jed Gray
30:47
Can you please provide some clarification on defining a group and group spacing. If a family of 10 or less is sitting a table, do they have to be spaced 6 feet apart?
Chatham Vineyards
30:51
We are using porta-potties and not allowing anyone in building
Laurie Aldrich
30:52
yes but it is in the air and transfers that way...
Meredith Hatch
31:08
Is it acceptable to close bathrooms to the public?
Toni
31:34
gloves too
Aileen Sevier
31:51
Loved the chalkboard idea from last call
Kim Hawkins-Willowcroft
33:12
Can a customer buy a bottle and pour it into their own glass they've brought from home? I understand we can't fill their reusable glass.
andreasmatheson
33:27
can people bring their own glasses and fill it themselves?
Laurie Aldrich
33:48
no table tents
Cindi
34:00
Laurie, it is NOT in the air. Respiratory droplets are put in the air by a cough or sneeze hence the distancing. Barriers like plexi glass and walls are stopping the droplets.
Toni
34:05
no shared oyster crackers, so cheese and bread can be served?
Kerry Woolard-Trump Winery
34:18
Is face covering specific to mask or does a face shield count as well?
Castle Hill Cider
34:36
Can patrons purchase a new growler and drink its contents on-site? We realize that’s typically not viable...
kirk billingsley
35:30
we sanitize every growler brought in...isn't that acceptable? I thought that was guideance a couple weeks ago.
Stephanie
35:33
Can we leave a table with bags of chips, cracker, cheeses, etc for people to get their own or do we need to hand out.
Horton Vineyards
36:57
can we define entrance like the front door or like the gate?
Kim Hawkins-Willowcroft
36:58
What about the items in a self-service area such as prepackage cheese, crackers, etc. Do we have to wipe each thing off each hour?
Laurie Aldrich
37:30
Cindi Yes, however many stalls have gaps. It is only a suggestion.
Cana
38:39
Staff temperature check is required?
Sherri's iPhone
39:00
can employees take temp at home? or does it need to be at work before they start their shift?
Horton Vineyards
39:37
is there way we have record temps in a certain way?
Courtney Mailey
39:40
Will social distancing be a thing all the way phase three?
Toni
39:56
so lawn space -still not sure how to calculate that on the outdoor space divided by 100?\
Toni
40:34
up to 10 people in that space and amongst them, they don't have to be told to space 6 feet?
jeff/glasshousewinery
41:06
remember == many wineries do not have cell coverage...
jeff/glasshousewinery
41:31
greaty reduces ability to use technology
Margaret Hatfield
41:51
Is it ok for the host to guide guests through the building to get to outside seating spaces
Sally
41:52
I thought sales location could be inside?
Margaret Hatfield
44:29
Is there a staff to guest ratio that is required or recommended to maintain proper service and sanitation
Scott
44:34
If a winery does traditional tastings with customers and staff face to face at a bar, it will be a social media and news video disaster about the wine industry not taking this seriously. Why don't we all agree that we will not do this - and for the industry to make it an 'industry position'
NextGen#3
44:59
What are ideas if it rains? Please. It has been asked a few times recently…..
Laurie Aldrich
45:08
Guidance says: "employers should screen employees prior to starting work. Employees should also self-monitor their symptoms by self-taking of temperature to check for fever and utilizing the questions provided in the VDH Interim Guidance for COVID -19 Daily Screening of Employees before reporting to work"
andreasmatheson
45:10
Burden on the small businesses that don’t have enough employees that want to come back. This operation is going to take a large number of staff.
Laurie Aldrich
45:55
Send us those options we will have a list
Laurie Aldrich
46:04
info@vawine.org
Laurie Aldrich
46:43
Have tents if it rains
andreasmatheson
47:05
What about requesting customers self bus tables? More trash cans.
Carmen Crowder
47:20
if the "seating" area is a wooden picnic table, how to do you "clean" that?? to sanitize?
Horton Vineyards
47:43
is unsealed picnic tables an option?
Laurie Aldrich
48:03
limit ppl in tents and have cards charged in advance so they can leave
jacqueline sobieski
48:20
I am not seeing where the sign examples are. can you let me know where I find them?
Laurie Aldrich
49:22
it will be sent after meeting
Laurie Aldrich
49:34
at the bottom of guidance
Toni
50:09
how best to tell people or where to post, just by bathroom and maybe exit door?
Laurie Aldrich
50:59
Where most visible on signage in multiple questions
andreasmatheson
54:07
Closing open areas for play? No children/adult play areas?
Toni
54:27
and the parties within themselves don't have to sit 6 feet apart?
jeff/glasshousewinery
54:28
I second the question on sanitizing wooden picnic tables..
Cunningham Creek Winery
54:38
how do we assure table turnover so we can avoid a group staying all afternoon & only buying 1 bottle of wine? Reservations for 1, 1.5, 2 hour periods? other ideas?
stephenbozzo
55:38
is open space total acreage or just designated customer seating space?
Cunningham Creek Winery
55:54
we plan to staple washable plastic table cloths to picnic tables and benches.
Tim Edmond
56:00
MB are you saying that all ordering has to happen outside? They can't come inside to order?
Stephanie
56:21
Is there a benefit to recording employee temperatures so we can show we are diligent in following guidelines? If so are there HIPAA guidelines we need to be aware of.
Carl
56:44
Seating (Tables and Chairs on the Deck) vs. Picnic space on our lawn. Can we allow picnics on the lawn with appropriate spacing?
Laurie Aldrich
57:39
Courtney - Masks and Social Distancing are not going away any time soon.
Renee Ventrice Cork and Keg Tours
58:48
do you anticipate any changes to outside food policies- as in not allowing outside food at all- or, the other direction- not doing the refrigerated charcuterie items (not from a kitchen)?
Katherine Meyerhoff
01:00:27
Are children considered a part of that 10 person group limit?
suzanne
01:01:13
We have allowed folks to reserve a time and take photographs on the grounds for a fee. We have suspended this activity. Any thoughts about how rules would apply since photographers want to take shots everywhere.
Laurie Aldrich
01:01:44
YES children count they are a person too
Katherine Meyerhoff
01:02:02
Thank you, just checking.
Laurie Aldrich
01:02:08
you bet
stephenbozzo
01:02:29
if you have gloves, you need protocol on when fresh gloves are required.
Alison - Cana
01:03:47
Yes I also would like to confirm about employee screening - can it be verbal or are we required to document anything and if so what are the requirements for safe control of that information
Jen Breaux
01:04:32
Better to start off SLOWLY with limited people to see how you handle the new system you have in place. We will be under a microscope. Stagger your reservations and improve your system as you learn what to expect from the visiting public. Consider how may staff to greet, handle reservations vs walk ins, how many people do you need to fill orders etc... Also, think about how to handle walk-ins. What is reasonable for your system? Can you quickly and safety handle the people you are permitting. Proactive measures vs reactive. grounds full of people we cannot serve and clean up after is not ok. Limit it to your personal ability to sanitize, space, and serve on top of the 50% occupancy.
suzanne
01:06:46
Could you put employee screening including temp on their time sheets as documentation or do you need a special log?
Laurie Aldrich
01:07:40
I think time sheets are a great idea
Laurie Aldrich
01:08:36
recording keeping is important for tracing, and liability until liability protection gets passed
Bob
01:08:43
Did one need to originally designate all outdoor spaces for alcohol consumption in our ABC/TTB approvals? If yes - how does one get approval to do so?
Carl
01:10:54
Certify the symptom check as they clock in
Toni
01:11:07
allowing patients to come into our clinic, we screen with questions, we don't expect them to have taken their temp - if this helps
Margaret Hatfield
01:12:17
If a staff member were to be exposed while at work and become sick, would they be eligible to apply for workman’s comp?
Scott
01:13:01
can we require customers to sign the acknowledgement of the "we aren't positive and don't have symptoms" ?
stephenbozzo
01:13:49
cover the table and clean the cover.
stephenbozzo
01:14:01
e.g., plexiglass cover.
Carl
01:14:29
Sani Clean that we all have is a foodgrade sanitizer and foams into cracks in thewood. Do not rinse off its food grade
suzanne
01:15:00
If you are an owner but also work in winery, do you need to have records showing self monitoring and recording temps as well?
John.Foster
01:15:21
If a group of 4 couples, not of the sam family, comes in, do they have to be seated with 6’ spacing?
Toni
01:16:12
ABC quick turn around time with them?
Arthur Kearns
01:16:56
don’t put the keys in the ignition!
Jorge Raposo
01:17:38
I'm sorry if I missed this answer.. can they come in to purchase bottles or must all transactions be done outside?
Cindi
01:19:28
MaryBeth, your saying if a quick storm rolls in, people cant run to safety in the building? You need to be able to bring to safety, check them out and go to home. You are not bringing them in to serve, just for safety.
Carmen Crowder
01:19:43
like no bocci ball or horse shoes
stephenbozzo
01:19:55
cover the wood tables with plexiglass or other cover an clean the covers.
donjo
01:20:10
how about throwing a football on an open area of the lawn
Jen Breaux
01:22:03
We will have 100% reservations at first and have asked for pre-orders for their first wine of the day. Subsequent orders are texted in via our text line or placed online and we deliver to the table, We have a complete restaurant style now. and each guest will have an account with a saved CC in the account makes for all virtual ordering. No limit on time at table for us. People have been so regulated that I want them to rest...and not feel like they need to sit and get wasted in order to stay.
stephenbozzo
01:23:05
hipaa applies to insurers and medical providers; we’re neither. osha may require some record keeping.
Toni
01:23:06
again everyone doesn't have good cell service
Cunningham Creek Winery
01:23:23
legal issues related to customers refusing to leave at end of their reservation time?
Scott
01:23:31
marty beth - we are planning to use the hostess to let one couple at a time coming in to tasting room to order and then go outside for seated drinking - yes?
Renee Ventrice Cork and Keg Tours
01:24:31
As a tour operator- we typically take orders and serve our groups to alleviate strain on the winery staff. will we be allowed to serve as a go between and be the "serve" for the party?
Carl
01:29:12
We are getting a ring camera and door bell to see the arriving customers.
Toni
01:31:01
where are wineries listing their protocols, what guests need to do when they arrive etc. on their website? FB?
Alison - Cana
01:31:26
we will be distributing a paper list of policies to guests when they arrive
Jorge Raposo
01:31:30
are people coming in to just purchase bottles to take home allowed to come in to purchase? or is inside really off limits other than to use a restroom?
Jim Bogaty
01:33:03
outside do not ask and do not tell our planwe decide what 50% is my each winerygolf courxe do not have limit if so what is limit
Jen Breaux
01:33:58
Nkko - We use Cellar Pass and Order port. Reservation Link to Cellar Pass is on our POS - Orderport, It’s a one stop shop
Phyllis Geron
01:34:41
Does the group have to enter at the same time? Scenario of couples planning to meet at winery but arriving at separate times.
Jen Breaux
01:38:55
Good luck All!