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Re-Opening Restaurants/Bars/Tasting Rooms - Shared screen with speaker view
Dorian Corliss
01:40
Dorian Corliss dcorliss@roguecc.edu
Justin Matthews
01:44
jmatthews@rosebudmedia.com
Rob Hambleton BBSI
01:53
Robert.hambleton@mybbsi.com
Reg Solutions Medford RSC
02:08
southernorrsc@gmail.com
David Hayes
02:11
can you ask everyone to turn off their video as well
Josie Molloy
02:12
jmolloy@grantspasschamber.org
Kelsey Yoho
02:36
kelsey.weekendbeerco@gmail.com
TommyG
02:38
rvbsbrewing@gmail.com
Abigail M. Schilling
02:43
If you are having trouble on bandwidth you can also call in!
Steven Scardina
02:44
sscardina@oregonrla.org
Sherri
02:48
robertss65@yahoo.com
Sue Brown
02:50
sue@grantspasschamber.org
Jill Dini
02:50
thebohemianbar@gmail.com
Abigail M. Schilling
02:50
abigail@medfordcowork.com
Nechelle
03:03
Nechelle@standingstonebrewing.com
Kim Lodwich
03:07
pressforoil@gmail.com
Noah Edwards
03:17
noahledwards@gmail.com
Nicole
04:10
Nicole Rosanelli nrosanelli@abkfun.com Court House Family Fitness (café)
kcoats
04:30
kcoats@originalroadhousegrill.com
Joe Rossi
04:43
Please send PP presentation: joe.rossi@mybbsi.com - thanks
Maluhia
05:02
malu@plaisanceranch.com Please share slides. Thank you.
Samantha Chanquet
05:14
Hampton Inn & Suites, Grants PassSamantha.Chanquet@Hilton.com
Dana.Keller
05:17
Dana.Keller@NuemanHotelGroup.com
Randy
05:20
rluscombe63@gmail.com
Dana.Keller
06:32
Dana.Keller@NeumanHotelGroup.com
David Hayes
06:49
alloro@allorowinebar.com for the slides please.
Tim Busald
07:28
tbusald@roguecc.edu
Scott’s I-Phone
08:16
Scott.brandstetter@neumanhotelgroup.com
Michael Weber- Josephine County Public Health
08:44
I'm available now.
Joe Ginet,
12:34
Joe Ginet from Plaisance Ranch joeg@oigp.net
Sherri
13:10
does phase 1 include bars
Jim Smith
13:50
question about mandate for restaurants employee required to wear masks. why the new mandate given that we have not been required to during the current phase? (assuming mandate is for all employees, not just employees dealing with guests)
Scott’s I-Phone
17:13
question about outside seating, are there any distance limitations away from the building we are allowed to seat and serve guests?
Kelsey Yoho
18:23
Can everyone please check their mute….lots of hot mics
Rob Hambleton BBSI
21:20
BBSI is offering free assistance to any business needing information or guidance on Business Continuity Planning, Safety, HR, PPP, EIDL, Unemployment, Return to work or any aspect of post COVID 19 operating assistance. Robert.hambleton@myBBSI.com ; 541-218-7602.
Nechelle
21:49
so customer flow/walkway also has to be 6 feet from tables?
Jill Dini
21:58
Is the 6 ft rule from table to table? Or from seated customer to seated customer at another table?
David Hayes
22:12
So to be clear, customers entering a restaurant or walking through the restaurant to a table must maintain a 6ft safety barrier throughout their trip to the table?
Terri
24:13
Do musicians count as staff or are they part of the 25 maximum?
Jill Dini
25:53
Employee has to stand 6 ft away to take order?
Terry Hopkins
31:29
Terry HopkinsOregon Restaurant & Lodging AssociationTHopkins@OregonRLA.orgwww.oregonrla.org
Christie Swafford-GP Chamber
32:22
Great job Terry!
Terry Hopkins
32:31
Post clear signs (available at healthoregon.org/coronavirus) listing COVID-19symptoms, asking employees and customers with symptoms to stay home, and listing who to contact if they need assistance.
Jill Dini
32:43
Where are we supposed to obtain disinfectant spays, wipes??
Terry Hopkins
33:25
For updates and opportunities to take action Text ORLA to 52886
Reg Solutions Medford RSC
34:40
https://govstatus.egov.com/OR-OHA-COVID-19#collapseOHAGuidance
christinel
38:07
Are you going to discus tasting room openings?
Maluhia Ose - Plaisance Ranch
38:32
Does the 25 person max gathering mean we have a max occupancy of 25? Thanks.
Terri
39:45
Can tasting rooms have outside music?
doakm
39:58
Southern Oregon University SBDC: For recovery strategies, capital access needs, small business management classes, continuing webinars and other business development services, please see us at: sbdc.sou.edu
Kenny Houck -Illinois Valley
40:10
Really want to applaud Alex & the Business Recovery Team for pulling the key, knowledgeable agency information to address the very individual & sector specific questions that business owners have been craving. It is great to see this kind of coordination across the region & agencies. Thanks!
christinel
40:13
Does the 25 max include staff I.e. office, vineyard workers
David Hayes
43:03
So to be clear, customers entering a restaurant or walking through the restaurant to a table must maintain a 6ft safety barrier throughout their trip to the table? If a customer entering wearing a mask can they pass within 6ft of an occupied table?
christinel
43:05
schmidt@sfvineyards.com
Jim Smith
43:12
jim@roguefare.com
Josh Shelton - NewsWatch 12
43:23
newsdesk@kdrv.com
emmanuelflores
43:25
sicasaflores01@gmail.com
Terri
43:27
terri@delfinovineyards.com
MarkSimchuk
43:27
msimchuk@charter.net
iPhone
43:35
rroach@ashlandfood.coop
gill Anderson
46:05
gill@ashlandwine.net
Abigail M. Schilling
46:12
If a table faces a wall (or other barrier), and therefore the customer’s back is to the room, do we still need six feet behind the customer?
Alloro Wine Bar & Restaurant
49:25
Linen napkins versus paper napkins. Linen company retrieves used linens once a week. What is the suggested preference?
iPhone
52:25
are there different regulations for those with ODA enforced food programs?
Dana.Keller
52:31
For gatherings of 25 - is staff included in that number. This would be for small events in banquet spaces of hotels.
Jill Dini
52:53
Thank you to Reg Solutions & Terry Hopkins!
Nechelle
55:38
would you suggest the silverware be rolled into the linen?
Tiffany
56:07
Who would be the best contact to request more clarification on recommendations? I understand that the latitude is being given in order to allow flexibility - however many of the recommendations result in more questions than they answer. Defining limits, square footage recommendations, HIPPA regs, exceptions, etc. would be very helpful.
iPhone
57:42
thank you all. great content.
David Hayes
59:03
Thank you Alex and Terry!