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Dine Safe at Shanty Creek

Soup at The Lakeview Restaurant

Protocols for

Restaurants & Bars

Cleaning & Sanitizing Protocol
• Host Podiums including all associated equipment will be sanitized at least once per hour
• Service stations and carts, beverage stations, counters, handrails and trays will be sanitized at least once per hour
• Point of Sale terminals will be assigned to a single server where possible and sanitized between each user and before and after each shift. If multiple servers are assigned to a Point of Sale terminal, servers will sanitize their hands before and after each use
• Dining tables, bar tops, stools and chairs will be sanitized after each use
• Condiments will be served in single use containers (either disposable or washed after each use)
• Check presenters, votives, pens and all other reusable guest contact items to be either sanitized after each use or single use
• Menus to be single use and disposable
• Sanitize trays and trays jacks after each use
• Storage containers to be sanitized before and after each use
• Food preparation stations to be sanitized at least once per hour
• Kitchens to be deep cleaned and sanitized at least once per day
• Food and beverage items being prepared to be transferred to other employees using contactless methods (under heat lamps or through kitchen "windows")

Tacos at the River Bistro

Physical Distancing Protocol

  • Hostesses and supervisors to manage physical distancing at entries and waiting areas. Signage and floor marks to be utilized.
  • Opentable SMS to be utilized if there is any wait
  • Bar chairs to be removed
  • Tables to be re-paced to accommodate physical distancing. Booths to be removed.
  • Manage the line flow at quick serve outlets (coffeebar) to ensure coffee and food pick up areas remain appropriately distanced

Guest Considerations

  • All self-serve condiments and utensils to be removed and available from cashiers or servers
  • All straws to be wrapped
  • Cloth napkins must not be touched by staff after they are placed on table
  • All food and beverage items to be placed on the table or counter instead of being handed directly to a guest


Room Service

Cleaning & Sanitizing Protocol
• All equipment will be sanitized prior to assigning for the shift
• Servers/Host Staff/Bartenders assigned to individual stations will sanitize their stations and all equipment at least once per hour and at each change of shift
• Bussers will sanitize all doors, handles and high contact surfaces at least once per hour

Fish and chips being served

Physical Distancing Protocol 
• Package as To-Go using all disposable wear. Set on cart in hallway, knock on door to notify guest that the cart is outside of the guest’s room, after guest retrieve To go package, return cart to kitchen and wipe down
• Ensure every room service is given card instructing guest to notify (call 7100) when they are finished and place disposables in hallway so it can be removed immediately.

Guest Considerations
• Printed menus will be removed from rooms
• Menu options: access a PDF version on website
• Menu scrolling on in-house tv channel

Protocols For

Catering & Banquets

Cleaning & Sanitizing Protocol
• All shared equipment and meeting amenities to be sanitized before and after each use, or be single use if not able to be sanitized
• All linen, including under-lays, to be replaced after each use
• Clean and soiled linens to be transported in sealed single use plastic bags into and out of the meeting rooms

Physical Distancing Protocol
• All buffet and self-serve style events to be suspended until further notice
• All food and beverage items to be individually plated and served
• Coffee and other break items to be attended and served by a server
• Flatware to be provided as a roll-up
• Condiments to be served in individual PCs or sanitized individual containers
• Seating capacities and floor plans to be reviewed on an event by event basis to ensure appropriate physical distancing that follows Antrim County Health Dept and CDC guidelines

Guest Considerations 
• Individual bottled water will be provided in lieu of water carafes on meeting tables and water stations
• Develop examples of physically distanced floor plans
• Create modified menus to showcase styles of service and items currently available

Banquet Chafing Dishes