Cheers! The Green Phase is HERE!

Events Are In Green! What Does That Mean?

Last week, Governor Wolf said the words we have been begging for, pleading for… we are going GREEN! YES! So, what does this mean for Seedling and Sage?

First and foremost, it means that our community’s diligence in quarantining, and sheltering in place, and social distancing has paid off and we have indeed flattened the curve in Montgomery County, PA!

Second, we are able to cater events up to 250 guests is long as the square footage allows. For offsite catering, we will defer to your venue as to what the capacity is. In general, tables need to be spaced 6 foot apart.

For private homes, we can help you come up with a floorplan and ideas that will help your guests feel safe and happy.

For our exclusive venue Flourtown Country Club, it opens up our gorgeous ballroom again! We host weddings, mitzvahs, memorials, sports dinners, corporate events, galas and more! Our tented deck has been open for parties of 25 or less which is a gorgeous option. Now that we are in green, it means that we can bring events back indoors (thank goodness for air conditioning during the hot months).

Gov. Wolf has set a maximum occupancy limit at 250; however, the venue can only achieve that number if their square footage allows. At FCC, our ballroom can hold 250 guests, with a dance floor, with all tables set 6 feet apart. We have a CAD drawing that maps out events of 250, 200, 150, etc. This does not count our outdoor space or cocktail area space.

For off-site catering, and catering on-site at our exclusive venues, we will still be operating with very specific precautions to keep you and your guests as safe as possible. Our team is diligent about following the recommendations of the CDC, the PA Restaurant Assoc., and our state and county authorities.

Listed below are many of the technical measures we have in place. In addition to those, we pride ourselves on assigning a dedicated event planner to each event. The details and dynamics of every event are different, as are the dynamics of the group they are hosting. We will work with you to design floorplans, ceremonies, and menus that appeal to your vision. In short, especially in pandemics… We Make People Happy.

Protecting Employees and the Public

Per Governor Wolf, all businesses and employees in the restaurant and retail food service industry authorized to conduct in person activities must follow certain guidelines. Here is a sampling of what to expect during the Green phase.

  • Host must have a list of attendees with phone numbers on record for 14 days after event in case of probable or confirmed case of COVID-19.
  • Require all customers to wear masks while entering, exiting, and in restrooms.
  • Provide at least six feet between tables
  • Ensure maximum occupancy limits – currently 250 guests using this method:
    • Arrange the floorplan so that customers sitting at a table are not within six feet of any customers sitting at another table
  • All Seedling and Sage employees are trained on the importance and expectation of increased frequency of handwashing, the use of hand sanitizer with at least 60% alcohol, and provide clear instructions to avoid touching hands to face.
  • Assign employee(s) to monitor and clean high touch areas frequently while in operation including entrance doors, bathroom surfaces, etc.
  • If live musicians are performing, they must remain at least six feet from patrons and staff.
  • Provide non-medical masks for employees to wear at all times and make it mandatory to wear masks while in kitchen and serving guests.
  • Verify that dishwashing machines are operating at the required wash, rinse and sanitize temperatures and with appropriate detergents and sanitizers.
  • No self serve buffets or beverage stations

In addition to the above items which are mandated, take comfort in that we are also taking additional precautions by doing the following: 

  • We have a worksite-specific COVID-19 prevention plan at every location, perform a comprehensive risk assessment of all work areas, and designate a person to implement the plan. (see our Pandemic Promise launched May 1)
  • Prior to each shift, ask that the employees self-measure their temperature and assess symptoms.
  • Allow no more than 10 people at a table, unless they are a family from the same household.
  • Use single-use disposable menus (e.g., paper) and discard after each customer, or utilize a written posting such as a chalkboard or whiteboard to relay menu information.
  • Provide an outdoor tent through 8/31 at no cost to our clients to allow for additional square footage and an open air component

We are working directly with each event host on their specific details. In many cases, there are gray areas in which the host must decide what is most comfortable for them, which is typically based on the number of guests who are direct family members, friends and neighbors with whom they are comfortable congregating and mingling with. Examples:

  • Dance floors, game areas, cocktail hour
  • Wedding ceremonies and seating style (or allowing guests to stand)


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