Ethical Table @ Fort Berens

 

 

1. Respect customer autonomy: Ensure that all customers have the freedom to make their own choices regarding their dining experience. Avoid being pushy or overly persuasive in influencing their decisions.

2. Promote transparency: Provide accurate and honest information about the menu, ingredients, and sourcing to empower customers to make informed choices. Clearly display any allergens or dietary restrictions associated with each dish.

3. Prioritize sustainability: Emphasize the use of locally sourced, seasonal, and organic ingredients whenever possible. Consider implementing sustainable practices such as reducing food waste and utilizing renewable energy sources.

4. Ensure fair treatment: Treat all customers and staff members with respect, regardless of their background, ethnicity, or any other differentiating factor. Uphold a zero-tolerance policy for discrimination or harassment in any form.

5. Maintain food safety standards: Follow all relevant health and safety guidelines to ensure the well-being of both customers and staff members. Regularly check the condition of food storage, preparation areas, and dining spaces to uphold cleanliness and sanitation.

6. Offer inclusive options: Cater to different dietary preferences and restrictions, including vegetarian, vegan, gluten-free, and dairy-free choices. Provide a diverse menu that appeals to a variety of tastes and preferences.

7. Encourage feedback: Create an environment where customers feel comfortable expressing their opinions and providing feedback on the food and service. Actively seek suggestions for improvement and take them into consideration.

8. Engage in responsible pricing: Set fair and reasonable prices for the food and beverages offered. Avoid overpricing or engaging in deceptive practices.

9. Support the local community: Collaborate with local vendors, suppliers, and farmers to promote local businesses and contribute to the community's economic growth.

10. Foster a positive work environment: Ensure fair wages, reasonable working hours, and a supportive atmosphere for staff members. Promote their professional development and acknowledge their contributions to the restaurant's success.