COVID-19 In-Store Rules and Procedures

At Joe’s, our customer’s safety and dedication to quality are our highest priorities.

During this time of uncertainty, we understand that all of our customers still need fresh foods and meats but are also concerned with social contact.

After discussions with experts and a lot of internal communication, we are implementing new guidelines and processes to help “flatten the curve.” This process is not set in stone, as we are seeing daily shifts, but this is the protocol as of today. We will do our best to make this as pleasant as possible for everyone.

Effective Thursday, March 19:

  • The back door to Joe’s will be locked, as will the door next to our cashier station. Signs will direct you to the Main Street entrance.
  • Customers can enter through the Dining Room (furthest west door on Main St.).
  • We ask that customers send only one person to do all of your family’s shopping.
  • As you enter the dining room, please take a number from the dispenser.
  • An attendant will let you know if you may enter into Joe’s
  • Please utilize the recommended 6 ft spacing marks on the floor as you wait to enter Joes
  • As a customer exits Joe’s, the attendant will then ask the lowest number customer to enter.
  • We will only allow 12 customers inside Joe’s at any one time and will have staff ready to serve you.
  • As you enter Joe’s, you will see a black line on the floor directing your path. The line also serves as a social distancing line in relation to our counter staff and cashiers. Our counter staff will take your order when your number is called and place your order on the counter.  We ask you step forward and take your order back toward the line and proceed to the checkout.
  • The arrows on the floor are six feet apart and serve as your personal guideline for social distancing.
  • We prefer that customers use Credit or Debit cards to make their purchase so that our cashiers do not need to handle cash.
  • After the purchase has been charged by our cashier, arrows on the floor will direct you to the exit door on Main Street.

Notes:

  • The rear parking lot is still available for customers to use
  • Those who have prepaid for a sandwich carry out need to tell the attendant they have a sandwich. You can then take it from the counter and walk out the exit.
  • Those who have a prepaid Freezer Pack order should tell the attendant and they will bring it to you.
  • As we move forward, we hope to have a limited online essentials menu for customers to order and pay online (ground beef, chicken, salmon, etc.)
  • Once that option is active, simply tell the attendant that you have a pre-paid order and we will bring it to you.

The back door to Joe’s will be locked, as will the door next to our cashier station. Signs will direct you to the Main Street entrance.

Customers can enter through the Dining Room (furthest west door on Main St.).

We ask that customers send only one person to do all of your family’s shopping. Please read the sign before entering.

As you enter the dining room, please take a number from the dispenser.

  • An attendant will let you know if you may enter into Joe’s
  • Please utilize the recommended 6 ft spacing marks on the floor as you wait to enter Joes
  • As a customer exits Joe’s, the attendant will then ask the lowest number customer to enter.
  • We will only allow 12 customers inside Joe’s at any one time and will have staff ready to serve you.

As you enter Joe’s, you will see a black line on the floor directing your path. The line also serves as a social distancing line in relation to our counter staff and cashiers. Our counter staff will take your order when your number is called and place your order on the counter.  We ask you step forward and take your order back toward the line and proceed to the checkout.

We prefer that customers use Credit or Debit cards to make their purchase so that our cashiers do not need to handle cash.

After the purchase has been charged by our cashier, arrows on the floor will direct you to the exit door on Main Street.

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