Maintaining Healthy Hospitality

Welcome back!  We’re happy that you’re here.   At Doc Ponds we have always been vigilant with sanitation and cleanliness.  We take what we do and your safety seriously.  Here are a few additional measures we are taking to keep you and our employees safe.  

Read the Rules Before you Dine


Masks are required when entering the restaurant, and any time you get up from your table. If you are not wearing your mask, we will not be able to accommodate your reservation. If you do not have a mask we are happy to provide you with one.



If you experience illness symptoms such as: fever, cough, shortness of breath, sore throat, runny/stuffy nose, body aches, nausea, chills, or fatigue, please stay home per Vermont guidelines. We are happy to reschedule your reservation. 



In order to ensure proper sanitation and dining room safety, we have carefully designed time frames* in which to dine. These are listed below.  Please don’t be a camper.  We need to fill your table again.

1-7 guests - 1.5 hours

8-10 guests - 2 hours

*If you are more than 15 minutes late to your reservation, we may have to cancel.


Please read on to see additional ways we are working hard to keep our guests and staff safe. 

Maintaining Healthy Hospitality

  1. We've always been frequent hand washers and still are.  You should be too.

  2. Masks are required for all staff, at all times. 

  3. Masks are required for all guests (excluding children 3 and under) inside the restaurant, any time you are walking around/leave your table.

  4. All staff members are screened for signs of illness like cough or shortness of breath before their shift begins. 

  5. Please maintain social distancing whenever possible.

  6. Contact surfaces will be sanitized every 30 minutes.

  7. We are exclusively using single-use menus. 

  8. Pens & check presenters are sanitized after every use.  

  9. Our floor plan has been updated to practice 6 feet of social distancing and to adhere to capacity regulation.

  10. For any additional questions, please reach out to