COVID-19 health and safety instructions

Please find below the measures we take for the safety of our guests according to the HORESCA guidelines. We take this very seriously and would like you to know that we are doing our best to prevent a further spread of this disease.

ESSENTIAL SECURITY MEASURES

HANDS

  • Regular and correct washing of hands with soap and water or if necessary with a hydroalcoholic solution. Wash or disinfect hands before and after using any common equipment.
  • Do not shake hands and do not kiss.
  • Disposable gloves or work gloves are used to handle the garbage cans and for cleaning/disinfection. The goal is to protect the hands. In general, wearing gloves is highly contested. The virus can also be found on gloves. Gloves give a false sense of security.

Face

  • Avoid touching the face (eyes, nose, and mouth). The hands are in contact with many risky surfaces.
  • Cough or sneeze into the crease of the elbow to cover the mouth and nose.
  • If possible, keep social distance (currently set at 2 meters) with other people; otherwise, the wearing of protection is compulsory.

General Tips for the Daily Procedure upon Reopening

  • Assign breaks, including meals, in rotation to limit the number of people in the break area/smoking area, as well as the social spaces.
  • Increase the frequency of sanitary cleaning and guarantee the presence of soap and drying facilities.
  • Between certain rooms, such as kitchen and restaurant, leave the doors open to avoid repeated contact of the hands on the handles.
  • Ensure a permanent supply of consumables (soaps, gel, wipes, trash bags) and sufficient placement of pedal bins and lids to be able to throw away hygiene consumables after use.
  • Ensure regular and effective cleaning and disinfection of all surfaces. If disinfection is necessary, a virucide is recommended. Adding bleach to a cleaning product is strongly discouraged! A cleaning plan is essential.

Essential Points in the Kitchen

Respect the HACCP Principles

  • risk management
  • infrastructure and maintenance
  • staff hygiene
  • production and distribution etc.
  • When receiving goods, provide a reception area and avoid interactivity and contact with the delivery person. The delivery man cannot enter the kitchen. Upon delivery, remove and discard the packaging in the dedicated areas. Wash your hands after delivery and handling.
  • Limit the number of people in the kitchen (by limiting the number of dishes on the menu for example). Otherwise, respect the distance between staff members.
  • If possible, use individual work tools and utensils.
  • Provide enough manual waste bins.

Essential Points for Restaurant and Café Services

  • Equip the cash and reception desks with translucent/perspex screens.
  • Chairs should adhere to social distancing as well. Otherwise, a glass partition between the tables can provide additional security for the customer. Unfortunately we have not had any clear feedback from the government on this point.
  • Organize customer reception (in case of waiting or placement) and define the table rules:
    1. wait to be seated
    2. orders
    3. beverage service
    4. meal service
    5. cleaning
    6. payment
    7. leaving
  • Provide a disposable, washable menu card or even a digital menu.
  • Preferably provide disposable napkins. Cloth napkins can be an additional source of contact when clearing the table.
  • If you have enough staff available, assign one person to serve the dishes and another person to clear the plates, cutlery, glasses, napkins, etc
  • You can also set up a pantry where the customer can get rid of their plate, cutlery, glass, bottle. If necessary, organize a cart service to maintain a distance from the customer. Another alternative: the drink and meal service goes through the counter. The customer must collect his order on call at the counter.
  • Prefer contactless credit card payment and, in case of cash payment, do not put your hand to your face until after you have cleaned your hands. In case of change, put a dish to deposit it (no hand-to-hand delivery). Change these dishes frequently.
  • Respect social distancing between the staff and as much as possible with the client.
  • Generally, any object and surface likely to have been touched (in contact with the hands) must be cleaned or disinfected after the customer’s departure.
  • Preferably serve drinks in individual bottles.
  • Avoid buffets. If possible, prefer room service at the hotel.

Essential Points of Toilets and Sanitary Areas

  • Visibly display that guests have to frequently sanitize their hands.
  • Raise awareness about social distancing and hand washing.
  • Regularly check for sufficient soap, hydroalcoholic gel and paper hand dryer. Do not use reusable cloth towels.
  • Provide a bin with a cover that is not manually operated.
  • Block every other urinal or provide a separation up to head height.

Essential Points at the Hotel Reception

  • If possible, equip the reception with a translucent protective/perspex screen.
  • Respect social distancing between the staff and, as much as possible, with the client.
  • Provide a drop-off area for keys/cards and documents.
  • Clearly inform the customer (on arrival) about preventive measures at the hotel.

Essential Points for Housekeeping

  • Organize the new working methods integrating health protection measures (adjustment of room allocations, distribution of tasks, circulation, preparation of equipment, etc.).
  • Carefully prepare the installation of a cleaning trolley, taking care not to forget anything to avoid encountering a colleague or a customer while looking for missing objects.
  • Where possible, assign a cart and personal work tools.
  • Prepare the household plan according to the configuration of the establishment or the floors:
    1. by avoiding working in pairs or by limiting it to the tasks which are required because of their arduousness.
    2. by avoiding that your staff members meet and by establishing a walking direction.
    3. by increasing the time allocated for cleaning a room.
    4. by providing the precautions to be taken when handling potentially contaminated sheets, especially during recoating (do not shake the bedding, etc.).
    5. by sticking to the guidelines when handling soiled linen (personal protection, etc.).
  • Remove dirty laundry without shaking it.
  • Put the dirty laundry in the laundry bag right away.
  • Thoroughly clean the bathroom with a disinfectant if possible, clean the taps, shower handles and hinges, door handles, use cups or wrapped glasses to reassure the customer. Provide only the necessary towels, as all towels must be replaced each time the customer changes. Ditto for beauty products. (Point out to the client that they can ask housekeeping for it.)
  • Clean all table surfaces etc. with soap or disinfectant.
  • Clean floors with soap or disinfectant.
  • Vacuum-clean the floors.
  • Clean the handles of doors, switches, taps, remote controls and all accessories that may have been in contact with the hand with particular care.
  • Avoid shaking the bedding or towels.
  • Avoid face contact with bedding, towels, or anything that may have come in contact with a client.
  • Put used sheets and towels in the laundry basket immediately and be sure to separate between clean and dirty bathroom linen.
  • Limit the storage of soiled laundry trolleys in rooms open to staff or use closed laundry trolleys.
  • Protect yourself when changing linen and when cleaning.
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