01. Docking area
Re-Opening rules and regulation
Provide a space on the dock dedicated to sterilizing bags, client’s luggage, and supplies.
Provide guide signs on the boats scaffolding specifying client’s spots to distance and maintain a safe distance
Provide temperature measuring devices (guests – staff)
Providing protective tools (mask - sanitizer)
02. Reception area
Provide good ventilation
Provide awareness signs on ways to prevent the spread of infection (either paper or electronic)
Complete cleansing of the reception area, especially high-contact areas (corridors, reception area, stairs, furnishings and surfaces) on a regular basis.
The presence of specific signs in the reception area for clients to stand on it so that there is sufficient
distance between the clients and the staff
Provide check-in procedures electronically or by using single-use tools
Ensure that the client's data form contains information regarding health conditions for those suffering from chronic diseases and over 65 years old
Encouraging electronic payments.
The necessity to ensure that the hotel announces the controls for operating on the official website of the hotel, while providing a way to announce it with the guest's cabin (either in paper or electronic)
Taking into account the social distancing in the seating areas (furniture and sofas)
Commitment to continuous disinfection and sterilization of public bathrooms
03. Guest’s Cabin
Operating 50% of the total operating capacity
The room capacity should not exceed two adults, with two accompanying children (less than 12 years of age)
Providing alcohol-sanitizing dispenser in the corridors between rooms.
Each room is provided with personal protection kit for each guest containing personal protection tools (masks, gloves and hand sanitizers)
Continuous ventilation and disinfection of rooms
Steam disinfection of furniture and fabrics
Clean used linens and towels at a high temperature
Regular cleaning and disinfection of air conditioner filters in rooms
Disinfection of guest room card before use.
Cleaning services for rooms on request or every 48 hours
Sterilizing handles, electrical switches and remote controls
Mirrors and sinks should be wiped with detergents with suitable chlorine proportions
Sterilizing all bathroom accessories with alcohol (70% concentration)
Use single-use cups
Not to accommodate check out rooms until 12 hours after departure, taking into account good ventilation
The presence of an additional garbage bin dedicated to the use of medical waste (gloves - mask)
The waste of the room itself is collected with a waste bag, and it is tied and placed in another bag and the same step is followed for the bathroom waste and disposal
Provide a dedicated and independent place for isolation in the event of positive cases (two isolation rooms)
The clients are obliged to notify the hotel management as soon as any flu/Corona like symptoms should appear.
The hotel should disinfect the room in which the infected client stayed.
04. Main Restaurant
A fixed dispenser is placed at the entrance to the restaurant
Measuring the temperature of the restaurant visitors before entering and before each meal.
Installing guide signs on the floors in front of the restaurant door in order to regulate entry and maintain safe distancing
Serving meals in the set menu or closed buffet while adhering to safe distances between people
A safe distance is maintained between each table and another at a distance of 1.5 meter and 0.75 meter between each person and the other at the table
Providing sterilizers and wipes on dining tables
Relying on single-use tools with high quality as much as possible and it is possible to use Porcelain plate or silverware if the clients wish after sterilization.
The restaurant is completely sterilized before and after each meal
The possibility of using cloth table covers and washing them at a temperature between 70- and 80- degrees C.
Provide awareness signs on ways to prevent the spread of infection (either paper or electronic)
Provide good ventilation
05. Kitchen
Clean and sterilize the kitchen on a daily basis, and to regularly disinfect touched surfaces
Adherence to all standards of hygiene and staff wear masks and gloves that has to be changed from time to time and wash hands with soap and water continuously
Adhering to international standards to ensure food quality and safety
Providing trash cans that open with the feet without the need to touch
Provision of special red waste collection bags for medical waste.
06. Swimming Pool & Sundeck
Regular maintenance and disinfection of the swimming pool
Use the maximum concentration of chlorine as stated in the controls (05 mg / liter), chlorine – (10 mg / liter) bromine.
Leave a distance of at least a meter and a half between the deck chairs, and in the event that the
umbrellas on the deck chairs are fixed, the distance between each umbrella and the other is applied with a distance of not less than 1.5 meter
The towels for the swimming pool are delivered to the guest's room by placing them in a sterile bag
Continuous sterilization of the bar and the sun deck area
07. Lounge Bar
A fixed dispenser to be placed in the entrance to the bar
Installing guide signs on the floors in front of the bar door in order to regulate entry and maintain safe distancing
The safe distance is maintained between each table and the other at a distance of 1.5 meter and 0.75 meter between each person at the table
Providing sterilizers and table tissues
Relying on single-use high quality tools as much as possible and it is possible to use silverware or porcelain if the client desires after being sterilized.
The lounge bar is completely sterilized daily
Periodic disinfection of furniture
Provide awareness signs on ways to prevent the spread of infection (either paper or electronic)
Provide good ventilation
Rely on QR code or single-use beverage list as much as possible
08. Other Outlets
Disinfection of the surfaces, the gym area, as well as the devices used continuously, taking care to have adequate distances between the equipment
Hiring a doctor on call and providing an oxygen cylinder on board.
Ensure that hand sanitizers are available in the various facilities at all times and throughout the operation period
Sanitizing the washing equipment for linen and towels daily
Sterilizing unwashed furniture delivery points and handle them with care
Sterilizing delivery points for washed and sterilized furnishings
Not allowing entry of workers from outside the laundry section
09. Staff
Providing temperature measuring devices at the entrance of the staff to make daily temperature checks and hand sanitizer
Take into account the lack of overcrowding of private housing for staff
Cleaning and disinfection of public bathrooms
Provide hand sanitizer at the entrance to the staff cafeteria and rely on single-use service tools
It is ensured that the maximum employment is 50% of the direct labor energy with the clients
Providing awareness signs on ways to prevent the spread of infection (either paper or electronic