Precautionary Measures of COVID-19
Date: 4 Mar 2020 (Blog Categories: News)
Last update : 10 Jul 2020
Health and safety of guests and staff are always our first priority. In view of the Coronavirus (COVID-19) outbreak, we have conducted a number of precautionary measures in hotel and restaurants to minimize the spread of infectious diseases, and strive for creating a safe and wonderful stay and dining experience for all guests.
- Conduct a brief check on the guests’ travel history in the past 14 days to ascertain travel history to the affected areas.
- Conduct measurement on body temperature for all staffs and arrival guests every day.
- All frontline staffs are requested to wear surgical mask when serving guests.
- Lobby washroom can only be used by hotel guests and are disinfected regularly.
- Public areas such as traffic pathways, lobby, lifts and elevator control panels etc are disinfected and rinsed with 1in 49 diluted household bleach regularly.
- Provide alcohol-based handrub for guests’ usage in public areas.
- Conduct measurement on body temperature for restaurant guests before seated.
- Provide alcohol-based hand sanitizer for guests’ usage before entering the restaurant.
- Prepare plastic bags for disposal of used mask from guests to maintain hygiene at restaurants.
- Staffs are requested to check body temperature before report duty every day, and also required to wear surgical masks and gloves before handling food and serving guests.
- All food and drinks must be covered properly.
- Dining tables and chairs are sanitized with designated disinfectant immediately after each meal.
- Restaurant washrooms can only be used by restaurant guests and are disinfected regularly.
- According to the HKSAR’s latest update on Prevention and Control Disease Regulation, our restaurants implement the following extra precautionary measures from now till further notice:
- All customers are required to wear mask within the restaurant except the time during consuming food or drinks
- No more than 8 persons may be seated at one table
- Keep a distance of 1.5 metres between dining tables or some form of partition
- The number of customers not exceed 60% of normal seating capacity
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