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Prepare a COVID-19 action plan
Appropriate signage should be prominently displayed outlining proper face covering usage and current physical distancing practices in use
Buffets and drink machines. All areas and items handled by guests should be disinfected regularly. At buffets, guests should avoid handling food
Changing hotel policies e.g.: No more than four guests should be permitted per elevator at a time
Delivery and receiving personnel must practice hand hygiene and cough etiquette
Delivery personnel must be appropriately attired in clean clothing and use appropriate PPE, such as disposable gloves and face mask where indicated
Disinfect chairs and tables, toys, pool safety equipment and other high touch surfaces frequently and after use by patrons or staff
Employees exhibiting symptoms of COVID-19 should remain or return home
Encourage customers to use take out services rather than dine-in. Consider the use of phone or internet-based ordering and curb-side delivery when possible
Ensure that all means of escape are properly maintained and kept free from obstruction, unlocked and easy to open
Front desk agents should practice social distancing including utilizing every other workstation to ensure separation between employees whenever applicable and possible
Implement a system to measure the temperature of visitors
