COVID-19 MEASURES

All staff and management, when not at work, have been instructed to keep social interactions to an absolute minimum and behave as they did during the lock down:

1. Shopping online as much as possible or with extra precautions.
2. Use PPE (Personal Protection Equipment) when taking public transport.
3. Wash hands regularly and immediately as soon as they arrive at work.

Management:

1. Uses PPE provided throughout the shift.
2. Has been trained on procedures in case COVID-19 symptoms are identified.

All staff and management:

1. Have their TEMPERATURE TAKEN upon arrival at work and ensure it is RECORDED.
2. Have been issued PPE to use throughout their shift.
3. STRICTLY avoid hugs and handshakes.
4. Have been trained to identify and report SUSPICIOUS SYMPTOMS on themselves, colleagues and customers.
5. Have been trained on the following changes that have been implemented due to COVID-19:

Deliveries are received ONLY, either by the RECEPTIONIST or by the KITCHEN PORTER, as follows:

1. Invoices are signed with their OWN pen.
2. Cash payments are avoided and ONLINE payments are made instead.
3. All deliveries are DISINFECTED upon receipt or WASHED with soap thoroughly (fresh produce).
4. Hands are DISINFECTED immediately after receiving supplies.

Waiting staff:

1. Are not allowed in the bar or in the kitchen.
2. Use PPE provided throughout the shift.
3. Use only DISPOSABLE TABLE CLOTHES.
4. Do not use CENTER PIECES on tables such as flower vases, salt and pepper dispensers, and napkin holders.
5. Salt and pepper to be issued in INDIVIDUAL portions and discarded if not used.
6. Napkin holders and cutlery baskets to be STERILIZED in the dish washer before each use.
7. Napkins not used to be DISCARDED.
8. Customers and staff must DISINFECT hands after handling menus.
9. Anything served to a table must be delivered on a DISINFECTED tray.
10. Crockery and cutlery cleared from tables must be taken STREIGHT to the kitchen porter area and hands must be DISINFECTED immediately.
11. Bills must be given in DISINFECTED envelopes.
12. Credit card terminal must be DISINFECTED after use and payment in cash must be followed by DISINFECTING hands.
13. Tables, chair arm-rests and sunbeds must be DISINFECTED before becoming available to new guests.
14. Chair pillows must be STEAM CLEANED before becoming available to new guests.
15. Baby chairs must be DISINFECTED after use.

Kitchen and bar staff:

1. Use PPE provided throughout the shift.
2. All taps have been fitted with AUTOMATIC SENSORS.
3. All deliveries received have been either DISINFECTED or WASHED WITH SOAP upon receipt.
4. Only use DISPOSABLE PAPER TOWELS.
5. Bread is now prepared by the kitchen staff and not by the waiting staff.
6. Same HIGH STANDARDS of hygiene that applied till now, to be maintained.

Reception staff:

1. Use PPE provided throughout the shift.
2. DISINFECTS keys, before issuing them to guests.
3. Encourage customers to communicate through the PHONE instead of face to face.
4. DISINFECTS hands when handling: Cash, vouchers, passports and excursions book.
5. Encourages customers to use their own pen or DISINFECT it if they use ours.
6. Encourages customers to DISINFECT hands after using excursions book.

Housekeeping staff:

1. Use PPE provided throughout the shift.
2. Hand rails in stairs to be disinfected regularly.
3. Sofas and blankets are now STEAM CLEANED before a new arrival.
4. A/C and TV remote controls and telephones to be disinfected.

Other measures taken:

1. Menus outside have been fitted with signs warning people to disinfect hands after use.
2. All taps in public & staff toilets, bar, and kitchen have been fitted with AUTOMATIC SENSORS.
3. All lights in public & staff toilets have been fitted with AUTOMATIC SENSORS.
4. Disinfectants have been installed at: restaurant entrance, till, reception, bar, kitchen, housekeeping storerooms.
5. Bar stools have been removed.
6. Tables and sunbeds have been moved to APROPRIATE DISTANCES.
7. The receptionist turns on all lights in bar and kitchen, and immediately washes hands. No one touches light switches again till closing time.
8. Barman turns on restaurant lights and immediately washes hands. No one touches light switches again till closing time.
9. Barman turns off all lights in bar, restaurant and kitchen, and immediately washes hands.