Covid Policy for the Breakfast Service
The purpose of this document is to give workers the correct information regarding the methods of use/management of the breakfast room, following the “Guidelines for the resumption of economic and social activities” issued by the Conference of Regions and Autonomous Provinces on 20.5.21.
It integrates the general hygiene and safety measures already outlined in the general protocol for the containment of infection from Covid-19, already in use in the company.
CUSTOMER ENTRY INTO THE BREAKFAST ROOM
Customers are allowed to enter, without booking, until the maximum number of seats available in the room are exhausted. When a customer comes into the breakfast room, a member of staff must check for availability of free seats and accompany the customer to their table.
In the event that there are no free tables available, our staff will invite the customer to wait their turn in the hotel lobby or, if they wish, they can be served in their room.
INSIDE THE BREAKFAST ROOM
Table service only will be provided in the breakfast room by guests giving their order to the staff present. The staff will therefore invite the customer to remain seated at the table and only to get up if strictly necessary.
ARRANGEMENT OF THE TABLES AND THE ROOM
The tables will be arranged in a way that will ensure a distance of at least 1 metre between customers on different tables, with the exception of people who, according to the legal provisions in force, are not subject to interpersonal distancing. It will be the staff's responsibility to arrange the tables based on the needs of the customers waiting.
The doors, windows or glass doors of the room must be kept open, unless weather conditions or other situations of necessity do not allow it, in order to facilitate the natural renewal of air of the rooms.
PPE AND PREVENTION AND PROTECTION MEASURES
While in the room, every customer must wear a mask to protect their respiratory tract at all times, unless seated at the table. Staff must wear the masks provided by the management, for the entire time they are on duty.
Personal and surface sanitation
At the entrance to the room and, in at least one place inside the room, hand sanitising products must always be available.
The staff will invite all customers to sanitise their hands before entering the room.
Each time they serve a table, the staff must first sanitise their hands.
Printed menus must be used for one customer only and must not be re-used.
At the end of each table service, the tablecloth guard will be replaced