For weeks hotels all over Europe stood empty. Now in a few countries, the first signs of activity are occurring, and the industry appears to be taking its first shaky steps towards recovery. With the watchful eye of the world on them though, strict hygiene measures are needed.
Borders are open again
After weeks of downtime, tourism is possible again in many European countries. After three months of border closures due to the Coronavirus, tourists can now visit Italy again, for example.
The Spanish government is considering removing the existing entry ban on 21 June. In Norway, meanwhile, it will probably be the end of August before tourists can visit.
Strict hygiene rules for tourists and staff
Within the troubled hotel industry, there is great joy that things are moving forward again - even if it is very slow progress, and strict hygiene protocols must be observed by staff and travelers.
Typical rules and guidelines to ensure tourist safety include:
- Guests will be informed of the local safety and hygiene regulations by clearly visible notices in several languages. These must be complied with.
- In entrance areas, hand sanitiser dispensers should be placed within easy reach of guests and should be used by all guests.
- Cash payments should be avoided if possible, as harmful germs often stick to coins and notes.
- At check-in points, direct contact between staff and travelers should be limited while maintaining the necessary safety distance.
- In areas where the safe distance cannot be maintained, Plexiglas devices have to be used to protect against infection.
- In all public areas such as the reception, conference and breakfast rooms, restaurants, bars, outdoor and leisure areas and sanitary facilities, hygiene dispensers ensure additional safety for guests.
- Generous spacing between tables should be maintained in both outdoor and indoor areas.
- Liquid soap and disposable towels should always be available for guests in washrooms.
Employees should be aware of the following precautions:
- Clothing and masks must be cleaned regularly under the best possible hygienic conditions.
- Small bottles of hand sanitiser, which can be clipped onto the work clothes, enable employees to practice good hand hygiene when soap and water are not available.
- Each employee should be assigned to a localised work area. He or she should not work alternately in service, kitchen or reception during the same shift.
- In employee areas such as the kitchens or changing rooms, posters remind employees of the safety rules and best practice procedures.
- Employees must go home and self-isolate at the first sign of infection.
We must expect many things in the hotel industry to be different in the coming weeks and months. However, by encouraging employers, employees and guests to pull together, we can work together to eliminate the virus as quickly as possible.
Download
You might be wondering where it makes sense to set up hand hygiene dispensers in the hospitality industry. You can download detailed instructions on strategic placement here.
