Safe services for guests

1. Face masks – in accordance with the effective regulations and the nature of the operations, to be worn permanently by staff and guests (except those seated at tables).
2. Safe distancing – the distance between groups of guests seated at tables to be at least 1 m.
3. Hands - hand disinfection available at the entrance to the restaurant and at the toilets, antibacterial soaps present in the production outlets.
4. Tables - tables to be disinfected before the arrival of a new customer + possibly also the armrests and seats of chairs (wherever possible).
5. Menu cards available in a design allowing for their disinfecting after each use, or alternatively apply the same rule to electronic menu cards, support the possibility of credit card payments.
6. Remove all items touched by guests repeatedly off the tables (except candles and decorations) - menu cards and racks, beer mats (make them washable or exchange them with each guest).
7. Condiments - in sealed and washable packaging - disinfect after each visit.
8. Restaurant operator has written procedures in place to ensure the safety of his/her staff from viral infection.
9. Intensified glassware sanitation and dishwashing – at a minimum temperature of 60o C, beer glass - cold washing is also possible (applies to beer glass in compliance with the principles set forth by breweries and hygiene enforcement authorities).
10. Staff - regular training in place and work prohibitions imposed on any employees displaying respiratory problems or fevers.

Restaurant gardens – keep a limited number of seats at the table - a maximum of 6 people, the same rules should apply as for the restaurants.

1. Face masks – in accordance with the effective regulations and nature of the operations, staff/guests.
2. Ensuring safe distancing between persons in all publicly accessible areas, with the spacing between guests in queues to be 1.5 m.
3. Disinfection available at the entrance and at the reception desk.
4. More stringent hygiene measures and regular disinfection of objects and surfaces that are touched by more persons, e.g.
   • Public spaces, receptions - tables, chairs, counters, magnetic cards - keys, payment terminals, pens, handles, doorknobs, railings, switches, elevators).
     
   • Rooms - bathroom dispensers, controls, switches, hair dryers, coffee sets, telephones, bedside lamps, service manuals, minibars, irons and ironing boards, safe deposit box control buttons, etc. Restrictions on the use of various items in the room - magazines, stationery, bedspreads, decorative pillows, etc. Pay attention to disposable cosmetics in the rooms. Whenever possible disinfect the packaging of any unused cosmetics after each guest’s departure.
     
5. Strict rules for storing and cleaning work clothes and for washing linen.
6. Ensure safe handling of laundry to prevent contamination (used laundry, bags after cleaning, strict separation of used X clean laundry).
7. Where possible ensure regular ventilation of spaces, including guestrooms, after the departure of guests.
8. Disinfecting and protective aids for employees (face masks, respirators, disposable gloves, cleaning and disinfecting solutions for hands, disposable wipes, protective curtains, e.g. at reception desks, etc.).
9. Active support to offering online check-ins/outs, if the accommodation facility has appropriate technologies available, or self-service kiosks as an alternative.
10. Introduction of precautionary standards and procedures in case of suspected disease, procedures in case of proven occurrence of the disease within the accommodation facility, regular staff training with records kept thereof.