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The Orange County Economic Recovery team released their internal guidelines for reopening theme parks, hotels and restaurants today.
Large Theme Parks (Disney, Universal):
Guidelines:
• Tape marking of 6 feet apart in ride/attraction queues
• Staff to regularly wipe down surfaces at random
• Phase 1 & 2: Staff who are 65+ are encouraged to stay home
Mandates:
• All employees required to wear facemasks
• Touchless hand sanitizer at each ticketing entry and turnstiles
• Touchless hand sanitizer at each ride/attraction entry and exit
• Temperature checks for staff prior to shift (temp above 100.4 must not enter premises)
• Wipe down of all railing and surfaces regularly
• Phase 1: 50% capacity
• Phase 2: 75% capacity
Hotels
Guidelines:
Phase 1: Housekeeping services to be limited and allow for minimal guest and employee exposure
Phase 1: Promote, if available, mobile check-in
Phase 1: Housekeeping services only clean upon request, or when guests depart
Phase 1: Allow employees to work from home if not playing a critical role in serving guests
Phase 1: Only deliver room service to guest’s door
Phase 1: Provide self-parking
• Promote social distancing for all guests and staff
• Recommended touchless sanitizer at entry
• Increase cleaning services/additional sanitation services through cleaning companies
Phase 1 & 2: Staff who are 65+ are encourage to stay home
Mandates:
• All employees required to wear facemasks
• Hand sanitizer at entry to be in plain visible sight
• Temperature checks for staff prior to shift (temp above 100.4 must not enter premises)
• All employees with flu-like symptoms advised to stay home
• Front desk to sanitize themselves on a regular basis
• Consistent cleaning of all guest areas
• Front desk to utilize sneeze-guards
• Remove all service items in guest rooms to include glassware, coffee cups etc.
• Mini bars not to be stocked
• Do no offer self food services (Buffets)
• Space pool furniture according to distancing guidelines
• Pool gates and pool chairs to be sanitized regularly
• Door handles, elevator button and railing to be sanitized regularly
• Remove all coffee makers from guest rooms
• Remove all guest collateral items, except for those that are single use
• Sanitize guest keys before and after each use
• Sanitize bell carts after each use
Phase 1 & 2: No conferences
Restaurants:
Guidelines:
• Paper/disposable menus
• Encourage takeout/online orders
• Touchless sanitizer at entry
• Phase 1 & 2: Staff who are 65+ are encouraged to stay home
Mandates:
• Hand sanitizer at every table
• Hand sanitizer at entry to be in plain visible sight
• All employees required to wear facemasks
• Temperature checks for staff prior to shift (temp above 100.4 must not enter premises)
• All employees with flu-like symptoms advised to stay home
• Doors to be wiped regularly
• All staff behind counters must wear gloves (except for bartenders)
• Bartenders to sanitize hands after making each drink order
• Seated tables to be six feet apart
Phase 1: Limit restaurant and bar capacity to 50%
Phase 2: Limit restaurant and bar capacity to 75%
Large Theme Parks (Disney, Universal):
Guidelines:
• Tape marking of 6 feet apart in ride/attraction queues
• Staff to regularly wipe down surfaces at random
• Phase 1 & 2: Staff who are 65+ are encouraged to stay home
Mandates:
• All employees required to wear facemasks
• Touchless hand sanitizer at each ticketing entry and turnstiles
• Touchless hand sanitizer at each ride/attraction entry and exit
• Temperature checks for staff prior to shift (temp above 100.4 must not enter premises)
• Wipe down of all railing and surfaces regularly
• Phase 1: 50% capacity
• Phase 2: 75% capacity
Hotels
Guidelines:
Phase 1: Housekeeping services to be limited and allow for minimal guest and employee exposure
Phase 1: Promote, if available, mobile check-in
Phase 1: Housekeeping services only clean upon request, or when guests depart
Phase 1: Allow employees to work from home if not playing a critical role in serving guests
Phase 1: Only deliver room service to guest’s door
Phase 1: Provide self-parking
• Promote social distancing for all guests and staff
• Recommended touchless sanitizer at entry
• Increase cleaning services/additional sanitation services through cleaning companies
Phase 1 & 2: Staff who are 65+ are encourage to stay home
Mandates:
• All employees required to wear facemasks
• Hand sanitizer at entry to be in plain visible sight
• Temperature checks for staff prior to shift (temp above 100.4 must not enter premises)
• All employees with flu-like symptoms advised to stay home
• Front desk to sanitize themselves on a regular basis
• Consistent cleaning of all guest areas
• Front desk to utilize sneeze-guards
• Remove all service items in guest rooms to include glassware, coffee cups etc.
• Mini bars not to be stocked
• Do no offer self food services (Buffets)
• Space pool furniture according to distancing guidelines
• Pool gates and pool chairs to be sanitized regularly
• Door handles, elevator button and railing to be sanitized regularly
• Remove all coffee makers from guest rooms
• Remove all guest collateral items, except for those that are single use
• Sanitize guest keys before and after each use
• Sanitize bell carts after each use
Phase 1 & 2: No conferences
Restaurants:
Guidelines:
• Paper/disposable menus
• Encourage takeout/online orders
• Touchless sanitizer at entry
• Phase 1 & 2: Staff who are 65+ are encouraged to stay home
Mandates:
• Hand sanitizer at every table
• Hand sanitizer at entry to be in plain visible sight
• All employees required to wear facemasks
• Temperature checks for staff prior to shift (temp above 100.4 must not enter premises)
• All employees with flu-like symptoms advised to stay home
• Doors to be wiped regularly
• All staff behind counters must wear gloves (except for bartenders)
• Bartenders to sanitize hands after making each drink order
• Seated tables to be six feet apart
Phase 1: Limit restaurant and bar capacity to 50%
Phase 2: Limit restaurant and bar capacity to 75%
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