Ascott Marunouchi Tokyo

1. Staff Measures Staff wash hands, gargle, and wear masks. Staff take their temperature regularly. Staff provide service with social distancing in mind. 2. Disinfection Measures The Accommodation is disinfected and cleaned regularly (restaurant, banquet hall, etc.). Common areas are disinfected and cleaned regularly (front desk, lobby, guest room corridors, large public bath, etc.). Rooms are disinfected and cleaned after each stay. In-room slippers are disinfected and cleaned. In-room slippers are disposable. 3. Ventilation Measures The Accommodation is ventilated regularly (restaurant, banquet hall, etc.). Common areas are ventilated regularly (front desk, lobby, guest room corridors, large public bath, etc.). Rooms are ventilated after each stay. 4. Check-in/Check-out Measures Social distancing is maintained by spacing guests apart in lines. 5. Room Measures Masks are provided or made available in Rooms. In-room items (doorknobs, room keys/cards, tea cups/mugs, etc.) are disinfected and cleaned after each stay. To avoid crowding, the Room occupancy rate is kept below a certain level. 6. Dining Measures Meal service is arranged to reduce contact (e.g., individual serving). Crowding at dining venues is monitored and managed by staggering usage times where possible. In-Room dining and private dining rooms are available upon request. Guests with fever or symptoms such as coughs or colds may be restricted from entering dining venues. 7. Guest Measures Guests are requested to sanitize upon arrival (e.g., alcohol-based sanitizer). Guests are requested to wash hands and gargle. Guests are requested to wear masks outside their Rooms. Guests are requested to have their temperature checked at check-in. Guests may be asked to complete a health questionnaire at check-in. 8. Emergency Response Measures A response manual is in place for illness or confirmed/suspected infection cases. Staff training for illness or confirmed/suspected infection cases is conducted regularly.