Ascott Marunouchi Tokyo

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