Hotel Ousho

[Specific Infection Prevention Measures] *For details, please visit our official website.* (1) Basic principles and measures common to all areas and situations ■ Basic principles - We will avoid close contact between guests and staff, and among guests as much as possible, and maintain physical distance (approximately 2 meters whenever possible). - To prevent infection, we will manage check-in/check-out, dining times, etc. to avoid crowding. - We encourage the wearing of masks (and ensure this is communicated to staff, visitors, and guests). - We ventilate the Facility and Rooms at regular intervals. - We conduct regular cleaning and disinfection within the Facility. - We ask guests to wash hands and sanitize regularly. - Staff take their temperature every morning and complete a health check. ■ Common measures for all areas/situations - We minimize shared items and frequently touched points as much as possible. - Areas likely to be touched by many people are cleaned and disinfected regularly. - In face-to-face areas, we maintain distance or install acrylic partitions to prevent droplet transmission. - We promote thorough handwashing and hand sanitizing. - Hand-sanitizing stations are installed throughout the Facility so that guests and staff can use them at any time. - When providing Shuttle Service with our own vehicles, we limit passenger numbers to avoid crowding. (2) Response when a guest is suspected of infection - If a guest shows symptoms such as fever, difficulty breathing, or fatigue that may indicate infection, we will ask them (and their companions) to wear a mask, remain in their Room, and not leave the Room. - In advance, we prepare a separate Room for waiting away from other guests if needed. - Meals will be delivered to the Room to avoid contact with other guests. - Only designated staff will assist; they will wear masks as well as gloves/aprons as necessary. - We will contact the public health center’s “Returnee/Close Contact Consultation Center,” report the guest’s condition/symptoms suspected of infection, and respond according to instructions from the public health center. - We will confirm that day’s guest registry in preparation for submission to the public health center if required. - Any information provided to other guests within the building will follow instructions from the public health center. (3) Points of attention by area/situation (examples) ■ At Reservation time / before arrival - Please have all members of your party take their temperature before departure; if you have symptoms characteristic of COVID‑19, please refrain from staying with us. - Please wear a mask when visiting; except in unavoidable circumstances, please continue wearing it inside the building as well. - All guests are requested to undergo temperature screening upon arrival at our Ryokan/Accommodation facility entrance area (as applicable). ■ During Shuttle Service (Note: The shuttle bus service is temporarily suspended.) ■ Upon entry (entrance/lobby) (Note: Hand-sanitizing stations are installed at entrances/in lobbies where applicable.) ■ Check-in (Note: Acrylic partitions may be used at front counters where applicable.) ■ Elevators (Note: Signage may request avoiding sharing elevators with other parties; capacity may be limited.) ■ Rooms (Note: Items such as cups/teapots are replaced with disinfected ones where applicable; periodic ventilation is requested.) ■ Large communal bath (Note: Late-night hours may be restricted; capacity control measures such as limiting baskets/stations may apply; shared amenities such as cosmetics may be temporarily suspended.) ■ Front desk / phone support / visits for issues (Note: Staff respond while avoiding close proximity whenever possible; touched surfaces such as doorknobs/elevator buttons are disinfected after visits where applicable.) ■ Check-out (Note: Spacing markers may be used; keys/cards/cash handling procedures may use trays; returned items are disinfected before storage/return where applicable.) ■ Dinner (banquet hall/dining venue) (Note: Seating spacing is adjusted based on group size; staff wear masks; tables/seating items are disinfected prior to service; venues are ventilated regularly; mask-wearing until meals begin is requested; hand hygiene upon entry is required where applicable.) ■ Breakfast (Note: Set menus are recommended instead of buffet service when possible; if buffet-style service is offered in any form during certain periods/events/settings), serving methods may be adjusted so staff plate items or pour drinks while wearing gloves.) ※Please refer also refer official website for full details on current operations/measures. ## Housekeeping/Cleaning Operations: Staff wear masks/disposable gloves. Ventilate during cleaning. Seal trash in plastic bags. Toilet bowls cleaned normally. Post signage asking closing lid before flushing. Hand dryers stopped & paper towels provided. Floors/walls not frequently touched cleaned normally. ## Staff Break Areas: Wear masks & wash hands/sanitize before/after entering/leaving. Reduce number using space simultaneously & avoid face-to-face eating/conversation. Ventilate continuously