Petit House Hiromi

Staff Measures Handwashing, gargling, and wearing masks Regular temperature checks Customer service with attention to maintaining distance Sanitization Measures Regular sanitization of the Property (including dining and drinking areas) Regular sanitization of shared areas within the Property Sanitization of guest rooms Sanitization of guest room slippers Ventilation Measures Regular ventilation of the Property (including dining and drinking areas) Regular ventilation of shared areas within the Property Ventilation of guest rooms before and after use Check-in/Check-out Measures Organized queuing and guidance to maintain distance between guests Installation of acrylic panels at the front desk to prevent droplet transmission Guest Room Measures Placement of disinfectant solutions Sanitization of amenities after each use Adjusting room occupancy rates to avoid crowding Dining Measures Innovative serving and plating methods (e.g., individual servings) Managing and dispersing crowding in dining areas Restricting entry for guests feeling unwell Bathing Area Measures Placement of disinfectant solutions Sanitization of amenities within the bathing area Managing and dispersing crowding in the bathing area Requests to Guests Request to sanitize hands upon arrival Request to wear masks outside guest rooms Request to undergo temperature checks at check-in