T.square

1. Staff Measures - Staff practice regular handwashing, gargling, and wear masks. - Regular temperature checks are conducted for staff. - Social distancing is maintained during customer interactions. 2. Cleaning Measures - Regular disinfection of the facility (restaurant, banquet hall, etc.). - Regular disinfection of shared areas (front desk, lobby, corridors, public baths). - Disinfection of guest rooms after each use. - Slippers in guest rooms are disinfected or replaced with disposable ones. - Linens and towels are washed following local authority guidelines. - Guest rooms remain sealed after cleaning until guests arrive. - Professional cleaning services are employed for the accommodation's cleanliness. - Guests can opt-out of cleaning services if desired. - All dishes, cutlery, glasses, and other tableware are sanitized. - Masks and disposable gloves are worn during cleaning tasks (including bedding arrangements). - Used linens and items are sealed in plastic bags before being replaced with freshly cleaned ones. - Towels provided match the number of guests to avoid reuse during stays. - Waste is securely sealed in plastic bags before disposal. 3. Ventilation Measures - Facility areas such as restaurants and banquet halls undergo regular ventilation. Shared spaces like lobbies or bathhouses also follow similar air refreshment cycles.