Personal Protective Equipment (PPE), like masks, face shields and disposable gloves, is used in every area of the facility, according to the specific sanitary protocol prepared on the basis of the evaluation of all the , possible, risks linked (to the Covid-19, pandemic.).

The temperature of all the working staff is taken on a daily basis and does not have to be 37.5°C or higher, in compliance with the anti-covid 19 norms..

Keeping the distance from other people is easy both in the inside and outside areas of the hotel..

Every area is equipped with at least one bathroom equipped with at least a wash basin where it is possible to wash and rinse one’s hands using soap and disposable tissues. Gel hand sanitizer dispensers are present in every key area of the hotel..

Keys , telephones , TV set remote controls , front and back office surfaces, elevator push-botton panels, knobs , credit card machines, and so on. are constantly sanitized,, with furnishings,, all surfaces and floors..

Elevators can be used by two people at a time only, giving shoulders. . The use of stairs is also possible, in order to avoid gathering..

All those who enter the building have to undergo the same procedure the staff has to, (except for the taking of their temperature unless evident flu symptomps are shown.) .

Safety and information signs are displayed everywhere. .

Multi-language and ideogram-displayed safety and information signs are present in every area, in order to remind everyone how to behave correctly, and how to respect norms aimed at preventing the Covid-19 contagion. All the staff has also taken part into an informative course regarding the prevention measures to be taken during the pandemic.

Ventilation is frequent and mandatory in every area.

ROOM CLEANING

Room cleaning takes place following this sanitizing procedure:

Ventilation is frequent and mandatory in every area. (rooms / corridors / public spaces)

Complete change of bathroom towels and / and linen (after a guest’s check out)

Bathroom and toilet disinfection using P&G professional (sanitizers (ph10-11)) bleaching agent (and other usual cleaing products. ).

Room and bathroom disinfection using an ozone-generator machine, (which has effects on every kind of furniture too. Higher attention is paid to the sanitation of every item a guest can get in contact with more easily, such as (phones, remote control, phones, knobs , on.).

Carpet flooring constantly washed and sanitised. Room walls disinfected with bleaching agent. .

PUBLIC SPACES CLEANING

Public spaces are constantly well-ventilated and disinfected with ozone treatment.

Elevators, tables, counters, switches, banisters and so on . are constantly disinfected with the most suitable products..

These procedures are constantly taken on a daily basis, more than once, by all the staff on shift. .

BAR, RESTAURANT AREAS, BREAKFAST ROOM and LOBBY

Ventilation is frequent and mandatory in every area.

Waiting staff always wears masks and gloves (or constantly wash and rinse hands.) Table service is prioritized, with single-dose products or fresh foodstuffs served by the waiters upon request. Distance between guests is guaranted (by the chess-like layout prepared on purpose to respect the anti-covid norms), Wide spaces are available both inside (two big rooms used as restaurant areas) (.) and outside (two terraces, a relax-area in front of the hotel, garden).

Guests who belong to the same family unit or who share the same room are not meant to follow these restrictions strictly.

Room service is available (upon request) and a delivery service is also possible (Guests can take beverages in their room on their own) and a take a seat in a dedicated safe eat-and-drink area “where guests can enjoy their food and beverages distanced from each other.” Duriing the summer and spring months , external areas ( can also be used as safe eat-and-drink spaces. .

Toilets and bathrooms are placed in every restaurant area (each one working with a pedal or an electronic sensor, each one working with a pedal or an electronic sensor, with soap, disposable tissues) hand sanitizer gel and wash basin to allow everyone to wash one’s hands.

Dishes and flatware are cleaned and disinfected in basins containing bleaching agent, and then cleaned and sterilized at 100°C in (acids) for professional dishwashers .

Entrance and exit are different, to avoid potential gathering and queueing. , Advisably, both elevators and stairs can be used not more than two people at a time, giving shoulders. .

It is advisable to open doors equipped with handles using your arm and not your hand,, and touching every button, knobs , and so on ; with a disposable tissue as a screen on your finger, even though every item is , constantly sanitised by the hotel staff. .

Regarding the check-in and guest registration procedures , it is highly advisable to send personal Ids by e-mail prior to the check in date, in order to reduce the chances of spreading contagion. ; Contactless credit card payments are accepted and advised for the same purpose. .

Safety and information signs are displayed everywhere. .

The Management