Originally written by Anna Jordan on Small Business
UKHospitality has set out draft recommendations for how hospitality businesses should operate post-lockdown.
For example, sauces should be removed from eateries and replaced with individually wrapped condiments. Meanwhile, in pubs, people will be discouraged from standing at the bar.
Hotel buffets will also be off the table, at least in the short term, according to a 75-page document from the industry body.
UKHospitality stresses that you must do a thorough risk assessment before reopening to show that you are taking adequate steps to reduce the spread of COVID-19.
Specific guidelines for hotels, pubs/bars and restaurants are set out below.
Hotels, accommodation and hostels
If staff help guests with luggage, keep the required distance apart from guests whilst collecting luggage and either take it to the room before the guest arrives there or knock on the door, step back and leave the luggage at the door. After handling luggage, staff should wash their hands or use a hand sanitiser.
Room service: consider using trays which can be left off the floor next to the door, or think of other ways to protect the order, for example a small light table, or a folding luggage rack both of which have been disinfected