We have established an agile and secure service so that our clients can register in advance at the hotel. They will receive 7 days prior to arrival a pre-registration form where we can already advance all the information about our facilities and services that they may need, they can register their payment method and advise their possible time of arrival at the Hotel.

 Upon arrival they will be taken directly to their room where each guest will find their key perfectly disinfected and their welcome kit containing mouth covers, antibacterial hand gel and disinfectant wipes for their personal use. One night before their departure they will be left their account so that they can authorize, if they wish, the charge to the registered card of any pending consumption, thus facilitating and speeding up their departure.

It is the access and basic information point of the establishment, therefore it is important to carry out the check in and check out procedures efficiently, guaranteeing the cordial treatment and personalized service that characterizes us, but taking into account all the protocols that ensure the safety of our guests.

1. Appropriate physical distance of one and a half meters.
2. Disinfect all guest touch points after each transaction, including credit card terminal, electronic devices, pens and registration desks.
   
3. Room keys will be disinfected prior to storage
   
4. The hotel entrance door shall be opened and closed by staff to minimize guest contact.
   
5. Implement procedures to inform and organize when the number of guests exceeds the capacity of the front desk and lobby.
   
6. Ensure proper use of disinfectant shoe mats at guest access.
   
7. Disinfect all merchandise upon arrival at the hotel before it enters the storage rooms.
   
8. The front desk shall be disinfected at shift change.
9. All physical contact with guests and between employees should be avoided, as well as the sharing of items.
10. Ask guests to report any symptoms compatible with COVID-19; if they report symptoms, provide information on the medical service to which they should go for follow-up.

1. Separate tables in the restaurant leaving a minimum safety distance of 1.5 meters.
   
2. Use of disinfectant gel for all guests entering the breakfast or dining room.
   
3. Wash and disinfect all kitchen utensils, crockery and trays with bleach.
   
4. Disinfect tables, chair arms, after each service and at the end of each service.
5. Simplify the assembly of the tables to what is strictly necessary in terms of crockery, glassware, which will be taken to the table until the guest is seated.
6. QR codes will be used so that each diner can download them to their cell phones, and extra menus will be available that, if used, must be disinfected after each use.
7. The salt and pepper shakers will be disinfected after each service and will be for the exclusive use of each diner.
8. Hand-washing breaks every 30 minutes will be implemented for all kitchen, service and bar personnel on a mandatory basis.
9. Mouth covers or masks are obligatory for the staff in the uncovered area.
10. Change tablecloths and napkins for clean ones after each service and they will be deposited in a special bag and washed separately.
11. Wet towels must be offered to diners for cell phone disinfection.

1. Maids will wear mouth covers and disposable gloves during room cleaning.
   
2. Rooms that are checked out must remain for a period of time with natural ventilation. If air conditioning is used, avoid air recirculation mode.
   
3. Clean surfaces with a cloth/cloth/flannel/towel/sponge soaked in water with detergent, avoiding scattering dust.
   
4. Walls, windows and doors including handles should be cleaned on a regular basis, in addition to when visibly soiled.
   
5. Surfaces such as tables, chairs, beds, shelves, toilet handles, door handles, TV remote controls, air conditioning remote controls, telephones, light switches, alarm clocks, luggage racks and floors should be disinfected with a cloth and water with a disinfectant solution.
   
6. During the time of the guest's stay, daily cleaning of the rooms will be optional and will be done at the guest's express request.
   
7. Temporarily remove pens, notepads, brochures, informational acrylics and books from the rooms.
   
8. Avoid shaking bed linen inside the room.
   

1. In the rooms of suspected guests, the same cleaning methodology shall be used, and the personnel shall follow the required precautions (contact and droplet isolation).
   
2. In case of spills of body fluids on surfaces, proceed as follows: Put on gloves and cover the surface with paper/absorbent material, remove as much dirt as possible, throw away the paper/wash other material and finally, continue cleaning as usual.

The frequency of cleaning and disinfection will be increased in all public spaces with emphasis on frequent contact surfaces, including, but not limited to, reception counters, doorbells, doorbells, door handles, public restrooms, room keys, locks, stair handrails, dining surfaces, and rest areas.

1. All linens and bedding will be changed and will continue to be laundered at high temperatures
   
2. Soiled linens will be placed in bags in the guest room to eliminate excess contact while being transported to the laundry facility
   
3. Guest laundry and dry cleaning services available through zero-contact pick-up and delivery protocols
   
4. All hampers shall be disinfected after emptying to ensure safety
   
5. All laundry staff shall be provided with all basic protective products: mouth covers and gloves.

1. Maintain sodium hypochlorite and pH levels of pool water in accordance with current regulations.
   
2. Daily cleaning of lounge chairs and tables
   
3. Remove soiled towels immediately after use by guests.
   
4. Perform daily backwashing of the filters

1. Air conditioner filter replacement will be increased
   
2. Ongoing maintenance and sanitization of air conditioning equipment.