Our restaurant may open again!
On the 1st of June 2020 our restaurant will open again. At twelve o’clock you can come and enjoy your stay with us again. However, there are a few conditions. For example, we may receive a maximum of 30 guests in our restaurants and we can only welcome people with a reservation made in advance. Before we receive our guests we have a check moment, this means that we will ask you if you have any complaints such as; coughing, nasal colds, fever (from 38 degrees) or shortness of breath.
How do we adhere to the guidelines?
With our social distance (one and a half meter) society it is, of course, very important that we can guarantee one and a half meters between the guests and our employees. All work protocols have been revised, but we have also thought about the layout of the restaurants and the hotel in order to fully comply with all the necessary precautions, so that guests and employees can stay 1.5 meters apart from each other. This new situation calls for necessary adjustments and revised procedures in the hotel and the restaurants, but also for the flexibility of the employees to work differently. In this way, the safety and health of both employees and guests is maximally guaranteed.
We have taken the following main measures:
1.To serve our dishes, our employees use room service trolleys or tables where the employees put the dishes on. This makes it possible to keep the 1.5 meter distance between staff and guests.
2. Our kitchen and service staff wear gloves.
3. Our tables are at least one and a half meters apart. In addition, we have chosen not to let guests sit directly behind each other. For this we have reduced our total number of seats in order to guarantee safety.
Mercure Hotel Tilburg Centrum is a franchise hotel of the international hotel chain Accor Hotels. To support the return of the hospitality industry, Accor Hotels joined forces with Bureau Veritas, world leader in testing, inspection and certification. Together they developed a label that proves that the right safety standards and cleaning protocols have been achieved, allowing companies to reopen.
Concretely, the output of this effort will be an operational guide made available to all stakeholders in the hospitality industry, allowing them to rigorously apply the health and safety recommendations of authorities (WHO, Ministry of Health, etc.), both in guest areas and at the back of office and hospitality areas. Before booking a stay, guests can check on a special Bureau Veritas website whether the hotel or restaurant has been certified by Bureau Veritas, and thus whether the measures have been duly taken into account.
What further measures do we take?
We introduce measures aimed at minimizing the risk of contamination. We communicate these measures to both our employees and our guests. These measures apply to all viruses that can cause flu and colds.
These are our measures:
1. Wash your hands regularly – at least every 30 minutes in case of contact with food and guests and at least every 3 hours in case of office functions;
2. Cough and sneeze on the inside of your elbow;
3. Use paper handkerchiefs and throw them away immediately after use;
4. Know why we don’t wear a mouth cap (see point A).
To go further:
(A) Does it make sense to wear a mouth cap? “In the Netherlands, we only recommend mouth masks for medical staff. People who work with (potentially) infected people use professional mouth masks. These mouth caps only help if you use them correctly; they have to close very well over the nose and mouth, and you have to change them regularly. The simple (paper) mouth caps that many people use in China, for example, do not protect the carrier against the virus. You have to use the masks very carefully and change them regularly. That is hardly possible in daily use”, says the RIVM.
(B) Can the virus also spread by air? By coughing and sneezing the virus comes out of your nose, throat and/or lungs. The virus enters the air through small droplets. These droplets do not float in the air but descend quickly. The sicker a person is, the more virus he/she can spread. There is no evidence yet that the virus can remain in the air for a longer period of time and spread in this way.
(C) Can the new coronavirus also spread through food?
This coronavirus has most likely spread from an exotic animal in China to humans. Many different animal species are brought together alive at markets. The conditions in these markets make it easier for viruses to pass from one animal species to another, and also from animal to human. As a result of human-to-human infection, the virus has then spread further. Whether the animals still play a role in the transmission in China is still under investigation, as the source has not been found. We assume that there can be no spread from animal to human in the Netherlands, not even through the food eaten here. Coronaviruses need an animal or human to ‘stay alive’ and grow. That is not possible in food.