Hygiene concept

Our promise as a host to you....

For a safe overnight stay, we rely on your help and understanding and the attention of the following points.

We comply with the following legal requirements:

• 1 guest per 5 sqm and a minimum distance of at least 1,5m between our guests is kept
• Visible signs remind you and us of the minimum distance
• Path markings on the ground
• In the public areas all employees and guests wear a mouth-and-nose protection
• We all wash our hands regularly
• In addition, guests must leave their contact details so that they can be reached in case of a known corona infection

Because your safety and health is important to us, we have additional measures for you and us:

• The interior doors remain open during peak hours
• Large, ventilated lobby area
• A disinfectant dispenser is available
• The separation between guest and employee is guaranteed by a plexiglass panel
• A maximum of 2 guests can be welcomed at the same time according to the distance rules. The following documents will be handed out:

- Registration form for self-declaration with signature (this is then thrown in at a box at the "island area" in the evening/following day and collected and entered accordingly by the reception team

- The room card with description

- Information on the hygiene and safety concept of the hotel

- The guest receives it via the pass-through

• Payment by EC / credit card or cell phone is preferred. Cash payment is possible, the transfer of money / receipts is done via a filing system. If there is no pin input then the receipt must be signed. The ballpoint pen will be disinfected afterwards
• The creation and dispatch of invoices is preferably done digitally
• Disinfect cash register surface and EC devices regularly and especially at shift changes
• A possible signature is always made with disinfected writers. A box with clean ones is available for this purpose and a box for returning the used recorder

Because your safety and health is important to us, we have further measures for you and us:

• The cleaning staff works with mouth and nose protection and disposable gloves
• Brochures and other information material will be removed from the rooms
• Each employee is assigned an area in which they work alone. This reduces the risk of infection. Air the rooms during the entire cleaning time of approx. 30 minutes with the windows fully open (not tilted) - possibly with a draught. More frequent airing of the rooms, especially when guests change and after cleaning
• We all wash our hands regularly
• Change the cleaning cloth after each room
• On departure, all surfaces and potentially endangered objects in the room are disinfected, e.g. desk, closet, tables and drawers, TV, tiles, mirrors, light switches, door handles and locks, window handles, remote control, toilets, toilet brushes, taps, soap dispensers
• The guest is asked to open the window before cleaning the room and before departure
• The cleaning of the rooms during the stay will be done exclusively and only after explicit request 
• Separate clean and dirty laundry consistently from each other
• Cleaning is only done when the guest is not in the room

Our promise to you as a host...

• The tables are arranged in such a way that the minimum distance of 1.5 m between 2 persons is maintained
• In order to avoid contact points and to maintain the rules of distance, a route in the restaurant is marked
• Distance bars are attached to the floor before dispensing
• Our employees wear a mouth and nose protector and disposable gloves
• The guest enters the restaurant with a mouth-and-nose protection and disinfects his hands 
• Guest may remove the mouth-nose-protection only at his seat and must put it on again when leaving the seat
• Our full breakfast is offered as a self-service buffet 
• Small coffee pots of 0.6l content (3 cups) are given to the guest at breakfast. Only filter coffee is offered.
• Lunch and dinner is offered as a self-service buffet  
• If a guest wants an after service, then there is that on new dishes
• Each guest receives a bottle of mineral water with screw cap (0,5l) at noon
• In the evening, our bar team provides the guests in the restaurant with drinks. The bar remains closed as such.
• We will use mobile handhelds instead of a cash register where all employees meet. Payment by room bill, EC- or credit card is preferred.
• Menus will not be placed on the tables. Salt, pepper, mustard and other small items will be handed out packed if desired.
• Prolonged ventilation of the dining rooms before and after meals
• Exclusive use of paper napkins (once)
• No self-service coffee machine
• Clean/disinfect the table, seat and armrest after each table change
• The guest clears his used tray into the designated clearing trolley. Here, too, the specified distance rule must be observed at all times.
• A disinfection dispenser is available

For your safe conference, we rely on your assistance and understanding and the attention of the following points.

We comply with the following legal requirements:

• 1 guest per 5 sqm and a minimum distance of at least 1.5m between our guests is observed
• In the public areas all employees and guests wear a mouth-and-nose protection
• We all wash our hands regularly
• In addition, guests must leave their contact details so that they can be reached in case of a known corona infection

Because your safety and health is important to us, we have further measures for you and us:

• In order to avoid contact points and to maintain the rules of distance, a routing system is marked in the respective break and entrance areas
• In order to equalize the groups, we work at mealtimes with fixed time windows per group
• During the coffee breaks all meals are provided separately for each group in the seminar room
• Each guest receives a bottle of mineral water with a screw cap (0.7l). The after-service takes place during the seminar breaks.
• Day guests who are registered for seminars will be informed via notices, e.g. via flipcharts in the lobby, that they must report to the reception desk. There they receive the most important information about the seminar and the currently necessary handling instructions in written form.
• The conference room must be ventilated regularly, but at least 1x per hour. This is basically the task of the lecturer. In the lunch break this can be done in absence then also by the service personnel.
• In the conference room a disinfection stand and disposable paper is available for general use. Conference room and equipment are disinfected daily in the evening.
• If set-up pads and pens are handed out per participant place, the pens will be disinfected after return