Arctic Inbound Covid 19 Recommendations to Suppliers
Recommendations based on feedback from agents and their international clients and industry best practice
In regards to accommodation:
- Hand sanitisers should be available upon entry/exit of all accommodation and in all public areas.
- Bedrooms/cabins/tents should be disinfected between every guests
- Be particularly thorough with toilets and contact surfaces such as handles, knobs, switches etc.
- All general areas (reception/lobby/lifts/stairwells) should be disinfected regularly throughout the day
- Any shared facilities ( toilets/showers/sauna) should be cleaned and disinfected regularly throughout the day
- Where possible keep clients socially distanced from other groups. (e.g. queuing for check-in) and provide clear floor markings.
- Adjust the furnishings in other ways to create space and avoid crowding
In regards to meals/restaurants:
- Hand-sanitisers should be provided prior to entry and exit of each restaurant
- All tables and chairs should be cleaned and disinfected between each guest
- No buffet meals where possible. If unavoidable, food should be served to them rather than self-service to avoid multiple individuals using utensils
- Any shared objects (salt/pepper/sugar/sauces) should be cleaned and disinfected between each guest use. Or single servings/sachets should be provided.
- Sharing meals can be provided but should be served with individual serving cutlery for each client
- Avoid sharing tables with other clients/groups and keep the clients separated when in restaurants
- Offer the client plastic gloves when having to pay by card to avoid touching the machine
In regards to activities:
- Have screening actions in place. Before joining the activity or experience ask guests to self-assess their physical condition and self-screen their risk profile. Inform guests that if they have symptoms, however mild, or are in a household where someone has symptoms, they are advised to stay at the accommodation and follow the company’s action plan.
- Physical distancing should be practiced as much as possible if the group involves more than one household unit. How each individual moves about throughout the experience will greatly influence your group’s distancing practices – guides should lead by example
- When dining out with members outside of the household unit, distancing measures should be considered. Options may include the use of bigger tables or dining on separate tables to increase physical distance
- Provide access to hand washing facilities and sanitiser. Ask that guests sanitise hands when entering any building, kitchen, or dining facility, before starting an activity and as often as needed throughout the activity.
- Consider holding briefings and gatherings outside whenever possible.
- When closer contact is required consider the use of face masks
- Any equipment needed for the activity should be cleaned and disinfected between each guest use. (I.e helmets, clothes, balaclava, socks,…) If possible, advise your guests to bring these from home
In regards to transfers:
- Consider the use of face masks/face shields during transfers and the use of private vehicles for transportation where possible.
- Every transportation option should be fitted with a sanitiser gel
- Every vehicle should have a bin (with a lid) that is emptied at every viable opportunity
- Every vehicle should be cleaned and disinfected between each guest’s use/daily.
- Open vehicle windows in due time, provide space in between passengers and advise passengers to wear face coverings. Provide these if needed.
Things to think about:
- Signs/leaflets and clear information will reassure guests and create a more relaxed environment for everyone, both clients and staff
- A specific C19 section on your website and how your accommodation will adjust, might be worth considering
- Make sure all staff follow national C19 policies and protocols & your company’s action plan and follow up regularly
- Offer (or for purchase) pocket hand sanitiser & disposable/reusable face masks
- Advise staff to monitor their own health and seek a test when feeling ill
- All guides should lead by example and be sure to be personally undertaking (and be SEEN to be doing so) all necessary safety precautions personally and to be enforcing compliance with clients and other staff members
- Be sure to implement the ‘what if a guest falls ill/is tested positive’ action plan into your risk assessment and update all staff on what happens next
- Can we help the guest (and their co-travellers) in finding appropriate accommodation when self isolation is needed