​

• Consider contactless technology for room access.
• Consider “sealing” the room for a set period of time after rigorous cleaning, to ensure sanitation. Provide other in-room signals of  cleanliness (housekeeping cards, safety seals on mini bar, glass covers, etc.).
• Use in-room entertainment to promote hotel’s new standards and provide information regrading what to expect when dining, in-room.
• Provide disposable menus and avoid the use of reusable information binders unless sanitized and sealed.
• Provide information so that guests may use their own phones, rather than the room phone, to place in-room dining orders.
• Consider installation of touchless sanitizers in corridors, elevators, and rooms.
• Cover and protect food between kitchen and room. Drape trays to ensure plates do not come into direct contact with communal delivery  cart surfaces.
• Designate sanitized routes and responsible staff to deliver meals from kitchen to guest areas, with automatic hand sanitizer before and  after doors/surfaces that must be touched.
• Designate separate routes and responsible staff for returning dishes, to avoid cross-contamination.
• Use disposable printed materials and in-room signage to establish clear expectations regarding placing orders, receiving their meals,  any interaction with staff, payment, and disposal of their dishes.

• Offer in-room dining related information upon customer check in. Provide additional information at each moment of interaction such as  instructions on the in-room menu, verbal communication on processes when taking orders and delivery.
• Present customers with service options when taking orders. Explain clearly and transparently on any extra precautions being taken for different  levels of engagement.
• As possible, strive to avoid any contact between guests and staff. Consider reserving a sanitized passage specifically for the purpose of in-room  food delivery. Once food is delivered, staff uses a separate route to avoid cross contamination.
• Consider having dedicated staff for food wrapping and placement, delivery, and trash/tray/flatware collection.
• Ensure all food and beverages are covered and/or sealed upon delivery. Provide all necessary  cutlery and implements (bottle opener, etc.).
• Provide condiments in individual portions, along with sanitary wipes and extra disposable napkins.
• Delivery staff should wear all required PPE and practice sanitation procedures when delivering the food. Avoid any direct contact with food placed on cart at any  given moment.
• Announce arrival of food and inquire about customers’ preference for service at the point of delivery. Inform customers on after-meal trash/tray/flatware  collection process.
• Allow customers to signal finishing of meal through phone calls and digital platforms while actively reaching out after 20-30 minutes of food delivery to ensure a  prompt and timely collection of trash/tray/dirty dishes.
• Closely monitor any trash, trays, dirty dishes left in the hallways by leveraging existing closed–circuit television and service staff. Enable necessary cross-  department collaboration between security, housekeeping, and hotel restaurant for a better result.
• Charge in-room service to the room if possible. Provide sanitation wipes and hand sanitizer if a signature is mandatory.