Considering the current state of emergency of Public Health, declared by the World Health Organization, taking into account the most recent evolution of the spread of infection by respiratory disease caused by the Coronavirus agent (SARS-CoV-2 and COVID-2019) and having as reference line the recommendations of the General Health Directorate (DGS), the MH Hotels group defined and approved the general lines of its Contingency Plan for SARS-CoV-2 eCOVID-2019.

We are a family owned and operated business.

GUEST RECEPTION:

• No person will be allowed to enter the hotel (guest or other person who shows symptoms of fever, cough or difficulty breathing);

• Entrance to the hotel and placement of luggage in a specific location next to the reception;

• Place yourself on a sticker on the floor that maintains social distance;

• When requested, go to the reception desk, which has a 3mm vinyl protector between the receptionist and the Guest;

• The receptionist will present a mask and gloves;

• The check-in procedure will be facilitated through pre-check-in;

• The electronic access card to the disinfected accommodation unit will be provided;

• Fever measurement by the receptionist;

• Request disinfection of hands with alcohol gel;

• Your luggage will be nebulized with an atomizing nebulizer that diffuses a mist of disinfectant microdroplets in the environment;

• The Guest will go up to the room indicated by the receptionist.

ACCESS TO THE RESTAURANT / BAR THROUGH THE GUEST:

The use of the mask is mandatory before and after the meal, and during circulation in the space;

• Fever measurement;

• Disinfection of hands with alcohol gel;

• The entire size of the restaurant will be occupied in order to guarantee distances greater than
  2 meters between guests;

• The menus will be of physical support at the client's table;

• Meals will be mainly served in the Set-menu, but in conditions of greater affluence be served in a buffet;

• In the Buffet regime, the collective hot doses are served by an exclusive employee (employee protected with an acrylic visor and mask);

• After the meal, the restaurant will be nebulized with an atomizing nebulizer that diffuses a mist of disinfectant microdroplets in the environment;

• The floor and tables will be disinfected with a clean solution;

• The crockery and cutlery will be washed at temperatures above 90ºc with the addition of detergent (Proalliance K416).