virus regulations


for this pandemic we have implemented
to / from the gel at each door of the restaurant and the entrance
b / cleaning reception areas 3 times a day
c / for our hosts masks in each common area d / our pillows and mattresses are covered with waterproof covers we advise our guests to bring their pillows for more comfort
e / once we have taken our guests to their room or suite we no longer go inside for everyone's safety for towel renewal please put the dirty in a plastic bag
for long stays we will do the cleaning and disinfection every two days on the other hand it will be necessary to store your belongings in a corner for no contact
f / we serve you with the mask
g / for the pool please bring your beach towel


1 - Management commitment
When the size of the company allows, a ""health protocol"" referent will be designated.He must ensure that rules and best practices are updated and respected within each establishment.
Teams or staff representatives (if any) / CSE are informed when risks are identified and are associated with the definition of health measures.
In establishments with different departments and department heads, each manager makes a daily point with his team at the start of the shift on the reminder of the instructions and shares the latest information with them. On this occasion, the events of the previous day are shared.

2 - Communication of rules and practices
A guide (charter, manual, instruction, etc.) specifies the operating procedures that must be followed by the staff in each area of the establishment to ensure barrier actions, hygiene rules, physical distance and the management of suspect cases.
The teams are trained in the rules and good practices of the health protocol, this training is subject to proof.Particular care is taken in the training of new arrivals / reinforcements / job changes.

3 - Distancing between teams
The hotel teams wear an appropriate mask.
For room and catering staff, provision is made for the wearing of a mandatory mask and hand / gel washing at least every hour, including for staff working at the counter.
In the kitchens, hand washing is provided every 30 minutes (or wearing gloves). The wearing of charlottes (or equivalent net type) is compulsory. Wearing an appropriate mask is also
Each establishment defines the rules making it possible to ensure physical distance according to the configuration of the premises.

4 - Hygiene rules
The usual hygiene rules are observed.
The frequency of hand cleaning is increased.
Confined spaces must be ventilated, avoiding directing the flow towards customers; collective fans and foggers will not beused in confined spaces, and fans will not be used outdoors either.
The products delivered (excluding fees) are cleaned in a dedicated area before entering and being stored in the establishment (on site or by the supplier).

5 - Cleaning and disinfection rules
Each establishment must document a plan for cleaning and disinfecting surfaces according to the location, work equipment, door handles and buttons, payment areas, stair rails, material furniture and more generally any object and surface likely to have been contaminated (in contact with the hands).
Cleaning of linen, towels, work clothes and other clothing is carried out at a temperature suitable for eliminating the Covid-19.
Storage on site of various supplies, linen, towels, work clothes and other clothing is carried out under appropriate sanitary conditions.
The frequency of cleaning surfaces, equipment, utensils andsupports is increased compared to normal.
For cafes, bars and restaurants, cleaning will be done at the end of each table service.
Use of cleaning and disinfection products recommended by the competent authorities to eliminate Covid-19.

6 - Barrier gestures towards customers
A hydroalcoholic gel terminal is available to customers as soon as they enter the establishment.
Customers of cafes, bars and restaurants must wear a mask, except when they are at the table.
The rules of physical distance at the public level (customers, users, etc.) are defined and respected, based on 1 linear meter between 2 tables of diners formed (or via screens between tables when this distance is not possible).
At the counter, a distance of 1 linear meter is ensured between each, and a protective screen between the customers and the bartender is installed.
Only people with a seat can be accommodated in the establishment . This provision does notdoes not apply as part of an outside catering catering activity.
The limit of guests per table is 10 people , forming a homogeneous group of people (family, friends) and preconstituted; tables will only be served by one person at the same time.
The organization of the public flow is managed in order to limit crossings.
Reservations should be preferred whenever possible.
Buffet or banqueting type places or moments of concentration will be avoided or at least redesigned and supervised to avoid the regrouping of customers and employees:
The menus will be presented in any form avoiding any contact (for example: slate, orally, QR code ); the laminated menus will be cleaned between each handling and the paper menus will be for single use.
Objects that can be touched by several customers (books, games, newspapers, salt shakers, etc.) should be avoided.
Hydroalcoholic gel or any other disinfectant solution is made available to the public within the establishment.

7 - Payment management
Any contactless payment method (pre-payment, transfer, bank cards, QR code, etc.) is preferred, and payment at the table is encouraged; for this, an explicit communication is displayed or oral instructions are formulated.

8 - Supervision by management
The establishment's management teams ensure that the rules and good practices defined are well respected by everyone (employees, service providers, suppliers, customers, the public, etc.).
In the event of non-compliance, they remind the persons concerned of the instructions and ensure that they are correctly applied.

9 - Management of suspicious cases
In the event of suspected symptoms before taking up the post, the employee must consult and notify his employer.
If symptoms are declared during the day: isolate the person (s) concerned.
Ask him / them to wear a mask if this is not yet the case and ask them to call for help if necessary.
The manager has a specific cleaning of the areas in which any person contaminated or showing symptoms of contamination has been able to work (employee or public).

10 - Risk analysis
Regulatory risk analyzes on worker health and safety are updated to include the Covid-19 risk. In particular, new tasks created to respond to the pandemic are taken into account.
The company eventually implemented a Business Continuity Plan (BCP).
Employees are involved in risk analysis and the choice of Covid risk control means.
Employee suggestions are encouraged

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