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Safety rules

Dear Guests, Feeling responsible for your safety, health and comfort during your stay in our hotel and taking care of the safety of our employees we have introduced additional procedures and preventive measures regarding the maintenance of special hygiene and cleanliness in the hotel aimed at minimizing the risks of COVID-19. The procedures are updated on an ongoing basis based on the recommendations of WHO, sanepid and systematically controlled by the management staff. We will make every effort to ensure that your stay at our hotel is safe, peaceful and leaves a positive impression. RECEPTION DESK It is possible to measure temperature with a non-contact thermometer at the guest's entrance to the hotel. In case of sub-febrile condition and disease symptoms the reception prevents the Guest from being admitted to the hotel, the procedure may be repeated, which is decided by the hotel employee. In case of appearance of a Guest at the hotel with symptoms of illness, the hotel reserves the right not to check-in with keeping the deposit. The use of masks, gloves by hotel staff. Limitation of the number of Guests at the reception counter - max 2 Guests (or a family of 2 plus 2). Systematic disinfection of doors, handles, reception counter surfaces, cart, handrails, terminals, room cards, couches, armchairs, etc. in the hotel lobby. Implementing a limit on the number of people waiting in line at the reception desk in the hotel lobby. Keeping an appropriate distance between Guests in the queue - a minimum of 2 meters. Restricting to a minimum the Guest's time at the reception desk. Providing liquid hand disinfectant for Guests in the reception hall. Informing Guests of the procedures introduced in the hotel. Introducing new check-in hours: 16:00-11:00. Introducing an absolute ban on unregistered guests staying in the hotel room. RESTAURANT Providing liquid hand disinfectant for Guests at the entrance to the restaurant. Introducing proper safe distances between tables and chairs in the hotel restaurant. Disinfecting tables, chairs, china, trays, menu cards, etc., changing tablecloths, washing cutlery after each Guest. The use of masks and gloves by restaurant staff. Accepting reservations in advance or setting individual service hours for each Guest. Introducing new breakfast serving hours: 7:30 a.m. - 11:00 a.m. Assigning tables by wait staff. Serving breakfasts in three shifts: 7:30-8:30; 8:45-9:45; 10:00-11:00, if the number of Guests on the premises will be higher than 20. Serving breakfasts by waiter service to the table. HOTEL ROOM Obligatory disinfection of each room left by the Guest before accepting another, and at the request of Guests, during their stay at the hotel, after determining the hours when the room will be available. Increased frequency of disinfection of equipment, furniture, handles, fixtures, handrails, TV remote controls, telephones, kettles, mini-bars and other equipment in the room and airing the hotel room. When ventilating the rooms, the Hotel Guests are asked to leave the windows ajar. Making changes to the cleaning service: Upon arrival at the hotel, Guests are given two bags in the room: one for soiled towels and one for trash. When towels need to be washed and trash needs to be removed, Guests are asked to place the bags near the entrances to their rooms and contact the cleaning staff, who will pick up the bags without entering the rooms. Cleaning of rooms during stays is done on request only during prolonged absence of the Guest from the room. It is strictly forbidden for persons who are not hotel Guests to stay in the hotel room. PUBLIC AREAS Providing liquid hand disinfectant for guests in the reception hall, restaurant, on each floor of the hotel. Detailed disinfection of common areas once a day: public lobbies, conference rooms. Regular disinfection of toilets in the hotel. Regular disinfection of the hotel elevators. Children's playroom and billiard table are out of use for your safety until further notice. EMPLOYEES Adherence to work in masks, gloves, protective clothing, frequent disinfection of equipment, hand washing, etc. by all employees in areas where contact with guests may occur. Training of staff on maintaining special safety measures and all hotel employees. Conducting an information campaign for staff on how to take special precautions according to GIS and WHO recommendations. Measuring temperature with a non-contact thermometer at the arrival of each employee to work, in the case of fever and sickness sending the employee home. Providing liquid hand disinfectant for employees - easily accessible and visible dispenser at the back of the hotel and in changing rooms. Introducing additional disinfection of common spaces for employees - locker rooms, kitchen, social rooms and storerooms. Keeping up to 2 people in rooms where possible and/or maintaining a safe distance. "

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