We collected guidelines and protocols from a number of resources in the leisure industry into what we believe is the ultimate (free!) resource of regulations and protocols on how to restart your business in leisure and entertainment.

We will keep updating the information whenever new protocols are available.

PPE = Personal Protection Equipment

<Note: temperature checks are common in Asia, but not legal in many western countries (at this moment): check national guidelines about this!>

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Contents

General

Hand Sanitizers
Physical Distancing
Stopping the spread of COVID-19 from work to home

Suspected Coronavirus case

Case Notification
Suspected or confirmed case of COVID-19 at location
Suspected or confirmed case of COVID-19 not at location
Specialist Clean
Hotel Room Recovery Protocol
In-House Hotel Guests
Transportation
Internal Reporting

Cleaning

Air Filter and HVAC Cleaning
Back of the House
Hotel Guest Rooms
Laundry
Public Spaces and Communal Areas
Shared Equipment
Key cleaning tips
Site cleaning before leaving
Cleaning bathrooms, toilets and showers
Cleaning Tools and Equipment
Cleaning vehicles
Cleaning PPE

Physical Distancing

Queuing
Hotel Front Desk, Business Center and Concierge
Restaurants and Bars
Casino Slot Operations
Arcade Games Operations
Meeting and Convention Spaces
Retail Spaces
Pools
Back of the House

Locations for the Distribution of Personal Protection Equipment (PPE)

Front of the House
Back of the House

Signage

Back of the House Signage
Front of the House Signage

Entering the location

Thermal Cameras
Entry Screening
Secondary Screening
Visitors with Elevated Temperature
Reporting

Employees

Arrival
Daily Pre-Shift
Hand Washing.
Personal Protective Equipment (PPE)
Training about COVID-19
Employee Uniforms

Guests

Guest Arrival
Guest Arrival Valet, Taxi or Ride Share
Guest Arrival by Limousine
Guest Elevators

Public Areas
Front Office
Security
Leisure

Theme Parks and attractions
Rides
Pools
Golf

Beauty

Welcome
Spa
Salon
Fitness Center

Retail

Stores

Food & Beverages

Restaurants, Bars & Lounges
Catering & Banquets

Convention Centers
Entertainment

Theater
(Night)clubs

Hotels

Business Services, Office Services, Lost & Found
Guest Sanitation Amenities
Front Services & Transportation
Front Office
Housekeeping
In Room Dining (IRD)

Casinos

Casino Cage
Slot Operations
Table Games Operations
Poker Operations
Race & Sportsbook Operations

Construction

Site Preparation Checklist
Manager’s Checklist
General Working Arrangements
General Hygiene
External interfaces
Site Entry
Site Meetings
Avoiding Close Working
Restroom Facilities
Eating Arrangements
Changing Facilities, Showers and Drying Rooms
Smoking
Hand Washing
Workers travel to site
Deliveries

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General

Hand Sanitizers
Hand sanitizer dispensers, touchless whenever possible, must be placed at key guest and employee entrances and contact areas such as driveways, reception areas, hotel lobbies, attraction floors, toilets, public areas restaurant entrances, meeting and convention spaces, elevator landings, pools, salons and exercise areas. Hand lotion will be provided in hotel guest rooms, and throughout the back of house (in touchless dispensers) for  employees.

Physical Distancing
1. Guests must be advised to practice physical distancing by standing at least six feet away from other groups of people not traveling with them while standing in lines, using elevators or moving around the property.
2. Restaurant tables, attractions, and other physical layouts will be arranged to ensure appropriate distancing.
3. Employees will be reminded not to touch their faces and to practice physical distancing by standing at least six feet away from guests and other employees whenever possible.
4. All location outlets will comply with, or exceed, local or state mandated occupancy limits.
5. If possible allow employees to work from home if they don’t have to be on site to do their work, and schedule work so that not everyone is at home or at the office at the same time, and that employees are at the location when they have to.
6. When having multiple employees working from home, create an email address or phone number specifically for them so that in case of trouble they can contact their work fairly easy, and separate from guest or client channels.

Stopping the spread of COVID-19 from work to home
To stop the possible spread of COVID-19, it is important that when you return home after work, you take all the necessary precautions to ensure that you and everyone in your bubble are safe. Here are five simple guidelines to follow:
1. No touching. When you return home, try not to touch anything until you have
cleaned your hands properly.
2. Clothes and bags. Place your clothes and bags in a container and wash in a hot washing machine cycle.
3.) Shoes. Remove your shoes, do not walk through the house with them on: leave them outside, and/or put them in a box. After you removed your shoes you could spray them with disinfectant.
4. Items. Leave non-essential items at work and disinfect items you have used at work
that you have to keep with you, e.g. mobile phones.
5. Shower. Have a shower and make sure to clean your hands, wrists, arms, neck, nails
and areas that might have been exposed.

Suspected Coronavirus case

Case Notification
If you are alerted to a presumptive case of COVID-19 at the resort, you work with the assigned national organisations to follow the appropriate actions recommended by these organisations.
Notification:
Employees must be instructed to contact a manager if they notice a coworker or guest with a cough, shortness of breath, or other known symptoms of COVID-19.
Employees and guests who are exhibiting any of the symptoms of COVID-19 while at the property are instructed to immediately notify their manager (employees) or hotel security (guests).
Actions:
Employees must be given clear instructions on how to respond swiftly and report all presumed cases of COVID-19:
1. On property notifying internally to management via specific and (made) known channels,
2. Externally notifying the proper authorities.
3. Local and national authorities and their protocols are leading.

Suspected or confirmed case of COVID-19 at location
This can apply to employees, freelancers on site, but also guests.
1. Isolate. Isolate the person from others and provide a disposable surgical mask, if
available, for the person to wear.
2. Inform. Call Healthline (0800 611 116). Follow the advice of health officials.
3. Transport. Ensure the person has transport to their home or to a medical facility.
4. Clean. Clean all the areas where the person has been. This may mean evacuating those areas. Use PPE when cleaning
5. Identify. Identify who had close contact with the infected person in the 24 hours before that infected person started showing symptoms. Send those people home to isolate, or find other ways with them for isolation. Allow employees to raise concerns
6. Clean. Clean the areas where the close contact people were working and all common
areas they have been. This may mean evacuating those areas. Use PPE when
cleaning.
7. Review. Review risk management controls relating to COVID-19 and review whether work may need to change. Keep employees up to date on what is happening.

Suspected or confirmed case of COVID-19 not at location
1. Inform. Call Healthline (0800 611 116). Follow advice of health officials.
2. Identify. Identify who at the workplace had close contact with the infected person in the 24 hours before that infected person started showing symptoms. Send those people home to isolate. Allow employees to raise concerns.
3. Clean. Clean the area where the infected person and their close contacts were working and all common areas they have been. This may mean evacuating those areas. Use PPE when cleaning.
4. Review. Review risk management controls relating to COVID-19 and review whether work may need to change. Keep employees up to date on what is happening.

Specialist Clean
1. If a worker is unwell and removed from site, a specialist clean will be completed in the area/ areas identified where the worker was working and has accessed. These areas are to be isolated until a specialist clean has taken place.
2. All equipment and vehicles used by a an unwell worker must be cleaned down and disinfected, concentrating on points of contact such as handles, steering wheels etc.

Hotel Room Recovery Protocol
In the event of presumptive case of COVID-19 the guest’s room will be removed from service and quarantined. The guest room will not be returned to service until case has been confirmed or cleared. In the event of a positive case, the room will only be returned to service after undergoing an enhanced sanitization protocol by a licensed third-party expert and approval by the SNHD.

In-House Hotel Guests
If a current hotel guest is deemed to have an elevated temperature, and not in medical distress, the guest should be offered the opportunity to return to their room and gather their belongings before transportation is arranged.
If a guest requests to return to their room:
1. A Security Supervisor will be called to escort the guest for the remainder of the process.
2. The guest will be provided appropriate PPE (if not already wearing) and escorted directly to their room.
3. The Security Supervisor will control the elevator to ensure no other visitors use the same cabin.
4. The Security Supervisor will notify cleaning department and the elevator will be returned to service only after properly sanitized.
5. The Security Supervisor will notify the Hotel Manager on Duty to close the room and not permit access until medical clearance is given and/or the room is properly sanitized.
If the guest does not return to their room:
1. The Security Supervisor will notify the Hotel Manager on Duty to pin the room and not permit access until proper medical clearance is given and/or the room is properly sanitized.
2. The guest’s belongings will remain in the room until security can arrange for the safe removal and storage of the belongings.
3. Hotel Management will determine the best course of action to handle the outstanding folio on a case by case basis.
Return:
1. Guests who have previously displayed an elevated temperature may NOT return to the resort until they have been medically cleared. Once proper medical clearance is given, they may return to their room (if still checked-in).
If the Guest with an elevated temperature is sharing the room or has had close contact with other visitors:
1. The Security Supervisor will determine room shares and close contact guests traveling with the elevated temperature guest. The full protocol will be followed beginning with a secondary screening for all close contacts.
2. Follow SNHD guidance on required isolation or quarantine procedures for close contacts as appropriate.
3. If a room is being used for self-isolation the SCC will inform Hotel Management and CDC and local health authority guidelines will be followed for all additional contact with the guest and service to the room.

Transportation
1. If the visitor has their own vehicle the visitor may leave in their own vehicle.
2. If the visitor does not have their own vehicle an ambulance will be called to transport the person to the appropriate medical care facility as directed by the SNHD and local health authorities.
3. Visitors who are displaying the symptoms of COVID-19 should NOT be directed to use public transportation, taxis, Uber, Lyft or other shared transportation options.

Internal Reporting
1. The Security Supervisor will notify the Preliminary Investigator to prepare an incident report.
2. The report will be submitted to the head of Crisis Management. At a minimum, the incident report is to include the visitor name, identification information, room number and license plate or other transport info (if applicable), if the temperature reading(s) was above 100.0°F or 38°C, and if the visitor was transported for medical care. The incident report will be updated as new information is available and when/if the visitor returns to property.

Cleaning

The property should use cleaning products and protocols which meet the guidelines and are approved for use and effective against viruses, bacteria and other airborne and bloodborne pathogens. Contact your vendors, distribution partners and suppliers to ensure an uninterrupted supply of these cleaning supplies and the necessary PPE.

Air Filter and HVAC Cleaning 
The frequency of air filter replacement and HVAC system cleaning must be increased and fresh air exchange will be maximized. This, depending on equipment and regulations.

Back of the House
The frequency of cleaning and sanitizing must increase in high traffic back of house areas with an emphasis on the employee dining rooms, employee entrances, uniform control rooms, employee restrooms, loading docks, offices, kitchens, security scanning podiums, Employee Relations service desks and training classrooms.

Hotel Guest Rooms
Industry leading cleaning and sanitizing protocols should be used to clean guest rooms, with particular attention paid to high-touch items including television remote controls, toilet seats and handles, door and furniture handles, water faucet handles, nightstands, telephones, in-room control panels, light switches, temperature control panels, alarm clocks, luggage racks and flooring. The existing Amazon Alexa units allow for touchless control of key features including drapery, air conditioning and lighting.

Laundry
All bed linen and laundry should be changed daily and continue to be washed at a high temperature and in accordance with proper guidelines. Dirty linen will be bagged in the guest room to eliminate excess contact while being transported to the laundry facility. Employees changing the linen must wear PPE.

Public Spaces and Communal Areas
The frequency of cleaning and sanitizing must be increased in all public spaces with an emphasis on frequent contact surfaces including, but not limited to, elevators and elevator buttons, door handles, public bathrooms, ATMs, escalator and stair handrails, counters, gaming machines, queue fencing, any public used equipment, dining surfaces and seating areas.

Shared Equipment
Shared tools and equipment will be sanitized before, during and after each shift or anytime the equipment is transferred to a new employee. This includes phones, radios, computers and other communication devices, payment terminals, kitchen implements, engineering tools, safety buttons, folios, cleaning equipment, keys, time clocks and all other direct contact items used throughout the location. The use of shared food and beverage equipment in back of the house office pantries (including shared coffee brewers) will be discontinued.

Key cleaning tips
Consider your work environment and what is frequently used and touched by workers, customers and others. The virus can be spread from person to person or by touching unclean equipment or surfaces. To stop the spread, focus efforts on cleaning areas where the virus is more likely to spread, such as the kitchen and toilet.
Cleaning & Sanitizing Protocol:
All offices and jobsites should implement additional cleaning measures of common areas as recommended by the proper authorities and organisations, and to help minimise the spread of COVID-19.
1. Schedule regular cleaning.
2. Use a suitable cleaning product. Clean surfaces with a suitable cleaner and/or disinfectant and follow the manufacturer’s instructions for use. When choosing a suitable cleaning product, consider what the product is effective against and the length of time the product needs to be left on a surface to clean it properly.
3. Use disposable cloths, if available.
4. Always wear disposable gloves when cleaning. When finished, place used gloves in a rubbish bin.
5. Where possible, use disposable cloths or paper towels to clean surfaces.
6. Reusable cloths should be disinfected and then dried after use, as bacteria
and viruses can still survive on damp cloths.
7. Mops and buckets. Use two buckets for mopping – one for detergent and the other
for rinsing. Mops and buckets should be cleaned and dried after each use.
8. Wash hands immediately after removing gloves or after handling these items.
Physical Distancing Protocol:
1. Physical distancing should also be practiced when cleaning offices and
jobsites. 
Guest Considerations:

1. There should always be disposable cloths and disinfected available for guests, upon their request, preferably visible on key locations.
Common touch points may include:
1. Coffee machines and water fountains.
2. Common pens for sign in sheet to construction site.
3. Doors/door handles – look at all reasonable opportunities to remove them.
4. High-touch public surfaces such as stairwell handrails, door handles, tabletops, lift buttons, microwaves and other kitchen surfaces.
5. Screens and tables should be wiped after use, including iPads, photocopiers, digital check-in scanners and desktop stations.
6. Clean floors with disinfectant or bleach solution, starting from one end of the premises to another (from the exit inwards).
7. Wash items such as towels, tea towels and other fabrics and dry thoroughly outside or with a dryer.

Site cleaning before leaving
1. Before leaving the office or jobsite at the end of the working day or end
of each shift, wipe down any tables/surfaces with soapy water or cleaning
agents where possible.
2. All workers must be checked out of site and record kept daily.
Common touch points:
1. All waste and disposable PPE must be securely disposed of.
2. All door handles, railings and personal workstation areas are wiped down with a disinfectant, such as disinfectant wipes. Individuals are responsible for cleaning their workstation area with disinfectant wipes.
3. Clean all ‘high-touch’ surfaces such as desks, counters, tabletops, doorknobs, bathroom fixtures, toilets, light switches, phones, and keyboards every day with antiseptic wipes or disinfectant, including bleach solutions.

Cleaning bathrooms, toilets and showers
1. Clean toilets with a separate set of cleaning equipment (disposable cleaning cloths, mops, etc).
1. Clean sinks frequently, if they’re used regularly.
If your jobsite has a shower:
1. Clean shower trays frequently, if used regularly.
2. If a shower hasn’t been used for a while, let it run with hot water before using it.
3. Keep tiles and grout in good condition.
4. Clean shower curtains frequently.
Common toilet touch points:
1. Keep the U-bend and toilet bowl clean by flushing after each use.
2. Limescale should be regularly removed using a descaling product.
3. Keep the toilet seat, handle and rim clean by using a disinfectant.

Cleaning Tools and Equipment
1. Clean tools and equipment before and after each day’s work with a disinfectant, concentrating on points of contact such as handles.
2. Wash your hands after handling tools and equipment to prevent the spread of germs.
3. If possible, don’t share tools on-site. If sharing cannot be prevented, take  precautions and follow the hand washing guide before and after each use.

Cleaning vehicles
1. Have dedicated drivers when using vehicles to avoid the spread of germs.
2. Don’t share vehicles if possible, if you need to use a shared vehicle then wipe down the common touched areas of the vehicle after each use (steering wheel, handbrake, gear stick, dashboard, handles, etc) and wash hands before and after using the vehicle.
3. Wipe down the inside and common touched areas of the vehicle before and after each day.
4. Have one person per vehicle where possible. If you are required to have more than one person then keep as much distance between people as possible, open the windows to keep air circulating and passengers to face towards the window to reduce the spread of germs.
5. If you need to have multiple people in a vehicle, then where possible, split teams into groups and stay in those groups when you travel together.

Cleaning PPE
1. Work clothes and reusable PPE to be placed in washing machines and clean as soon as possible.
2. Read and follow directions on the labels of laundry or clothing and
detergent. In general, wash and dry laundry and clothing with the warmest
temperatures recommended on the label.
3. When handling soiled laundry wash your hands afterwards, or wear gloves.
4. All clothes and towels should be washed with a laundry product to prevent germs from spreading.
5. Don’t leave laundry in the washing machine – any remaining germs can multiply rapidly.

Physical Distancing

Throughout the resort we will meet or exceed state and local health authority guidelines on proper physical distancing.

Queuing
1. Any area where guests or employees queue will be clearly marked for appropriate physical distancing. This includes check-in, check-out, elevator lobbies, coffee shops and casual dining and taxi lines.

Hotel Front Desk, Business Center and Concierge
1. Agents will utilize every other workstation to ensure separation between employees whenever possible.

Restaurants and Bars
1. Restaurants and bars will reduce seating capacities to allow for a minimum of six feet between each seated group/party of guests.

Casino Slot Operations
1. Slot machines will be turned off and/or reconfigured with the chairs removed to allow for physical separation between guests.
2. Supervisors and managers will ensure that guests do not congregate around slots.

Arcade Games Operations
1. Games will have aditional chairs removed.
2. Machines placed in 6 ft or 1.5 mter distance. If that is not possible every other machine will be open.
3. Supervisors and managers will ensure that guests do not congregate in groups.

Meeting and Convention Spaces
1. Meeting and banquet set-up arrangements will allow for physical distancing between guests in all meetings and events based on official recommendations.
2. Self-serve buffet style food service will be suspended and replaced by alternative service styles.

Retail Spaces
1. In coordination with our retail partners and tenants, guest occupancy limits will be enforced to allow for appropriate distancing at our owned and leased retail spaces.

Pools
1. Pool seating will be configured to allow for at least six feet of separation between groups of guests.

Back of the House
1. Physical distancing protocols will be used in the employee dining rooms, uniform control areas, training classrooms, shared office spaces, the employee services window (via a teller style window) and other high-density areas in order to ensure appropriate distancing between employees.

Locations for the Distribution of Personal Protection Equipment (PPE)

Front of the House
All Resort Entrances & Exits
Registration & Concierge
Red Card Kiosks

Back of the House
Employee Entrances
Kitchens, Security, Podiums
Housekeeping & Public Area Closets

Signage

Back of the House Signage
Signage will be posted throughout the property reminding employees of the proper way to wear, handle and dispose masks, use gloves (in positions deemed appropriate by medical experts), wash hands, sneeze and to avoid touching their faces.

Front of the House Signage
1. There will be health and hygiene reminders throughout the property including the proper way to wear, handle and dispose of masks.
2. Electronic signs will also be used for messaging and communication.

Entering the location

Thermal Cameras
1. Points of entry will be limited to allow our security team to conduct noninvasive temperature checks utilizing thermal cameras. <Note: temperature checks are common in Asia, but not legal in many western countries (at this moment): check national guidelines about this!>
2. Anyone displaying a temperature over 100.0°F / 38°C will be taken to a private area for a secondary temporal temperature screening.
3. Employees or guests confirmed to have a temperature over 100.0°F / 38°C will not be allowed entry to the property and will be directed towards appropriate medical care.

Entry Screening
Non-invasive thermal cameras will be placed at each entry point to the resort. Any person displaying a cough, shortness of breath or other known symptoms of COVID-19 or a temperature above 100.0°F will be discreetly offered a secondary screening.

Secondary Screening
The visitor displaying an elevated temperature will be escorted to a designated, private and isolated area and provided with PPE. A Security Officer using appropriate PPE (including a surgical mask and eye protection) and a temporal thermometer will record a second temperature. If the visitor refuses the secondary reading, they will be denied entry to the property and provided a COVID-19 information card.

Visitors with Elevated Temperature
If the secondary reading confirms that the visitor has a temperature above 100.0°F, the visitor will be denied entry** to the property and be directed towards medical care and provided with resources and recommendations based on CDC and local health authority guidelines. A Security Supervisor will collect basic visitor information including name, names of room shares and close contact guests in their traveling party and ID (i.e. driver’s license or employee ID). The Supervisor will then make initial
observations for the known symptoms of COVID-19 including cough, fever and shortness of breath. If a visitor refuses to provide information or cooperate with Security, the visitor will be denied entry to the property.

Reporting
The Security Supervisor handling the case will immediately notify the Southern Nevada Health District (SNHD) at (702) 759-1300 Option 2 and advise the operator that there is a possible case of COVID-19. Inform the SNHD if the visitor is requesting medical care or refusing to cooperate and leaving the property.

Employees

Arrival
1. Larger departments must stagger employee arrival times to minimize traffic volume in back of house corridors and service elevators.
2. Hand sanitizer must be available at each timeclock location and employees will be required to sanitize their hands after clocking in.
3. Proper PPE must be handed out as soon as employees arrive.
4. The management team must ensure constant communication and proper PPE and sanitation procedures are followed and updated per the latest expert guidance.

Daily Pre-Shift
1. Employee pre-shift meetings will be conducted virtually or in areas that allow for appropriate physical distancing between employees.

Hand Washing
1. Correct hygiene and frequent handwashing with soap is vital to help combat the spread of virus: soap and handgel must be widely available for them.
2. All employees have been instructed to wash their hands, or use sanitizer when a sink is not available, every 60 minutes (for 20-seconds) and after any of the following activities: using the restroom, sneezing, touching the face, blowing the nose, cleaning, sweeping, mopping, smoking, eating, drinking, entering and leaving the gaming floor, going on break and before or after starting a shift.

Personal Protective Equipment (PPE)
1. Appropriate PPE will be worn by all employees based on their role and responsibilities and in adherence to state or local regulations and guidance.
2. Training on how to properly use and dispose of all PPE will be mandatory.
3. Every employee entering the resort will be provided a mask and required to wear that mask while on property.
4. Gloves will be provided to employees whose responsibilities require them as determined by medical experts including housekeeping and public area attendants and security officers in direct contact with guests.

<Note: some countries will make wearing masks mandatory, some will not. Check locally what is required by national or local governmental guidelines, and change protocol accordingly..>

Training about COVID-19
1. All employees will receive training on COVID-19 safety and sanitation protocols with more comprehensive training for teams with frequent guest contact including operations, Housekeeping and cleaning, Food & Beverage, Public Area Departments, Hotel Operations and Security.

Employee Uniforms
1. Laundry to be cleaned in accordance with CDC guidelines.
2. A uniform control employee will be stationed at the entry to control maximum
occupancy of the space, allowing only a specific maximum number to be inside.
3. Clearly defined lines and waiting areas to be clearly marked on the floor in front of
the uniform distribution counters.
4. Locker room floors to be clearly marked with available and unavailable spaces to be
used for dressing.
5. One employee at a time will be allowed into the processing area for loaners and
exchanges.

Guests

Guest Arrival
1. A security officer will greet each visitor to the resort. He/she can detect in first sight any possible issues, answer questions from guests, and guide guests to their next step.
2. Points of entry will be limited to allow our security team to conduct noninvasive temperature checks utilizing thermal cameras.
3. Points of entry will be limited to allow our security team to conduct noninvasive temperature checks utilizing thermal cameras. <Note: temperature checks are common in Asia, but not legal in many western countries (at this moment): check national guidelines about this!>
4. Visitors will be screened and asked to use hand sanitizer and to wear a mask (which will be provided by the resort).
5. Anyone displaying a temperature over 100.0°F / 38°C will be taken to a private area for a secondary temporal temperature screening.
6. Appropriate signage will also be prominently displayed outlining proper mask usage and current physical distancing practices in use throughout the resort.
7. Guests confirmed to have a temperature over 100.0°F / 38°C will not be allowed entry to the property and will be directed towards appropriate medical care.
8. Each guest will receive an amenity bag containing masks, hand
sanitizer and a COVID-19 awareness card. <Note: handout whatever is needed on your location… The awareness card should contain contact information related to Covid-19.>
9. Promote if available mobile check-in, digital tickets and printed tickets.

Guest Arrival Valet, Taxi or Ride Share
1. Guests will enter the resort through doors that are either propped open, are
automated or manually operated by an employee.
2. Employees will not open the doors of cars or taxis.
3. Guests requesting bell service will be assisted and the bell cart will be sanitized after each guest is assisted.
4. Guests will not be permitted in the front passenger seat.4. Valet services will be suspended until further notice.
5. Valet services are not be available. When frequently used by guests this means this has to be communicated on website, during and after reservation, and as part of the information upon arrival on posters, handouts..

Guest Arrival by Limousine
1. Limos will be thoroughly cleaned before and after each use.
2. No more than four guests will be permitted per SUV and no more than two guests will be permitted per sedan.
3. Guests will not be permitted in the front passenger seat.

Guest Elevators
1. An employee will be present to sanitize the button panels at regular intervals, at
least once per hour.
2. Signage will be posted to explain the current procedures.
3. No more than four guests will be permitted per elevator.
4. Inside the elevator a table with paper towel dispensor, or toothpicks, will make it able for guests to press buttons without touching them physically. <Note: We noticed a lot of options created to help people press any buttons and opening doors without physically touching them. This is up to you…>

Public Areas

Cleaning & Sanitizing Protocol:
1. Employees to sanitize the following areas at least once per hour:
Guest and garage elevators, Casino entry doors, Slot machines (in coordination with slot team), Credenzas, Escalator handrails, Plaza and Parasol handrails, Employee dining tables and counters.
2. Employees to sanitize the following areas at least once per hour:
Hotel entry doors, Esplanade fountain handrails, Exterior elevators and escalator handrails, Employee smoking areas, Exterior benches, Trash bins.
3. All Front of House (FOH) restrooms to be sanitized at least once per hour.
Physical Distancing Protocol:
1. No department specific requirements.
Guest Considerations:
1. No department specific requirements.

Front Office

Cleaning & Sanitizing Protocol:
1. Sanitize all guest touchpoints after each transaction including EMV Credit Card
Devices, pens and registration countertops.
2. Room keys to be sanitized before stocking.
3. Offices, Call Centers, Registration Desks to be deep cleaned and sanitized upon a
shift change.
Physical Distancing Protocol:
1. Restructure stanchions to provide appropriate six-foot intervals.
2. Staff every other workstation.
3. Lobby Greeter to provide guidance to arriving and departing guests to ensure
physical distancing measures are followed.
4. Implement peak period queueing procedures, including a Lobby Greeter, when the
number of guests exceeds the lobby capacity.
Guest Considerations:
1. Tower Suites interior entry doors to be propped open to minimize guest contact.
2. VIP Lounge Ambassador to serve all food and beverage; no self-service available.

Security

Security Operations
Cleaning & Sanitizing Protocol:
1. All contact surfaces to be sanitized at the completion of an incident (in addition to
standard sanitization protocols)
2. Shift managers will assign specific sanitation responsibilities and ensure proper
protocols are followed
3. Shift Supervisors to log completed tasks
4. Handcuffs, holding rooms and all related equipment and contact surfaces to be
sanitized before and after each use
5. Shift Manager will notify the Security Command Center (SCC) after unscheduled or
specialty cleaning protocols are complete (i.e. after a subject is released from a holding room and the room has been sanitized).
6. SCC will track critical activities in the digital system.
Physical Distancing Protocol:
1. Standard protocols will be followed unless a specific incident requires more invasive
contact (i.e. taking a subject into custody for a criminal offense)
2. Security Officers to assist with enforcing physical distancing protocols in guest queuing areas as required (restaurants, casino floor, registration areas, elevator lobbies, etc.)
Guest Considerations:
1. Security Officers to familiarize themselves with hand sanitizer and mask distribution
points for guests and coworkers

Leisure

Theme Parks and attractions
Cleaning & Sanitizing Protocol:
1. Staff to regularly wipe down surfaces at random.
2. Touchless hand sanitizer at each ticketing entry and turnstile.
3. Touchless hand sanitizer at each ride/ attraction entry and exit.
4. Wipe down all railings and surfaces after every use.
Physical Distancing Protocol:
1. Tape marking of 6 feet apart in ride/ attraction queues.
2. Phase 1 & 2: Staff who are 65+ encouraged to stay home.
3. All employees required to wear face masks.
4. Temperature checks for staff.
5. All employees with flu-like sumptoms advised to stay at home.
Guest Considerations:
1. When in phases: phase 1 50% capacity, phase 2 75% capacity.

Rides
Cleaning & Sanitizing Protocol:
1. Staff to regularly wipe down surfaces at random.
2. Touchless hand sanitizer at each ticketing entry and turnstile.
3. Touchless hand sanitizer at each ride/ attraction entry and exit.
4. Wipe down all railings and surfaces after every use.
5. Lap bars and shoulder restraints should be cleaned after every ride. This could mean being sprayed by disinfectant.
Physical Distancing Protocol:
1. Tape marking of 6 feet apart in ride/ attraction queues.
Guest Considerations:
1. Consider using half the seats in phase 1 of re-opening.
2. Crowd controll and less people on the loading and unloading platforms.

<Note: there are currently no clear ride protocols, yet.>

Pools
Cleaning & Sanitizing Protocol:
1. Chaise lounge chairs to be sanitized after each use.
2. Cabana guest contact surfaces to be sanitized after each use.
3. Cabanas to be pressure washed and sanitized each night.
4. Towel desk, entry kiosks and all other desks and counters to be sanitized at least
once per hour.
5. Lifeguard stands to be sanitized upon rotation.
Physical Distancing Protocol:
1. Chaise lounge chairs set with appropriate physical distancing.
Guest Considerations:
1. No department specific requirements.

Golf
Cleaning & Sanitizing Protocol:
1. Golf carts to be sanitized before and after each round by a designated cart ‘pit crew’.
2. Loaner clubs to be sanitized before and after each round.
3. Locker rooms and foyer area sanitized at least once every four hours; guest contact
areas in each sanitized after each use.
4, All employees to be provided personal size hand sanitizer and wipes to keep on
them during their shifts and while on the course.
5. Employees to wash hands or sanitize hands after touching any guest equipment including clubs, bags or shoes.
Physical Distancing Protocol:
1. One player per cart unless immediate family members and/or following updates on
guidance from local authorities.
2. Addition of inserts into golf hole cups to allow easy removal of balls.
3. Increased tee time spacing to 20-minute intervals.
4. Every other bay to be utilized for warm-up area.
5. Caddies to refrain from handling guest tees, markers, scorecards, pencils and other
small equipment.
6. Sand and seed bottles removed from carts; employees will handle between rounds.
7. Remove rakes from bunkers; one rake per golf cart to only be handled by the caddie.
Guest Considerations:
1. Attendant at coffee and fruit station providing service; no self-service available.
2. Welcome packet of tees, ball markers a scorecard and pencils pre-set in carts for
player use.

Beauty

Welcome
Postpone your appointment if you:
• or your family members or housemates have any of the following symptoms: cold, sneezing, coughing, sore throat, shortness of breath, fever (above 38° C)
• live or work in a nursing home or institution for people with intellectual disabilities
If you use the following rules with us, you are most welcome:
• You are healthy and so are your fellow family members or housemates.
• You have had no symptoms and / or proven corona in the past two weeks.
• Be on time, meaning not too early and certainly not too late, and keep a distance from other clients and workers.
• Come alone, if this is not possible, a maximum of one helping person is allowed.
• You will wait in the waiting room; seating is adjusted to keep a distance.
• Wash your hands and face before leaving home.
• Stay 1.5 meters away before and after treatment.
• We do not shake hands upon entry

Because hand hygiene appears to be an important source of contamination during this virus outbreak, we will ask you to disinfect your hands with hand alcohol when entering the practice. You will find this pump next to our counter. We request that you stop touching your face and things such as mobile phones. The use of a mobile phone is therefore temporarily not allowed. Unfortunately, it is currently not possible to use public sanitary facilities in our practice. We ask you to follow the rules.
If your appointment has been cancelled in the past period, we will contact you to make a new appointment. Of course you can also contact us to schedule a new appointment. But please be patient, the first couple of days will be very busy for us.
In this exceptional time, we thank you in advance for your understanding.

Spa
Cleaning & Sanitizing Protocol:
• Work according to official or most widely used Spa protocols.
• In addition to mouth masks, workers must wear glasses and screens over the face to minimize contamination risks. <Adjust to protocol>
• Attributes are cleaned after every treatment. Have enough stock for a whole day.
• Before start ask the client to wash their hand and face with a disinfectant soap.
• Body will be washed with a disinfectant soap before treatment.
• Hair will be sprayed with a disinfectant before treatment.
• Take extra time in your planning to clean the treatment rooms in between.
• Ask a number of questions to ensure that you can treat you safely, or should treat this person for their own protection: have they been ill, have they had Covid-19 in their family, do they work in a nursery home…
Physical Distancing Protocol:
• Come alone. If this is not possible, a maximum of one person to assist you
• Seating in the waiting room is adjusted to keep distance.
• Wash your hands and face before leaving home.
• Stay 1.5 meters away before and after treatment.
• We do not shake hands upon entry
Guest Considerations:
Because hand hygiene appears to be an important source of contamination during this virus outbreak, we will ask you to disinfect your hands with hand alcohol when entering the practice. You will find this pump next to our counter. We request that you stop touching your face and things such as mobile phones. The use of a mobile phone is therefore temporarily not allowed. Unfortunately, it is currently not possible to use public sanitary facilities in our practice. We ask you to follow the rules.  
If your appointment has been cancelled in the past period, we will contact you to make a new appointment. Of course you can also contact us to schedule a new appointment. But please be patient, the first couple of days will be very busy for us.
In this exceptional time, we thank you in advance for your understanding.

Salon
Cleaning & Sanitizing Protocol:
• Work according to official or most widely used hairsalon protocols.
• In addition to mouth masks, workers wear glasses and screens over the face to minimize contamination risks.
• Attributes are cleaned after every treatment. Have enough stock for a whole day.
• Before start ask the client to wash their hand and face with a disinfectant soap.
• Hair will be sprayed with a disinfectant before treatment.
• Take extra time in your planning to clean the treatment rooms in between.
• Ask a number of questions to ensure that you can treat you safely, or should treat this person for their own protection: have they been ill, have they had Covid-19 in their family, do they work in a nursery home…
Physical Distancing Protocol:
• Come alone. If this is not possible, a maximum of one person to assist you
• Seating in the waiting room is adjusted to keep distance.
• Wash your hands and face before leaving home.
• Stay 1.5 meters away before and after treatment.
• We do not shake hands upon entry
Guest Considerations:
Because hand hygiene appears to be an important source of contamination during this virus outbreak, we will ask you to disinfect your hands with hand alcohol when entering the practice. You will find this pump next to our counter. We request that you stop touching your face and things such as mobile phones. The use of a mobile phone is therefore temporarily not allowed. Unfortunately, it is currently not possible to use public sanitary facilities in our practice. We ask you to follow the rules.  
If your appointment has been cancelled in the past period, we will contact you to make a new appointment. Of course you can also contact us to schedule a new appointment. But please be patient, the first couple of days will be very busy for us.
In this exceptional time, we thank you in advance for your understanding.

Fitness Center
Alternative wellness options to be provided to guests as they are developed including in-room and outdoor wellness programming.

Cleaning & Sanitizing Protocol:
Physical Distancing Protocol:
Guest Considerations:

Retail

Stores
Cleaning & Sanitizing Protocol:
1. Cash wraps, phones, workstations, hard surfaces, handles and frequently touched
surfaces to be sanitized at least once per hour and upon a shift change
2. Sanitize carts and mag liners before and after each use
3. Sanitize handles, knobs, cage locks, cages and stock room surfaces at least once per
hour
Physical Distancing Protocol:
1. Signage will be prominently posted at each store reminding guests of maximum
occupancies and distancing guidelines
2. Tailoring service will be postponed until further notice
Guest Considerations:
1. Displays and retail assortments will be limited to essential items during phase one to
include sundries, toiletries, pre-packaged food and beverage
2. All merchandise will be served/handled by a retail attendant; no self-serve available
in any category
3. All sales final until further notice (including phone orders)
4. Golf Pro Shop will feature pre-packaged items only (including visors, hats and
gloves)

Food & Beverages

Restaurants, Bars & Lounges
Cleaning & Sanitizing Protocol:
1. Host Podiums including all associated equipment to be sanitized at least once per
hour
2. Service stations, service carts, beverage stations, counters, handrails and trays to be
sanitized at least once per hour and logged by a manager
3. POS terminals to be assigned to a single server where possible and sanitized
between each user and before and after each shift. If multiple servers are assigned
to a POS terminal, servers will sanitize their hands after each use
4. Dining tables, bar tops, stools and chairs to be sanitized after each use
5. Condiments to be served in single use containers (either disposable or washed after
each use)
6. Check presenters, votives, pens and all other reusable guest contact items to be
either sanitized after each use or single use
7. Menus to be single use and/or disposable. The menus can also be sent digitally straight to their phone. And menus can be accessed via the Facebook page.
8. Existing porous placemats (including Chilewich style) to be replaced with linen,
single use disposable or non-porous placemats that can be machine washed and
sanitized after each use
9. Sanitize trays (all types) and tray stands sanitized after each use
10. Storage containers to be sanitized before and after each use
11. Food preparation stations to be sanitized at least once per hour
12. Kitchens to be deep cleaned and sanitized at least once per day
13. Food and beverage items being prepared to be transferred to other employees
using contactless methods (leaving on expediting tables, conveyors, etc.)
Physical Distancing Protocol:
1. Hostesses and managers to manage physical distancing at entries, waiting areas and
queues (in addition to signage)
2. Peak period queuing procedures to be implemented when guests are not able to be
immediately sat
3. Lounge seating to be removed in SW, Lakeside, Jardin and Sinatra
4. Tables and booths to be utilized with appropriate physical distancing between each
family or traveling party (six feet or as otherwise advised by local authorities)
5. Reduce bar stool count to provide appropriate physical distancing
6. Manage the line flow at quick serve outlets to ensure coffee and food pick up areas
remain appropriately distanced
7. Additional quick serve coffee options to open based on demand and length of
physically distanced lines (Lobby Bar, Coffee Cart)
8. Casino Service Bars will be staffed to allow for appropriate distancing between
employees.
9. Staff who are 65+ are encouraged to stay home.
Guest Considerations:
1. All self-serve condiments and utensils to be removed and available from cashiers or
servers.
2. All straws to be wrapped, or not available at all.
3. Napkin service to be suspended until further notice (no placing in a guest’s lap or
refolding).
4. Tableside cooking to be suspended until further notice.
5. Remove grab and go offerings; available from fountain workers only.
6. Bar snacks will be served per individual guest and not shared by the table.
7. All food and beverage items to be placed on the table, counter, slot or other surface
instead of being handed directly to a guest.
8. Encourage takeout/ online orders.
9. In house room service only to the guest’s door.
Additional Employee Dining Room (EDR) Protocols:
1. No self-serve food available (including snacks).
2. Food to be served by EDR cooks and line attendants.
3. Single use cups for beverage (no refills).
4. Prepackaged plastic flatware.
5. Trays and plates to be distributed by EDR attendants.
6. Extension of EDR sneeze guards.

Catering & Banquets
Cleaning & Sanitizing Protocol:
1. All shared equipment and meeting amenities to be sanitized before and after each
use, or be single use if not able to be sanitized
2. All linen, including underlays, to be replaced after each use
3. Clean and soiled linens to be transported in sealed single use plastic bags into and
out of the meeting rooms
Physical Distancing Protocol:
1. All buffet and self-serve style events to be suspended until further notice
2. All food and beverage items to be individually plated and served
3. Coffee and other break items to be attended and served by a server
4. Flatware to be provided as a roll-up
5. Condiments to be served in individual PCs or sanitized individual containers
6. Seating capacities and floor plans to be reviewed on an event by event basis to
ensure appropriate physical distancing that follows Clark County Fire Department,
SNHD and CDC guidelines (in coordination with Hotel Sales & Convention Services)
Guest Considerations:
1. Individual bottled water will be provided in lieu of water carafes on meeting tables
and water stations
2. Develop examples of physically distanced floor plans for Hotel Sales & Convention
Services use
3. Create modified menus to showcase styles of service and items currently available

Convention Centers

Convention Services
Cleaning & Sanitizing Protocol:
1. Sanitize conference room doors, tables, chairs light switch and other equipment
after each group use
2. Meeting Concierge and Specialty Desk will sanitize their respective work areas,
counters, doors and equipment at least once every four hours and upon a shift
change
Physical Distancing Protocol:
1. Seating capacities and floor plans to be reviewed on an event by event basis to
ensure appropriate physical distancing that follows Clark County Fire Department,
SNHD and CDC guidelines (in coordination with Catering & Banquets)
2. Site inspections and meetings will be done virtually and/or appropriately physically
distanced
Guest Considerations:
1. Provide example of physically distanced floor plans (in coordination with Catering &
Banquets)
2. Post signage outside of meeting and events reminding guests of appropriate
physical distancing guidelines

Entertainment

Theater
Cleaning & Sanitizing Protocol:
1. Performers and divers in close contact with each other to sanitize themselves by
fully submersing in the chlorinated theater water
2. Theater seating and public areas to be sanitized at the conclusion of each
performance
3. All equipment to be individually assigned when possible to eliminate equipment
sharing
Physical Distancing Protocol:
1. Theater seating and capacity to be managed to allow for appropriate distancing
between groups of guests based on SNHD and CDC guidelines
2. Show schedule limited to one performance per day
3. Costume dressing and quick-change protocols are staggered and supervised by wardrobe attendants
4. Performers complete workouts at home or offsite when possible
5. Maximum occupancy limits and appropriate PPE usage enforced within Health
Services for performers requiring physical therapy
Guest Considerations:
1. Showroom snack bars to follow Food & Beverage protocols
2. Ushers to assist in guest movement and flow to ensure physical distancing protocols
are followed

(Night)clubs
Pending guidance from local authorities and medical experts.
Cleaning & Sanitizing Protocol:
Physical Distancing Protocol:
Guest Considerations:

Hotels

Business Services, Office Services, Lost & Found
Cleaning & Sanitizing Protocol:
1. Counters and equipment sanitized at least once per hour.
2. In-house mail vehicle to be sanitized after each use.
3. Addition of a sanitization kit to each locker bank with instructions on how to
properly clean the terminal screen and locker box.
4. Sanitize internet stations and post sanitation signage for guest reference.
Physical Distancing Protocol:
1. Employees to use separate counters and have individual stations to eliminate
shared equipment.
2. Maximum of two employees at counter.
3. Greeter at front door of Business Services, when necessary, to control physical
distancing.
4. Credit card swipe moved to front counter.
5. Guest will be requested to place packages directly on the scale and then onto the
conveyor.
6. Convert Security Hut Window at Convention Dock into a pickup/drop off point with
limited contact for couriers.
7. Enforce six-foot physical distancing minimums with common carriers.
8. Encourage the use e-mail for all guest transactions.
9. Offer Internet Stations for printing and completing any documentation instead of at
counter.
Guest Considerations:
1. Discontinue print magazine and newspaper services throughout the property. Guests will have access to PressReader on their own devices.
2. All packages will be placed in sealed single-use plastic bags.
3. Guest packages delivered to the rooms will be placed outside the guest room, the
delivery person will call the room and then wait six feet away to ensure the package
is retrieved.

Guest Sanitation Amenities
1. Each guest will receive an amenity bag during check-in containing masks, hand
sanitizer and a COVID-19 awareness card.
2. A spray bottle of sanitizer or wipes will be provided in each room for guest use (subject to availability and stored out of reach of small children).

Front Services & Transportation
Cleaning & Sanitizing Protocol:
1. Sanitize high touch front services spaces and equipment including dispatch offices,
bell desks, luggage storerooms, luggage belts, bell carts, porte cocheres and dropoff/pick-up waiting areas.
2. Offices, desks, counters, workspaces and related equipment (including iPads and
radios) to be sanitized at least once every four hours or upon a new employee using
the equipment.
3. Scooters, wheelchairs and other guest amenities to be sanitized after each use.
4. Baggage doors sanitized every hour.
5. Baggage belt divider tubs, bell carts and related equipment to be sanitized after
each use.
6. Bell cart carpets to be covered with a cleanable, non-porous or disposable surface.
7. Back of House (BOH) elevator buttons to be sanitized at least once per hour.
8. Vending machines (break room and taxi tunnels) to be sanitized at least once per
hour .
Physical Distancing Protocol:
1. Guest laundry and dry-cleaning services available using contactless pick-up and
delivery protocols.
2. Guest amenity deliveries will be consistent with In Room Dining (IRD) protocols and
delivered with contactless procedures whenever possible.
Guest Considerations:
1. Valet parking suspended.
2. Self-service ice machines to be suspended and signage posted indicating ice is
available through IRD.

Front Office
Cleaning & Sanitizing Protocol:
1. Sanitize all guest touchpoints after each transaction including EMV Credit Card
Devices, pens and registration countertops.
2. Room keys to be sanitized before stocking.
3. Offices, Call Centers, Registration Desks to be deep cleaned and sanitized upon a
shift change.
Physical Distancing Protocol:
1. Restructure stanchions to provide appropriate six-foot intervals.
2. Staff every other workstation.
3. Lobby Greeter to provide guidance to arriving and departing guests to ensure
physical distancing measures are followed.
4. Implement peak period queueing procedures, including a Lobby Greeter, when the
number of guests exceeds the lobby capacity.
Guest Considerations:
1. Suites interior entry doors to be propped open to minimize guest contact.
2. VIP Lounge Ambassador to serve all food and beverage; no self-service available.

Housekeeping
Cleaning & Sanitizing Protocol:
1. Carts, trolleys and equipment to be sanitized at the start and end of each shift.
2. Guest linen will be delivered and removed from guest rooms in single use sealed
bags.
3. Pillow protectors on the guest room beds are to be changed daily.
4. All items stored on shelves in the Housekeeping locker rooms are placed in bags and
not exposed to the open air when not in use.
5. Back of house restrooms will be sanitized at least once every four hours.
6. House phones, in unsupervised/controlled areas, to be removed.
Physical Distancing Protocol:
1. Minimize contact with guests while cleaning hotel rooms; guest room attendants
will offer to return at an alternate time for occupied rooms
Guest Considerations:
1. All reusable collateral to be removed from rooms; critical information to be placed
on single use collateral and/or electronically posted (in coordination with IRD).
2. Disposable collateral to be disposed and changed after each guest.
3. Newspapers and magazines will continue to be provided through PressReader for
guests to access on their own devices.
4. Extra pillows and blankets stored in the guest room closets will be removed and
available upon guest request.
5. All guest amenities to be packaged before being placed in room.
6. Shoeshine is suspended until further notice.
7. Specific sanitation consideration will be paid to the following guest room areas:
Desks, counter tops, tables and chairs, Phones, tablets and remotes, Thermostats, Cabinetry, pulls and hardware, Doors and doorknobs, Bathroom vanities and accessories, Bathroom fixtures and hardware, Windows, mirrors and frames, Lights and lighting controls, Closets, hangers and other amenities.

In Room Dining (IRD)
Cleaning & Sanitizing Protocol:
1. All equipment will be sanitized prior to assigning for the shift
2. Employees assigned to individual stations (including Sales Agents) will sanitize their
stations and all equipment at least once per hour and at each change of shift
3. Bus Runners will sanitize all doors, handles and high contact surfaces at least once
per hour
Physical Distancing Protocol:
1. Set food on tables in hallway and notify guest when the table is outside of the guest’s room (plate covers remain) – guests will retrieve their own table
2. Request that guests notify IRD when finished with their meal and place their trolley
in the hallway outside of their room
Guest Considerations:
1. Printed IRD menus to be removed from rooms
2. Explore menu delivery options: QR Code in room to access a PDF version, scrolling on an in-house tv channel, etc.
3. Minibars to be locked, all loose product removed, and service suspended until
further notice. Items will be available upon request from IRD.

Casinos

Casino Cage

Cleaning & Sanitizing Protocol:
1. Guest-facing counters to be sanitized at least once per hour.
Physical Distancing Protocol:
1.Guests to maintain six feet of separation while waiting in line with the spacing to be
clearly marked on the floor.
Guest Considerations:
1. Hand sanitizer bottles are located on the guest counter at the Baccarat Cage.
2. Hand sanitizer stations are located outside of the Main Cages.

Slot Operations
Cleaning & Sanitizing Protocol:
1. Hand sanitizing stations on the Casino floor including one adjacent to Red
Card Booths and all ATMs.
2. Workstations to be sanitized at least once every four hours.
3. Slot attendants to offer to sanitize slots for guests sitting down at a machine.
4. Slots to be sanitized at least once every four hours.
5. Slot supervisors to complete a log in each section to track each machine’s
sanitization schedule.
Physical Distancing Protocol:
1. Slot machines will be turned off and/or reconfigured with the chairs removed to
allow for separation between guests.
2. Guests to maintain six feet of separation while waiting in line at Red Card Booths.
Guest Considerations:
1. Hand sanitizer dispensers to be placed throughout the slot floor.
2. Signage will be placed throughout the slot floor to remind guests to sanitize slot
machines before use or contact a slot attendant for assistance.

Table Games Operations
Cleaning & Sanitizing Protocol:
1. Supervisors to sanitize table game rails after each guest leaves a game
2. Supervisors to sanitize each chair area after each guest leaves a game
3. Dealers to sanitize dice for each new shooter
4. Dealer to sanitize the on/off button when entering a game
5. Dealer to sanitize the exterior of the card shoe when entering a game and the
interior of the card shoe when the game goes dead
6. Supervisors to sanitize the outside of shufflers every four hours; inside to be
sanitized once per week
7. Roulette wheel head, ball and dolly sanitized when a new dealer enters the game
8. Supervisor to sanitize the Chipper Champ every hour
9. Pai Gow tiles sanitized when new dealer enters game
10. Big Six Wheel spokes and mirror to be sanitized by opening and closing supervisor
11. Pit Podiums to be sanitized by Pit Administrator every hour including phones,
computers, Veridocs, all hard surfaces and cabinetry
12. Visual Limits and Elo units to be sanitized every time a new supervisor enters the pit
13. Dealer to sanitize the money paddle when arriving at the game
14. Baccarat discard pile and BJ discard holders to be sanitized by supervisor once every four hours
15. Dealer to sanitize toke boxes when entering a game
16. PAD to increase trash pick-up in pits
17. Pit Technicians to sanitize hard surfaces and push carts at the beginning and end of
each shift
18. Chip cleaning solutions being reviewed – pending expert guidance
19. Employees to sanitize tables and chairs after using the lounge
20. Player’s lounge to be deep cleaned daily
Physical Distancing Protocol:
1. Every other table open.
2. Three chair/guest maximum per table game (corners and middle seat remain).
3. Four chair/guest maximum per big baccarat table.
4. Three players maximum on each side of dice tables.
5. Discourage unrelated guests from congregating behind players.
6. Remove seating in the Table Games Lounge and enforce maximum occupancy limits.
7. Dealers to verbally give breaks instead of “tapping in” and maintain appropriate.
separation
Guest Considerations:
1. Guests will be reminded to use hand sanitizer prior to the start of play and
reminded of proper mask usage.
2. Cocktail Servers will remain available and serve beverage upon request; Butlers will
remain available for food and beverage service in VIP gaming areas.
3. Baccarat Buffet service will be suspended.

Poker Operations
Cleaning & Sanitizing Protocol:
1. Supervisors to sanitize table game rails after each customer leaves (ongoing).
2. Supervisors to sanitize each chair area after a customer leaves (ongoing).
3. Supervisors to sanitize the outside of shufflers every hour; inside to be cleaned once
per week.
4. Supervisors to sanitize podiums at least once per hour including phones, computers,
Veridocs, all hard surface and cabinetry.
5. Dealers to sanitize in table rating units each time they enter a game.
6. Dealers to sanitize toke boxes.
7. Chip sanitation solutions being reviewed – pending expert guidance.
Physical Distancing Protocol:
1. Every other table open and tables to be staggered.
2. Maximum seating to be established based on expert guidance.
3. Dealers to verbally give breaks instead of “tapping in” and maintain appropriate
separation.
Guest Considerations:
1. Guests will be reminded to sanitize their hands prior to the start of play.
2. Food service protocols to be reviewed.

Race & Sportsbook Operations
Cleaning & Sanitizing Protocol:
1. Supervisors to sanitize race carrels and chairs after each guest.
2. Ticket writer to sanitize the counter after each guest.
3. Chairs to be sanitized hourly.
4. Race & Sportsbook to be deep cleaned daily.
5. VIP Booths to be sanitized after each use.
6. Supervisor to clean station every hour including phones, computers, Veridocs, all
hard surfaces and counters.
Physical Distancing Protocol:
1. Every other betting station open.
2. Six-foot intervals to be marked for ticket window queues.
3. Seats, carrels and booths to be reconfigured or removed to allow for appropriate
physical distancing.
Guest Considerations:
1. No department specific requirements.

Construction

Site Preparation Checklist

1. Have an up to date safety plan that is clearly communicated and agreed with the
appropriate persons.
2. Ensure the Work plan considers all site separation and hygiene requirements
under the protocols.
3. Review all sub-contractor’s COVID-19 safety plan and personal health guidelines.
4. All sites have clear entry / exit points, a purpose made wash station and have clear
signage.
5. All workers and visitors must complete a re-induction to the site with the COVID19 Controls Plan and personal health guidelines.
6. You must have a COVID-19 response plan in place to identify processes for dealing with suspected and confirmed COVID-19 cases.
7. Maintain a Sign-in register and detailed work schedule to understand the movements and activities of all workers in the event of an exposure to COVID-19.
8. Complete an incident report in the event of a suspected or confirmed case of COVID-19. Stay in contact with workers who may be in isolation or working remotely.
9. Assist workers to access mental health and wellbeing information. Find out contact information and actively provide to workers.
10. Hold Toolbox Talks regularly to keep workers up to date with COVID-19 protocols as we progress through stages.
11. Don’t forget your normal health and safety obligations still apply. These Protocols are in addition to your usual health and safety controls.
12. Check that all the required PPE is available for your staff and that all subcontractors have their own PPE suitable for the activities that they are undertaking including gloves and cleaning products.
14. Ensure you have a plan in place in case we move back to Level 4.

Manager’s Checklist
1. Have an up to date site plan that is communicated and agreed with the appropriate persons. Work plan taking into account site separation of operating under Level 3 Part of the plan.
2. Review contractor’s site plans.
3. You must have a COVID-19 response plan in place to identify processes for dealing with suspected and confirmed COVID-19 cases.
4. Complete an incident report in the event of a suspected or confirmed case of COVID-19.
5. Maintain a Sign-in register and detailed work schedule to understand the movements and activities of all workers in the event of an exposure to COVID-19.
6. Stay in contact with workers who may be in isolation or working remotely.
7. Assist workers to access mental health and wellbeing information. Free call or text 1737 any time for support from a trained counsellor.
8. Hold Toolbox Talks regularly to keep workers up to date with COVID-19 protocols as we progress through stages.
9. Don’t forget your normal health and safety obligations still apply. These Protocols are in addition to your usual health and safety controls.
10. Check that all required PPE is available for workers and on site including gloves and cleaning products.

General Working Arrangements
1. Keep team sizes as small as possible.
2. Keep a record of who is in each team every day as you may be required to track back for contact tracing.
3. Site teams are encouraged to put forward split/alternating shifts to avoid extensive intermingling to reduce potential of exposure.
4. Work site is to be segregated into zones (or by other methods) as much as possible to keep different teams/trades physically separated at all times.
5. Where possible, apply a one-way system in high-traffic areas, such as lifts, stairwells and scaffolds.
6. Where practical, all office employees supporting a project work remotely.
7. When using a vehicle, the Cleaning Guide must be followed.
8. When using a vehicle, limit this to one person per vehicle if possible.

General Hygiene
1. Each worker must sanitise their hands with hand sanitiser or soap and running water before entry onto site, use warm water if available.
2. Set up a specific place near the entry of the site for handwashing and/ or sanitising. This could be as simple as on the back of a ute.
3. Any personal items brought to site by workers must be segregated (kept separate from other workers items).
4. Individual PPE for workers must be kept separate from other workers PPE and cleaned correctly as per the Cleaning Guide.
5. All eating and drinking utensils to be cleaned by the user. Have paper towels accessible to dry.

External interfaces
1. One member of the crew nominated to receive supplies etc.
2. Keep the engagement with the other person as brief as possible and maintain a two metre physical distance.
3. Ask for paperwork to be emailed rather than handed over as much as possible:
4. If unavoidable, then either wear gloves when handling the item or wash hands before and after handling said items.

Site Entry
1. Limit visitors to site where ever possible.
2. Introduce staggered start and finish times where possible to reduce congestion and contact.
3. Monitor site access points to enable physical distancing – you may need to change the number of access points, increase to reduce congestion or decrease to enable monitoring.
4. Where entry systems that require skin contact e.g. fingerprint scanners are used, the Cleaning Guide must be followed.
5. Require all workers to wash or clean their hands before entering and leaving the site.
6. Allow plenty of space (one metre) between people waiting to enter site.
7. Regularly clean common contact surfaces in reception, office, access control and delivery areas e.g. scanners, turnstiles, screens, telephone handsets, desks, particularly during peak flow times.
8. Where possible, conduct a remote induction before arrival on site, this can be done via video conferencing or by phone. If an in-person induction is required, reduce the number of people and hold them outdoors wherever possible.
9. Delivery drivers should remain in their vehicles if the load will allow it and must wash or clean their hands before unloading goods and materials.
10. Any sign in registers should be recorded by one person where possible – do not pass material around the group and minimise contact with any screens.

Site Meetings
1. Only absolutely necessary meeting participants should attend.
2. Attendees should be two metres apart from each other
3. Rooms should be well ventilated / windows opened to allow fresh air circulation.
4. Hold meetings in open areas where possible.
5. Meetings are to be held through teleconferencing or
videoconferencing where possible.

Avoiding Close Working
1. Risk assessments and method statements must be updated to include COVID-19 control measures.
2. At least one metre’s separation is required at work for alert level 3. We expect one metre separation between people at work as the minimum and greater separation where it is reasonably practicable to do so.
3. If it is not possible or safe for workers to distance themselves by one metre for a work activity, the works should not be carried out.
4. Re-usable PPE should be thoroughly cleaned after use and not shared between workers.
5. Single use PPE should be disposed of so that it cannot be reused.
6. Stairs should be used in preference to lifts or hoists.
7.  Where lifts or hoists must be used:
8. Lower their capacity to reduce congestion.
9. Regularly clean touchpoints, doors, buttons etc.
10. Increase ventilation in enclosed spaces.

Restroom Facilities
1. Physical distancing rules apply to the use of shared facilities, including toilets.
2. Wash hands before and after using the facilities.
3. Enhance the cleaning regimes for toilet facilities particularly door handles, locks, toilet flush and sanitary bins.
4. Provide suitable and sufficient rubbish bins for hand towels with regular removal and disposal.

Eating Arrangements
1. If you need to leave site for lunch or dinner, follow site entry procedures on return.
2. Dedicated eating areas should be identified on site to reduce food waste and  contamination.
3. Break times should be staggered to reduce congestion and contact at all times.
4. Hand cleaning facilities or hand sanitiser should be available at the entrance of any room where people eat and should be used by workers when entering and leaving the area.
5. The workforce should be asked to bring pre-prepared meals and refillable drinking bottles from home.
6. Workers should sit 2 metres apart from each other whilst eating and avoid all contact.
7. Where catering is provided on site, it should provide pre-prepared and wrapped food only.
8. Payments should be taken by contactless card wherever possible.
9. Shared crockery, eating utensils, cups etc. should not be used unless a dishwasher is available to clean them.
10. Tables should be cleaned between each use.
11. All rubbish should be put straight in the bin and not left for someone else to clear up.
12. All areas used for eating must be thoroughly cleaned at the end of each break and shift, including chairs, door handles, vending machines.
13. Limit access and use of coffee machines and water fountains.
14. Consider numbers on site for site facilities as physical distancing may require additional space/facilities.

Changing Facilities, Showers and Drying Rooms
1. Introduce staggered start and finish times to reduce congestion and contact at all times.
2. Introduce enhanced cleaning of all facilities throughout the day and at the end of each day.
3. Consider increasing the number or size of facilities available on site if possible.
4. Based on the size of each facility, determine how many people can use it at any one time to maintain a distance of one metre.
5. Provide suitable and sufficient rubbish bins in these areas with regular removal and disposal.

Smoking
1. Smokers/vapers must use designated area or do so off-site and butts are to be placed in the designated receptacle. Hands must be washed before and after smoking.
2. Stand so that smoke or vapor produced is not going into another person’s breathing zone.

Hand Washing
1. Provide additional hand washing facilities to the usual welfare
facilities on large, spread out sites or significant numbers of
personnel on site.
2. Ensure soap and fresh water is readily available and kept topped up at all times.
3. Provide hand sanitiser where hand washing facilities are unavailable.
4. Regularly clean the hand washing facilities and check soap and sanitiser levels.
5. Sites will need extra supplies of soap, hand sanitiser and paper towels and these should be securely stored.

Workers travel to site
Employers are required to have an understanding of how workers will travel to and from site:
1. Workers are to travel to the site one person per vehicle where possible.
2. Log is to be kept to record who has arrived on site, how they traveled and who they
traveled with for contact tracing purposes.
3. Workers must travel home in the same vehicle as they arrived in.
4. Handwashing protocols to be observed before entering site.
Any travel managed by the employer should ensure that adequate steps can be achieved for this transport, which includes:
1. Allowing for spaces between passengers.
2.Hygienic washing of hands before and after the journey.
3. Follow Vehicle Cleaning Procedures as per the Cleaning guide.
4. Restricting equipment and baggage to trailers and or separate parts of the vehicle.

Deliveries
The following protocol should be added to any order, so that delivering companies know what to expect upon arrival:
1. Deliveries to site should be delivered by one person only where possible.
2. Handwashing protocols to be observed once arrived at site.
3. Sign-in register must be completed for persons delivering goods to site.
4. 2m physical distancing rules to be applied at all times.

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