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Traveling to Vacationland during COVID-19

Updated: May 20

These are truly stressful, scary, worrisome times for all of us. As small business owners in the hospitality industry this scenario seems especially daunting. Certain states are opening up to almost "normal" while others, Maine for instance, seem to be lagging behind the rest. We have highlighted the bullet points for you as it stands today, May 19, 2020.



Guest Guidelines for Lodging Required:

  • Guest visitation restricted to Maine residents and out of state visitors who have met the 14-day quarantine requirement as well as out of state essential workers at this time per executive order.

  • Call ahead or online reservations are required.

  • Signage: Place signage at entrances and throughout the lodging establishment alerting customers to COVID policies especially to maintain 6 feet physical distance to the extent possible.

  • Face Coverings: Require customers to wear cloth face coverings. This is especially important when social distancing is difficult (e.g. waiting in line for registration, entering or exiting, walking to the restrooms).

  • Contact Tracing: Maintain records of customers, including one customer name and contact information per party and the server of the table to enable contact tracing.

  • Limit restroom occupancy for groups restrooms to incorporate physical distancing and avoid formation of waiting lines outside of restrooms.

  • Breakfast: No buffets or self-service areas with multi-use items. Breakfast service should be packaged as “grab and go”. If you have a restaurant all service should adhere to the restaurant re-opening checklist.

  • Group Size is limited per executive order.

Recommended:

  • Inform guests of your COVID policies in advance, if possible.

  • Minimize other self-service areas such as drink stations. To the extent possible, use contact-less dispensers to minimize hand touching. Replace multi-use condiments with single-serve packets. Other suggestions to minimize multi-touch surfaces include providing single-wrap utensils, straws, and lids provided at any take- out or self-seating of sale. Self-service areas require frequent cleaning and disinfection.

  • Self-service dispensers for coffee, drinks, juice, and ice should be routinely cleaned or discontinued at this time.

  • See Restaurant Guidance for restaurants on site.

For more information please visit the Hospitality Maine website.


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