Orange County Guidelines to Reopen Disney World
-
Theme Parks
Guidelines:
-
Tape marking of 6 feet apart in ride/attraction queues
-
Staff to regularly wipe down surfaces at random
-
Phase 1 and 2: Staff who are 65+ are encouraged to stay home
Mandates:
- All employees required to wear facemasks
- Touchless hand sanitizer at each ticketing entry and turnstiles
- Touchless hand sanitizer at each ride/attraction entry and exit
- Temperature checks for staff prior to shift (temp above 100.4 must not enter premises)
- Wipe down of all railing and surfaces regularly
- Phase 1: 50% capacity
- Phase 2: 75% capacity
Hotels
Guidelines:- Phase 1: Housekeeping services to be limited and allow for minimal guest and employee exposure
- Phase 1: Promote, if available, mobile check-in
- Phase 1: Housekeeping services only clean upon request, or when guests depart
- Phase 1: Allow employees to work from home if not playing a critical role in serving guests
- Phase 1: Only deliver room service to guests' doors
- Phase 1: Provide self-parking
- Promote social distancing for all guests and staff
- Recommended touchless sanitizer at entry
- Increase cleaning services/additional sanitation services through cleaning companies
- Phase 1 & 2: Staff who are 65+ are encourage to stay home
Mandates:
- All employees required to wear facemasks
- Hand sanitizer at entry to be in plain visible sight
- Temperature checks for staff prior to shift (temp above 100.4 * must not enter premises)
- All employees with flu-like symptoms advised to stay home
- Front desk to sanitize themselves on a regular basis
- Consistent cleaning of all guest areas
- Front desk to utilize sneeze-guards
- Remove all service items in guest rooms to include glassware, coffee cups etc.
- Mini bars not to be stocked
- Do no offer self food services
- Space pool furniture according to distancing guidelines
- Pool gates and pool chairs to be sanitized regularly
- Door handles, elevator button and railing to be sanitized regularly
- Remove all coffee makers from guest rooms
- Remove all guest collateral items, except for those that are single use
- Sanitize guest keys before and after each use
- Sanitize bell carts after each use
- Phase 1 & 2: No conferences
Restaurants
Guidelines:- Paper/disposable menus
- Encourage takeout/online orders
- Touchless sanitizer at entry
- Phase 1 & 2: Staff who are 65+ are encouraged to stay home
Mandates:
- Hand sanitizer at every table
- Hand sanitizer at entry to be in plain visible sight
- All employees required to wear facemasks
- Temperature checks for staff prior to shift (temp above 100.4 must not enter premises)
- All employees with flu-like symptoms advised to stay home
- Doors to be wiped regularly
- All staff behind counters must wear gloves (except for bartenders)
- Bartenders to sanitize hands after making each drink order
- Seated tables to be six feet apart
- Phase 1: Limit restaurant and bar capacity to 50%
- Phase 2: Limit restaurant and bar capacity to 75%
-
-
I think I might let all the people who say we've been over-reacting test it out first.
