On Tuesday April 28 the Orange County Economy Recovery Task Force held a meeting this morning to discuss guidelines for reopening businesses which would include Walt Disney World. Details include how the day-to-day workings could look like for the Disney parks, hotels, and restaurants upon reopening.

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%

What do you think about these new guidelines? Are they enough? Or to much? Let us know!

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