This is part 46 of our coronavirus FAQ. Click here to read other installments: #Coronavirus the facts. Find the latest information and answers from experts on everything COVID-19.
We introduce industry guidelines on what accommodation operators should do to strike a balance between preventing the spread of the virus and sustaining social and economic activity.
Industry groups covering hotels and inns in Japan have drawn up guidelines for anti-virus measures. All Japan Ryokan Hotel Association, Japan Ryokan & Hotel Association, and Japan City Hotel Association are collectively urging accommodation operators to check whether guests have any symptoms, such as a fever, upon their arrival, as well as ask them to sanitize their hands.
The guidelines also call on facility operators to explain to guests where their rooms are located by using written information, instead of having staff members take them there.
Banquet halls and restaurants
The guidelines say that in banquet halls and restaurants, guests should be seated side by side, refrain from pouring drinks for others to prevent more than one person touching the same bottle, and avoid sharing cups.
The guidelines also recommend pot dishes and sashimi dishes should be served to each customer separately as much as possible, instead of having the same dishes shared by many people. They urge facility operators to consider stopping buffet-style meals. But if their buffet is still open, operators are urged to have staff members serve guests, instead of letting them help themselves, and to prevent tongs and chopsticks being shared.
The guidelines also say operators should limit the number of people using a bath facility at any one time, so that it will not become crowded.
The industry groups plan to make the guidelines widely known among member facilities, and urge them to take appropriate measures, depending on individual situations.
Information accurate as of July 30.