At Asobe no Mori Iwakiso, we are implementing the following enhanced hygiene measures and precautions to ensure the health and safety of our guests and staff as part of our response to COVID-19. We kindly ask for your understanding and cooperation.
■ Common Areas
1. Hand sanitizers are placed at entrances, the front desk, dining area entrances, and various locations throughout the facility to encourage hand disinfection.
2. In addition to regular cleaning, we have strengthened disinfection of frequently touched surfaces such as elevator buttons and doorknobs.
3. For the health and safety of guests and staff, service staff may wear masks during interactions.
4. Please cooperate by using elevators with a limited number of people to avoid overcrowding.
■ Front Desk
1. Guests are requested to sanitize their hands with alcohol upon arrival at our accommodation.
2. Acrylic partitions have been installed at the front desk for droplet infection prevention.
3. At check-in, we will ask you to fill out a health questionnaire and confirm your travel route before arriving at our accommodation.
4. Guests who already have a fever or feel unwell are kindly asked not to enter the premises.
5. If you feel unwell during your stay, please inform the front desk immediately.
6. A cash tray will be used when making payments.
■ Guest Rooms
1. In addition to regular cleaning in guest rooms, we have strengthened disinfection of frequently touched areas such as switches, remote controls, telephones, tables, sinks, hairdryers, writing materials etc., using disinfectant solutions.
2 All guest rooms are equipped with disinfectant spray.
■ Bathing Facilities
1 To prevent overcrowding in bathing facilities usage times or capacity limits may be implemented if necessary
## Dining Arrangements
Dining venues undergo periodic ventilation & sanitation efforts ensuring safe environment seating arrangements maintain adequate spacing between parties private dining options available upon request subject 10% Service Fee Dinner courses served individually adjusted reduce contact Breakfast buffet style modified plated meals based demand
