NATIONAL NEWS - Apart from keeping tabs on every person working within a restaurant or doing business with a restaurant, such as delivery personnel, those applying to the Department of Tourism to open their doors for sit down services or lodging guests during lockdown level 3 will have to adhere to a long list of guidelines.
Minister of Tourism Mmamoloko Kubayi-Ngubane published the amended regulations in the Government Gazette on 29 June, stipulating exactly what is expected from restaurants, guest houses and other tourism establishments under level 3.
No buffets may be offered to guests for self-service; disposable containers, crockery, cups and cutlery should be instituted where possible and menus must be replaced with non-touch options or sanitised after each use.
Where possible, tablecloths should be removed from tables and only essential items such as salt and pepper, should remain on tables and have to be sanitised before another guest is seated.
These are just some of the finer details the industry has to adhere to.
Hotels, lodges, bed and breakfasts, time-share facilities and resorts and guest houses have to keep a daily record of the full names, Identity Number or Passport Number, nationality, nature of position (i.e. temporary, casual or permanent), residential address and cellphone numbers of all employees and guests for the duration of the national state of disaster, and retain the record for a period of six weeks after the end of the disaster.
All extra cushions, throws, extra blankets and décor items must be removed from the rooms and all luggage must be disinfected before or after off -loading from vehicles.
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