Weekly Update — Calculating loan forgiveness; LCB webinar replay available; hotel coronavirus best practices

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[How-to] Calculate Paycheck Protection Program loan forgiveness

The U.S. Small Business Administration now shows you how to calculate your average full-time equivalency (FTE) employees during your applicable Paycheck Protection Program forgiveness period. This changes the way FTEs are calculated, and allows for FTE reduction if you made a good-faith written offer to rehire an employee, which was rejected by the employee. Click here.

[Golf] State issues Phase 1 updates, Phase 2 requirements

Washington state has issued golf course updates to the original guidance for reopening requirements in Phase 1. For counties granted permission to move to Phase 2, additional golf activities resumed on May 15. Read more here.

Template letters to recall employees available

The law firm of Fisher & Phillips has created sample letters for you to send to employees you want to return to work. You can find them here.

[Webinar replay] LCB Webinar for reopening

Check out this webinar with the Washington Wine Institute, Washington Brewer’s Guild and the Washington State Liquor & Cannabis Board and get your questions about Phase 2 answered.

Click here

Pre-opening checklist webinar May 26

This webinar will focus on requirements, best practices for social distancing, sanitation and cleanliness, PPE and hygiene with representatives from UL Everclean, a company that specializes in food safety and hygiene solutions.

Joining us will be Mike Haller and Todd Frantz from UL Everclean and Samantha Louderback of the Washington Hospitality Association.

Register here. Ask questions ahead of time here.

[Lodging] Hotel coronavirus best practices

From room cleaning to breakfast service, every aspect of your hotel operation has had to adjust to the new normal of the coronavirus outbreak. We’ve assembled this list of best practices. Click here.

Help document coronavirus’ impact on our industry

The National Restaurant Association has created this survey to help document the impact the coronavirus has had on restaurants across the nation. Please fill it out and let your story help inform future advocacy efforts. Click here.

[Free training] ServSafe reopening guidance on coronavirus precautions

The 13-minute video aligns with guidance provided by the National Restaurant Association, ServSafe and subject matter experts.

Video topics include:

  • Coronavirus symptoms and preventing its spread
  • Recognizing actions to reduce risk to employees and guests
  • Guidelines for face coverings, hand washing and food handling
  • Guidelines for cleaning, sanitizing and disinfecting
  • Physical and operational changes to maintain social distancing

Content is available in English and Spanish. Take the training here.

ServSafe Manager course available online

In-person classes may be canceled, but your employees can still take the ServSafe Manager course online. Employees have 90 days from the date of purchase to complete the course and take the exam with a proctor. Purchase the course on the Washington Hospitality Association Education Foundation website here.

Complimentary hospitality training

Through May 31, American Hotel and Lodging Association’s Education Institute is offering complimentary access to online training for hospitality professionals.

Courses include:

Supervisory Skill Builders
Hospitality Manager: Leadership
Certified Hotel Administrator Online Review (Training only)

Click here

Industry roundup

This chef’s busier-than ever Seoul restaurants give him hope (Food and Wine)

 

Consumer research shows promising desire for travel (Hotel News Now)

 

Dunkin’ adapts as coronavirus-era customers find new uses for the restaurants (Nation’s Restaurant News)

 

Business travel showing signs of life in China (Hotel News Now)

 

Food companies, restaurants take new approaches to marketing amid pandemic (Smartbrief.com)