Weekly Update — Contact tracing logs now voluntary for customers, Seattle requires cloth face masks, download our reopening guide

Weekly Update — Contact tracing logs now voluntary for customers, Seattle requires cloth face masks, download our reopening guide https://wahospitality.org/wp-content/uploads/2016/10/WashingtonHospitalityWeekly_WebsiteImage2016.jpg

Reopening: Mandatory customer log no longer required

On May 15, Gov. Jay Inslee announced he is “no longer requiring customers to provide a business with contact information.” Businesses are still required to maintain a customer log of customers who voluntarily provide information. Click here for more details and a template.

Response from the CEO

“We are thankful that the Governor’s Office has been open and flexible with the restaurant reopening requirements,” said Anthony Anton, president and CEO of the Washington Hospitality Association. “Having the information log be voluntary is in the best interest of our customers, and the governor’s team showed leadership by recognizing the need to flexible. The association will continue working tirelessly to advocate for you, the value of hospitality and what it means to your community.”

[Flyers] Tell your customers you’re ready to serve

The association has designed restaurant and lodging flyers you can print and place in your front windows to let customers know you’re open for business, and boost confidence that their experience will be safe and fun. Click here to download and print your flyer.

King County public health issues directive to wear cloth face coverings

Public Health-Seattle & King County directive will require everyone to wear a cloth face covering in most public places. The directive takes effect May 18 and applies to all restaurant take-out and food businesses. Employees who prepare carry out and deliver food must wear masks. To read more click here.

[Webinar] Q&A with the LCB

Join us for a webinar with the Washington Wine Institute, Washington Brewer’s Guild and the Washington State Liquor & Cannabis Board and get your questions about re-opening in Phase 2 answered . Webinar is at 10 a.m. on May 19.

Register

[Webinar replay] You got relaunch questions? We’ve got answers.

Thursday morning we hosted a webinar to provide you the latest information and best answers we have to guide you through the challenging road to relaunch. Click here to check out our replay.

[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

Restaurants prepare to reopen in Phase 2, but worry about added costs (KOMO)

McDonalds is investing $200 billion to boost marketing (Restaurant Business)

EU unveils plans to reopen tourism this summer (Forbes)

Jupiter NEXT Hotel to offer free space for personal service business (Portland Mercury)

Burger King parent company considers designing face masks as part of uniform (Nation’s Restaurant News)