Intensified Hygiene Measures

Guided by our purpose of care and in response to the developments of the COVID-19 pandemic, we have adjusted our operational flows and measures to protect the health of our guests and staff members.

1. Minimization of the risk of infection caused by the interaction between people

Direct infections

Direct infections are caused by interactions with potentially infected people. To minimize the risk, we have adopted a number of measures to make all interactions safer.

  1. 01

    Protective masks

    To reduce the risk of droplet transmission, all of our staff members wear surgical face masks, which are also being provided to our guests.

  2. 02

    Hand sanitizer

    Hand sanitizer for disinfection is provided on all floors, at the entrances to the Hotel and at the entrance to all public areas. To protect your health and that of others, we kindly ask our guests to wash or disinfect their hands frequently.

  3. 03


    Our kitchen, service and housekeeping staff works exclusively by wearing antibacterial gloves, which are also available to our guests in their rooms.

  4. 04

    Safety distances

    All of our staff members have been trained to maintain the appropriate safety distances and to avoid unnecessary contacts. To ensure sufficient space between our guests, the layout of our public areas, such as the restaurant and the SPA, has been redesigned.

2. Minimization of the risk of infection caused by contact with contagious objects or surfaces

a) a) Frequent disinfection of all surfaces

The risk of an indirect infection is caused by the contact with previously contaminated objects, surfaces and people. To prevent this, we have enforced hygiene protocols in all the departments of our hotel. Protocols define the frequency of surface disinfections and determine how particularly sensitive objects are being handled.

Garden Room Boutique Hotel Schgaguler

b) Enhanced housekeeping measures

In order to guarantee maximum safety and prevent the spread of the virus, we have improved all of our cleaning protocols with regards to the use of sanitizing products, cleaning frequency and operational processes.

  1. 01

    Room disinfection

    Our rooms are disinfected on a daily basis. We pay special attention to critical surfaces such as light switches, door handles, bathroom fittings, remote controls, toilets, bidets and sinks.

  2. 02

    Disinfection of "high-touch" surfaces

    The disinfection frequency of “high-touch” surfaces such as elevator buttons, door handles, and handrails has been significantly increased.

  3. 03

    Laundry management and waste disposal

    Our housekeeping staff is trained to handle dirty laundry and waste in a cautious way. To reduce the spread of the virus, dirty laundry and waste is put in hermetically sealed bags during room cleaning. Freshly laundered linen is hermetically sealed immediately after washing.

  4. 04

    Cleaning tools

    For surface cleaning, we make exclusive use of antibacterial color-coded cleaning cloths to reduce the spread of germs from one area to the other. Once a room is sanitized, all cleaning tools are replaced and disinfected.

3. Minimization of the risk of infection at the restaurant

Revised kitchen and service workflows

To reduce the risk of infection in our restaurant, we have completely revised work flows for back- and front-of-the-house staff. This ensures the health and safety of the environment, including foods, beverages and objects.

  1. 01

    Protective gear

    All our employees, including our kitchen and restaurant staff, wear gloves and face masks.

  2. 02

    Glasses and cutlery

    To minimize the risk of infection via contaminated objects, our waiters use antibacterial gloves when handling glasses and cutlery.

  3. 03

    Restaurant service

    In our restaurant, buffets are not available. All foods are freshly prepared in our kitchen and served at the table.

  4. 04

    Safety distance

    We guarantee a safety distance of 2 meters between all tables. This minimizes the risk of droplet transmission caused by direct contact between guests.

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