Intensified hygiene measures

Guided by our purpose of care and in response to the developments in regards to Covid-19 we adjusted our operations and took measures to protect the health of our guests and staff members.

1. Minimization of the risk of infection caused by interaction with other people

Direct infections

The risk of a direct infection is caused by interactions with potentially infected people. To minimize this risk we adopted a series of measures to make all interactions safer.

  1. 01

    Protective masks

    To reduce the risk of a droplet infection, all of our staff members are wearing protective masks. Surgical masks are also being provided to our guests.

  2. 02

    Disinfectant gel

    Disinfectant gel for hygienic hand disinfection is provided on all floors, at the entrances to the Hotel and at the entrances to all public areas. To protect the health of yourself and others, we kindly ask our guests to wash or disinfect their hands frequently.

  3. 03


    Our kitchen, service and housekeeping staff works exclusively with antibacterial gloves. Such gloves are also being provided to our guests in their rooms.

  4. 04


    All of our staff members have been coached to maintain the safety distance and to avoid unnecessary approaches. To ensure sufficient space between our guests, the layout of our public areas such as restaurant and SPA have been redesigned.

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

a) Frequent disinfection of all surfaces

The risk of an indirect infection is caused by contact with an object or surface that has previously been contaminated by an infected person. To prevent such contaminations we adopted new hygiene protocols for all departments. Those protocols define the frequency of disinfections for all surfaces and specify the handling of particular sensitive objects.

Garden Room Boutique Hotel Schgaguler

b) Enhanced Housekeeping measures

In order to guarantee maximal security and to prevent the spread of the virus we have improved all our cleaning protocols. Those protocols define the critical points, cleaning agents to be used, cleaning frequencies 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 an eventual spreading of the virus, dirty laundry and waste is put in hermetically sealed bags during room cleaning. Fresh washed laundry is airtight sealed immediately after washing.

  4. 04

    Cleaning utensils

    For surface cleaning we exclusively use antibacterial, color-coded cleaning cloths to reduce the spread of germs from area to area. Furthermore, after every room cleaning all cleaning utensils get replaced and disinfected.

3. Minimization of the risk of infection at the restaurant

Revised Kitchen and service workflows

With the purpose of reducing the risk of infection in our restaurant we have completely redesigned the work processes for the kitchen and service staff. Thanks to these measures we ensure the safety of the food, beverages, objects and the environment.

  1. 01

    Protective gear

    As all our employees, also our kitchen and service team work with gloves and face masks.

  2. 02

    Glasses and cutlery

    To minimize the risk of infection by touching objects, our waiters use antibacterial gloves when touching glasses and cutlery.

  3. 03

    Restaurant service

    In our restaurant we do not serve any kind of buffets. All the dishes are freshly prepared in our kitchen and served at the table.

  4. 04

    Safety gap

    We guarantee a safety distance of 2 meters between all tables. This minimizes the risk of an eventual droplet infection caused by other guests.

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