Reopening Operations in a Pandemic Shut down On March 16 as the - - PDF document
Reopening Operations in a Pandemic Shut down On March 16 as the Governor closed places of public accommodation. We offered takeout food for the rest of the week while guests were still on property. We then furloughed all but a handful of staff
Shut down On March 16 as the Governor closed places of public accommodation. We offered takeout food for the rest of the week while guests were still on property. We then furloughed all but a handful of staff and put the ski are to bed.
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In Minnesota While essential businesses such as banks and grocery stores were allowed to remain open. Restaurants were allowed to be open for takeout and delivery only. Nonessential business remained closed. In May as Industry Associations worked with Governor's office to establish guidelines to reopen their businesses we started planning to reopen for summer. We developed our strategies on what we could open and couldn't open. The golf associations worked with the Governors office to get courses open. On May 18th the governor allowed some outdoor recreation activates to open up including golf. We opened our Mountain Bike operations on Labor Day weekend Working with the Minnesota Ski Areas Association we planned for our summer operations and opening our lift served mountain bike trails. We started training employees on new cleaning and sanitizing programs and worked to secure supplies for reopening
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We used a template from the state and supplemented it with information from the NSAA Playbook, the CDC, and the NSP. Our Goals were to;
Guidelines change quickly. Be prepared to revise your plan regularly!
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We identified one person to be in charge of overseeing and coordinating Covid‐19 supplies, signage, training, plans, etc. All requests and concerns were funneled through that person. This simplified and streamlined the daunting process of putting all the pieces back together to re‐open.
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All employees at the resort should understand how and why to implement procedures that will reduce the risk of being exposed to illnesses that may occur in the workplace. Early on protocols and the way we did business was changing almost daily. Be ready to train and retrain!
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Some employees will be frightened about work and contracting disease from other. Some employees will feel that Covid‐19 is a hoax, and they should not be required to wear a mask, social distance, or sanitize surfaces. Misinformation and rumors about Covid‐19 will spread regularly. Be ready to provide ongoing information and training. We have certainly reached a point of COVID fatigue and just want things to back to the way they were. Now we need to stay even more vigilant now.
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Staggering shift times and break times to reduce the number of employees interacting at the same time in locker rooms and break areas. If groups of employees can always be scheduled together, it will reduce the number of affected employees if one gets sick.
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Sick employees should NOT report to work. Employees who live with someone or have come in contact with someone who has Covid‐19 or symptoms of Covid‐19 should NOT report to work. If an employee becomes ill during the work shift, he/she should tell the supervisor immediately. He/she is relieved of work duties for the day and the workspace, tools are sanitized.
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Employees are screened when they arrive at their work shift. Temperatures are taken with a non‐contact thermometer and employees are asked if they are experiencing any Covid‐19 signs or symptoms. Results are recorded on a spreadsheet. If the employee records a fever
their healthcare provider.
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Ill employees may return to work: if they have no fever for at least 3 days without taking medication AND any symptoms have ceased for 3 days AND it has been at least 10 days since the onset of symptoms. Early return can take place if: a doctor confirms that your symptoms were NOT covid‐19 related AND the doctor provides a written release for your return to work OR a negative Covid‐19 test is provided. Be sure to explain the policy all employees. If an employee calls in sick just to get a day off and their reported sickness includes any Covid‐19 symptoms, there are negative consequences.
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Employees are trained to help prevent illness by: frequent handwashing (use soap and water when possible and scrub hands for up to 20 seconds); covering coughs and sneezes with tissue or using elbow; and trying not to touch your face.
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We have hand sanitizer at all POS and strategically located in guest and employees areas. We have more hand sanitizer stations on order. We plan to use these for events.
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We used online payments only at the beginning of the summer season. We now have guests come inside to our retail shop to get their mountain bike tickets or scenic chair ride tickets. Guests can sign their waiver on‐line using 1‐Risk.
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We have signs on the floor indicating where guests can stand to wait. We have arrows indicating entrances and exits to some areas. Some rooms have maximum occupancy signs.
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Meeting and break rooms are posted with the maximum number of people allowed in the room in order to maintain social distancing. Xs are placed on the floor in employee areas showing where chairs or tables are allowed to be placed.
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The majority of our staff meetings take place via ZOOM.
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50% of tables and chairs were removed. Tables are placed a minimum of 6’ apart. Minnesota’s limit is 250 people in dinning area no matter what the capacity.
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Menus are disposable. We also use QR codes that are posted on the tables and lead the customer to the menu via their cell phone. On our patios, the menus are also posted on large banners.
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Service wear is disposable, but can still look nice. Condiments are served in individual packets with NO self service.
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Self service beverages have been eliminated. In restaurant, water is served in plastic cup. There are NO refills. A new glass of water is brought to the customer.
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All high touch surfaces are being cleaned regularly. Each area has a cleaning sheet posted. All employees are to share the responsibility.
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If possible, each employee is assigned their own vehicle/equipment for the day. Tools and equipment are to be wiped down after each use.
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We have restricted access to some parts of the chalet in order to reduce the amount of sanitizing needed regularly
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For our summer mountain biking and scenic ride operations, we have lift line signage indicating 6’ of distancing. The lift attendant at the top of the lift sprays the chair with disinfectant and it dries on the way down.
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The patrol break room has a limit of 7 people. Patroller family members have been asked to set up in the chalet. All patrollers are provided with a KN95 masks and eye protection. Patrollers are to have a mask on when interacting with patients. Extra disposable masks are available for patients and family members of the patient. When the patient is discharged all equipment and bedding is sanitized. Patrollers must follow the same covid‐ 19 guidelines that all employees follow.
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Minnesota mandates that anyone entering a public building wear a face covering. We have placed signs on all building entrances.
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Cloth Masks Variety of sizes Disposable Masks Guests / employees Who forgot to bring one Face Shield Food servers and those who cannot tolerate mask KN95 Masks For Patrol May be easier to procure than N95
We purchase a variety of face coverings. Cloth masks come in a variety of sizes. One size does not fit all. KN95 masks alternative to N95 masks for patrollers. A fit test is not required. Face shields are popular with employees who can’t tolerate masks and food servers. Guests can see their smile. We keep boxes of disposable masks in each department for employees or guests who forget their mask. Masks can also be sold in retail areas of the resort.
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We are happy that skiers and snowboarders are used to covering their faces!
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We are all in this as an industry We need to work together and communicate and share our experiences It is vital that we all work together to keep Covid‐19 out of our workplaces to survive and thrive in these challenging times.
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