In the aftermath of COVID-19 new practices will be required and followed.

The following list showcases measures the team will be taking in accordance with State and Local Guidelines

Employee & Guest Health

  1. Physical Distancing. Guests will be advised to practice physical distancing by standing at least six feet away from other groups of people not traveling with them while standing in lines, using the elevator, or moving around the property. Tables and other physical layouts will be arranged to ensure proper distancing. Employees will be reminded not to touch their faces and to practice physical distancing whenever possible. The resort will comply with mandated occupancy limits.
  2. Hand Sanitizer. Hand sanitizer dispensers, touchless whenever possible, will be placed at entrances and contact areas such as sitting areas, the hotel lobby, the pub entrances, meeting spaces, elevator landings, water amenities, massage suites, and exercise areas.
  3. Front of the House Signage. There will be health and hygiene reminders throughout the property including, but not limited to, the proper way to wear, handle, and dispose of masks.
  4. Back of the House Signage. Signage will be posted throughout the property reminding employees of the proper way to wear, handle and dispose masks, use gloves, wash hands, sneeze, and to avoid touching their faces.
  5. Employee & Guest Health Concerns. Our employees have been given clear instructions on how to respond swiftly and report all presumed cases of COVID-19 on property to the Maine CDC. We will be ready to provide support to our guests. Employees are instructed to stay home if they do not feel well and are instructed to contact a manager if they notice a coworker or guest with a cough, shortness of breath, or other known symptoms of COVID-19.  Employees and guests who are exhibiting any of the symptoms of COVID-19 while at the property are instructed to immediately notify management.
  6. Case Notification. If we are alerted to a presumptive case of COVID-19 at the resort, we will work with the CDC to follow the appropriate actions recommended.

Employee Responsibilities

  1. Hand Washing. Correct hygiene and frequent handwashing are vital to help combat the spread of the virus. All Meadowmere employees have been instructed to wash their hands or use sanitizer when a sink is not available. This is to be done every 60 minutes (for 20-seconds) and after any of the following activities: using the restroom, sneezing, touching the your face, blowing your nose, cleaning, sweeping, mopping, smoking, eating, drinking, going on break, and before starting a shift.
  2. COVID-19 Training. All employees will receive training on COVID-19 safety and sanitation protocols with more comprehensive training for our teams with frequent guest contact including Housekeeping, Food & Beverage, Guest Services, and Maintenance.
  3. Personal Protective Equipment (PPE). Appropriate PPE will be worn by all employees based on their role and responsibilities and in adherence to state or local regulations. Training on how to properly use and dispose of all PPE will be mandatory.  Every employee entering the resort will be provided a mask and required to wear that mask while on property. Gloves will be provided to employees whose responsibilities require them as determined by CDC guidelines.
  4. Daily Pre-Shift & Timekeeping. Employee pre-shift logging will be conducted to ensure that all employees are safe to work. Employees will be asked to record body temperature, any symptoms, mental state, etc. Larger departments will stagger employee arrival times to minimize traffic volume in back offices.  Hand sanitizer will be available at the timeclock location and employees will be required to sanitize their hands after clocking in. Our management team will ensure that proper PPE and sanitation procedures are followed and updated in accordance to the Maine CDC recommendations.

The Guest Experience

  1. Guest Arrival. Appropriate signage will be prominently displayed outlining proper mask usage and current physical distancing practices in use throughout the resort.
  2. Distribution of Personal Protection Equipment (PPE) PPE can be requested at the front desk
  3. Hotel Elevators. An employee will be present to sanitize the button panels at regular intervals, at least once per hour. Signage will be posted to explain the current procedures. No more than two guests will be permitted in the elevator.
  4. Guest Room Disinfection. Guests will be assigned a room that has been thoroughly cleaned, disinfected, and sealed with a disinfection sticker that the guest will break upon entry. Each guest room will receive a COVID-19 awareness card which will outline the health and disinfection steps being taken by the resort. Disinfectant wipes will be provided in each room for guest use (subject to availability and stored out of the reach of small children).

Cleaning Products and Protocols

  1. Public Spaces and Communal Areas. The frequency of cleaning and sanitizing will be increased in all public spaces with an emphasis on frequent contact surfaces including, but not limited to:
    1. Front desk check-in counters
    2. Elevators and elevator buttons
    3. Door handles
    4. Public bathrooms
    5. Room keys and locks
    6. Stair handrails
    7. Gaming machines
    8. Gym equipment
    9. Dining surfaces and seating areas.
    10. Cleaning chemical information is available here.
  2. Guest Rooms. Industry leading cleaning and sanitizing protocols are used to clean guest rooms, with particular attention paid to high-touch items including, but not limited to:
    1. Television remote controls
    2. Toilet seats and handles
    3. Door and furniture handles
    4. Water faucet handles
    5. Nightstands
    6. Telephones
    7. Light switches
    8. Temperature control panels
    9. Alarm clocks
    10. Drapery rods
    11. Luggage racks
    12. Flooring
  3. Laundry. All linen and laundry will be changed daily and continue to be washed at a high temperature and in accordance with CDC guidelines. Dirty linen will be bagged in the guest room to eliminate excess contact while being transported to the laundry facility.
  4. Back of the House. The frequency of cleaning and sanitizing will also increase in high traffic back of house areas with an emphasis on employee entrances, restrooms, maintenance areas, offices, and kitchens.
  5. Shared Equipment. Shared tools and equipment will be sanitized before, during and after each shift or anytime the equipment is transferred to a new employee. This includes phones, radios, computers, keyboards, payment terminals, kitchen implements, engineering tools, safety buttons, folios, cleaning equipment, keys, time clocks and all other direct contact items used throughout the resort.
  6. Room Recovery Protocol. In the event of presumptive case of COVID-19 the guest’s room will be removed from service and quarantined. The guest room will not be returned to service until properly disinfected.
  7. Air Filter and HVAC Cleaning. The frequency of air filter replacement and HVAC system cleaning will be increased and fresh air exchange will be maximized.

Physical Distancing

  1. Queuing. Any area where guests or employees queue will be clearly marked for appropriate physical distancing. This includes check-in, check-out, clocking in, etc.
  2. Hotel Front Desk. Agents will utilize every other workstation to ensure separation between employees.
  3. West Meadow Pub. The West Meadow Pub will reduce seating capacities to allow for a minimum of six feet between each seated group/party of guests.
  4. Meeting Spaces. Meeting arrangements will allow for physical distancing between guests in all meetings and events based on CDC and state recommendations. Self-serve buffet style breakfast service will be suspended until further notice.
  5. Pools. Pool seating will be configured to allow for at least six feet of separation between guests.
  6. Gym. There will only be eight people in the gym at any given time. All people using the gym must maintain the physical distancing standard of six feet. To ensure this, no two machines that are next to each other can be used at the same time.
  7. Locker Rooms. The maximum occupancy of each locker room shall be two people. The steam room and sauna shall remain closed until further notice.
  8. Back of the House. Physical distancing protocols will be used in the employee kitchen, shared office space, and other high-density areas in order to ensure appropriate distancing between employees.

Pool Operations

  1. Cleaning & Sanitizing Protocol.
    1. Lounge chairs are to be sanitized after each use
    2. Tables in pool area surfaces are to be sanitized after each use
  2. Physical Distancing Protocol.
    1. Lounge chairs shall be set up to maintain proper distancing

Staff Protocols

  1. Front Office
    1. Cleaning & Sanitizing Protocol.
      1. All guest touchpoints are to be disinfected after each transaction including, but not limited to, EMV Credit Card Devices, pens, and registration countertops
      2. Room keys are to be sanitized before stocking
      3. Offices, Call Centers, Registration Desks are to be deep cleaned and sanitized upon a shift change
    2. Physical Distancing Protocol.
      1. Stations are to be restructured to provide appropriate six-foot intervals
      2. Implement peak period queueing procedures when the number of guests exceeds the lobby capacity
    3. Guest Considerations.
      1. Interior entry doors are to be propped open to minimize guest contact
  2. Housekeeping 
    1. Employee PPE & Hygiene.
      1. Gloves (single use or disinfected reusable) are to be worn for all cleaning and waste removal purposes
      2. Gloves are to be changed and hands are to be properly washed every hour.
    2. Cleaning & Sanitizing Protocol.
      1. Carts and other equipment are to be sanitized at the start and end of each shift
      2. Guest linen will be delivered and removed from guest rooms in single use bags
      3. Pillow protectors are to be changed upon departure
      4. Pillows are to be double encased
      5. All items stored on shelves in Housekeeping closets are to be placed in bags and not exposed to the open air when not in use
      6. Rooms are to be disinfected after each departure
      7. Disinfected rooms are to be sealed with a disinfection label and the label will only be broken by the new guest upon entering
      8. Additional Protocols can be found here.
    3. Physical Distancing Protocol.
      1. To minimize contact with guests while cleaning rooms; housekeepers will offer to return at an alternate time for occupied rooms
    4. Guest Considerations.
      1. All reusable collateral will be removed from rooms; critical information is to be placed on single use collateral and/or electronically posted.
      2. Disposable collateral will be disposed of and changed after each guest
      3. Extra pillows and blankets stored in the guest room closets will be removed and available upon guest request
      4. Additional cleaning efforts will be paid to the following guest room areas:
        1. Desks, counter tops, tables and chairs
        2. Phones and remotes
        3. Thermostats
        4. Cabinetry, pulls and hardware
        5. Doors and doorknobs
        6. Bathroom vanities and accessories
        7. Bathroom fixtures and hardware
        8. Windows, mirrors and frames
        9. Lights and lighting controls
        10. Closets, hangers and other amenities

West Meadow Pub

  1. Employee PPE & Hygiene.
    1. Employees are to practice proper hand hygiene both before serving food or beverage items and after removing said items from a table or bar
  2. Cleaning & Sanitizing Protocol.
    1. Host Podiums including all associated equipment are to be sanitized at least once per hour
    2. Beverage stations, counters, handrails, and trays are to be sanitized at least once per hour and logged by a manager
    3. Terminals are to be assigned to a single server when possible and sanitized between each user and before and after each shift. If multiple servers are assigned to a terminal, servers will sanitize their hands after each use
    4. Dining tables, bar tops, stools, and chairs are to be sanitized after each use
    5. Condiments are to be served in single use containers (either disposable or washed after each use)
    6. Check presenters, votives, pens, and all other reusable guest contact items to be either sanitized after each use
    7. Menus are to be single use, disposable, or laminated to allow for sanitizing after each use
    8. Trays are to be disinfected after each use
    9. Storage containers are to be sanitized before and after each use
    10. Food preparation stations are to be sanitized at least once per hour
    11. The kitchen is to be deep cleaned and sanitized at least once per day
    12. Food and beverage items being prepared are to be transferred to other employees using contactless methods (expediting tables, conveyors, etc.)
  3. Physical Distancing Protocol.
    1. Hostesses and managers are to manage physical distancing at entries, waiting areas, and queues (in addition to signage)
    2. Peak period queuing procedures are to be implemented when guests are not able to be immediately sat
    3. Tables and bar stools are to be utilized with appropriate physical distancing between each party
    4. Groups traveling together may be sat at tables with a maximum of ten guests.
    5. Employees dining in the West Meadow Pub may not exceed groups of four.
    6. The number of bar stools will be reduced to allow for distancing practices
  4. Guest Considerations.
    1. Pub guests are to be provided with a disposable napkin to place PPE on while dining
    2. All self-serve condiments and utensils are to be removed and available upon request
    3. All straws are to be wrapped
    4. Bar snacks will be served per individual guest and not shared by the table
    5. All food and beverage items are to be placed on the table, counter, or other surface instead of being handed directly to a guest

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