Food and Beverage Experience
Restaurants and Bars
Table service and set-up modified to accommodate individual portions . Tables setup with minimal settings. Service spoons/service chopsticks must be offered for all family-style shared dishes- where sharable items can not be removed from menu. Shared bar snacks and food offerings to be discontinued and replaced by single portio n.
Digital versions of the menus offered to guests through tablets and mobile phones using QR code. Standard printed menus and digital tablets disinfected after each use.
Linen undergoes sanitising and disinfection using high temperature washing process Napkin service suspended (no placing in guest’s lap or folding napkins when guests leave the table to visit buffet stations). Use of high-quality paper napkins and paper coasters at bars and lounges.
. All served dishes, glassware to be always covered.
Flatware offered as roll up or cutleries set on tables by staff wearing gloves.
Chopsticks to be wrapped or mono-use chopsticks offered.
All condiments to be served in individual container and/or individually wrapped – including sauces, spices, sugar, butter & milk.
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