Port Ludlow Resort Port Ludlow Resort

Updated Cleaning and Sanitation Procedures

In an effort to keep our guests and staff healthy and happy, we are putting extra efforts into the following areas with respect to the Washington "Safe Start" phased reopening plan. Staff throughout the Resort properties have received extra training in sanitation and cleanliness and will receive continual reminders and updates through all phases.

INN

  • Touchless hand sanitizer stations available in in public areas throughout property
  • Plexi-glass screens installed at Front Desk
  • Signage posted as a reminder of 6’ physical distance consideration in public spaces
  • Elevator is limited to one guest or one party per car
  • Foot opening option installed on public space doors
  • Hard surfaces in public spaces sanitized frequently (restrooms, counters, displays, doors, door handles, elevator buttons, etc.)
  • Virtual Concierge program integrated into Guest Service Program
  • Groups and private dining events are set with consideration of physical distance and modified food & beverage service. Spaces refreshed, sanitized and vacant between groups
  • Staff is masked while on shift at all times
  • Staff temperatures logged prior to shift start; if elevated, sent home

INN ROOMS

  • Extra disinfection attention paid to in-room surfaces such as doorways, door handles, thermostats, light switches, TV remotes, lamps, windows, window locks, etc.
  • Eliminated hard surfaced convenience items in rooms such as: alarm clocks, magazines, irons & ironing boards
  • Fresh towels or full room refresh by housekeeping available upon request
  • Wash all linen between guests stays
  • Sanitize all key cards before each check in
  • Have hand sanitizer available in each guest room.
  • Housekeeping staff to sanitize hands and wear protective gloves between each room clean
  • Consideration of suggested 24 hours between guests and before housekeeping turns the room

THE FIRESIDE

  • Plexi-glass screens installed at Host Stand
  • Extra sanitizing of table settings between guest seating
  • Pre-rolled silverware for all meals
  • Disposable menus, recycled after single use
  • 6’ physical distance spacing between tables and dining guests
  • Staff is masked while on shift at all times
  • Hard surfaces in serving stations & service areas sanitized frequently
  • Touchless hand sanitizer stations in public areas
  • Hand sanitizer available in all staff areas
  • Staff temperatures logged prior to shift start; if elevated, sent home

GOLF COURSE

  • Plexi-glass screens installed at guest service stations
  • Following WA Phase 2 of the Governor’s Guidelines for Golf Courses
  • Carts are sprayed and wiped down with disinfectant after each use
  • On-course bathrooms have hand sanitizer stations
  • Touchless Hand sanitizer stations placed throughout the clubhouse
  • Sanitizing indoor public space touch points frequently throughout day
  • Staff is masked while on shift in indoor public spaces
  • Staff health screening prior to shift start

MARINA

  • Plexi-glass screens at guest service stations
  • Touchless hand sanitizers placed in indoor public space
  • Physical distancing reminders placed in indoor public space
  • Rentals (Kayaks, sups, and skiffs) will be sanitized after each use
  • Staff is masked while on shift in the Marina office & indoor public spaces
  • Staff health screening prior to shift start
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