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COCONOMA Season Dining has put in place initiatives to ensure the safety and security for all our guests and staff.
The efforts listed below are to promote enhanced standards for hygiene management and ensure peace of mind to our guests.

1.Employees

・We will conduct temperature screenings with every employee and record the results from these screenings when they arrive and leave from work. Employees arriving to work with symptoms of a fever, coughing, or fatigue will be prohibited from entering.

・We will require all employees to wear masks and that some staff wear sanitary gloves.

・We will enforce regular hand washing, disinfection, gargling, and overall personal hygiene management on a routine basis.

2.Restaurants and spaces for eating and drinking

・We requests disinfection and body temperature checks when guests enter the restaurant.

・At the restaurant and lounge, we will have spaced tables at intervals, opened windows, and a continuous air ventilation system.

・We will thoroughly disinfect tables and chairs, and will exchange and disinfect menus after every use.

・We will discontinue buffet-style dining  and will serve meals individually.

・We will not set out cutlery in advance. Staff will provide them together with served dishes.

・We will wash tableware, glasses, and cutlery at a temperature of 80°C or higher.

3.Common areas inside the Hotel

・Bottles of hand sanitizer are placed at the hotel entrance, counter, elevator halls on each floor, and the restaurant entrance, as well as inside restrooms.

・We will disinfect and sterilize all common areas inside the building (elevator buttons, shared restroom door knobs, etc.) every 30 minutes.

・We has regularly timed ventilation in the front lobby area and lounge space.

・Paper towels, etc. are placed inside all restrooms inside the Hotel.