Reservations
There is a reservation control for a maximum occupancy of 75%, except for the total reservation of the Quinta by the same guest.
It is requested to the guest to send identification data via digital, when booking, in order to facilitate the check-in process and guarantee the stay requirements.
We encourage all guests who consider postponing their stay in case they feel any of the symptoms associated with COVID-19, and the dates of the reservation can be changed directly.
Arriving at Quinta da Pousada
Exclusive guest access (visitors / passers-by will not be allowed).
Measuring the temperature of all guests upon arrival. Whoever has a temperature above 37.8ºC, stay / permanence will be forbidden and the guest will be sent to our isolation area.
During your Stay
Mandatory usage of mask in all common interior areas.
Alcohol gel dispensers available in all common areas.
Check-in, check-out and any other interaction with the reception team will be done in an exclusively manner, asking all guests to inform us of their arrival and departure in a timely manner.
The teams in each department are duly equipped with individual and specific protective material.
Availability of personal protective equipment for all guests in case of need, not being free, except in some suspicious case.
Cleaning and Disinfection Service
The cleaning and disinfection of all areas of the accommodation, units and common areas, have a reinforcement in their procedures, with cleaning and disinfection carried out throughout the day.
Focus on cleaning and disinfecting, throughout the day, the various surfaces in the common interior areas and, also, in the points of high contact of the whole Quinta.
Spacing for a minimum period of 24 hours between reservations, in order to guarantee a more adequate cleaning and disinfection of the units.
Cleaning service team and other employees duly protected with specific personal protective equipment for each department (mask and / or visor, gloves and disposable gown).
Reinforced care in handling and washing textiles, namely sheets and towels, following all standards.
A record is made by the person responsible for hygiene and disinfection before and after the cleaning of each area of the Quinta.
Meals Service
Dining room prepared with the arrangement of tables and chairs in order to guarantee the safety distance.
Scheduling meals, whenever possible 24 hours in advance, to control the number of customers simultaneously in the room.
Kitchen and living room team with adapted service and protected with specific personal protective equipment, in order to ensure enhanced hygiene of utensils, equipment and surfaces and to avoid direct handling of food as much as possible.
Individualized service at the breakfast table and other meals. The menus of the different ones being made available digitally in the meals place so that there is a prior choice of what the guests want.
Between each use of the dining areas and surfaces made by guests, cleaning and disinfection of the same (chairs, tables, etc.) is done so that they can be used next.
Other Spaces (Common and Outdoor) and Services
Daily cleaning, more than once, of all common spaces.
The treatment of the pool water is appropriate with a specific disinfectant, so its use is perfectly safe. We advise a maximum stay of 4 people in the pool.
All other services available will have strict hygiene and safety rules for prevention.
In case of suspected COVID-19
The guest can and should inform any employee of our team as it is able to support our guests in situations of suspicion or confirmation of COVID-19.
The isolation zone is guaranteed, as well as a “support kit” for all guests who need it.
Execution of all specific disinfection measures for all spaces in case of suspicion or confirmation of a COVID-19 case in an employee or customer.
Our Team
Specific training of all teams from different areas on the new procedures.
Daily temperature monitoring to assess the fever and / or symptoms of all employees, at the beginning and end of working hours.
Employees have a uniform and an individual safety kit that is mandatory to use throughout working hours.
Knowledge of safety procedures applied in the treatment and storage of all delivered goods.
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