Wyndam Grand Downtown Pittsburgh Covid-19 Standards

The safety of our guests and team members is our top priority. The Wyndham Grand Pittsburgh Downtown team wants to reassure you we are focused on the health and safety of all of our guests. We have adapted our operations to follow the guidelines and safety information provided by the World Health Organization (WHO) and the U.S. Centers for Disease Control and Prevention (CDC). Incorporating new products and cleaning standards. Our team members are well trained and are adhering to the latest guidance and hygiene protocols. Implementing the new processes to protect the safety of our guests and team members has resulted in a reduction of certain services and amenities that are normally available at our hotels. Let us provide you with an award-winning Catering and Banquet team dedicated to turning your vision into reality. Our team is here to assist you in navigating the new standards. Your grand event begins with the Wyndham Grand Pittsburgh Downtown.

Bell Staff

Bellmen will meet the Guests at their room by knocking on the door and inform the Guests that their luggage will be placed outside of their room Bellmen will enter a room if a guest is physically unable to handle their luggage Bell Staff may be limited during COVID.

Guest Services

Plexiglas on each desk Multiple key drop boxes for guests to utilize to limit contact between team members and guests Team members to wear gloves when handling any Guest items. All GSAs will remain behind the protective shield while interacting with any Guests. Upon availability Guest Service Agents to offer rooms to Guests that have not been occupied for the last 2, 3 or more days. Express checkout available upon departure.

Ice Machines/ Vending Machines

Housekeeping will sanitize these areas every hour with extra focus on early evening hours

Elevators

Housekeeping will sanitize all elevators every hour with extra focus on peak times in the morning or evening hours

Guest Rooms

For Guest stays of two nights, Housekeepers will provide limited service by replacing towels, making beds, empty trash and cleaning bathroom counter. Longer length of stays will be completely serviced every third day. Written notification will be provided in the room to inform the Guests Rooms will be cleaned while the Guest is out of the room. All rooms will be completely sanitized upon checkout. Temporary removal of glassware and coffee cups from the rooms and use disposable items. Housekeeping will be using an electrostatic sprayer with a disinfectant is the guestrooms, hall ways and fitness room.

Public Restrooms

All public restrooms to have touchless soap dispensers, faucets, flushers, and touchless hand sanitizers. Increased frequency of cleaning and sanitizing – minimum once per hour

Service of Public Restrooms During Events

Public restrooms will be staffed at break times.
Following breaks and meal periods restrooms will be disinfected.

Engineering

Guestroom Calls:
For room calls, it will be requested of Guests to leave their room when an item needs to be repaired or replaced.
If the Guests cannot leave the room, the Engineer will request that the guest stay in one
area of the room while repairs are being completed. The Guest will be required to wear a facemask while the Engineer is in the room.
Engineer Team will sanitize all areas of the spaces in which they were working along with
both door handles on the main room door.

Meeting rooms:

Deep cleaning all coils both hot and cold with Hydro Kleen and stepping up the type of filters. Cleaning all wall and duct to meeting rooms. Cleaning all cleaning vents and disinfecting them. Restrooms both levels will be all handsfree.

Guestrooms:

Cleaning and disinfecting air conditioner Coils with antimicrobial cleaner. Upgrading filters and Changing shower heads.

Restaurants/Food Establishments

Three Rivers—
Three Rivers will be open for breakfast, lunch and dinner based on occupancy
After Guests depart, all tables, chairs/arms, salt & pepper, shakers and sugar caddies
must be sanitized. Also any high chairs or booster seats must be sanitized beforeand after each use. Hand sanitizer will be available for the Guests at the front door for their use before entering and departing the restaurant.

Ground Stop
Open 24 hours per day for take-out.
Cashier will be behind the portable shield when interacting with Guests.
Front counter will be sanitized after each Guest.

Bar/Beverage

Sanitizing station set in bar area.

Room Service-Currently Closed

Room Service will be open based on occupancy and will offer Grand-to-go service
All Room service orders will be served in quality To-Go containers using all disposable items.

Banquet/Catering/Meeting Rooms

Set Ups:
All rooms will be set to current PA and CDC social distance regulations.
Meeting rooms will be sanitized nightly.
All “touched” items (door knobs, push bars, light switches, etc.) in all meeting rooms will
be sanitized at every opportunity such as break times, lunch and at the end of each day.
Table cloths will be replaced.

Bar Service

Additional bars and bartenders maybe added to service event.

Culinary/Kitchen

Hand washing must occur frequently
All work surfaces must be sanitized after each use
All boxes, cases, etc. need to be handled using gloves
All kitchen door handles, levers, etc. need to be sanitized several times per day
All carts are to be sanitized throughout the day along with at the end of the day
Contact cleaning sheets will be placed in all prep area to ensure that proper sanitation is
maintained

Hand sanitizer stations are placed at all handwashing areas and at several high traffic ar-
eas throughout the food and beverage service area as well as the entrance to the bar

and restaurant
A peroxide multi surface cleaner is being used to clean all contact surface areas in the
restaurant, bar and Groundstop
Random temperature checks on all food products will be checked twice during each shift
a log will be placed in all prep and production areas and signed off by a manager
A FDA approved microbial no rinse product has been added to all prep areas and all fruits
and vegetables will be rinsed for 90 seconds as an added layer of protection
Fruit for bars and service in the restaurant are to be washed in the microbial solution for
90 seconds and gloves will be worn as they are prepared, they will be handled by
tongs that have been properly sanitized
All outlets will be thoroughly cleaned and sanitized prior to reopening to include tables,
chairs, host stand, bar area and all high contact areas