Covid Measures

We at Herdade das Barradas da Serra are fully committed to make your stay an unforgettable experience, with more and improved safety measures so that you can always feel comfortable and safe. We changed many of our workflows concerning check-in, housekeeping, breakfast and bar service, but tried to keep as much of our concept and spirit as possible. Breakfast is now served to table, but we added extra surprises and small changes every day. We created small private porches in front of every room, with great feedback from our guests, creating as much of a safe zone for everyone as possible, among many other changes.

Below you can find some of our most important measures.

 

Check-in

  • Increased spacing between check-out and check-in (4 hours), for greater ventilation and thorough cleaning and disinfection of the rooms

  • Disinfection point at the entrance (footbath and hand disinfection)

  • Luggage disinfection area at arrival

  • Temperature control

  • Simplified process, with previous data collection and need only confirmation by the client

  • Main information about the stay sent in a pre-arrival email

  • Delivery of a single-use guide, with all the information about the Estate, the activities available, the COVID19 rules and links to the breakfast and bar menus

  • Availability, on request, of an individual protection kit

During your stay

  • Exterior corridors of the rooms interrupted with partitions and transformed into small individual porches

  • Creation of an isolation room in case of need to isolate a suspect case

  • Disinfection points created in the main common areas (reception, porch and lounge, swimming pool, access to the studios)

  • Placed alcohol gel dispensers in the bedrooms

  • Reduction of the number of seating places in the living room and outside porch, with increased distance, and prohibition of repositioning of tables and chairs

  • New layout of the pool area, with prohibition of rearrangement of chairs and limit of people in the water

  • Breakfast is no longer a buffet, but served at the table, with a menu

  • Guests may indicate if they want their room cleaned or not

  • Use of mask compulsory in the indoor common areas, in the porch (except during the meal) and in all situations where it is not possible to maintain the safety distance

  • Placement of signs with the rules in several passage areas

  • All the menus and documents, such as the route map, can be consulted digitally

Check-out

  • Possibility of payment by transfer or other contactless means, with the final bill and invoice sent by email

Main Internal Measures

  • Continuous training for all staff

  • Use of complete individual protection equipment for situations of entry into the rooms

  • Reformulation and reinforcement of cleaning procedures, using new products and methods, including steam disinfection

  • Frequent cleaning and disinfection of passageways and common areas

  • Bi-daily control and recording of temperature and symptoms

  • Reorganisation of teams, with mismatched schedules and no sharing of transport

  • Creation of new circuits and procedures for suppliers

Additional emergency measures

  • Limited use of common areas

  • Dining services in the porch (up to 4 guests per table) or in room service (breakfast and bar)