Originally Posted by
sdsearch
What kind of consistency?
For example, I've been at one hotel (in another hotel program, but roughly equivalent to a Hampton) which handed out disposable gloves at the hot breakfast buffet and then made each guest put them on (as well as wearing masks, of course) before serving themselves from the buffet, and then all guests had to take the food back to their rooms. I've never yet heard of another hotel using this solution, but I wonder if it's because hardly any hotels know that this solution exists, and that at least one hotel is using that solution.
This is what I'm talking about. Whatever the program was before- as far as the food product goes, you figure out a way to keep making it happen. If that means employee serve, fine. If that means this where the guests get a disposable glove (I just bought 2,000 of those at Sam's Club for around $10) to dispense their own food, fine.
Hotels can certainly offer more than "standard."
But that doesn't mean throwing a bottle of water, orange, and a Nutri Grain bar into a paper bag and saying it is a grab and go breakfast due to COVID. Or saying no breakfast at all due to COVID.
Obviously if local regulations prohibit the hotel from cooking food that is a whole different story... but I don't know I've ever heard of any regulation like that. The old standardized breakfast can be provided to the customer then the customer go back up to their room and eat it to remain compliant with various local "no indoor dining" rules.