We have been operating our summer programme since July with excellent feedback from guests, so we’re confident that we’ll be able to give our ski holiday guests a wonderful holiday, as we always have done over the last 46 years.
As you would expect, our first priority remains the safety of our guests and our staff. Our expert team have reviewed all aspects of our operation to ensure we have the right social distancing and safety measures in place while still delivering a great experience. Staff training, new operating procedures and rigorous cleaning routines will ensure that all our guests can enjoy their holiday safely and to the full. For further details of the measures that will be in place, please see below for more information.
For everyone’s safety, in the airport, on board the aircraft and on transfers a mask must be worn at all times and a safe distance maintained throughout. Movement on board should be kept to a minimum and hands disinfected regularly. Airport and airline staff are all required to wear masks and there will be enhanced cleaning at the airport and on board.
We are paying special attention to transfer coaches, dining, public lounges and bars, childcare and leisure facilities. Our aim is to maintain as much of the usual Mark Warner experience as possible. All our hotel staff have been trained to be aware of COVID-19 symptoms and on what actions to take in case of guests presenting with these. Each hotel will have a COVID Team that will supervise all room cleaning and will also specialise in the deep cleaning of rooms with suspected or confirmed cases of coronavirus.
At the current time, it is mandatory to wear a facemask in airports, on flights and transfers and on ski lifts for anyone aged 11+ years. It’s anticipated that the French resorts will not be reducing capacity on the lifts.
For ski schools there will be a limit on the number of students per course, social distancing in groups, staggered arrivals and departures, regular cleaning and disinfection and booking by phone, email and online.
There will be precautionary measures in place to maintain hygiene and food safety, such as keeping safe distances, changing utensils often, providing individually portioned food.
Non-essential items such as magazines, laundry bags, bathrobes, hair and skin lotions, decorative pillows and covers may be removed. There will be extra disinfection of the most frequently touched guest room areas – light switches, door handles, TV remotes, air conditioning controls, etc.