We held our first wedding (yeah!) for only 50 guests (boo!) and wanted to share how everyone worked together for the safety of the guests, vendors and event staff.
We started with a clean facility with all common touch point surfaces disinfected prior to the event and during the event. What most people don't realize is that any venue or restaurant serving food is held to a high standard of cleanliness on a daily basis because of food safety and health codes. At SKY Armory, we use EcoLab cleaning products and our surface cleaner kills the corona virus after being sprayed on the surface and left to do its job for 2 minutes before wiping.
We have purified air after installing the iWave system by Nu-Calgon. The system prevents the COVID-19 virus from circulating through the three ballroom’s HVAC systems. The ion producing system reduces pathogens, allergens, particles, smoke and odors in the air, creating a healthy environment without producing any harmful byproducts. When the ions come in contact with viruses they remove the hydrogen molecules from the pathogens. Without hydrogen, the pathogens have no source of energy and die. More than 23,500 cubic feet of air is purified per hour.
The ceremony was set with socially distanced rows and familial groups sat together in their reserved row.
The room was set with tables socially distanced with a minimum of 6' between guest tables.
All of our event staff get a temperature check and answer a health questionnaire before starting their shift and the daily reporting log is filed. Anyone feeling unwell prior to their shift are asked to remain at home and anyone not feeling well during their shift is immediately sent home. And of course they all wear masks through their shift.
During the event a team member is assigned to frequent sanitizing of common area touch points use our Covid Cleaning and Sanitizing event check list.
Social distancing and mask reminder signage are posted throughout the venue. We were so pleased to see guests behave appropriately using the health and safety best practices.
For food and beverages that required contact we had a staff member service the guest. Guests remained 6' away from service tables and 6' apart from each other when in line. Guests remained 6' away from service tables and 6' apart from each other when in line.
The hospitality industry collaborates on best practices and share what works well and what doesn't so that we can learn from each other's experiences and continually work at keeping everyone safe while having fun.
Watch for our next blog sharing creative ideas to continue keeping everyone safe while being able to enjoy the celebration of a life time.
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