NOLA DMC Takes
COVID-19 Seriously

At NOLA DMC, your guests’ safety and health are always our top priority. As your reliable DMC partner, we pride ourselves on planning your program with honesty and transparency. During this time of heightened awareness, our industry is going above and beyond to ensure peace of mind regarding guest health and safety. From the moment your guests touch down at the airport to time of their departure, we will take all the necessary steps to provide a safe and seamless experience for everyone involved. Everyone can do their part to help plan, prepare, and respond to this emerging public health concern.

 

We will maintain communication with the Centers for Disease Control and Prevention, the U S Departments of Homeland Security and Health and Human Services. We will continue to keep you informed of any changes. Collectively, we are taking enhanced steps to ensure both the safety of travelers, guests and our own employees.

OFFSITE VENUES

​Each Off-Site Venue will ensure the following:

  • Every employee’s temperature is taken upon arrival at the venue.  Anyone with a temperature over 100.4 degrees will be sent home immediately.

  • Employees experiencing COVID 19 or other flu-like symptoms, will have to leave work immediately and follow up with their healthcare provider.

  • All employees have been instructed not to come to work if sick.

  • All staff wears the appropriate PPE.

  • All guests are required to wear a mask when entering, exiting or moving throughout the building.

  • Seating at the venue adheres to CDC and governmental requirements with regard to social distancing.  No table will seat more than 10 guests.

  • Before guests arrive and throughout the day and evening, a dedicated crew sanitizes all public and high traffic areas of the venue.

  • The back of the house team continually sanitizes their workspace throughout the shift.

  • Restrooms are refreshed and hardware is disinfected every thirty minutes.  

  • Venue capacity will be set in compliance with local and state government restrictions.

  • Tables are not set until guests are seated to help avoid the chance for plates, glassware or utensils becoming contaminated between seating.

  • Salt and pepper shakers will be removed from all tables and only available upon request.  They will be sanitized before and after each table use.

  • All plate ware, glassware and utensils are stored in a clean and sanitized area.

  • Servers only handle clean plates; Server Assistants handle bussing of tables.

  • All trays will be sanitized after each use.

  • Beverages requiring garnishments are handled by Server Assistants wearing clean gloves and using tongs.

  • Guests will be required to maintain a six-foot safe social distance between themselves and others at all times, unless they are members of the same party.

  • No queuing, waiting in line, will be allowed.

  • All food will be served via trays.  No customers will have contact with food stations and no employees will have contact with guests while serving food.

ACTIVITIES

Each Activity and/or Tour will ensure the following:

  • Every employee’s temperature is taken upon arrival at the activity.  Anyone with a temperature over 100.4 degrees will be sent home immediately.

  • Employees experiencing COVID 19 or other flu-like symptoms, will have to leave work immediately and follow up with their healthcare provider.

  • All employees have been instructed not to come to work if sick.

  • All staff and guides wear the appropriate PPE.

  • Temperature checks will be conducted on all guides and guests before boarding any vehicles and before departing on any walking tours.  If a temperature reading is 100.4°F or higher, the guide/guest will not be allowed on the tour.

  • All guests are required to wear a mask when entering, exiting or moving throughout the activity.

  • Before guests arrive and throughout the day and evening, a dedicated crew sanitizes all public and high traffic areas of the venue.

  • All surfaces and equipment will be thoroughly cleaned and sanitized between each tour or activity

  • Restrooms are refreshed and hardware is disinfected every thirty minutes.  

  • Activity and tour capacity will be set in compliance with local and state government restrictions to accommodate social distancing.

  • All vehicles used will be disinfected before and after each activity.

  • Guests will be required to maintain a six-foot safe social distance between themselves and others at all times, unless they are members of the same party.

  • Some tours may use less populated areas where suitable.

  • Any waivers will be sent out electronically and signed in advance.

ENTERTAINMENT

Each vendor will ensure the following:

  • Clean and sanitize all equipment, props, etc. used during the event after every person contact or interaction.

  • All musicians must have a 6’ perimeter if no stage is being utilized.

  • All equipment that involve guest participation will include an attendant to clean and sanitize after every use.

  • No vendors or entertainers to shake hands with any guests or staff.

  • Every vendor/entertainer’s temperature is taken upon arrival at the venue.  Anyone with a temperature over 100.4 degrees will be sent home immediately.

  • All delivery, set up and strike personnel must wear appropriate PPE.

TRANSPORTATION 
SAFETY PROTOCOL

Each vendor will ensure the following:

  • Chauffeurs are to monitor and keep a log of their temperature and submit to management daily.

  • Chauffeurs must always wear N95 mask and a new pair of gloves for every transfer.

  • Suspended the placement of periodicals, marketing materials and consumables like mints and candy in the back seats of vehicles. Water is given to clients only on request.

  • Sensitizing chauffeurs to ensure there is no physical contact with the passenger and maintaining a sufficient distance from the passenger at all times.

  • We recommend clients to sit in a zig-zag formation and book larger vehicles like SUV, Van, or Minibus, so that there is sufficient distance between passenger and chauffeur.

  • Chauffeurs have been briefed to ensure that doors of the vehicle should always be opened/closed by chauffeur only (not passenger).

  • Chauffeurs must clean and disinfect the vehicle after every ride wearing hand gloves and using disinfectant. The common touched parts such as arm rests, seat belts and buckles, door handles, cup holders and window buttons should be properly disinfected immediately after the ride, using an alcohol based high grade disinfectant.

  • Upon passenger approval we keep the AC off and ride with the windows down during the ride to ensure proper air ventilation.

  • Upon passenger approval chauffeurs spray luggage with alcohol based high grade solution before putting bags in trunk.

  • Individual hand sanitizer in vehicles for passengers and chauffeurs to use.

  • Enacted new emergency standards for vehicle cleanliness and disinfection protocol during daily and weekly upkeep as well as increasing frequency of vehicle inspection. Daily, we will utilize our alcohol based high grade disinfectant nebulizing apparatus, which sanitizes every surface of the vehicle interior including the air filtration system

Crescent City Dining

Each Restaurant will ensure the following:

  • Restrooms are refreshed and hardware is disinfected every thirty minutes.  

  • All menus are for one-time use.  If preferred, guests have the option of scanning a QR code of menu.   

  • Utensils are wrapped and placed in a clean pouch.      

  • Between seatings of guests, every part of the table is cleaned and sanitized.

  • Each staff member cleans/sanitizes their hands prior to visiting another table.  

  • Tables are not set until guests are seated to avoid the chance for contamination between seating's.

  • Salt and pepper shakers will be removed from all tables and only available upon request.  They will be sanitized before and after each table use.

  • All plates, glassware and utensils are stored in a clean and sanitized area.

  • Servers only handle clean plates; Server Assistants handle bussing of tables.

  • All trays will be sanitized after each use.

  • Beverages requiring garnishments are handled by Server Assistants wearing clean gloves and using tongs.

  • Guest paying with credit cards are able to use a portable handheld payment system.   This equipment is cleaned and sanitized before and after the guest uses it.  

  • Hand sanitizers are placed throughout the restaurant and in restrooms. 

  • Vendors will leave deliveries at the receiving door and product will be inspected and cleaned.

GET IN TOUCH

We'd love to hear from you 

504.267.0662

  • Facebook - White Circle
  • White LinkedIn Icon
  • White Instagram Icon
  • White Twitter Icon

Follow Us