Our New Normal: Service Hospitality In-Person Training

As we continue to navigate through the COVID-19 outbreak, we all need to do our part to keep workers, employers and the public safe and healthy so we can stop the spread.

As the province is reopening and businesses return to a new version of normalcy, Service Hospitality is also transitioning to regular operations. As of September 1^st, Service Hospitality is happy to provide in-person training again. Safety is still our number one priority, so we have implemented measures to ensure the safety of our facilitators and all participants.  

Here is what we’ll be doing to protect you and our staff from COVID-19 at our training sessions:

• All Service Hospitality staff will complete the Saskatchewan COVID-19 Self-Assessment on any day they are delivering training or meeting with a client.

• Participants will be expected to self-assess prior to attending training each day. If you suspect you may have come in contact with COVID-19 or are feeling unwell, please do not attend the training.

• Facilitators will review screening questions at the beginning of each day of training with participants.

• Venues used for training will be vetted prior to the training date to ensure it meets all requirements.

• Training will not be conducted unless the training room set up allows for a minimum of six feet (two meters) around each participant and class size will be adjusted to meet these criteria.

• All surfaces in the training room (tables, chairs, countertops, doorknobs, light switches, etc.) are disinfected before and after the training using appropriate cleaning products.

• Hand sanitizer will be available throughout the room, so it is accessible without crowding. Participants will be expected to use sanitizer upon entering the training room.

• All participants must wear a mask or face covering during training. Service Hospitality will provide each participant one non-medical disposable mask for half-day sessions and two non-medical disposable masks for full-day sessions or participants can bring their own.

• Facilitators will wear gloves when handling course materials and paperwork.

• Group activities and hands-on activities will be suspended and will be replaced with full class discussions when practical.

• Rather than circulate sign-in sheets, the facilitator will perform a roll call to confirm attendance.

• When possible and practical, room doors will be left open to reduce contact with door handles and increase airflow.

• A line will be taped on the floor (6 feet from participants) for the facilitator (this will be referred to as the facilitator zone) as the facilitator will not have a mask during the sessions. The facilitator will be required to have a mask on if crossing over the tape line.

• Participants are expected to be in good health and not showing any of the following respiratory, cold, or flu‐like symptoms including:

                 New onset or worsening of existing cough

                 Vomiting

                 Fever (> 38 degrees Celsius or >100.4 degrees Fahrenheit)

                 Severe fatigue

                 Shortness of breath or trouble breathing

                 Runny nose

                 Chest pain

                 Sore throat

• Participants who demonstrate any of these symptoms over the course of the program will be asked to leave and the course will be suspended immediately.

Please visit Service Hospitality to view our Training Programs.

Contact an advisor today about questions you may have around in-person training requirements.