As part of the Rest Assured initiative, we have executed a new set of house rules and preventive measures, to be followed by guests, visitors and team members , to maximise safety and hygiene. These include: Entire Hotel Staff Is Vaccinate, Hygienic Food, Contact Less Check-Inn, Temperature Check, Sanitized Rooms, ISO Standard Equipment, Sanitization Stations, Cashless Payment

Adherence to social distancing norms across each property. Demarcations have been made for queues, elevators, and public areas, and seating arrangements have been re-defined to adhere to these norms Usage of clinically approved protective equipment, including gloves and masks, by each team member. Masks are also mandated for all guests Regular temperature checks for all guests, visitors and team members, using non-invasive digital thermometers Regulars reminders for all team members to wash and sanitise their hands

Sanitiser dispensers are available across public areas for guest usage, with clinically approved sanitiser, containing minimum 70% alcohol Usage of government approved, hospital grade chemicals, including Virex II 256, Oxivir and Suma product lines from Diversey, for all cleaning and sanitisation purposes across the property, which target a broad spectrum of viruses and bacteria Continuous sanitisation of all public areas and back areas, including all surfaces, floors, furniture, table tops, counters, elevator buttons, door knobs/handles and equipment.

Cleaning, sanitisation and inspection off all property vehicles before and after every use Daily cleaning and sanitisation of all occupied guest rooms. Rooms are deep cleaned and sealed for a period of 48 hours after every check out. Minimising customer touchpoints and adopting digital solutions where possible Development and deployment of digital menus, house rules and directories of service, which can be shared with guests electronically, and are viewable on personal phones

Mandatory quarantining of all non-perishable supplies once they are received at the property Thorough cleaning of all fruits, vegetables, groceries and other ingredients Preparation of all dishes in smaller quantities to ensure fresh food is available for all guests. No self-service in any area, to minimise contact Training and sensitisation of all team members on all cautionary and preventive measures, in partnership with Diversey

Strengthening of numerous contactless modes of digital payment in all outlets. Adherence to all guidelines issued by governmental authorities and WHO across all properties, as well as FSSAI norms for food production and service.