Hospitality Industry FAQs (COVID-19)The following is a running list of frequently asked questions (FAQ) from industry members.
Where can I find updated guidance?
OR-OSHA Guidance
Oregon Health Authority Guidance CDC Guidance
Industry Guidance
How can I take advantage of the Employee Retention Tax Credit for 2020?
Where do I find information on the Paycheck Protection Program (PPP)?
Can employers “opt out” of allowing employees to take advantage of the deferral or do employers need to allow individual employees to take advantage of the deferral if they so choose?
Does the CARES Act provide forgivable loan opportunities for small businesses?
What’s the first step I should take to apply for funds through the Paycheck Protection Program?
What can be paid for by funds received through the Paycheck Protection Program?
Where can I find participating leaders for the Paycheck Protection Program?
How are part-time employees accounted for in the Paycheck Protection Program?
Where is the PPP forgiveness application? What else should I beware of for forgiveness?
Will my PPP loan forgiveness amount be reduced if I offered to rehire the same employee, but the employee declined the offer?
Do you recommend paying employees bonuses with the PPP loan?
How does the Corporate Activities Tax (CAT) work with the PPP?
I’ve heard that some individuals claiming unemployment may receive more in unemployment benefits than working. What are some ways to make things work for my business in spite of that?
What do I do if an employee has COVID-19 or a confirmed guest is traced to my business?
If I have businesses under separate entities, should I file for multiple SBA disaster relief loans? Where is the money coming from?
I’ve chosen to close my business permanently. What are the steps I need to take for that?
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What are some best practices to ensure safety while operating takeout/delivery?
If my area is moving toward outdoor dining, what does that mean for my license with the OLCC?
I have decided to close. What are some best practices for closing procedures?
- Many restaurants are implementing “contact-less” pickup for pre-paid orders and delivery service drivers. Orders are placed on a shelf in the restaurant’s lobby, empty dining room or near the door so customers and drivers picking up orders have minimal contact with restaurant staff or other customers.
- The National Restaurant Association launched two new training videos on ServSafe Takeout and Delivery: COVID-19 Precautions. These videos are offered complimentary, on demand, in both English and Spanish.
If my area is moving toward outdoor dining, what does that mean for my license with the OLCC?
- The OLCC has announced licensees are allowed to expand into additional indoor areas or onto sidewalks, parking lots, or streets with the permission of the property owner or local government. This announcement serves to allow greater flexibility in creating more usable customer space due to social distancing guidelines. If you plan to modify your space to include addition space per this announcement, please fill out the application here. Be sure to check with your local government on what is required to expand outdoor seating.
I have decided to close. What are some best practices for closing procedures?
- Here is a sample checklist for closing procedures.
How can hotels best protect their guests during this time?
- The CDC has recommended practices for hotels, resorts, and lodges here.
- The American Hotel & Lodging Association has many helpful resources available on their website for hotel owners and operators: https://www.ahla.com/facts-about-coronavirus.
- The American Hotel & Lodging Association has launched “Safe Stay” – an initiative for enhanced industry-wide cleaning standards.
- Oregon Health Authority has released a guide on cleaning hotel rooms after a potentially COVID-19 positive guest has stayed in them.
How do the new state eviction and rent laws impact lodging facilities?
- Landlord and tenant laws only apply to renters without a “transient occupancy” in a hotel or motel. A transient occupancy is in effect when all of the following conditions are met: 1) rent is charged per day and is not collected more than six days in advance; and 2) maid and linen service is provided at least once every two days; and 3) the person has not lived there more than 30 days. If any of those factors are not met, the individual is not in a transient occupancy. If you have someone on your property who is no longer in a “transient occupancy,” refer to this handbook on the new laws related to payment and evictions in COVID-19.