Vermont’s Be Smart, Stay Safe Restart Program

In order to open Vermont for out-of-state visitors to enjoy the lush beauty enfolding with summer’s start, and with the intent to mitigate the risk of adding to Vermont’s already low number of COVID-19 cases, the state of Vermont has developed the “Be Smart, Stay Safe” phased restart measures to facilitate a limited resumption of the state’s lodging and food service businesses. The Be Smart, Stay Safe” measures include the following:

Relaxation of Out-of-State Visitor Quarantine Requirements:

  • In addition to Vermont residents, no quarantine period is now required for residents of East Coast states’ counties with less than 400 COVID-19 cases per million residents, as long as travel to Vermont is direct by personal vehicle. Click on this link to see the weekly updated map of the qualifying counties in this area.
  • Additionally, guests from any other area can quarantine at home (quarantine means staying in one place, symptom free, without contact with others—no shopping, or outdoor recreating) if they drive directly from their home by personal vehicle after completing either a 14-day quarantine, or a 7-day quarantine followed by a negative COVID-19 test result.
  • Alternatively, guests from any other area can come to Vermont and then complete either a 14-day in-state quarantine, or a 7-day in-state quarantine followed by a negative COVID-19 test result.
  • All Vermont as well as out-of-state guests must complete and sign a Certification of Compliance document attesting they meet the quarantine requirements, as well as complete a health questionnaire. Click this link for a pdf download of this document.
  • All Vermont as well as out-of-state guests are also encouraged to register with Sara Alert upon arrival in Vermont. Click this link to register.

Lodging and Food Service Requirements and Occupancy Limits:

  • All employees must document a training on mandatory health and safety requirements as provided by VOSHA.
  • Employees or guests cannot be symptomatic (fever, cough, shortness of breath, difficulty breathing, chills, muscle pain, sore throat, new loss of taste or smell).
  • Signs must be posted at all entrances clearly indicating that no one may enter if they have symptoms of respiratory illness.
  • Direct contact services (such as check-in, bell, valet, housekeeping, etc.) must be limited to the greatest extent possible. Cashless/touch-less transactions are strongly preferred.
  • Check in/out should be done via phone or electronic means to the greatest extent possible.
  • Businesses must maintain an easily accessible log of customers and their contact information for 30 days in the event contact tracing is required by the Health Department.
  • Doors and windows should remain open to promote air flow to the greatest extent possible and the number of people occupying a single indoor space should be appropriately limited.
  • Employees must wear masks. Guests may be required to wear masks, but if not, are encouraged to wear face coverings any time that are interacting with others from outside their party.
  • Use of shared food service (buffet style, coffee stations, beverage stations) and self-serve utensils, plates, or napkins, are prohibited.
  • Disposable or electronic menus are required.
  • Consider using rolled silverware and eliminating table presets. Disposable/single use condiment packets are encouraged. Multi-use condiments and all other items for general use must be cleaned and sanitized between customers.
  • Customers should be encouraged to wear face coverings when not eating.
  • Occupancy limits for lodging establishments is 50% of rooms or 25 persons, including staff, whichever is greater.
  • Occupancy limits for indoor food service is 25% of fire safety occupancy limit or 10 persons including staff, whichever is greater.
  • Seating must be available for all food service guests with physical distancing of 6 feet between dining parties.
  • Outdoor food service, is limited to 50 persons or the maximum licensed seating capacity, whichever is less.

Social Distancing, and Hand Washing Facility Requirements:

  • Generally, 25 people at a time is the maximum number allowed for any gathering in a defined space.
  • Occupancy of common areas is limited to maintain 6 foot social distancing.
  • Employees and guests must observe strict social distancing of 6 feet between people not in your party to the extent possible.
  • No more than 3 people should occupy one vehicle when conducting work.
  • Common area hand-washing facilities must be readily available.

Cleaning and Disinfecting Requirements:

  • Disinfect all front-of-house surfaces frequently including door handles, screens, phones, pens, keyboards, as well as tables, chairs, and other areas of high hand contact.
  • Common area frequently touched surfaces will be routinely cleaned and disinfected in accordance with CDC specifications.
  • Restrooms should be monitored and routinely cleaned and soap dispensers regularly filled.
  • Rooms or accommodations must be throughly cleaned and disinfected in accordance with CDC specifications before another guest can use the accommodation.

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