ROOM STATUS TERMINOLOGY

During the guest’s stay, the housekeeping status of the guestroom changes several
times. The various terms defined are typical of the room status terminology of the
lodging industry. Not every room status will occur for each guestroom during every
stay.

Occupied: A guest is currently registered to the room.

Complimentary: The room is occupied, but the guest is assessed no charge for its
use.

Stay Over: The guest is not expected to check out today and will remain at least one
more night.

On-change: The guest has departed, but the room has not yet been cleaned and
readied for re-sale.

Do Not Disturb: The guest has requested not to be disturbed.

Sleep-out: A guest is registered to the room, but the bed has not been used.

Skipper: The guest has left the hotel without making arrangements to settle his or her
account.

Sleeper: The guest has settled his or her account and left the hotel, but the front office
staff has failed to properly update the room’s status.

Vacant and ready: The room has been cleaned and inspected and is ready for an
arriving guest.

Out-of-order: The room cannot be assigned to a guest. A room may be out-of-order

for a variety of reasons including the need for maintenance, refurbishing, and
extensive cleaning.

Double Lock: The guest room door is locked from inside and outside two times so
that no one can enter.

Lockout: The room has been locked so that the guest cannot re-enter until a hotel
official clears him or her.

DNCO (Did Not Check Out): The guest made arrangements to settle his or her
account (and thus is not a skipper), but has left without informing the front office.
Due out: The room is expected to become vacant after the following day’s checkout
time.

Do Not Paid: The guest is going to check out from the hotel today.

Checkout: The guest has settled his or her account, returned the room keys, and left
the hotel.

Late Check-out: The guest has requested and is being allowed to check out later than
the hotel’s standard check-out time.

GUEST ROOM CLEANING AND MAINTENANCE

(1) Guest rooms must be cleaned and supplied with freshly laundered sheets, pillow
covers, towels, and washcloths before each new guest or group of guests arrive.
(2) Clean bed sheets, pillow covers, towels, and washcloths must be provided to
each guest at least weekly. They may be provided more frequently as requested by a
guest or according to establishment policy.
(3) Shared bathrooms must be cleaned daily.
(4) All bedding, towels, and washcloths provided by management must be clean and
in good repair.
(5) Each mattress must be covered with a machine-washable pad.
(6) Sheets must adequately cover the bed and fold over the blanket at least six
inches.
(7) All bedding including quilts and comforters must be machine-washable or
covered with machine-washable linen such as a duvet.
(8) Mops must be air dried between uses.
(9) A designated janitor sink must be used for washing and rinsing of mops, brooms,
brushes, and other cleaning devices. Tourist homes may use an alternative as
approved by the local health authority.
(10) Toilet and urinal cleaning devices must be kept separate from other cleaning
supplies and may not be used for any other purpose. Bathtub and shower cleaning
devices must be kept separate from other cleaning supplies and may not be used for
any other purpose.
(11) All furnishings, fixtures, floors, walls, and ceilings must be clean and in good
repair.
(12) Management must provide for maintenance as needed.
(13) Cleaning compounds and pesticides must be stored, used, and disposed of in
accordance with the manufacturer's label instructions.
(14) Ozone air purifiers may not be used within the establishment.
(15) Glasses, pitchers, ice buckets, coffee pots, and other utensils used for food or
drink provided for guests must be washed, rinsed, and sanitized or single-service items
must be used.
(16) All utensils used for food or drink provided for guests must be stored, handled,
and dispensed in a manner which prevents contamination.