How to Clean Your Airbnb Property.docx

How to Clean Your Airbnb Property | Housekeeping Procedure
Airbnb is growing and proving to stay. While the number of may be on the decline, the demand keeps
growing globally. For one reason to the other, more local and international travelers opt for Airbnb
properties than the traditional hotels. This calls for Airbnb hosts to up their cleaning standards to satisfy
the ever-growing demand.
Most Airbnb units are either apartments, villas, cottages, houses, etc.
Here are the steps to clean your Airbnb property:
 Step# 1 - Prepare your cleaning material, chemicals and equipment
 Step# 2 – Check for Airbnb property items
 Step# 3 - Remove trash and linen and spray the bathroom
 Step# 4 - Soak the dishes and wash linen
 Step# 5 - Clean the kitchen and utensils
 Step# 6 - Dust and damp wipe
 Step# 7 – Make the bed
 Step# 8 - Clean the bathroom
 Step# 9 - Replenish items
 Step# 10 - Iron and fold linen
 Step# 11 - Clean the floor
 Step# 12 - Inspect your work
Prepare your Cleaning Material, Chemical and Equipment
The first step is very crucial. In order to carry out your work efficiently, you have to prepare! Remember
the 5Ps? Proper, Planning, Prevents, Poor, Performance. Prepare everything you will need to clean the
Airbnb property. Most Airbnb properties are self-catering, so consider that cleaning is slightly different
to cleaning a hotel room. Here is what you need to prepare:
Cleaning Agents - Types of cleaning agents varies from one property to another. Any of the following
products may apply in the cleaning of self-catering areas:
 Neutral detergent or all-purpose cleaner – Used for cleaning floors, walls, surfaces that may be
harmed by strong chemicals, fridges, bread bins and closed containers.
 Glass cleaner - Quick drying, streak free glass cleaner.
 Non-ammoniated glass cleaner - Acrylic and plastic surfaces.
 Sanitizer - Sanitizes all cleaned surfaces/ cleans surfaces and areas such as cutting boards, kitchen
equipment, sinks and fridges.
 Stripper / degreaser/oven cleaner - stoves, ovens and racks, garbage cans, disposal containers and
garbage disposal areas.
 Chlorinated cleaner or disinfectant – garbage areas, cans disposal areas.
 Brooms and mops – for sweeping and mopping.
 Colour-coded cloths – for dusting and damp wiping.
 Gloves – for your protection

There are five basic steps for any cleaning to be effective
 Pre-cleaning - Remove food scraps, dirt and grease by soaking, scraping, rinsing and sweeping.
 Main cleaning - Remove surface dirt, food debris, marks or grease by washing and scrubbing using a
detergent.
 Sanitizing - Use a chemical sanitiser or very hot water to rinse or soak.
 Air drying - Allow items to air dry naturally on a clean, dry sanitised surface.
 Post cleaning - Make sure all sinks are thoroughly rinsed out and that the drainage is free of waste
and blockages. Rinse and hang mops and cloths to air dry them. Rinse buckets and hang them
upside down, this will allow them to dry quicker and prevent mildew rusting. Return cleaning
equipment to its correct storage area.
Preparing for Cleaning
Following are typical procedures for preparing the Airbnb unit for cleaning:
Prepare areas and surfaces for cleaning
Turn on all lights, lamps, TV and air conditioner /fans/ heaters to ensure they are working and set
correctly. Note what must be reported to maintenance, and replace light bulbs, as required.
Open curtains, lace curtains and windows to allow air circulation, and check curtain cords and
hooks. Check the windows for breakage and dirt. Shake curtains gently to dislodge dirt or possible
insects.
 Check for missing or broken items.
 Check area, cupboards, drawers etc. for guest belongings or lost property, and note or report
these according to your procedures.
 Check the general condition of the room, and note any missing or damaged items to report to
the Airbnb Host.
 Check the general condition of the bathroom. Should you notice marks or stains that need deep
cleaning, apply the relevant cleaning agents to the appropriate surfaces.
 Take dirty glasses, cups, dishes and pots to the sink.
 Place any rubbish in bins.
 Use protective gloves and additional wrapping such as newspaper to pick up and wrap items
such as glass, razors, blades, syringes and other potentially harmful items
 Empty bins by turning upside down into your dirt bag on your trolley. Use the closed end of the
bin if you need to push rubbish down into the bag. Never use your hands.
 Place bins in the bathroom for cleaning.
 Strip and make the beds and place line and washing machine.
 Take used towels and place in washing machine.
 Soak dishes and wash dirty linen and used towels in washing machine.
Clean the Kitchen Equipment and Utensils
The following are typical procedures for servicing self-catering kitchen equipment:
Food preparation and drink preparation - Clean crockery, cutlery, glassware and utensils.
 Half fill the sink with clean, warm water and add the appropriate detergent.

 Using a dish washing sponge or cloth, wash all crockery, cutlery, plasticware, trays, glassware
and other utensils ensuring that no marks remain.
 Rinse all the items in clean, warm water.
 Using a lint free cloth, dry the dishes and utensils.
 You must now ensure that the storage spaces are clean (Refer to 1.2 Service kitchen areas)
 Place all items in their original position in the cupboards, shelves, or in the drawers.
 Check the quantity of items against the inventory list to ensure that they are correct and that
nothing is missing.
 If there are items missing, report this to the host
Kitchen equipment including fridges, microwave, etc
 Turn off all switches where there is equipment plugged in and unplug all equipment
 Half fill the sink with warm water and add the required detergent.
 Open all the appliance doors to allow to air or defrost.
 Remove any left over items from the appliances, including the racks and shelves.
 Using a damp cloth that has been rinsed in the sink, wipe out the inside of the fridge ensuring that
no debris or removable marks remain.
 Clean all the accessories from the fridge such as racks, glass, water jugs, ice trays, egg trays etc.
 Clean the inside of the door and shelves.
 Replace all items and racks etc.
 Make sure that the fridge is clean and dry and free of all marks and debris.
 Remove any ice from the freezer compartment and wipe out the inside of the compartment
 Using a damp cloth, wipe the entire exterior of the fridge, ensuring that there are no marks or
smudges.
 Using the appropriate detergent, spray on the inside walls of the oven and using a sponge, clean to
remove all stains and fatty deposits.
 Clean and dry the shelves and racks and replace in the oven.
 Follow the same procedure for cleaning the interior of the microwave oven
 Rinse a cloth in the sink and wipe over all the sprayed areas to remove all traces of detergent.
 Rinse the cloth and repeat.
 Using the appropriate detergent and a sponge, clean the top surface of the oven, making sure that
you remove all fatty deposits and removable marks.
 Rinse the cloth in the sink and wipe aver the top and exterior surfaces of the oven to remove all
traces of detergent.
 Empty the kettle and wash the interior, checking for lime deposits. If necessary, report to your
supervisor.
 Gently shake the toaster over the bin or sink to dislodge loose bread crumbs.
 Using a cloth, wipe the exterior surfaces of the toaster, kettle, and any other electrical appliances,
ensuring that there is no debris and dust left.
 Wipe the appliances down with a dry cloth, ensuring that there are no smudge marks.
 Check that all wiring is not faulty and damaged.
 Report all damaged and faulty equipment to your supervisor.
 Empty the water in sink and make sure that it is free flowing and draining.
 Plug in appliances, and where necessary switch on the appliance (e.g. the fridge).

Storage of kitchen equipment and utensils
 Storage areas should be well ventilated.
 Items should be stored away from sources of heat to prevent damage or fire.
 Each storage area should be item specific, meaning that crockery is stored in one area and
glassware in another etc.
 Store cleaning equipment well away from food preparation areas.
 Turn pots and bowls upside down to stop dust and water sitting in the equipment
 Elevate all equipment from the floor to stop pests and contamination by dirt.
 Clean food and drink preparation equipment and return them to their particular storage area.
Remember that this equipment is used frequently and should be stored in a place that is easily
reachable to all.
 Items should be stacked safely to prevent breakage or accidents.
Clean Kitchen Areas
The following are typical procedures for servicing self-catering kitchen areas, but may vary according to
the type and design of the kitchen.
 Walls - Half fill the sink with warm water
 Spray the appropriate cleaning solution onto the walls in kitchen area, Pay particular attention
to the areas where a fatty build up could be present i.e. around the stove. Use a clean cloth to
wipe over these areas.
 Rinse the cloth in the sink and wipe over all the sprayed areas to remove any traces of the
detergent.
Surfaces
 Spray the cleaning solution onto the surfaces in the kitchen and wipe over these areas with the
cloth that has been rinsed in the sink.
 Rinse the cloth in the sink again and wipe over the surfaces, removing all traces of detergent.
 Use the cloth and the cleaning solution to clean all the storage areas, ensuring that the doors,
walls, shelves and drawers are wiped down and that no dust debris and removable marks
remain.
 Spray cleaning solution onto the taps and other fittings. Use a cloth to clean each of these, and
polish where necessary to remove water marks.
 Remember to always rinse the cloth in the sink to keep it clean.
Taps and fittings
 Remember to change the warm water in the sink from time to time as this gets dirtier each time
you rinse your cloth.
 Also change the water in the sink each time you change surface areas.
 Let the water out of the sink and check that the water is free flowing and draining.

Sink
 Apply some of the appropriate cleaning solution and use the cloth to clean out the sink.
 Using a lint free cloth, dry all of the surfaces to ensure that no water marks remain.
Floor
 Make sure the floor is swept and free from dust or debris.
 Fill your bucket with warm water.
 Start at the end of the floor that is furthest away from the door.
 Spray cleaning solution onto a small part of the floor.
 Wipe the floor, using the floor cloth or sponge.
 Rinse the cloth in the bucket and wipe over the area again.
 Continue like this until the whole floor is completed and clean.
 Dry the floor using a dry cloth, or allow to air dry.
Correct Waste Disposal
Garbage and waste are by-products of all food service operations. It is important to remove waste to
designated waste bins quickly and effectively, and to avoid unnecessary contact with waste. Hygienic
procedures will help to prevent contamination, pests, possible injury or disease, and will impact on
guest satisfaction. Waste for recycling should be handled according to company procedures.
 Wear protective clothing when handling waste
 Wash your hands immediately after handling garbage and waste disposal containers.
 Line all bins with plastic liners and replace these as needed.
 Clean and sanitize garbage bins frequently.
 Provide lids for bins and make sure they are closed at all times, to protect them from pests and
prevent unpleasant odours.
 Make sure garbage containers are adequate in size and number to avoid overflow and spillage.
 Check that garbage is collected ad removed frequently, especially during peak trading times.
Replenish Complimentary Supplies
The following are general guidelines for replenishing of guest supplies. These will vary from one Airbnb
unit to another:
Cleaning materials
 Ensure that the unit has enough cleaning agents. Usually this is dishwashing soap, sponge, cloths,
etc. If appropriate, replace clean kitchen washing and drying cloths, and refill dish washing
detergent bottles.
Tea, coffee, sugar, salt, pepper, ice, etc
 Ensure that containers such as sugar bowls, salt and pepper containers, ice trays, water jugs etc. are
clean and dry before filling them.
 Place them according to your establishment’s requirements

 Complimentary supplies and where they go will differ from unit to unit and the requirements here
should be taken from your unit.
Tips on maintaining equipment:
 Regular cleaning and service checks is important – this will keep the equipment in good working
order.
 Rinse and sanitise mops, brooms, cloths, scourers, etc. after every use. This prevents the spreading
of germs.
 Hang up equipment to air dry.
 Throw away scourers and mop heads if they show excessive signs of wear and tear. Their life
expectancy is short and scourers shed wires which can land up in food.
 Always have enough back-up stock to prevent running short and causing guest unhappiness!
 Storerooms must always be dry, especially where electrical equipment is being kept.
 Check the cords and connections of electrical equipment for any damage and replace old or
damaged ones immediately.
Dust and Damp wipe
Dust items located on walls or high off the floor. Work clockwise around the room, starting at a point
near the door and working around the room, back to the door. Items include:
 Curtain rails
 Window frames
 Picture frames
 Lamps, shades, lights
 Air conditioning/heating units/fans
 Headboards
 Doors
 High shelves
Low dusting
Dust furniture, fixtures and fittings, moving around the room and working from top to bottom. Items
include:
 Luggage racks
 Cabinets
 Tables
 Dressers
 Chairs and sofas
 TV sets
 Mirrors, pictures, glass
 Telephones
 Lamps
 Skirting boards
 Other accessories

Cupboards, drawers and shelves
 Remember to dust out the inside of drawers and cupboards, as well as cupboard doors, rails, shelves
and hangers and hooks. Pay particular attention to areas or corners where dust may gather.
 Clean surfaces according to the type of surface and appropriate cleaning agent.
 Check baseboards and skirtings. If necessary, damp wipe all exposed areas, moving around the room
from a position at the door. This will dislodge dirt for vacuuming.
 Start at the farthest end of the room and vacuum your way back to the door.
 Run the vacuum over all exposed areas of the carpet that you can reach, including under tables and
chairs and in the cupboards, and behind the doors.
 Always check under the bed for lost property or rubbish.
Lifting and moving furniture
 When necessary/instructed/scheduled, you will need to lift or move heavy furniture. Use safe lifting
and moving techniques (bend your knees and keep you back straight). Always ask for help if you are
unable to safely move heavy items yourself.
 All furniture in the room must be replaced in the correct way, according to procedures and the
layout of the room.
Make the bed
Make the bed using the following procedure:
 Pull the bed a little away from the headboard.
 Spread the 1st bedsheet and tuck the bottom side of the bed except for the four corners.
 Take the loose end of the sheet, about a foot from the corner at the head of the bed, and pull it
straight out, forming a flap. Pull up the flap so it is flat.
 Tuck in the free part of the corner.
 Pull the flap out toward you and down over the side of the bed. Tuck the flap in.
 Move to the corner at the foot of the bed on the same side of the bed and repeat the procedure.
 Spread the second sheet from the wrong side up, from the edge of the mattress.
 Place the duvet/ quilt 6” lower than the 2nd sheet.
 Spread the third sheet over the quilt. If you are using a duvet, do not place a sheet on top.
 Fold the second sheet above the quilt and the third sheet and make a fold approximately 6” to 8”.
 Tightly tuck the sheets under the mattress.
 Go towards the foot of the bed and tightly tuck the second sheet, quilt, and third sheet together.
 Maître the corners.
 Insert the pillows into the new pillowcases and tuck in the loose ends.
 Repeat this process for all the other pillows.
 Place the pillows on the bed with the tucked edges facing the center and the tucked flaps on the
other side of the pillows.
 Position the bedspread on the bed with equal amounts hanging over both sides and the foot of the
bed.
 Report to the Executive Housekeeper if you notice stains or tears in the bedspread.
 Smooth the bedspread over the pillows to the head of the bed.
 Tuck the remaining of bedspread under the front edge of the pillows.
 Smooth the surface of the bed.
 Check the bedspread for evenness on both sides.

 Push back bed towards the side of headboard in the exact position.
 All the four corners of the bed are mitered properly. Bed linen is stain-free and properly pressed.
The bed has to be firm.
 The distance of the pillow from the Headboard to the fold of the bed is approximately 20”.
 Arrange pillow cushions/bed runners on the bed.
 Add any decorative items as per the unit procedure.
Clean the bathroom
 Following are typical procedures for cleaning a guest bathroom and toilet area. These may differ
according to the type of bathroom and the fixtures and fittings, and the procedures of the
establishment.
Cleaning high areas
 Remove all dust and dirt from air vents, extractor fans or light fittings using a duster, dry cloth, small
broom or dry brush.
 Make sure that no streaks are left on the walls or ceiling around the fixtures.
Vents and extractor fans
 Use a feather duster or dry cleaning cloth on a broom to remove hair, dust, lint and cobwebs from
the ceiling – especially the corners.
Ceilings/ ledges
 Where necessary, spray neutral detergent onto a damp, clean cloth to remove dirt or dust that
cannot be dislodged by dusting.
 If you need specific equipment (step ladder, long feather duster, long broom to do this task
correctly), refer to your supervisor, housekeeper or houseman for assistance.
 Remember to clean other high horizontal areas, such as the top ledge of the shower, the tops of
doors etc.
 Do not stand on the edge of the bath or toilet to clean, and do not use chairs from the guest
bedroom area.
 Follow safe working practices when cleaning high surfaces: do not clean extractor fans that do not
have covers, and do not clean loose light fittings. Never work with a damp cloth on electrical fittings
unless they are well covered, and wires or cords are not exposed.
 Report any stains, damage or problems to your supervisor.
 Clean around the room, from the door, back to the door.
Cleaning the shower area
 Place guest clothing and toiletries out of the way until you have finished cleaning (place clothing on
the bathroom chair or on the closed lid of the toilet, and toiletries should be carefully moved to the
sink/vanity area).
 Wear protective gloves
 Remove hair from the drain with a tissue.
 Check that the shower head is operating correctly: no blockages and enough water pressure.
 Clean and descale shower head.

 Spray your neutral detergent directly onto the tiles and walls of the shower. Pay special attention to
grout, taps, shower head, corners, shower rails, soap dish etc.
 Scrub stubborn stains and grouting with a sponge or brush.
 Wipe with the correct (colour-coded) damp cloth or sponge, cleaning a small area at a time.
 Clean shower doors and panels (inside and out) with a sponge/cloth and neutral detergent. Pay
special attention to the shower frame and corners.
 Clean the shower tracks with a brush and neutral detergent.
 Rinse all surfaces, as required, and wipe with a dry cloth.
 Check that there are no water stains or marks or soap residues.
 Spray the shower floor with neutral detergent, and wipe and dry as for tiles.
 Replace guest belongings/toiletries neatly
 Follow establishment procedures for leaving the shower door open or closed.
 Report any calcium deposits or stubborn stains to your housekeeper or supervisor.
Cleaning the bath area
Proceed as follows:
 Place guest belongings and toiletries left on the bath on the sink/vanity area to avoid breakage or
loss.
 Remove hair from the drain and overflow with a tissue.
 Spray neutral detergent onto the tiles, taps, grout, soap dishes, fixtures, rails etc.
 Wipe all surfaces with the correct, damp (colour-coded) cloth or sponge, paying special attention to
plugs and plug holes, overflow, taps and soap dish and underneath the soap dish.
 Scrub stubborn stains and grouting with a sponge or brush.
 If the bath/shower are combined, check and clean the shower attachment, and replace correctly.
 Spread out shower curtains and wipe down from top to bottom using a damp cloths and neutral
detergent. This is easier if you place one hand on the inside of the curtain and the other hand on the
outside of the curtain so that they are touching through the curtain. Move hands down the curtain
to wipe both sides at once.
 Spray the inside of the bath with neutral detergent and wipe or sponge to remove dirt and residues.
 Check that the bath is draining freely.
 Rinse and dry the inside of the bath.
 Clean the outside of the bath in the same manner.
 Check that there are no water spots, stains or marks on any of the surfaces.
 Check again that the plug and plug hole and vents are free from hair, lint, dust or other residues.
 Polish metal fixtures with a dry cloth, ensuring that taps, shower heads, rails, plugs and plug holes
shine and are free from water marks.
 Replace guest toiletries as you found them.
 Arrange the shower curtain according to your procedures. (Curtains should not be pulled to one side
if they are damp – this will cause mould and mildew, and unpleasant smells.)
 Report any stains, damage or problems to your supervisor.
 Clean around the room, from the door, back to the door.
 Do not balance on the edge of the bath to clean the far side of the bath, since you may slip and
injure yourself.

 Follow safe working practices when cleaning baths – kneel down rather than bending your back to
prevent back strain or injury. Never step into the bath as wet surfaces might also cause falls and
serious injury.
 Report any stains, damage or problems to the host.
Cleaning toilet appliances
 Remove guest items on the toilet cistern and place on the sink/vanity surface.
 Raise the lid and seat of the toilet.
 Use the toilet brush to scrub the inside of the toilet bowl, taking care to scrub all around the rim and
the ‘S’ bend because dirt and residues can easily be trapped in these areas. (You have already
sprayed your toilet cleaner into the bowl to soak stains and dirt)
 Flush the toilet and ensure the brush is rinsed in the flow of clean water.
 Check that the toilet is flushing correctly and check the inside of the bowl for stains or marks.
 Spray toilet cleaning solution on the outside of the toilet, taking care to spray the lid, the seat and
the under side of the seat, the cistern and the sides and back of the toilet appliance.
 Wipe these surfaces with the specific (colour coded) cloth used for cleaning toilets.
 Use the same cloth to wipe the holder for the toilet brush and replace the clean, rinsed toilet brush
in the holder.
 Spray and wipe the tiles/walls around the toilet area with neutral detergent and a separate damp
cloth.
 Ensure surfaces are dry and free from marks, stains and residue.
 Close the lid of the toilet when cleaned.
 Use a dry cloth to polish handles and pipes.
 Cloths, sponges and brushes used to clean the toilet appliances must not be used to clean any other
surfaces and appliances.
 Follow safe working practices when cleaning toilet appliances: bend your knees and not your back
when leaning down to clean.
 You may be required, on a regular basis, to use an acid-based cleaner or disinfectant to clean toilet
appliances. Take care to follow instructions for using these chemicals. They may not be used on
stainless steel or other surfaces.
 You may be required, on occasions, to clean the inside of the cistern according to your company
procedures.
Cleaning basin and vanity areas
 Move guest toiletries and belongings, as necessary, to a space at the end of the vanity. Handle guest
items with care to avoid breakage or damage.
 Wear clean, rinsed protective gloves
 Use a tissue to remove hair or other materials from the plug/stopper, plug hole and overflow.
 Spray neutral detergent onto the surfaces around the vanity area,
 Wipe surfaces with a clean, damp cloth, taking care to wipe all rails, racks, low light fittings and
other fixtures.
 Wipe out the sink with a damp cloth and fill with clean water to wash glasses, ashtrays and other
crockery items, according to your procedures. Rinse items in clean water and dry with a clean dry
cloth. Place items not for use in the bathroom in the guest bedroom area, according to your
procedures.

 Wipe out the inside and outside of the waste bin and rinse in the basin. Dry with a clean dry cloth.
 Remove the plug/stopper and empty the basin. Spray your neutral detergent into the basin, plug,
overflow and the vanity surface.
 Use glass cleaner and a dry cloth to clean mirrors, and check that they are dry and free from marks
and streaks.
 Wipe basin and vanity surfaces with a damp cloth.
 Check that the overflow, plug/stopper and plug hole are clean and free from hair and other
materials.
 Dry all surfaces
 Use a dry cloth to polish fittings such as taps to ensure that they shine and are free from water
marks.
 Replace plugs/stoppers according to procedures.
 Remember to clean surfaces and areas under the vanity, including pipes and shelves.
 Pay special attention to grouting and corners. Use a brush or sponge as necessary.
 Replace guest toiletries neatly, and clean the surface area where you moved them.
 Note any damaged items or problems to report to your supervisor.
Cleaning the bathroom floor
 Only clean the bathroom floor when all other tasks have been completed in the bathroom.
 Start cleaning at the farthest corner and work toward the door.
 Using the bucket of water and your neutral detergent, wipe or scrub the floor area, a section at a
time. Pay special attention to areas behind doors, skirting, corners, and areas under or behind
appliances.
 Dry the floor with a clean dry cloth.
 Follow safe working practices when cleaning floors.
 Kneeling on a condemned towel while you wash the floor will protect your knees and prevent you
from slipping.
 Remove all cleaning equipment and materials and place on your trolley/caddy.
 Avoid going back into the bathroom until the floor is completely dry.
Replenish and Arrange Guest Supplies and Accessories
Guests expect a range of clean, attractive and neatly presented supplies and accessories. If these are not
supplied, the guests will feel that service or standards are not satisfactory, and may complain or simply
take their business elsewhere. Correctly replenished and well- presented supplies and accessories add to
the image of the unit.
The following are typical procedures for replenishing guest supplies and accessories. The types of
supplies, and the method of presentation will differ according to the type of establishment.
Linen (Towels)
 Place all clean linen in the bathroom area according to procedures, and according to occupancy, so
that the correct number of items is supplied for the correct number of guests, specific to the type of
room.
 Remember to check that all linens are clean and undamaged
 Fold and hang towels on towel rails according to specific procedures
 Place extra folded towels according to standards

 If logo items are used, ensure that logos are displayed correctly
 Place bath mats correctly according to procedures
 Where applicable, place face cloths according to your standards
 Where applicable, hang clean dressing gowns for guest use
 Where applicable, switch on the towel rail, and ensure that it is warm
Soaps
 Place clean and unused soaps according to the standards of the establishment
 Check that packaging is undamaged and unopened
 Place the correct size and number of soaps according to procedures
 Make sure that you have supplied enough soaps for the type of room and the occupants
Toilet paper
 Each establishment will have its own standards regarding replenishing of toilet rolls.
 Check toilet roll to ensure that it is more than half full (some establishments replace all toilet rolls
with new ones)
 Ensure that there is a toilet roll on each holder, and sufficient extra unused rolls according to room
type and occupancy
 Check that the toilet roll is the correct type (usually 2-ply)
 Fold or present the edge of the toilet roll according to your procedures (stickers where applicable)
Tissues
 Tissues and tissue holders must be replenished according to specific procedures of the unit:
 Check tissue holders/boxes
 Remove empty boxes
 Replace new boxes or refill holders according to procedures
 Fold the edges of the first tissue according to requirements
Shampoo/ conditioner, foam bath, shower gels, body lotions etc.
 Remove all used bottles and containers
 Check that new stock is unopened and undamaged, and that bottles are not leaking or dirty
 Replace the correct number of bottles and supplies according to your procedures
 Labels should always face towards the guest
Shower caps
 Check that packaging is undamaged
 Check that caps are clean and unused
 Place according to your unit requirements
Sanitary bags
 Check that these are clean and undamaged
 Place according to the standards of your establishment

Additional items
 You may need to replenish additional complimentary items according to the standards of your
establishment.
 Check that packaging is correct, clean, unopened and undamaged
 Check amount of cotton wool/cotton buds and replenish according to procedures
 Replace sewing kit according to procedures
 Check that flowers are fresh, and that there is sufficient water in the vase
 If glasses are placed in the bathroom, ensure that these are clean and dry, and in plastic covers, if
applicable
 Where applicable, replace clean ashtrays
 Replace clean toilet seat seals, if applicable
 Check and replace bathroom signage, if applicable
 Labels should always face up or towards a guest standing in front of the vanity area.
Iron and fold linen
After linen has dried, iron it at fold it and store in appropriate spaces.
Clean the floor
Apply the necessary cleaning agent and clean the floor making sure that you start from the furthest
point and cleaning towards the entrance.
Inspect your work
 Always inspect your work before you leave. Check that windows are close and curtains are sitting
correctly. Replace all cleaning equipment to its position. Check that all items are place according to
standard.
 Use your checklist to ensure that everything is available in the unit.
 Airbnb cleaning can take 1 to 4 hours, depending on the size of the unit. It is important to make sure
that the unit is spotlessly clean for the next guests to enjoy.

How to Clean Your Airbnb Property.docx

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