Guided Varietal Tasting

Caters for people who are deaf or have hearing loss

Caters for people who use a wheelchair.

Caters for people with allergies and intolerances.

Employ people with disability

Have a step free main entrance to the building and/or reception area (includes ramps or slopes with a maximum gradient of 1:14, otherwise are too steep for wheelchairs)

Have a wheelchair accessible toilet / shower and change room

Have an accessible public toilet which is unlocked

Have doorways which are easy to open and have lever handles (doorways 850mm or wider when open and not heavy)

Have equipment to respond to anaphylactic shock such as epi–pens and defibrillator

Have step free access to restaurant, lounge and bar

Have step free access to the conference or function room

Have step free outdoor pathways (includes picnic areas, barbecues and shelters)

Have volume controlled phones

Modify your cooking and cleaning practices to cater for people with food allergies or chemical intolerances (could include menus with meals free from: nuts, dairy, seafood, eggs, gluten etc)

Offer a range of contact methods for receiving complaints

Offer multiple options for booking - web, email, phone

Provide linen that is chemical and fragrance free (if requested)

Staff are trained in Auslan

Train your staff in communicating with people who are deaf or have hearing loss

Train your staff in disability awareness

Train your staff to respond to allergic reactions