Winter in the Vineyard: A Vine Pruning Masterclass

Accessibility Information

• Welcomes and assists people who have challenges with learning, communication, understanding and behaviour. (includes people with autism, intellectual disability, Down syndrome, acquired brain injury (ABI), dyslexia and dementia)
• Train your staff in communicating with people with learning or behavioural challenges
• Use Plain English / easy read signage and information (includes menus and emergency information)
• A quiet space is available at the venue/ facility
• Caters for people who are blind or have vision loss.
• Provide information in large print
• Use easy read fonts in your signage and communication materials (Helvetica and Arial)
• Train your staff in customer service for people with vision loss (training would incorporate way finding and communicating with people with vision loss)
• Have an appropriate area for toileting an assistance dog
• Have Exit signs which are visible at a ground level (high level signs are difficult to see in a fire)
• Caters for people who are deaf or have hearing loss.
• Train your staff in communicating with people who are deaf or have hearing loss
• Caters for people who use a wheelchair.
• Have step free outdoor pathways (includes picnic areas, barbecues and shelters)
• 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 step free access to restaurant, lounge and bar
• Have step free access to the conference or function room
• Have doorways which are easy to open and have lever handles (doorways 850mm or wider when open and not heavy)
• Have an accessible public toilet which is unlocked
• Have a wheelchair accessible toilet / shower and change room
• Have at least one wheelchair accessible parking space with wheelchair accessible signage clearly displayed (International standards are 3200mm wide x 2500 mm high)
• Caters for people with allergies and intolerances.
• 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)
• Train your staff to respond to allergic reactions
• Adhere to The Food Authority requirements for allergy management in food preparation