Last night, it was announced that the Walt Disney World Resort hotels will close at 5:00 PM on Friday, March 20, 2020 to take precautionary measures in response to the Coronavirus.
Mickey Mouse at Chef Mickey’s
While the Resort hotels remain open, alterations are being made to Resort services such as transportation and store and dining operations in Disney Springs. Resort restaurants will be open to guests, including Character Meals. However, guests will want to be aware that there may be modifications to character dining experiences this week. (And also note that if you are relying on Disney transportation to get to a restaurant that is located at a different Resort than where you are staying, that all Disney transportation will be suspended starting the morning of Wednesday, March 18, 2020.)
Though we do not know exactly what these changes will entail, Disney states on the Walt Disney World website that: “Character dining at Disney Resort hotel locations may have modified experiences and characters present from March 16 through the morning of March 20.”
[EDITOR’S UPDATE]: As per the latest information presented on the screenshot below from the Walt Disney World website, please note that the two Disney Resort dinner shows — the Spirit of Aloha at Disney’s Polynesian Village Resort and Hoop-Dee-Doo Musical Revue at Fort Wilderness Resort and Campgrounds — have been cancelled. Guests who had reserved these shows will receive refunds automatically.
Walt Disney World screenshot
Restaurants which offer character meals at Walt Disney World Resort hotels include: 1900 Park Fare at Grand Floridian Resort, Cape May Café at Disney’s Beach Club, Chef Mickey’s at Disney’s Contemporary Resort, ‘Ohana at Disney’s Polynesian Village Resort, Topolino’s Terrace at Disney’s Riviera Resort, Trattoria al Forno at Disney’s BoardWalk Inn, and Artist Point at Disney’s Wilderness Lodge.
Storybook Dining at Artist Point
We will continue to keep you posted on information regarding the impact of the Coronavirus on Disney Parks here. Stay well, readers, and thank you.
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