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Tourism Minister Mmamoloko Kubayi-Ngubane says she is aware of the failure of some South African restaurants since the country went to a level 2 lockdown on August 18.
Kubayi-Ngubane said that he has received numerous complaints from common law-abiding citizens, other operators and employees about the situation at these restaurants.
“This practice of ignoring regulations, instructions and protocols allegedly includes practices such as restaurants that operate during curfew, that offer alcohol to go and do not adhere to social distancing or wearing masks as required by law, among other violations. .
“This not only puts these business licenses at risk, but it also jeopardizes the safety of their loyal customers and dedicated workers.”
Kubayi-Ngubane says she has now written letters to restaurants urging them and asking once again for their cooperation, as the industry cannot risk having any of its hard-earned achievements reversed.
He warned that continued non-compliance with regulations can lead to further restrictions in the sector, which will have a devastating impact on the recovery of the sector.
Rules for restaurants
Level 2 blocking rules for restaurants are largely the same as those introduced as part of the advanced level 3 requirements.
The obvious exception is the reintroduction of the sale of alcohol for on-site consumption during curfew hours (until 10pm). This curfew restriction extends to all establishments, including hotel bars, and alcohol cannot be sold to anyone after 10pm.
While there are no strict limits on how many people can be in a restaurant, the space between tables must be in line with social distancing rules, and the number of people allowed must be relative to the capacity of a restaurant with these established limitations.
Different restaurants have different capacities and have different spaces, so a single number would not make sense. The 50 person limit applies to meetings only, such as weddings, conferences, and events, etc.
Level 3 blocking rules published By the end of June, please provide the rules that restaurants will need to adhere to as follows:
- Restaurants, fast food outlets, and cafeterias must keep a daily record of full names, identification number or passport number, nationality, nature of position (i.e. temporary, casual, or permanent), residential address, and cell phone numbers of all employees and delivery. persons;
- Ensuring that all employees and couriers are screened upon arrival for shifts and upon leaving after shifts;
- Provide employees with masks to wear and hand sanitizer;
- Ensure that an area is demarcated for the collection of orders for delivery that is separate from the place where food is prepared;
- Make sure a contactless pickup zone is designated for customers whose orders are ready for pickup;
- Table restaurants must complete a screening questionnaire and take precautionary measures to protect the person and others on the premises. Such measures may include denying that person access to the facilities;
- Ensuring that clients or guests wear masks at all times while on your premises, except when eating or drinking;
- Make sure customers or guests queue at least one and a half meters behind or to the side;
- Remove excess chairs / stools and tables or combination tables to expand floor space while reducing and distributing seating capacity to impose a distance of one and a half meters between guests or clients;
- Consider a backup system to manage demand and help ensure capacity limits are met;
- Buffets cannot be offered to guests for self-service;
- Food can only be served on plates and / or covered individual servings;
- Guests can pick up the items in portions and any other buffet service should be handled by the food service employees only behind Perspex or similar protective shields;
- Menus should be replaced with non-touch options or sanitized after each guest use;
- Whenever possible and, for example, when receiving orders, waiters should be at least one meter from the tables;
- Wherever possible, tablecloths should be removed from tables. Only essential items, such as salt and pepper, should remain on the tables and be sanitized after each guest;
- Remove excess chairs / stools and tables or combination tables to expand floor space while reducing and distributing seating capacity to impose a distance of one and a half meters between guests or clients;
- Items in waiting stations should be minimized;
- Cleaning and cleaning systems should be implemented and used with designated containers for different items and sealable garbage containers for food waste.
Read: South Africa established stricter rules on cigarettes and smoking
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