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He Minister of Economy, Lucas Palacios announced the measures that the restaurants and cafes of the communes must comply with, which, starting this Wednesday, will enter the Preparation phase of the “Step by Step” plan.
This advance allows in-person attendance of the public in open spaces, maintaining a distance between tables of at least two linear meters or 25% of the capacity.
“This measure has been worked on in conjunction with the Ministry of Health and with the different unions that make up the gastronomic sector, and implies a responsible opening, step by step, as described in the plan of our Government. That is why we will start by enabling only the open spaces of the restaurants and cafes in Step 3, to gradually consolidate the application of rigorous protocols and the self-care required by all customers, “said Palacios during a visit to the renowned Galindo restaurant in Providencia.
The activity was also attended by the Mayor Evelyn Matthei, who pointed out that for two months they have been working on a return plan with the gastronomic union.
“We are happy that the restaurants can work again. With them we have been working for two months on what would happen when they could open. Therefore, we have already delineated the streets that we are going to close, so that the restaurants can remove outdoor tables and chairs, “said the communal chief.
“We have seen with pain in our soul how bad they have had in this area and we love them very much, they are a very important part of Providencia and we have managed to fix many things. That is why I am very calm in that I know that they they will respond and comply with the measures arranged, “added Matthei.
For his part, President of the Chilean Gastronomy Association (Achiga), Máximo Picallo He commented that for his sector it was very important to advance the Step by Step plan. “We had seen that we were just going to open in stage 4, and we believe that this is a very positive change. It is also important that this happens in regions, Santiago is not Chile, and it is also important that this is being implemented in regions”, Picallo said.
“We also value the attitude of Mayor Matthei and other mayors who are allowing restaurants to go out to the sidewalks, because just as we had to pay commercial patents for periods that we were closed, we believe that this is a turn of the hand that is highly valued by the sector, “he said.
Performance measurements
Aton Agency Attention to the public may be through stalls, as long as they correspond to workers living in communes that are not in quarantine.
Those who buy on the premises and then want to consume the products on the terraces may also use the facilities, as is usually the case in coffee shops.
In order for these premises to function, they must comply with the strict sanitary measures set out in the Operating Protocol for Restaurants and Cafes published on the website of the Ministry of Economy, and which requires, for example, the use of a mask by both customers as workers, physical distancing of at least one linear meter demarcated in the places where lines are formed, permanent cleaning and disinfection of workplaces, tools and public service spaces, among others.
He Undersecretary of Tourism, José Luis Uriarte, He stressed that companies in the gastronomic sector have adopted demanding health security measures “that go one step beyond the requirements established by the Ministry of Health and that aim to protect the health of customers and employees of each establishment.”
“We have established a certificate of commitment, a badge that is given to all registered companies that voluntarily adhere to implement and comply with these measures, in order to give visitors confidence,” said Uriarte.
Another adaptation to the Step by Step plan, referring to restaurants, cafes or similar places, is the increase in capacity for when the communes go to Steps 4 and 5, where the attention of the public will be allowed inside their facilities, through a capacity of 50% or 2 meters between tables in Step 4, and a capacity of up to 75% in Step 5.
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