[ad_1]
Only seats are allowed
Of: Jonas Månsson
Published:
A long wait for disco goers is over.
Tonight, Stureplanskrogarna opens its doors after just over six months.
But dancing in the foreground with strangers at night is not worth considering.
As of March 25, the government prohibited hanging bars and instead only allowed table service in the tavern.
This meant he was ready to party at the nightclubs around Stureplan, which closed in connection with the announcement.
Tonight, several of the restaurants are reopening, including Spy Bar, The Wall, and Nosh and Chow, but they are open under strict restrictions. According to Linda Nordlund, Marketing Manager at Stureplansgruppen, guests can also settle for table service and only as many people as there are seats are allowed in.
The spread of the infection has increased in Stockholm in recent days. According to the Stockholm Region, 855 new cases of covid-19 have been found during the last three days, compared to 622 cases in the same period the previous week. Currently, 37 people are being treated for the disease in one of the hospitals in the region.
“We have rebuilt our nightclubs to ensure social distancing, where the room has been adapted and furnished so that guests can keep a safe distance from each other from an infection control point of view,” Linda Nordlund writes in an email. to Aftonbladet.
Expand the workforce
Restaurants also make it easy to maintain hygiene on site.
“Staff and guests have the opportunity to wash their hands with soap and water. There is hand alcohol on site, as well as posters with the necessary information on how the spread of the infection can be prevented, ”he writes.
The nightclubs are investing additional resources in staff that will ensure that the guidelines and recommendations of the Public Health Agency are followed.
“We turn away people with symptoms, cleaning routines are expanded, and our specially expanded staff works actively to prevent congestion both in our facilities, at the entrance, and through specially marked queuing systems,” he writes.
Before opening, the restaurants have their eyes on the authorities.
“We evaluate the routines in progress and our operations are controlled by the Environmental Administration. We are confident that our organization and individual companies have adapted and are doing their best based on the current situation, “writes Linda Nordlund.
Photo: BERTIL ERICSON / TT
Published:
