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The curve of new infections with the coronavirus has flattened rapidly. But it is too early to give the go-ahead, says Daniel Koch of BAG.
From an epidemiological point of view, there is still a great risk that more people will become infected and that there will be more serious cases, emphasized Daniel Koch, delegate of the Federal Office of Health of Covid-19. At a press conference, he recalled that more than 300 people still need artificial respiration. “It is a dangerous disease, not just for high-risk patients.”
Hospitality “difficult area”
Koch also commented on criticism from the catering industry that the Federal Council did not present a schedule to open restaurants and bars on Thursday. “But we are happy to take this very carefully back into management and see what is possible,” said Koch. But keep in mind that “this is a very difficult area.”
When you sit together in a restaurant, keeping your distance is not the first priority. Therefore, it is obvious that gastronomy will not open in a first step. Koch also recalled the bad experience with limited editions for restaurants since mid-March. “It didn’t work at all,” he said.
Koch did not want to speculate on the scenarios for a reopening, it was too early for that. The first thing to do is examine how catering establishments can safely accommodate guests and also protect staff. Diversity in the industry does not facilitate the task. The small, narrow café can’t be compared to the gourmet temple, Koch says.
There is also no good news for festivals. Nothing reliable can be said about the situation in three months, Koch says. “That would be doubtful.” At one of its next meetings, the Federal Council wants to decide when major events will again be possible.
