How Melbourne’s cafes, bars and restaurants may look post COVID-19 lockdown
Going out for breakfast at your favourite cafe may soon be on the cards, but would you still go out if you’d be temperature checked at the door or be served by staff wearing face masks?
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Waiters wearing face masks, temperature checks at the door and socially-distanced tables may be the new normal when in-house dining eventually resumes.
Some Melbourne restaurant and cafe owners have looked abroad to see how other venues have safely relaunched in-house dining, with the hope that restrictions would soon be lifted in Victoria.
Chapel St cafe Lucky Penny wants customers to feel safe when they reopen by giving them hand sanitiser before entering and exiting, and regularly cleaning surfaces.
“We’ve had a lot of time on our hands to plan how we’ll reopen,” owner Matt Lanigan said.
“We’ve been watching what’s been happening in other countries, so when (the government) makes the decision to reopen, we’ll be able to pivot so quickly and not waste a day of trade.”
Lucky Penny’s social distancing measures means its usual 60 seats indoors and 20 outdoors will be reduced by half, but Mr Lanigan said any business was good during this time.
Prime Minister Scott Morrison indicated restrictions on some activities like going to the pub may soon be lifted, but nothing has yet been announced.
Mr Lanigan believed punters would be keen to visit cafes and restaurants again post-lockdown, rather than hideaway at home in fear of their health.
“I think most people can’t wait until this is all over and they can catch up with friends,” he said.
Chapel Street Precinct Association general manager Chrissie Maus said restaurant owners and staff were keen to return to work.
“We want to also lead by example and show the relevant government officials the hygiene protocols we are willing to adopt so we can reopen and start rebuilding our local economy — safely.”
OUR (POSSIBLE) NEW RESTAURANT RULES
— Tables spaced according to social distancing measures.
— Waiters and chefs to report health before each shift.
— Temperature checks on customers at the door.
— Waiters and kitchen staff to wear face masks.
— High-touch areas are regularly disinfected.
— Use of blackboard and disposable paper menus.
— Customers use hand sanitisers when entering and exiting.
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