End of quarantine ‘Christmas’ for hospitality industry | Canberra Times


Damian Brabender, executive chef and owner of Otis Dining Hall, declared that Friday is “Christmas” for the hospitality industry. “Today is Christmas Eve and tomorrow will be the grand reopening for chefs and all those involved in hospitality,” Brabender said on Thursday. Said. He said that while the restaurant doors were locked and bolted in Canberra, the hospitality staff were still standing behind them. “While a lot of people are at home watching the Squid Game and whatever else is on right now, many hospitality staff work five days a week, even half a day,” Brabender said. “You have quality chefs who make burgers and they do everything they can.” From Friday, licensed venues can host 25 people indoors, 50 people outside, or one person per four square meters. This does not include staff. Mr Brabender said the eased restrictions were a “huge leap forward” for fine dining restaurant Otis and the industry more broadly. “[The eased restrictions] “With the four square meter rule, we go from 25 customers to 40 customers at a time. And for us, that means a huge leap towards normalcy.” The restaurant will open for a total of 100 people on Friday and Saturday. Before the lockdown, Mr. Brabender said Otis will typically host around 350 customers a week. Guests will have a good time this weekend. Dining kitchen in one of four separate sittings between two long tables. “Every table has a reservation for two or four people quite a distance apart,” Brabender said. “Everyone is still connected, everyone is still together, experiencing it. the level of eating has risen, but still COVID is doing it safely.” If a positive COVID-19 case visits the building, businesses will not need to close from Friday. Anthony Brierley of the ACT branch of the Australian Hotels Association will remain in quarantine for 14 days. ion says that a business that pre-orders stock and subsequently shuts down or is unable to staff due to the COVID-19 pandemic will not survive. “This means a business won’t have employees it can turn on.” Some restaurants, like the RUC in Turner, are taking the extra step by mandating vaccinations for staff and asking customers to consider getting two doses before they arrive. Mr. Brabender says nearly all of their staff fully vaccinated v He said he felt good. “positive and optimistic” knows that the virus can still hurt the industry. “What happens if someone enters the restaurant with COVID?” said. “Many other businesses already feel more than pinch. Now they feel the punches and kicks.”


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