Around 50 per cent of the 30,000-odd eateries in Kolkata opened on Monday following the Centre’s notice allowing restaurants to start out functioning with all COVID-19 safety protocols in situ .
About 15,000 restaurants opened with a minimum of 6 feet distance between two tables and minimum contact with the restaurant staff during payment and ordering menus, President of Hotels and Restaurants Association of Eastern India Sudesh Poddar said.
Around 25-30 per cent of normal customer presence was reported within the eating joints on the primary day, owners of several restaurants said.
“It is that the first day of reopening of restaurants after over two-and-half month of lockdown. we all know there would be less footfall now compared to the pre-COVID days. But it’ll catch up,” Poddar told PTI.
He said patrons are calling up restaurants to understand about timing and availability of bookings, but online delivery still outweighs the fine dining segment in most restaurants, a stimulating feature within the past two and half months.
“I think it’ll take time for the people to travel back to the old habits with corona scare yet to travel . But we are here to assuage their misgivings with full safety measures,” Poddar said.
Employees of Peter Cat and Mocambo, two iconic restaurants within the city, wore masks, face shields and gloves.
“Customers also got to wear masks. We are checking blood heat of everyone using thermal gun and making the purchasers sanitise even their footwear while entering. Patrons are seated on every alternate table,” owners of the 2 restaurants Nitin Kothari said.
“Making people aware that their favourite food joints have opened is more important at this stage. We are sure the amount of clients will rise within the coming days,” he said.
Authorities of Awadhi cuisine restaurant, Oudh 1590 said they witnessed 25 per cent customer presence on the very first day of the re-opening.
“We feel it’ll go up gradually once people are easier to eat out ,” owners Shiladitya Chaudhury and Debaditya Chaudhury said.
Seating capacity was reduced to 50 per cent while the menu is shipped to the mobile of the customer at the doorway to make sure minimum contact, they said adding that the patrons were given disposable crockery and cutlery.
