Wage subsidies cause staff crisis for restaurants

DINGLE restaurants that are only now opening for the tourist season as the coronavirus lockdown is lifted are finding it difficult to hire staff because of the way the government’s Covid-19 Wage Subsidy Scheme is structured.

Soon after the coronavirus lockdown was imposed in early March the government launched the Temporary Covid-19 Wage Subsidy Scheme, which pays 70 – 85 per cent of workers’ wages in businesses that have been hard hit by the emergency.

However, the scheme is mostly confined to workers who were employed at the end of February and that rules out many Dingle restaurants and other tourism businesses which take their ‘off-season’ annual break in the middle of winter.

Martin Bealin of the multi award-winning Global Village on Main Street told The Kerryman this week that he doesn’t qualify for the wage subsidy because his restaurant was closed in February. As a result he is struggling to hire staff because other businesses that are availing of the subsidy can afford to pay higher wages.

“Those who were open in January and February can avail of the Wage Subsidy Scheme and they can pay whatever they like to attract staff because they get 70 – 85 per cent of it back. This means that seasonal restaurants are being thrown to the wolves. It’s an absolute joke,” he said.

“They can use this to their advantage to compete on food prices as well; it’s not a level playing field. Give us a chance,” he added.

On top of the staffing issues, social distancing regulations mean Martin would have to operate the Global Village at half its normal 48-seat capacity and, he says, this simply wouldn’t pay.

It gives the Global Village, and other restaurants in a similar position a mountain to climb, but despite the difficulties Martin will be back in business this week after joining forces with his next door neighbours in Curran’s pub who have an abundance of outdoor space.

Under the joint venture formulated by Martin and Johnny Curran “when the sun was still shining”, Curran’s bar will provide drinks and sheltered outdoor tables while the Global Village will provide the food. It’s a recipe that has already proven successful for Bob Griffin’s bar and Solas Tapas in Strand Street which opened last week and has had bookings “flying in the door” ever since.

The pub grub approach means a complete change of menu and a price range of €9 - €15 for the Michelin recommended Global Village. “People want a pint and decent grub… but we’ ll stick to fine dining principles and our commitment to local produce and what comes from our own garden. I’m looking forward to doing something new,” said Martin.

Food aside, social distancing regulations will be at the top of the menu when the Global/ Curran’s opens on Wednesday, doing takeaway meals, or sit-down meals and drinks for both advance bookings and ‘walk-in’ customers.

Photos by Declan Malone ABOVE: Johnny Curran in part of the covered area that will give guests socially distanced shelter from summer showers in the yard behind Curran’s pub on Main Street. RIGHT: Martin Bealin at the door of his Global Village restaurant on Sunday morning as he worked on preparations for the re-opening of the restaurant this week, in collaboration with his next door neighbours in Curran’s bar. The device in Martin’s left hand is one of the buzzers that will be used to let customers know when their order is ready for collection.