Level 2’s still tough for eateries
People might be allowed to eat out now, but it’s far from business as usual for cafes and restaurants, writes Siobhan Downes.
The first weekend of alert level 2 was particularly eventful for Wellington’s Olive restaurant. The Cuba St brunch spot made headlines around the world after it emerged that it had been forced to turn away Prime Minister Jacinda Ardern and her partner Clarke Gayford on Saturday, because it had reached its limit under social distancing rules.
It may sound like the dream hospitality scenario – being so popular that even the prime minister can’t get a seat (at least initially – a few minutes later a table became available and Ardern got her brunch). But Olive co-owner Ferdi Petagna points out that in a time of coronavirus, being packed out doesn’t necessarily mean you’re doing a roaring trade.
The cosy restaurant has had to remove 10 tables so groups can stay one metre apart. So while they were technically at capacity on Saturday, it was just over half of what they would do on a regular weekend.
‘‘Even though you’re ‘full’ and it’s a nice little buzzy vibe, it’s not the same,’’ he says.
Other popular restaurants around the country have reported the same problem – that success under level 2 looks very different to normal times.
And while the first weekend may have shown encouraging signs, the next few months will be a challenge even for those at the top of their game.
In Auckland’s Ponsonby, Italian restaurant Prego was fully booked, seating 70 diners at its busiest.
‘‘We were expecting to be busy, yes, but the restaurant still looks empty to us at full capacity,’’ general manager Brandon Lela’ulu says.
Although customers had been ‘‘extremely grateful’’ to see them open again, including one regular who has been in six times since Thursday, Lela’ulu admitted balancing the level 2 requirements with looking after guests was tough, particularly as restaurants are only allowed to have one server per table.
‘‘We have had to put extra staff on shift just to manage this.’’
Emma Mettrick, the co-owner of top Christchurch restaurant Twenty Seven Steps, was also finding the single server rule difficult.
‘‘To keep a smooth service, you really need to be able to have more than one person serving a table,’’ she says.
‘‘You can’t just pop over, you can’t pick up when the other staff members are busy . . . it does mean you need more staff on for probably a lesser quality of service.
‘‘I just find it frustrating – I have a restaurant because I love people, and I love talking to people and making sure everybody has a perfect night. Single server doesn’t allow you to do that.’’
Twenty Seven Steps had taken out six tables, which meant it was at about two thirds of normal capacity. It had also limited its opening hours to Tuesday to Saturday evenings, with the kitchen used on Sundays and Mondays to make ready to heat and eat meals for home deliveries.
‘‘It’s going to be tough,’’ Mettrick said. ‘‘The whole economic situation for everybody has changed, and I guess socially, people are not confident about coming out yet. It’s going to be hanging on with white knuckles and hoping we make it.’’
In Wellington, Chinese restaurant Dragons was