South Canty starts lock down
Changes have been implemented in many South Canterbury work places, and restaurants and bars, as New Zealand adapts to life under a level two Covid-19 threat.
The level, announced by Prime Minister Jacinda Ardern on Saturday, means the virus is contained but the risks are growing because there are more cases.
At that level, over 70-year-olds and those with certain medical conditions should stay at home. Work places have also been told to implement plans to reduce person-to-person contact, including working from home where possible.
Hospitality restrictions also include implementing a guest register of everyone in a venue.
Many South Canterbury employers are starting to implement work from home and social distancing policies.
Oceania Dairy, Fonterra and the Timaru District and Mackenzie district councils have all confirmed they have asked staff to work from home as the Government implements the four-stage threat plan to tackle the spread of Covid-19.
As of today, Timaru District Council staff that can work from home are likely to, after 117 staff members worked from their homes successfully on Friday to check the capacity of its IT structure,
council spokesman Stephen Doran said.
A meeting of its crisis management team this week would determine which people could continue to work from home.
He said staff were well equipped to do so as they usually worked on a remote desktop, connected to a central server.
The council would work to reduce the number of staff in its King George Pl building to help with physical distancing.
‘‘We will still have people at the front desk, public and community services but with strict rules in place.’’
Mackenzie District mayor Graham Smith announced yesterday the reception in both the Fairlie and Twizel council offices will be closed from today.
A post to social media on Saturday from the Waimate District Council said it would establish a communication and welfare unit as of Tuesday to coordinate resources and key messages.
Glenavy’s Oceania Dairy has stopped all non-critical travel for staff and had trialled work-fromhome measures where possible in the wake of the spread of Covid19, general manager Richard Hickson said.
Staff have also been requested to restrict travel during their own time to avoid spread of the infection, to advise the company if they have travelled and nonessential visits to the Glenavy site have also been halted.
Hickson said the company, which employs up to 400 people from South Canterbury and North Otago, was aware of its responsibilities to keep people well and remain employed.
Staff are able to access free counselling if they needed to.
Fonterra, which has South Canterbury operations in Clandeboye and Studholme, has also banned its staff from organising large gatherings, face-to-face meetings in the workplace and all site visits.
It has advised against domestic and international travel until May at this stage, a spokeswoman confirmed.
South Canterbury Chamber of Commerce chief executive Wendy Smith said businesses were talking about working remotely and she expected many would be starting to do so from this week.
‘‘We will still have people at the front desk, public and community services but with strict rules in place.’’ Stephen Doran (left)
Timaru DC spokesman
The contact details of all patrons are now being registered in South Canterbury bars and restaurants.
Health Minister David Clark announced the new restrictions for the hospitality sector on Saturday which include implementing a guest register of everyone in a venue, undertaking regular head counts of people there, configuring electronic gaming machines to allow appropriate physical distancing and limiting table games at a casino to five people per table.
Yesterday, Hospitality New Zealand South Canterbury branch president and Zest Restaurant and Bar owner Kristy Phillips said patrons had been ‘‘patient and understanding’’ of the changes.
‘‘I’ve been amazed at how wonderfully well it has gone,’’ she said.
Street Food Kitchen and Speight’s Ale House general manager Mark Bower said customers had been ‘‘good as gold’’ on the request for their details. He implemented the system on Saturday afternoon in both eateries.
Bower said numbers were down but it was good to see people supporting ‘‘local business’’.
‘‘Some people are still out and about enjoying themselves while it is still an option.’’
Contactless delivery and pick up options were now available at Street Food Kitchen, with the Speight’s Ale House to introduce the option from Thursday.
Highfield Village Cafe new owner/ operator Emily Currie said no-one had complained about having to sign in when she implemented the system on
Sunday.
‘‘Everyone has been great, no-one is worried. It’s a way to make sure we keep clients safe.’’
To ensure contact was maintained with regular customers aged over 70, who have been directed to self-isolate, Currie was working on plans to deliver them food or soups, and check they were alright at the same time.
She said for many older customers their visit to the cafe was often the highlight of their day.
As for other customers she was looking at delivery options such as texting orders and running them out to people’s cars.
Bullock manager Ronan Kelly said they had put all the new guidelines in place.
It too has introduced a takeway option and would offer a non-contact delivery service next week.
To reduce social contact Geraldine cafe The Running Duck is now offering coffee which can be ordered by phone, paid for online and picked up at the cafe.