KEEPING ORDER

Drinkers urged not to ‘abuse their freedom’ as pubs to reopen for first time in months

The hospitality industry is expected to burst into life on Saturday as thousands of revellers head for pubs, bars and restaurants as they reopen for business.

But the experience will be quite different from the previous crowded, care-free norm because of the social distancing measures still required while coronavirus remains prevalent. Dubbed ‘Super Saturday’, the anticipated surge in drinkers has prompted police and Canterbury City Council to implore those eager for a good time after three months of lockdown to behave responsibly. There are also concerns among residents’ groups that the late-night peace they have been enjoying during the closures will be shattered.

But it has not come a moment too soon for hospitality businesses, which have been pushed to the brink by the enforced shutdown.

Charles Smythe runs five city centre pubs, but says he will currently only open two – The Dolphin and the Old City Bar – because they have large gardens where he can implement adequate distancing.

“To say it’s been challenging would be an understatement,” he said, after suffering a complete collapse in income from his boozers. But preparing to reopen has also been testing and required poring over almost 50 pages of often ambiguous

government guidance to the industry. Although delighted to get back to business, he says the priority remains to protect his customers and staff. “Keeping them safe is a requirement of the licensing objectives so a legal necessity,” he said.

He will operate a strict entry system with door security, and signage will be in place to remind customers to keep their distance.

The numbers visiting his pubs will also be limited, with priority given to those who have pre-booked a table, with stays restricted to two hours.

“They will have to stay in their own social bubble and not mix and mingle,” he said.

“No-one will go to the bar and it will be table service only. We will also be taking the details of one member of each group and holding onto

them for three weeks for any possible required track and test follow-ups.”

“It will be different, but I think it is just something people will have to get used to for the foreseeable future,” he added. Mr Smythe has used the enforced closures as an opportunity to refurbish all his pubs including The Dolphin, where he has spent £30,000 on new decking and outdoor tables and seating.