Any establishment with dining capabilities will now be able to open for dine-in services, after mass confusion regarding restaurant and cafe government restrictions set in earlier today.
Premier Steven Marshall made the announcement in this afternoon’s press conference.
The updated restrictions will see all venues with seated dining able to host ten patrons inside, and ten outside, with alcohol able to be served alongside meals.
This include pubs and wineries if seated dining is available.
The previous announcement regarding the easing of restrictions for restaurants and cafes had many local hospitality venues moving forward with plans to reopen.
It then became apparent only venues holding a ‘Restaurant & Catering Licence’ and unlicensed cafes would be able to open for dine-in service.
A number of CBD hotspots, including Osteria Oggi and Part Time Lover, were not able to trade as Small Venue Licence-holders.
“It’s been an emotional roller-coaster today,” said Luke Turton, Managing Partner of Pilgrim Lane’s Part Time Lover, speaking earlier today.
“The excitement of opening, having the kitchen prepping food for service again, and hearing the phone going off. Then to find out we potentially can’t trade was very hard to hear.”
Part Time Lover was one of the many local restaurants preparing to finally reopen for in-house dining as of this evening, with many of the ten-person sittings on offer having booked out.
“We have remained positive,” continued Turton.
“We have faith that local government will do what they can to get us open regardless of licence. We know it was an oversight and they are in our corner.”
This afternoon’s announcement bodes well for Turton and Part Time Lover.
Businesses wanting to open their doors for indoor dining must:
- Limit the number of people on site to one person per four square metres (density requirement).
- Observe, and encourage observing of, social distancing (1.5 metres rule).
- Have a maximum of 20 patrons at any time (10 inside and 10 outside).
They should also:
- Minimise use of shared equipment.
- Maintain and encourage good hygiene; offer hand sanitiser.
- Ensure frequent environmental disinfection cleaning of the premises.
- Implement signage/markings to support compliance by staff and patrons.
- Review aspects of their business that may increase the risk of transmission; ensure that any period of closure has not caused non-compliance with food safety standards.
To submit your venue, head to https://showcasesa.typeform.com/to/JHvtX1.