Mumbai: People who are missing feasting and dining outside have a great reason to stop whining. After nearly 6 months closure of bars, restaurants, and permit rooms – finally get permission in Mumbai to reopen from the first week of October, at first 50% capacity with stringent health and hygiene standards dodging the spread of Covid-19.
The State Government and different restaurant associations will soon finalise the standard operating procedure (SOP) and as it were from there on will a formal endorsement will be issued. Chief Minister Uddhav Thackeray, amid a virtual interaction with the associations from Mumbai, Pune, Nagpur, and Aurangabad made out a solid case for adherence to SOPs, cleanliness, security, and social distancing after reviving. Extra Chief Secretary (Home Department) Sitaram Kunte said that the SOP would be finalised after another assembly with restaurant professionals.
What can you get on the platter? There are limited menus and can include more alternatives to cooked food, instead of crude nourishment. Meaning you may get tipplers without the customary chakna (raw food) on the side. As per the SOP circulated by the State Government as it were asymptomatic customers will be permitted and those whose body temperatures are more than 100.4° F or have flu-like side effects might not be allowed. The benefit supplier will have to record contact details and be compassionate towards such guests and advising them.
Raw or cold food like salads are off the menu, only cooked food will be served. Food must continue to be prepared in the hotel kitchen, wherever the hotel has a kitchen. In case there is a kitchen the property, the hotel operator/owner should continue to get meal supplies from existing vendors. Ready-to-eat food items will have to be kept covered at all times.
Visitors will be encouraged to create earlier reservations to dodge the thronging of crowd. Social distancing should be taken after offering service. Consent for sharing guest details of interest with administrative or health specialists ought to be obtained where required to encourage contact details. Clients can enter premises only if wearing face covers or masks and will have to stay masked on the premises. On the off chance, if any staffer is recognized as COVID-19-positive, the whole premises will be deep-cleaned and fumigated.
As far as the SOP for bars and allow rooms are concerned, bar counters and stools ought to be cleaned and sanitised legitimately and equipment like shakers, blenders to be cleaned. The ice-container trolleys ought to be washed and disinfected whereas all the bottles of spirits, wines, and brews must be sterilized with a high-grade disinfectant.