Have restaurants opened too soon or too late?
Moving onwards, responses began to take a more positive, less ambivalent note. Tony Moreno, owner of Gallo Nero, was very happy.
“After three months, it’s very good that we can open.” Though Gallo Nero had in lockdown continued business in the way of deliveries, “you’re selling practically 30% of your revenue when we used to sell 100%”. Tony was diligent in keeping to the regulations: wearing masks, gloves; hand sanitisers by entrances; constant rotations in cleaning rotas, “the normal procedures”. Likewise, the management and staff of Royal Calpe were keen on both the opening and in the keeping of the required regulations, with yellow tape on the floor marking the necessary boundaries for engagement.
“This is the right time. With all the restrictions the Government Issue for us – well, if you can respect them, and you can deal with them then you can open. You have to get used to it”.
It was, as for all other businesses, a matter of survival. Curry and Sushi were similarly unable to really say whether they thought ‘it was too soon’ or ‘too late’, however, they certainly seemed confident and prepared.
“For us it’s not new, but when people come out they have to be careful and we need to be more careful than them. We have our own plan and strategy in mind and we have to see it implemented properly”.
Moving into Casemates the situation was certainly more hectic. Cafe Square, the Tunnel, and other establishments being too preoccupied to talk with us. Social distancing, at times, was narrowly met, at others, professionally and expertly enforced through the regulations provided (two metres between tables). Thankfully, Michael Pitaluga of Latinos sat down and gave us his analysis of the situation, from the openings to the future of business in Gibraltar.
"It's mixed feelings, firstly it's obvious to get the business going. We've been shut for three months and it's been a huge financial burden on the company. Thank God the Government stepped in early with the BEAT Scheme, and also the rents and rates they gave us... a waiver for a quarter. We're anxious, no? When you open we make sure that we all wear the right PPE and the tables are set properly. Even so, I'm looking forward to it!"
He continued: "Every restaurant has been given a permit. And there are about 26 different rules to follow, so it's going to be tough to follow everyone. But look, we have to do it." These rules include a 50% occupancy, which favours, as Michael noted, larger restaurants over others “I hope people respect the rules, because if I'm doing it, well, everyone else has to do it! If you see, my tables are two meters apart and the maximum capacity per table is 6. I can get a booking of 18 but they have take 6, 6, and 6. They can't be together like before. We have to be strict with these things".
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02-06-2020 PANORAMAdailyGIBRALTAR
