There is a concerning development
being observed by Filipinos as the year 2020 goes through its midpoint, where
even as the number of newly-confirmed case of COVID-19 infection has been
exponentially increasing day by day, the numerous restrictions implemented
during the fearful early months of community quarantine has been, for the most
part, gradually relaxing. Repeated instances of a few thousand new infected
seem to go hand in hand with the easing of regulations (if not the basic health
protocols) in the name of restarting the economy with business activity. To
wit, a more generous rule is about to be applied to the restaurant sector.
According to CNN Philippines, there will be a further increase in the maximum
capacity of restaurants and other dining establishments by next week Tuesday,
July 21. While these businesses already have had relaxations in their
operational practices, first by allowing dine-in customers again at
significantly-reduced numbers (plus safety protocols), the next phase of easing
up will really bring things back to a closer sense of pre-COVID normalcy.
Secretary Ramon Lopez of the Department of Trade and Industry (DTI) announced
on Tuesday, July 14, the new allowable dining capacity for restaurants.
First, dining establishments in
areas of the country still under General Community Quarantine (GCQ) status can
very soon increase their patrons to 50% of their maximum dining space. The
current threshold, which was implemented last month, June 21, is 30%. Meanwhile,
similar businesses in locations under Modified General Community Quarantine
(MGCQ) will go up from 50% to 75% capacity, or three seats out of every
available four. These lighter restrictions are to be implemented without any
apparent changes to the standing Community Quarantine levels. In addition,
health protocols for diners such as shielded cashier counters, tables divided
by similar transparent barriers, and social distancing of chairs will remain in
force.
Secretary Lopez explained that
the new restaurant dining limitations were decided upon following a round of
petitions for business owners in the dining sector, the better for them to
begin making a profit back from operating. The first restriction of counter takeout
and home delivery which was given during the earlier strict quarantine period
meant that most restaurants, diners and food shops risked operating at a loss
to keep open. Also in the businesses’ favor was a study by the DTI that they
have at least a 92-100% level of compliances for the health and safety
protocols asked of them, which included measures like entrance footbaths,
available hand sanitation, thermal scanning and mandatory facemask policy.
While not part of the upcoming July
21 regulations, Ramon Lopez has petitioned local governments to begin relaxing
their curfew hours, so that restaurants can afford to stay open up to 10 to 11
PM, seeing as dinner hours are statistically a high-profit period for diners,
with up to 40% of a day’s total sales.
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