This treatment is a kind of SOS signal that was published in the influential capital newspaper “Figaro”, is more than timely. The fact that after the introduction in mid-March, anti-virus measures in the restaurant sector was not included in the number of “vital”. As a result, over a million people it employed were out of work, and many, if not most, owners run the risk of becoming bankrupt. What is clear: no revenue, which means that the box office is empty.
“Mr. President, if this goes on, the letter says, – many of us run the risk of not lifting. We are waiting to you as soon as possible issued a decree about “the partial withdrawal of the quarantine observed the civil liability of the restaurant business.” The cook has promised to launch a “new economic model”, developed by the Association “Culinary College of France”, which brings together nearly two thousand restaurants, from the most modest to those that are marked with three stars in the famous guide Michelin.
what is it? The signatories of the message indicate the five principles, which commit themselves to the owners of these establishments. Moreover, it is proposed to coordinate with the Ministry of health, to consolidate the recommendations and restaurateurs will have to post them in a prominent place next to the menu.
so we are talking about the compulsory morning briefing at least 30 minutes, during which detailed discussion of the fulfillment of sanitary preventive measures and, if necessary, are adjusted.
Every time a customer orders by phone or the Internet table, so that he had no doubt about the safety of visiting the institution, its address is sent to a video or a detailed written description antivirus steps. Thus, the authors of the letter, is a sort of “Pact” between the two parties.
an Important point – informing the guest about the origin of products and methods of cooking. “This plan needs to be complete transparency,” says cooks, and add: this information will be made available upon request of the visitor.
But that’s not all. The emphasis is also on the organization of the personnel. Once the restaurants start to work, employees will be broken into shifts. This must be done in order to reduce the contacts between them as well as save the state funds that are paid find themselves forced into temporary unemployment.
Although the treatment does not say this, but among the measures are ready to go the owners of restaurants, bistros and others like them, is reducing the number of tables: thereby increasing the distance between them. Big restaurants such problem in General no – the area allows. But the classic French Brasserie, toAFA, bars where people are sitting almost back to back, will probably have to abandon the traditional tightness. So damn the virus changes as a way of life of French people and their customs.
