Signore Fancy Pants wrote: » There's a 35 page document outlining areas of compliance specifically for COVID, surrounding the reopening of restaraunts. That's an establishment who are already au fait with HACCP guidelines etc. A pub with limited/no food serving experience will also need to impliment and adhere to the 35 page document. Any failure in compliance and the establishhment will be shut down. Best of luck with the trolly dash.
Jimmy Garlic wrote: » Would you need a fully kitted out kitchen if this was the menu - Soup Chicken wings Cocktail Sausages Hash Browns Crossons and Jam Shur all you’d need is a chip pan and a kettle.
Jimmy Garlic wrote: » A bowl of some sort of stew there, that’s substantial. All you’d need is a ring and a large pot to make that. Spoons, bowls, napkins, sachets of sauce, salt and pepper. Where is the regulation saying you need a “kitted out” kitchen?
fleet_admiral wrote: » It honestly doesn't deserve a reply. The meat for the stew, where do you get that? Batch codes, delivery date and temperature, fridge temperature, cooking temperature, hot hold temperature, all of this must be recorded. The butcher you bought the meat off must be in your HACCP file as an approved supplier. The person serving the stew must have relevant training and certs.
Jimmy Garlic wrote: » I know a town where only one out of four is planning to reopen, one already has a for sale sign up. Same story all over the country. Tourist traps will be the only places where there won’t be mass casualties. Only 50% planning to reopen on the 29th. That’s a lot of jobs permanently removed from the economy by bat flu hysteria.
Augeo wrote: » Job losses are never good but less pubs would be net positive for the nation. They are a crutch for many who might find a better use of their time & money going forward.
Kylta wrote: » I think covid has changed the face of lots of things we took for granted. Pubs,(which have social distancing i can't see working nevermind the time allowed in the pub) face masks (on public transport,) shopping (no browsing). I think the future for many businesses will be challenging.
Tea drinker wrote: » Dalkey island hotel closed a few years back, had pretty much the only seafront view of a dublin hotel.
ShatterAlan wrote: » You think an alcoholic is going to magically take up windsurfing or needlepoint because his local shuts down?
a very cool kid wrote: » I wonder if you had a fairly busy local pub (drink only) could you hire a food truck to prepare the food and then have it served indoors?
HBC08 wrote: » Yes but they'd have to act as restaraunt,retrain staff,change the layout,organise menus,a booking system etc and then charge €9 for the beans on toast. Or they wait the 3 weeks til pubs are permitted to open. What would you do Jimmy?
whisky_galore wrote: » Strange that "hysteria" killed something like 1700 people here.
Jimmy Garlic wrote: » They are allowed to open as long as they serve food. That could be baked beans on toast or cocktail sausages and peanuts.
Jimmy Garlic wrote: » Cobble together a “restaurant”, packet of nightlights and some napkins should do the trick, promote a staff member to “chef”. Buy a toasted sandwich maker and a large saucepan.
Jimmy Garlic wrote: » You could have a substantial amount of cocktail sausages or chicken wings, sprinkle with parsley, hey presto.
ShatterAlan wrote: » Don't forget that thing called a cooker to cook what's in the large saucepan. Having a 2 ring plug-in stove parked next to the cash register with a pot of boiling minestrone on top of it mightn't pass regulations
ShatterAlan wrote: » You will also need an oven to cook the cocktail sausages and a deep fat frier for the wings. You will need a fairly muscular extractor fan for fumes or if anything gets burnt. You will need 2 large fridges, one for raw chicken wings and one for other products that could become contaminated. You might also need a freezer. Trying installing all that in the Dawson Lounge.
murpho999 wrote: » Anyhow I know you're trying to be funny, which it's not but it's simple that pubs that not operate a normal food business before with menus and proper kitchens will not be opening. These hilarious jokes about cocktail sausages and €9 bags of Tayto will not work and those pubs will simply have to wait a few weeks. I don't think I'll be bothered with the pubs for a while anyway with all the restrictions in place as I go their to relax.
