The Irish Pub is finished.

fleet_admiral · 25-06-2020 12:14PM

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.

Hes better off waiting til Monday, lidl have kitchen deals on

frozenfrozen · 25-06-2020 12:15PM

proper kitchens are more to do with food hygiene than physically heating up food...

fleet_admiral · 25-06-2020 12:16PM

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.

And what about storage of all of the above.

If you are freezing them then the freezer has to be placed under a critical control point. This has to be integrated with all other critical control points under HACCP.

Jimmy Garlic · 25-06-2020 12:17PM

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 · 25-06-2020 12:27PM

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?

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.

begbysback · 25-06-2020 12:33PM

Double post, devs need to answer some tough questions around here.

Feisar · 25-06-2020 12:33PM

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.

All fair points, how about those god awful pre packed dinners from Palas foods for example?

ShamNNspace · 25-06-2020 12:36PM

I for one would have no hesitation in appointing Jimmy garlic as minister for health with responsibility for rural affairs in my fantasy cabinet

i57dwun4yb1pt8 · 25-06-2020 12:36PM

no more double dipping either

dominatinMC · 25-06-2020 12:40PM

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.

In an era of knee-jerk overreaction, comments like this are king. Sure there will be casualties, no one is denying that, but those casualties will be pubs who were already struggling pre-covid. The majority of pubs will be fine in the long run - when normality does eventually return. Of course, they will have to adapt and struggle in the interim. As another poster alluded to, pubs have a tendency to adapt and overcome (such as smoking ban) and, to the chagrin of some on here, are too embedded in the Irish psyche to simply disappear. The habit of a lifetime won't be derailed by a few months! :pac:

Feisar · 25-06-2020 12:42PM

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.

Lets say there are ten pubs in a town and half of them close for good. Do you not think the remaining five will be twice as busy?

dominatinMC · 25-06-2020 12:43PM

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.

You do realise all the current measures are temporary, right? Until some form of effective treatment/vaccine/virus burns out. Some people seem to be convincing themselves that the "new normal" will be the forever normal. I, for one, can't wait for the old normal to return

Tea drinker · 25-06-2020 12:50PM

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?

Queens pub in Dalkey won't be opening... IMHO it had the best Seafood chowder in the city. Grand location and lovely sunny warm frontage to relax with food or a drink. Dalkey island hotel closed a few years back, had pretty much the only seafront view of a dublin hotel.

https://www.irishtimes.com/business/transport-and-tourism/queen-s-pub-in-dalkey-closing-down-1.4277774

El_Duderino 09 · 25-06-2020 01:16PM

Isn't it amusing when someone start a thread under the guise of concern for something and then ends up mocking it?

Anyway. I wouldn't bother with the pub under the restrictions. While it's warm enough to meet in a park or garden, I'd just do that. I wouldn't be bothered with the distancing or waiting for table service (will you tip for table service now?) In any case, I might go once for the novelty but it's not "the pub" that I used to enjoy.

When winter comes I might be more inclined to use the pub but in the meantime I think I'd prefer to just go around to one of the lads' house or have them to my house.

I used to look forward to friday pints after work but i wouldn't bother with it under the restrictions. If we're allowed around to the lad's house in winter then that's what I'd do.

ShatterAlan · 25-06-2020 01:23PM

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.

You think an alcoholic is going to magically take up windsurfing or needlepoint because his local shuts down?

Dr Bob · 25-06-2020 01:24PM

Is there anything to be said for a big bag of cans ?

Rodney Bathgate · 25-06-2020 01:24PM

Tea drinker wrote: »

Dalkey island hotel closed a few years back, had pretty much the only seafront view of a dublin hotel.

Not sure about that, Marine Hotel Sutton?

a very cool kid · 25-06-2020 01:26PM

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?

25-06-2020 01:30PM

ShatterAlan wrote: »

You think an alcoholic is going to magically take up windsurfing or needlepoint because his local shuts down?

Not everyone who props up a bar 5 times a week or all weekend is an alcoholic.

Ubbquittious · 25-06-2020 01:34PM

A lot of the reason for pubs not re opening is the licensing laws. If you want to turn your gaff into a pub first you have to buy a secondhand pub license for 50 to 80k, get planning permission.

There have been no brand new pub licenses created for decades except for the convention centre. Also the dood you buy your secondhand pub license from can never turn his building into a pub again. A certain number of licenses are 'lost' every year so there is constant downward pressure on the number of pubs by our overlords despite their cheap talk of re opening the country.

If you see a pub for sale and think it might be a goer because things picked up in that area, if the owner sold the license so he could sit on his hole in Lanzarote for a few years you are stuffed, it won't become a pub again even if you buy a license

Jimmy Garlic · 25-06-2020 01:34PM

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?

There is enough atein in porter. Imagine the state you’d be in if you wanted eight or ten pints, you had to eat a meal with every two pints going handy and you can only stay for an hour and a half in each “gastropub”. That’s at least fifty quid to buy five substantial meals, and porter down on top of that, are they for real.

lickalot · 25-06-2020 01:38PM

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?

Any pub I know of that are not city pubs and didn't do food beforehand are firing up the barbeque out the back and will be locals only allowed in.

None of this two hour nonsense, you get anyway messy ull be fecked out.

Seweryn · 25-06-2020 01:38PM

whisky_galore wrote: »

Strange that "hysteria" killed something like 1700 people here.

Really?
So where are the extra deaths then? Taking April as an example of this year, 2018 and 2019 the death rates are as follows:

April 2018: 2,940
April 2019: 2,599
April 2020: 2,689

Deaths per million:

April 2018: 610
April 2019: 532
April 2020: 543

Average deaths per million for 2018 - 2019 (April): 570

Increase for April 2020: -5% (minus five %).

ShatterAlan · 25-06-2020 01:45PM

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.

Did they introduce some stupid 9 euro minimum "substantial meall" bullsh1t?

ShatterAlan · 25-06-2020 02:18PM

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.

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 · 25-06-2020 02:26PM

Jimmy Garlic wrote: »

You could have a substantial amount of cocktail sausages or chicken wings, sprinkle with parsley, hey presto.

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.

Jimmy Garlic · 25-06-2020 02:27PM

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

There would be no food safety issues. Keep it simple, big pot of beef heart stew. All in one massive pot, boiling away. There isn’t a hope in hell anyone could get a dose off it.

Jimmy Garlic · 25-06-2020 02:33PM

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.

No need for all that clutter. Cooking stuff isn’t a mystery. Normal fridge does the job grand. Plenty fellas around here who would love a nice bowl of stew, just like a mama used too a make.

ShatterAlan · 25-06-2020 02:37PM

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.

Plus you have to reserve a table and then gtfo after 90 minutes.

So call the pub to reserve your table.
Rock up to the place and take your seat. Get your 9 euros bean on toast have maybe 4 pints before you're shown the fcuking door. Price tag about 33 euros. I think 33 Euros would get you a shedload of cans and picnic ingredients and you could stay in the Phoenix Park all day.

ShatterAlan · 25-06-2020 02:42PM

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.

Cup-a-soup?

The Irish Pub is finished.

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