One does not merely work in a restaurant. Unless you’re a trust fund kid and your parents want you to learn the value of good honest hard graft and what it takes to earn money so in your gap year so you waiter for a summer season in Camps Bay.
“I do not believe we should be focusing on changing how we do things if what we did was successful,” said webinar attendee Julie Huckle, owner of Pirates Steakhouse in Plumstead, Cape Town . “We need to focus on changing the mindset of the general public. We are not the enemy; our role is to serve and this has not changed. We have been innovative, but it is not the heart and soul of what we are about. Takeaways are never as good as a meal in the restaurant.
“During lockdown we’ve been busy. At Beau Constantia we’ve extended the kitchen so chefs have more space, and we’ve reduced the number of chefs at any particular time. Spaces in other restaurants are being converted into private dining rooms now to try to cater for people who have concerns about going to a restaurant and sharing space with other people, and who might be more comfortable coming to a private dining room with just you and your family or friends, and will feel a lot safer.
“But going to restaurants is probably one of the safest things to do right now. Because we are spacing our tables. Because we always keep our kitchens clean as it is. We can’t get insurance unless we’ve got the certificates for extraction hoods etc. so I get them cleaned every two months, in five restaurants.
It’s not only restaurants, Riffel added. “There are so many businesses that will be affected if we just close. Think of our suppliers – and not just big suppliers. I think in most cases – and Liam will know – we work with small producers and suppliers. Imagine the people working at those. It goes far deeper than just the restaurants. It’s a hell of a lot more people than just us.”
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