Let’s ask ourselves a simple question. Will you get back from work, follow all the protocols of washing up, having a bath, changing, getting the family in readiness and then go to a restaurant, order eat and leave by 8.45 pm. And let’s face it, dinner is the meal that one looks forward to because lunches are either had at home, or from packed tiffins or, in the major towns, by ordering in at work
We are not open because most of our staff are from Bengal and Darjeeling and they managed to leave just last week. As soon as they return, I will open, even if it is two or three of them. I agree with most of the SOP’s but I don’t understand the ban on liquor. If retail shops can be open then why not also allow serving alcohol in restaurants. It is a bit weird. another thing that I am a bit amused by is the rule that restaurants cannot stay open after 9 o clock. It would have been nice to stay open till ten. Please understand we Indians don’t have dinner at 6.30 in the evening or even at 8 o clock. I don’t really see people visiting restaurants because who would want to come, eat fast and leave, eating in a restaurant is a social occasion and leaving by 8.45 does not make sense- James Nappoly , Jamies at Baga
Right now, it is not viable for us to stay open because the tourists will just not come. I believe the restrictions are arbitrary and do not make any sense. I believe October will be a safe time to open. Right now, even if restaurants open, I don’t think people will come, there is still fear- Rishab Malhotra, Thalassa Siolim
It is fine, we are open, the people are coming. We abide by the rules and we are maintaining fifty percent capacity. We allocate tables taking into consideration social distancing. We have a station at the entrance where we sanitize our clients. Our personnel serve food with gloves and masks. We are very careful- Shawn Rodrigues, Bean Me UP, Vagator
We did not open today because we have to be ready and that will be on June 10th. We have to clean up the place and hopefully the people will come. We have received calls enquiring as to when we intend to start. We will be following all the SOPs set by the government. We will also have a person checking the temperature of all our guests, provide them with a sanitizer and we will also take down all their contact details. We have seating for around 100-120 but that will now be reduced to 60 or less– Brandon Fernandes, Fisherman’s Wharf Panjim
We are operational but business has been very slow. There were no guests in the afternoon. Hopefully, we will have people coming over in the evening because I answered a couple of calls today. We only serve food and no alcohol will be served. We will be open until 11 pm I am not sure about being open only till 9 o clock- Apem Wungchipem Manager, Wok & Roll Restaurant, Sinquerim
