Limitations on Consumption of Alcohol – Disaster Management following the publication of the Government Gazette. Here are the latest interpretations of the Gazette. Please check with legal advisers before implementation. The comments are an interpretation of one source alone.
The Government Notice refers to a number of initiatives to curb the spread of the COVID19 virus. The clause that has resulted in the highest number of queries is the following:
Limitation on the sale, dispensing or transportation of liquor 8. (1) All on-consumption premises selling liquor, including taverns, restaurants and clubs, must be closed with immediate effect, or must accommodate no more than 50 persons at any time: Provided that adequate space is available and that all directions in respect of hygienic conditions and limitation of exposure to persons with COVID-19, are adhered to.
(2) All premises selling liquor which provide accommodation must implement measures to stop the spread of COVID-19: Provided that adequate space is available and that all directions in respect of hygienic conditions and limitation of exposure to persons with COVID-19 are adhered to.
(3) No special or events liquor licenses may be considered for approval during the duration of the national state of disaster.
(4) All on-consumption premises selling liquor referred to in subregulation (1) must be closed —
(i) between 18:00 and 09:00 the next morning on weekdays and Saturdays; and
(ii) from 13:00 on Sundays and public holidays.
(5) All off-consumption premises selling liquor must be closed —
(i) between 18:00 and 09:00 the next morning on weekdays and Saturdays; and
(ii) from 13:00 on Sundays and public holidays.
The TGCSA recommends the following:
In respect of 8(1)
· If your establishment offers a restaurant facility and/or a Bar, we recommend that you limit the number of patrons in your facility to 50 patrons at all times
· We recommend that seating is spaced as far from each other as possible with the aim to achieve a 2m distance between tables.
· Ensure that your F&B teams are implementing regular and systematic cleaning and disinfection measures on all operating equipment and surfaces to stop the spread of COVID-19.
· It is recommended that excess restaurant resources be deployed to room dining/room service to continue service in the guest rooms.
In respect of 8(4)
· In order to comply with the proposed new time constraints, we recommend that properties promote in room dining/room service during these hours to continue serving guests. This will limit congregation of people and ensure social distancing whilst still providing uninterrupted service and much needed revenue generation.
Implications for Restaurants and Pubs
Stephen is a hospitality professional from Johannesburg South Africa. His career started with THF hotels in the UK and subsequently with the Southern Sun Hotel group in Johannesburg. Stephen’s first steps into entrepreneurship was Hickmore Recruitment / CareerMap, a leading supplier of Senior and Exec recruitment services. Stephen was a founder of Pple Hospitality (formerly HSC) the largest Hospitality Industry full-service outsourced staffing company in South Africa. In March 2020 Stephen became a director and owner of the Swiss Hotel School South Africa, which is now his full time endeavour. Stephen writes for a number of publications on food and hospitality industry matters, trends and opinions.
