Greene King has secured approval for its Loch Fyne restaurant business to enter a Company Voluntary Arrangement (CVA) that will see the 11 Lock Fyne seafood restaurants that permanently closed last year returned to landlords, leaving it with 10 restaurants including Edinburgh (pictured), Cambridge, York and London.
A Greene King spokesperson told Propel, “Loch Fyne has been severely impacted by the Covid-19 pandemic and the resulting social restrictions.
“Following advice from an insolvency practitioner, a CVA was proposed to creditors, which has now been approved and will enable us to hand back to landlords a number of sites that are already closed and no longer needed within the Greene King estate.
“There are no job losses as a result of this and we are looking forward to reopening a smaller number of profitable and well-run Loch Fyne restaurants, which will continue trade once restrictions ease.”
The restaurant group started out as part of the Loch Fyne Oysters company in Scotland and was sold to Greene King for£68m in 2007 when it had 36 sites.
Nine of Loch Fyne’s remaining restaurants have reopened for indoor dining.
Despite arctic conditions, Licensing Standards Officers, (LSO’s) are now telling hospitality businesses that any outside space that doesn’t adhere to the smoking legislation specification of an outdoor smoking area cannot serve alcohol outside.
This means that marquees, pods and gondolas, usually booked for one family, which have been erected, and put in outside locations by pub, hotel and restaurant owners, cannot be used for alcohol if they are more than 50% enclosed. That restriction will now stay in place until Scotland moves down to the next level.
This effectively means customers inside these outdoor spaces can only have soft drinks with their food, while customers on a table in the same outside space, but not enclosed, can have the same meal with whatever alcohol they wish.
However, if customers are sitting freezing outside, they can still be served alcohol until 10pm while the enclosed space of a gondola beside them, holding one family, which is also outside, has to close at 8pm.
These same outdoor areas were allowed last year, despite the same regulations being in place, and the First Minister was actually pictured in one at Cold Town House in Edinburgh.
The move branded “farcical“ by the trade is said to have been a move instigated by Glasgow Licensing Board who raised the issue with the EHO in Edinburgh. It has now been branded a ‘national concern’ and licensees have already been ordered to stop using them in Edinburgh for at least the next 11 days despite the fact that they were used last year……but nothing has changed they say.
It joins the list of other ‘confusing’ regulations where you can have a wedding function with 50 people from all over the UK drinking alcohol inside, perhaps adjacent to a couple from Scotland out on a first date who are not permitted to drink alcohol……are you still following?
The First Minister Nicola Sturgeon sought to reassure the hospitality industry as it reopened that there would be no change regarding the enforcement of rules from last year. That it would be business as usual. This now appears not to be the case. Although the definition of outside and inside was in the regulations last year – pods, gondolas’ and marquees were able to serve customers alcohol when the industry was open in 2020 without any challenge.
Said one owner, “The rules for outside have been part of the guidance since last July. What’s different now is the enforcement. What was fine last July isn’t fine now. Where businesses have tried to innovate, they’ve been thwarted.
“This effectively makes a mockery of the trade’s attempts to keep their customers safe and warmer. It also undermines the investment we have made in our outdoor areas.
“We are not living in Spain; this is Scotland, and it is freezing. This is just another kick in the teeth especially when there is no evidence of transmission in these areas.”
Stephen Montgomery, spokesperson for the Scottish Hospitality group said, “This again shows how confusing all this is, not just for the operators, but for customers too. We have had a full year of this, and with 11 days to go, a pragmatic and sensible approach is needed. People from different households can travel miles in a taxi together, but one family can’t enjoy a meal in one of these places whether drinking alcohol or not. Seems nonsensical to me.”
Stephen Montgomery, spokesperson for The Scottish Hospitality Group (SHG), has said that a national curfew in Scotland amidst rising COVID-19 transmissions would be “catastrophic for the hospitality industry” after Nicola Sturgeon said yesterday that she couldn’t rule out such a measure.
Said Stephen, who runs The Townhead Hotel, Lockerbie, “A national curfew in Scotland would be catastrophic for the hospitality industry. The current ‘rule of six’ restriction has meant that we are on life support. Further restrictions will flick the switch for many businesses, that once closed will not be able to open their doors again. This will principally hit late night venue owners who have invested significantly to adapt their premises to bar service.”
The First Minister spoke about a curfew for Scotland following UK Government ministers saying that they are considering introducing a 10pm or 11pm curfew on hospitality businesses if local measures don’t bring the spread of the virus under control in England.
She said, “I can’t stand here and rule anything categorically out. We see other countries that have introduced curfews on hospitality, including Belgium, which they think have had an impact.
“These are all things that we have to keep under review. But I don’t want to have to do any of these things. It comes back to the key point – the way to try and avoid further severe restrictions is to abide rigidly to the ones in place right now.”
Stephen Montgomery hopes that the Scottish government won’t take such a “blanket approach” because it would penalise responsible operators that are demonstrating full COVID compliance and because it could encourage illegal gatherings .
He said, “Responsible bar, restaurant and late night venue owners across Scotland have enhanced hygiene measures and controlled physical distancing in place. They are also essential to the effective use of the track and trace system. If people have nowhere to go you are massively increasing the risk of more house parties and irresponsible gatherings, where track and trace is almost impossible.
“The vast majority of bars and restaurants are operating safely. We have been adhering religiously to every regulation that has been introduced by the Scottish Government and we will continue to do so. Compliance and maintaining a unified sector are critical and something that the SHG fully supports, but tighter restrictions may encourage rogue traders which must be avoided at all costs.”
First Minister Nicola Sturgeon will announce later today if Scotland will follow England by making it illegal for more than six people to gather in pubs, restaurants and households in a bid to halt the spread of coronavirus.
The restrictions will be introduced in England from Monday 14th September and Sturgeon said in her latest Covid-19 briefing that she was “likely to take a very cautious approach” as the latest figures showed the average number of cases being reported over the past seven days had increased to 155 a day, up from 52 a day three weeks ago. Two deaths from COVID-19 in Scotland were recorded in Glasgow City, and a death further in Aberdeen City since the start of September.
Speaking yesterday she said,“We can’t rule out the need to make changes to the number of people allowed to gather together like those that were announced for England.”
“We’re carefully reviewing existing guidance and regulation, as well as considering what new steps may be necessary to keep Covid under control.”
“Scotland is at a very dangerous point”.
Trade bodies are now urging the UK government to extend the furlough scheme and business rates relief in light of the new restrictions.
Said British Beer & Pub Association chief executive Emma McClarkin, “At such a delicate point in our recovery after a steady start this summer, as we head into autumn and winter where we expect trade to already slow down, this is very concerning.
“With the announcements made pubs and breweries will need much more support from the government if they are to survive. An extension on business rates relief, continuation of the VAT cut to food and soft drinks, a sector specific furlough extension and a significant beer duty cut are needed now.”
The Scottish Government has just published its updated guidance for the hospitality industry which comes into effect today 14th August. (See below) The guidance includes a new law which makes it compulsory for hospitality owners to take contact details of all visitors to their premises. This includes customers, staff, and visitors such as delivery drivers or cleaners. Failure to comply is punishable by a Fixed Penalty Notice under the Health Protection (Coronavirus) (Restrictions) (Scotland) Regulations 2020. A continuing failure could be enforced by repeated fines of up to £960.
The guidance was published just after midday and followed the First Minister’s announcement that since 26th July there have been 328 cases identified in Grampian – 198 of these associated with the cluster around Aberdeen pubs. A total of 1032 contacts have beeen traced.
As well as guidance for businesses the Scottish Government has also published updated guidance for hospitality customers to reinforce key safety measures.
First Minister Nicola Sturgeon said, “While many hospitality businesses have acted responsibly by adhering to the voluntary approach of collecting customer details, unfortunately too many others have not, and so – given the established high risk of virus transmission within hospitality settings – we have decided to make this mandatory.
“Strengthening this requirement to collect and share the data by moving it from guidance into regulations ensures that in the event of an outbreak, through the Test and Protect process, it will be possible to get in touch with anyone identified as a close contact who was present at the same time as an individual who has tested positive for COVID-19.
“This will help us break chains of transmission while continuing to allow us to socialise and support our local businesses.
“It is worth stressing that for those hospitality venues which are already complying with guidance, they will see minimal change to their procedures and operations.”
She specifically mentioned the issue of background music which is now prohibited saying, “We are willing to work with sector to agree a more nuanced position on the decibel level. That will not be simple and will take time – so the rule is – no background music.” Adding, “We want to make sure hospitality can remain open safely to guard against future outbreaks.”
To customers she said, “Finally I would ask customers to minimise number of premises they visit in one day.”
Chief executive of the Scottish Beer and Pub Association Emma McClarkin said, “The majority of Scotland’s pubs and bars had already gone above and beyond in putting measures in place to keep customers safe during this time.
“These changes today will help ensure those premises which have fallen short no longer do so, and we welcome that clarity.
“We’re all in this together and the stronger we are now, the sooner we will be able to see these restrictions disappear.”
New statutory guidance for the hospitality sector has also been published which explains how to keep a record of customer and visitor contact details securely ensuring data protection principles are upheld.
The Scottish Government has also published updated guidance for hospitality customers to reinforce key safety measures.
Measures that take effect 14 August 2020
Noise control – no background music and televisions on mute and sub-titled
While previously low level music/volume was permitted it is now necessary to ensure every effort is made to reduce noise levels to a minimum in hospitality premises so people do not need to raise voices to be heard or get closer to others – this presents an increased risk of transmission that must be mitigated. As noise control is a complex area with many variables, further work is required to understand how it can be managed safely and consistently across the sector so that it does not pose a risk. The Scottish Government will work with industry on this issue and it will be kept under review but a cautious approach is required at this time in the interest of public health.
Noise control: loud behaviour
Where customers start to shout or sing this should be challenged. Clear signage can help with messaging to inform customers of expected standards of behaviour. Revised customer guidance and additional communications to accompany this guidance will also highlight these messages to the public.
Queue management
There is an increased risk that physical distancing will not be observed in queues in a hospitality setting, particularly during evenings. Except for take-away services where queueing must be managed with physical distancing, there should be no queueing inside premises, such as at bars, and systems should be in place to ensure this does not happen. Steps should be taken to avoid queues outside the premises as much as possible but where unavoidable for safety reasons, measures should be taken to ensure physical distancing. Exceptions would include small businesses such as cafes providing takeaway services or where numbers of customers turn up simultaneously and need to be held in line for a short period of time until they can be safely checked in. Holding people in line generally to wait for others to leave and make space is not a valid reason.Businesses who already have strong measures in place to manage external queues with physical distancing should retain these for when they may be needed for safety reasons.
Mandatory collection of customer/visitor contact details to support Test and Protect
This is no longer voluntary – Customer detail collection guidance has been updated on specific actions, and businesses should review their arrangements to ensure they are compliant.
Existing measures
One metre physical distancing relates to premises already applying additional mitigating measures to use this exemption, otherwise 2 metres applies.
One metre physical distancing
Everyone visiting a hospitality setting must remain at least 1 metre apart from the next person, unless from the same household or a carer. Businesses must review layouts and take all reasonable measures to ensure 1 metre spacing, including back to back and or side to side arrangements between seated groups, using physical separators/screens where necessary and or one way systems.
Physical distancing, capacity management and no crowding
Businesses are reminded that capacity should be determined by the need for physical distancing and numbers must not exceed safe limits. Systems should be in place to safely manage capacity to avoid overcrowding. It is essential that crowding in general is not permitted. This is an identified risk and must be avoided at all times. Businesses should challenge any occurrence of crowding and remind customers of their duty of care to the business and each other by observing physical distancing.
One metre zone signage
It is essential that clear signage is displayed at entry points and throughout the premises to inform customers that they are within a 1 metre physical distancing zone and, most importantly, that everyone is reminded to observe the requirement to remain at least 1 metre from the next person, unless from the same household or a carer.
Cleaning and hygiene arrangements
There should be robust cleaning regimes in place around all shared and hard surface contact areas, including toilets, door handles, tables and chairs and service items. Equally, provision of adequate facilities for regular handwashing or sanitising is a simple and effective measure to reduce the risk of transmission and should by now be a routine practice in premises, for staff and customers.
Management of toilet facilities
Management of toilet facilities presents an added challenge and is an area of increased risk, particularly in contained and narrow spaces where physical distancing is difficult. Businesses must include in their risk assessments full consideration of how toilet facilities can be safely managed and used and implement the necessary measures. Existing guidance on the safe use of toilet facilities will help with this.
Limits to households mixing indoors and outdoors
The limits on households mixing indoors and outdoors apply to hospitality and are critically important. Businesses must ensure staff are aware of the limits when taking bookings and that they are ready to challenge any attempt to make bookings for numbers that clearly exceed the limits. Staff should ask whether limits on mixing of households is being observed when taking enquiries and either reject a booking request which would exceed the limits or offer an alternative for a booking within the limits. These are currently 8 people from up to 3 different households indoors and 15 people from up to 5 different households outdoors. Where it is obvious groups of walk-in customers are starting to congregate (in either indoor or outdoor service spaces) and exceeding the limits then advice should also be offered on the limits for mixing of households. Customer guidance has been updated to highlight the individuals’ responsibility in this regard to aid compliance.
Table service with no standing/all customers seated
Standing areas, particularly around bars and in front of televisions, can become crowded spaces making even 1 metre physical distancing difficult and must be avoided. Physical distancing is easier to achieve at pre-arranged seating areas. Businesses should implement systems to ensure there is no standing and that all customers are seated.
Face coverings for staff
While face coverings for customers is not a requirement at this time (though recommended in any setting where physical distancing may be difficult and to be encouraged), they should be made available for staff to afford them and others added protection, such as in front-of-house roles. It would be expected that a risk assessment for front of house staff would indicate a barrier to control the aerosol/droplet route of transmission is required. The most economical method to provide this barrier would be a face covering. The latest science indicates that face shield/visors are not effective barriers.
Improved ventilation
Adequate and good quality ventilation should be standard in indoor commercial spaces – businesses should consider current arrangements and whether additional measures are required to make improvements. HSE guidance on this issue may be helpful.
Adequate provision of key information and training for staff
The sharing of current and good advice is key to cooperation between businesses and their customers and will help the collective effort to keep coronavirus at bay. All reasonable measures must be taken to ensure staff are in possession of key facts to help with overall compliance. This includes the now mandatory requirement to take contact details, reminding customers to observe physical distancing, advising customers on new safe processes for ordering and reminding customers that collective compliance will help protect businesses.
Measures under consideration
Guidance will continue to evolve as we learn more about coronavirus and how it behaves in society, and in particular within the hospitality sector. It may be necessary to introduce further measures in due course if there is evidence to support it, just as it may also be possible to ease current restrictions if the evidence to support that is there. In the meantime, it is of paramount importance that every reasonable effort is made by all to keep coronavirus under control. We will continue to explore other options to avoid risky behaviours and practices – this could include (but is not limited to):
measures to limit the number of premises visited in one day – customers are already being advised against pub crawl activity in revised customer guidance
entry cut-off points – businesses may restrict entry to premises after a certain time to limit late evening transit between premises
face coverings within premises for customers when not eating or drinking i.e. arrival/departure and when using shared facilities
These will be kept under review and further updates will be provided in due course.
What is meant by reasonable measures
What constitutes a reasonable measure can vary within types of premises within the hospitality sector. Businesses operating in the hospitality sector should do all that they can in premises to change the way they work and to change the way premises are used in order to ensure compliance with the rules.
This guidance outlines the considerations that businesses and organisations should take into account in determining the appropriate measures within the individual risk assessments for their premises. It is for those businesses subject to the requirements to justify the reasonable measures that they have adopted and identified in their risk assessments. They will need to be able to demonstrate how they have considered what is reasonable to minimise the risks faced by workers in their workplace and to those entering the premises. As per the sectoral specific guidance we advise employers to consult with their workforce when undertaking a risk assessment and share this within the workforce. This should also follow our fair work statement.
Relevant considerations to deciding whether measures are reasonable
Businesses are entitled to consider:
the nature of the work – are the measures practical, or would they so undermine the delivery of the service or undertaking of the business that they would be counterproductive?
can measures be put in place without compromising the health and safety of others? If measures would increase the health and safety risk, these would most likely not be reasonable measures.
measures should command staff’s confidence that due consideration has been given to the level of risk that they face. Employers may wish to introduce mechanisms to receive feedback on the measures that they have introduced
cost – is the cost of the measure proportionate to the number of people whose risk is reduced by the measure?
Enforcement
We expect that businesses and others understand the severity of the situation we are facing as a society and will take the reasonable steps necessary.
By working together, we hopes that employers, employees, supply chain workers and customers can come to a reasonable judgment on the best way to limit close physical contact. It is in all our interests for this to happen so that important work can continue.
Both Police Scotland and local authorities have powers to enforce the restrictions on businesses, services and workplaces imposed by the Regulations. In extreme cases where non-compliance is evidently posing a direct risk to public health a prohibition notice may be served. In addition, we are working with local authorities to strengthen measures that will empower enforcement officials to target risky or non-compliant practices in order to swiftly identity and rectify any issues.
Review
We review the Regulations every 3 weeks. These reviews provide an opportunity to assess the effectiveness and consequences of the provisions. It will also provide an opportunity to engage with stakeholders from all sectors to inform the process.
In addition, guidance will also be kept under review as we learn more about coronavirus, how it behaves in society and how sectors are performing within existing guidance.
First Minister Nicola Sturgeon sent out a shot across the bow to the hospitality industry at her briefing today (28th July) warning that if standards slipped in pubs and restaurants and there was a coronavirus breakout linked to hospitality premises that she would, if she had to, close them.
She suggested that she had heard anecdotal evidence of seating areas not being cleaned in some venues and staff not wearing face coverings, and of contact details for test and protect not being taken. She said, “The guidance is on the Government website and businesses know what to do.”
She added, “Compliance generally has been good, but ensuring even better cooperation and compliance is of benefit us all. If we do see outbreaks linked to the hospitality sector we would need to take action and this could include closing premises down again. I want to send a message to the hospitality industry these guidelines are not for just the first few weeks, they must become the norm and they must not allow standards to slip.
The First Minister also called upon customers not to accept shoddy standards saying, “If any premises are not taking COVID seriously – for example, if you are not asked for your contact details and there is no clear guidance in place about physical distancing, my advice to you is to go somewhere else. All businesses and individuals have a role to play here to ensure compliance is high and standards are high and that we are not giving this virus the opportunity to spread because standards are slipping.”
The government has now updated the guidance with a set of answers responding to questions that have commonly been raised. They are published below:
This Question and Answer document is aimed at providing further clarity to hospitality businesses following the publication of Scottish Government sectoral guidance and the reopening of outdoor (6 July) and indoor (15 July) areas. It is not separate to government guidance but designed to complement it and further the understanding of what businesses need to consider and do to ensure they are operating safely and within the legal requirements.
As we move through Scotland’s route-map, guidance is having to be regularly reviewed and updated. It remains a gradual process and while the hospitality sector has made significant progress to date with reopening outdoor and indoor areas, and with reduced physical distancing to 1m,it is not yet business as usual. A high level of caution and awareness is essential in order to avoid any set-backs. Government does not want to keep restrictions in place a moment longer than is necessary, but safety must come first. Businesses are therefore requested to maintain the excellent work that has been undertaken so far and to continue working with authorities to build on that progress.
The following has been prepared in cooperation with Environmental Health Officers, industry and the Scottish Government. It will be updated as more information becomes available.
Remember – continue to record customer contact details to support Test and Protect.
1m Physical Distancing
Q: Does the exemption from 2m to 1m physical distancing in bars and restaurants also apply to staff only areas such as kitchens and, if so, what mitigation measures are required?
A: The exemption applies across the premises.The legislation requires that businesses take all reasonable measures to ensure that physical distancing is maintained. A risk assessment should be undertaken to ensure that suitable controls are implemented. These issues should be discussed with employees as detailed in the Scottish Government Sectoral Guidance – available here
Q: I want my business to operate with physical distancing of less than 2m, what do I need to do?
A: In order for the physical distancing requirement to be reduced to 1m businesses must be able to demonstrate that they have implemented additional mitigation measures over and above what would be required to operate at 2m to minimise risk. The additional measures must be in place prior to the distancing requirement being reduced. The Scottish Government has published guidance to help you carry out the necessary risk assessment – available here. As a reminder, the legislation requires that businesses take all reasonable measures to ensure that physical distancing is maintained.
Q: Would this apply to my external area too?
A:Yes, provided that similar additional control measures are in place within the external area.
Q: What kind of additionalmitigation measures would be acceptable?
A: By carrying out a new risk assessment process you, as a business, will be able to identify additional mitigation measures that can be applied to your premises. The focus must be how you ensure 1m physical distancing is maintainedin all areas, as well as additional protections for staff. Examples of measures that would be deemed to be acceptable include;
• Increasing the frequency of air changes within the ventilation system and open windows/doors where possible
• Review layouts, including installation of physical barriers (perspex screens etc.) where 1m physical distancing cannot be met
• Face coverings for front of house staff
• Requiring customers to remain seated whilst on premises with no standing at bar areas
• Enhanced cleaning arrangements (require to be documented)
• Measures to reduce noise to avoid the raising of voices (a recognised risk factor in the transmission of coronavirus) and ensuring TVs and music are reduced to ambient/low levels
The above list is not exhaustive. A number of the measures above may need to be combined, depending upon individual premises. The decision-making process should be documented and retained on site.
Should you wish to discuss a specific proposal further you should contact your local Environmental Health Service for advice.
Q: Can my customers queue at the bar?
A: Queuing at the bar should be discouraged, however, where this is not possible patrons within the queue must adhere to the physical distancing requirement and your risk assessment should identify how this can be achieved. The queue should not encroach on seating areas and will require to be managed effectively by management to ensure that distancing requirements are adhered to. This will be easier within larger premises. Where customers are to be permitted to order at the bar only one individual per table should approach the bar at a time. Customers should be directed to return to their seat and not to drink at the bar.
Q: Can my customers sit at the bar?
A: Sitting at the bar should be discouraged. The placing of patrons at the bar increases the likelihood of your staff, and other customers, becoming exposed to the virus and mitigation measures will require to be implemented to reduce this to an acceptable level, such as screens. Where patrons are sitting at the bar there is also the requirement for them to be physically distanced from others in the vicinity. It will also be necessary to ensure that there are adequate cleaning arrangements in place for high contact surfaces in this area when patrons leave the premises.
Where a decision is made to seat customers at the bar it is recommended that this area be reserved for individuals rather than groups.
Q: My restaurant has booth seating in place. Can I safely use all of them or do I need to alternate their occupancy to maintain distancing?
A: Where booth seating is fixed and individuals from different parties are seated back to back there is no need to alternate occupancy. It may be necessary to modify the height of the seatbacks to above head height, this will provide additional screening. Movement within the premises should be minimal and customers should adhere to government guidelines on physical distancing and respiratory etiquette whilst on the premises.
Q: I have put in additional mitigation measures necessary to reduce physical distancing in my premises to 1m. Is it possible to have tables located at 1m apart provided that customers are seated back to back or do I require to put in screening?
A: Where possible some form of separation should be put in place, this could be in the form of a screen or a planter. The purpose of this being to prevent one table encroaching into the space of another. Another alternative would be to increase the distance between tables to 1.5m which will allow the customers to move in and out of their seats without bothering neighbouring tables. In any arrangement, it must always be possible for everyone to maintain 1m physical distance.
Where installing physical separation measures, such as screens, care should be taken to ensure that these items do not become a hazard in themselves. Screens should be securely fixed in place to ensure that they cannot fall over. Where fixing items to the floor these should not present a trip hazard. It is also very important to ensure that emergency exits and escape routes are kept clear and free from obstruction.
Q: Do I need to display a sign notifying customers they are entering a 1m Physical Distancing zone?
A:Yes, this should be displayed clearly at entry points and throughout the premises – signage should state that “this is a 1 metre physical distancing zone – follow the advice of staff and observe physical distancing”
Q: My premises cover multiple floors. Can I have one floor where 2m distancing is maintained and the other with 1m?
A:This is possible as long as the appropriate measures are taken in line with guidance for operating at either 2m or with the 1m exemption.
Physical Alterations
Q: If I am modifying my premises to include screens, how high do these have to be?
A: There is no minimum height required, however, when installing consideration should be given to whether customers will be seated or standing in the areas where the screens are to be located. The installation of a screen is to act as a physical barrier between individuals therefore it is important to ensure that it will extend to a sufficient distance in all directions. Where the installation is in addition to additional mitigation measures (facial coverings, visors for staff etc.) it may be that smaller screens can be installed.
It is strongly advised that the decision-making process be documented.
Sanitary Facilities
Q: Do I need to reduce the number of toilets/urinals in use within my premises?
A: The provision and use of sanitary facilities within your premises will require to be risk assessed.
If, as a business, you wish to retain use of all urinals within the premises the following requires to be in place and evidence available to demonstrate the steps are in place;
• Increasing the number and frequency of air changes in the ventilation system
• Enhanced programme of cleaning and replenishment
• Regular monitoring of capacity within toilet facilities
• Where 1m cannot be maintained then screens should beprovided
In all other circumstances physical distancing must be maintained.
Q: The toilet cubicles within my premises have full height partitions and mechanical ventilation – can these continue to be used as normal or do I need to close some off?
A: Where cubicles are fully enclosed and there are sufficientair changes per hour they can continue to be used as normal provided that there are enhanced cleaning arrangements in place.
Bookings
Q: How do I ensure that my customers are following government guidance when booking tables for groups?
A: Where a group booking is taken customers should be reminded of the current Government Guidance and reminded that where individuals are not from the same household that physical distancing must be maintained whilst on the premises. It is recommended that this be documented within your procedures. Current limits for meeting people is (outdoors) up to 15 people from 5 different households and (indoors) 8 people from 3 different households.
Queuing
Q: What measures should I put in place to make sure that customers queue safely outside my premises?
A: External queuing should be organised in a way that facilitates physical distancing. The use of markers either on the wall or ground identifying where an individual should stand is encouraged. Where family groups are waiting together they should try not to encroach on others within the queue. It may be necessary that family groups take up two spaces within the queue to ensure sufficient distance is maintained from others.
Should queuing become problematic and block the footpaths or cross neighbouring premises consideration will need to be given to the implementation of an alternative arrangement for example; taking a contact number and calling when a table is available.
The maximum number of people attending in groups should be in accordance with the Scottish Government guidance.
Sport and Entertainment
Q. Can I show sport or other programmes on TV?
A: Sporting events can continue to be shown on televisions within licensed premises, however the showing of sport should not be an “event”. Where high profile sport is to be broadcast it is recommended that this be risk assessed and sufficient controls implemented to ensure that customers do not gather around televisions or congregate in areas of the premises. An example of a possible control would be to turn off the commentary and display subtitles.
Raised voices, along with the likelihood of people having to get closer to one another to be heard, present an increased risk of transmission and must be avoided. It is advised that TVs should be either at a very low level, on mute and or with subtitles turned on.
Q: Can I turn on the jukebox on the premises?
A: As with TVs, noise levels is a key issue, as well as the risk of frequent touching of hard surfaces by multiple people. For the time being, and for these reasons, the use of jukebox machines by customers is advised against. If the jukebox is the sole means of background music in the premises and can be controlled by management at low level then this will be acceptable.
Q: Can I play background music from staff controlled devices?
A: Low level background music is permitted but should not be played at such an elevated level so as to force staff or customers to have to raise their voice to be heard, thus increasing risk of transmission.
Q: Can I turn on the fruit machines on the premises?
A: It is not possible to use gaming machines at this time. These devices are not unique to bars and are currently under consideration for safe use in other settings such as betting shops and amusement arcades. It is therefore necessary to take a consistent approach and ensure they are not used in any setting for the time-being.
Q: My pub has a gaming machine, do I have to remove this?
A: There is no requirement to remove gaming machines from your premises. It must however be switched off for the time-being.
Q: Are customers allowed to use games tables i.e. pool?
A: The use of games tables presents risks from touching hard surfaces and people standing in groups thus making physical distancing difficult. Cleaning of things like pool balls is also difficult with automated mechanisms meaning they cannot be cleaned easily between the last and the next person touching them. Cues and other hand held equipment can also be high risk if shared without being cleaned. For these reasons the use of games tables is advised against until further advice is available on their safe use.
Q: Are customers allowed to play games likes dominoes and darts?
A: These are advised against for the time-being. Activities that require customers to move around the premises, group together and or touch hard surfaces that cannot be easily cleaned before being used by others present an increased risk of transmission.
Q: We are famous for our quiz night, can we still host this?
A: Absolutely, although it may need to take a different form than before. For example, picture rounds could be shown on the television rather than providing teams with a sheet, participants encouraged to bring their own pen and papers returned at the end of the quiz rather than at the end of each round as this will reduce the need for customers to move around the premises.
Q: We host a weekly bingo night, can we reinstate this?
A: At the moment, bingo halls are not permitted to re-open it is therefore advised that bingo be suspended at this time.
Q: We have a selection of books and toys available for children to use whilst on the premises. Can we no longer offer these?
A: There is no requirement for children under 12 to physically distance from one another, however, objects such as toys and books could present a vector for infection, therefore provision of such items is discouraged. As an alternative, colouring sheets, pencils or crayons could be made available on request. Where toys are to be made available it is recommended that these be made of plastic or other readily cleanable materials and that they be included on the cleaning schedule for the premises.
Q: My business is operating with an extended external area, can we bring in a DJ to play music within this area?
A:It is not possible for this sort of outdoor event to take place at this time. Further advice will be available as Scotland’s route map develops.
Pub owners and restaurateurs have signed up by the thousand to the UK Government’s Eat Out to Help Out Scheme which sees the Government pick up half the cost (up to £10) of a meal in the on-trade. If you haven’t already registered to participate there is still time and there is plenty of advice on how to be part of the scheme now available. The Government has also launched an online finder to help diners locate participating venues.
Already across the UK more than 53,000 outlets across the UK have so far signed up to the Scheme – and Eat Out to Help Out stickers and posters are also available to participants which will help make your customers aware that they can get discount for their meal in your place.
The logo signifies that if they eat-in will benefit from a 50% discount, up to a maximum of £10 per person, on food and non-alcoholic drinks, any Monday to Wednesday in August – and no voucher is required. Diners can take advantage of the offer as many times as they like during the month.
Chancellor of the Exchequer Rishi Sunak said, “Our restaurants, cafes and bars play a vital role in our economy, employing more than a million people. They have been hit hard by coronavirus, so it’s vital we do everything we can to help them recover.
“Our Eat Out to Help Out scheme is designed to get more customers through the door – protecting jobs by giving businesses the confidence to retain and hire staff. More than 53,000 businesses across the country have already signed up, and from today you’ll be able to find one near you with the online finder.”
To find out if a restaurant is participating in the Eat Out to Help Out scheme you can use the online restaurant finder now live on GOV.UK. Simply enter your postcode, or one near to where you want to eat out, to get a list of participating outlets within a five-mile radius.
You can also get in touch with your local restaurant to see if they’re taking part, or check their website.
Participating outlets must wait seven days from registration to make their first claim with all eligible claims being paid within five working days. Claims can be submitted weekly and businesses are encouraged to register before the 3 August to benefit for the entire month in which the scheme runs.
Further information for businesses, including how to register and make a claim, is available online at GOV.UK.
1.Get more information about the Eat Out to Help Out Scheme here.
2.Find out how to register your establishment for the Eat Out to Help Out Scheme here.
3.The Eat Out to Help Out scheme is open to restaurants and other establishments that sell food for consumption on the premises. Establishments can provide their own dining area, or share it with others that allow customers to dine-in.
4.The discount can be used unlimited times and will be valid Monday to Wednesday on any eat-in meal, including on non-alcoholic drinks, for the entire month of August 2020 across the UK.
5.Customers do not need a voucher. Registered businesses simply reduce the bill by the appropriate amount, and the offer can be used with other promotions and offers the business accepts.
6.Help available to businesses:
Guidance on how to register and make a claim is on GOV.UK
Free live webinars which will explain how the scheme works, provides examples and allows you to ask questions
7. HMRC will check claims and take appropriate action to withhold or recover payments found to be dishonest or inaccurate.
8.Tax agents cannot register or make claims on behalf of their clients. This will trigger a fraud alert and will result in delays in registering and claiming. Impacted clients will have to contact us separately to resolve.
Monday 6th July is the new provisional date that Scottish beer gardens and other outdoor hospitality areas can open. The news, delivered by the First Minister, Nicola Sturgeon today, (24 June) is still subject to the Scientific Advisory Group review, which is likely to report on the 2nd July. This will allow, suggests the First Minister, time for guidance to be issued and time for businesses to put any necessary ‘mitigations’ in place.
The First Minister also revealed that when hospitality businesses open on 15th July, the indicative date, they would have to have a register in place for taking their customers names and contact numbers to facilitate the test and protect system.
She made the proviso that the opening of beer gardens would depend on the “continued suppression of the virus.” Saying, “But let me be clear that each step on this path depends on us continuing to beat the virus back. That is why we must do everything in our power to avoid steps being reversed.”
At the same briefing, she also relaxed travel restrictions from 3rd Jul and gave the green light for self-contained holiday accommodation to open. But also said that there is no date for nightclubs or live music venues,
For the time being, physical distancing of 2 metres continues to be required in Scotland. The First Minister confirmed that the Scientific Advisory Group is providing advice on higher transmission risk settings and physical distancing and that she will provide a further update on 2 July, ahead of the proposed dates for re-opening hospitality.
The First Minister also followed England’s route with the announcement that all hospitality businesses would have to have customer register. https://staging.dramscotland.co.uk/2020/06/23/pm-gives-english-pubs-restaurants-and-hotels-a-1-metre-lifeline/ She said,, “To support test and protect businesses in the hospitality sector will be required to take and contact details of customers and store these for four weeks. They should be preparing for that now.”
She also revealed that although bars and restaurants have a indicative date of 15th July, that they would be able to open only on a “limited basis” and they would be subject to condition. These will be contained in detailed guidance which the Government hopes to release as soon as possible.”
Marc Crothall, Chief Executive of the Scottish Tourism Alliance, said, “This is the announcement that Scotland’s tourism industry has been so eager to hear and will offer huge comfort to thousands of businesses that there is a summer season ahead. Much of our self-catering sector can start welcoming guests from 3 July – almost two weeks ahead of the now confirmed reopening date of 15th July which is great news.
“Business who can provide outdoor hospitality will also be pleased to have a firm date for opening of 6 July, as will those in the supply chain.
“This unlocks major components of our tourism sector and offers Scots the opportunity to plan summer experiences closer to home and boost our local economies.
He concluded, “We need our employees, visitors and communities to feel safe, reassured, protected and confident. A great deal is at stake – the health of our nation, our economy and indeed the reputation and sustainability of our tourism industry. There must be a balanced message around unlocking, opening and safety; it is so important that we get this right.”
Indicative Dates
3 July – Travel distance limit for leisure will be lifted
3 July – Self-catering holiday accommodation will be permitted, providing it requires no shared facilities between households
6 July – Outdoor hospitality can commence subject to the Scientific Advisory Group review
Indicative Phase 3 dates:
10 July – People can meet in extended groups outdoors, with physical distancing
10 July – Households can meet indoors with up to a maximum of two households, with physical distancing
13 July – Organised outdoor contact sport can resume for children and young people, subject to guidance
13 July – All dental practices begin to see registered patients for non-aerosol routine care, and work will begin to return aerosol-generating procedures to practice safely
13 July – Increasing capacity within community optometry practices for emergency and essential eye care
13 July – Non-essential shops inside shopping centres can reopen, subject to the Scientific Advisory Group review
15 July – All childcare providers can open subject to individual provider arrangements
15 July – All holiday accommodation will be permitted
15 July – Indoor hospitality can reopen, subject to the Scientific Advisory Group review
15 July – Hairdressers and barbers can reopen with enhanced hygiene measures
15 July – Museums, galleries, cinemas, monuments, libraries will reopen with physical distancing and other measures, such as ticketing in advance.
Prime Minister Boris Johnston threw the English pub and hospitality industry a lifeline today when he revealed that all pubs, restaurants and hotels could open from 4th July at 1-metre+ if 2 metres could not be adhered to and providing safety measures were in place. He said that the government would be publishing further guidance later today (23rd June) but he did reveal that all hospitality indoors would be limited to table service with minimal staff and customer contact.
Emma McClarkin, Chief Executive of the Scottish Beer and Pub Association, welcomed the news, “It’s great to know English pubs will be able to reopen on 4th July. This is an important step for us but it is just the first step on what will be a very a long road to recovery for our sector.
She continued, “It’s great to see the Government adopt the WHO guidance and the examples of many other countries across the world who’ve safely reopened their hospitality sectors using one metre as their safe social distance measure.
“I also urge Scotland, Wales and Northern Ireland to adopt the one-metre guidelines to ensure consistency and ease of implementation across all pubs in the UK. We also look forward to hearing from each of them as soon as possible on the definitive dates for when pubs can open in each location.”
Marc Crothall, Chief Executive of the Scottish Tourism Alliance said, “The Prime Minister’s announcement on the easing of the 2-metre physical distance rule will offer a huge comfort to thousands of tourism businesses south of the border which quite simply would have been unable to operate in an economically viable way if this rule was to remain in place. From 4 July, England’s tourism industry is back open for business and with that in mind, I would imagine many Scots are now turning thoughts to holidaying there. It is absolutely vital that the review of the 2-metre rule in Scotland is completed as expediently as possible to offer Scotland’s tourism industry the lifeline it so badly needs to get all of our sectors up and running as safely and quickly as possible and give Scots the option of holidaying here. Businesses urgently need a definitive decision and our entire sector is pinning hopes on Scotland’s First Minister following suit with a similar announcement as soon as is possible.”
Meanwhile Scotland’s First Minister Nicola Sturgeon, in her daily briefing, re-iterated the fact that Scotland was not changing its 2-metre guidance. She said that she had sought advice on the 2-metre rule and that the report would be with her by 2nd July. She did not rule out making changes when that advice was known.
Research by the Scottish Tourism Alliance, (STA) shows how devastating it would be to the Scottish hospitality industry if restaurants and hotels were required to open with 2-metre distancing – 85% of restaurants would not be viable and 83% of hotels reported the same outcome if no additional support from Government was forthcoming beyond the next two months and that could lead to them all closing.
Its research comes on the back of a poll by the Scottish Beer and Pub Association earlier in the month which highlighted the fact that 87.2% of publicans also believed it was not financially viable to open at 2-metres. In contrast, 82% of publicans believed it was viable to open at 1-metre.
Marc Crothall, Chief Executive of the Scottish Tourism Alliance said; “The survey confirms that around 85% of businesses within the hotel and restaurant sectors in Scotland will stop trading if the 2-metre physical distancing rule remains in place for the next two months should no further financial support be forthcoming. The figures reflect the many conversations we have been having with businesses across all sectors in the tourism industry for months and underline just how crucial the current review of the 2-metre physical distancing rule is within the context of the health and economic crises.”
He continued, “Marc Crothall concluded, “Many businesses do not plan to open again with the 2-metre rule in place as it’s simply not economically viable for them to do so. Coupled with the expected slow recovery forecasted, we expect a steady stream of job losses across the whole of Scotland over the coming weeks. Also, as we all know, visitors will choose where to stay based on the tourism product available in that area and are unlikely to travel to destinations that have a limited product in the form restaurants, visitor attractions and pubs. This will have a direct knock-on effect on the current limited demand for accommodation in our destinations and the impact on our local economies and supply chain is likely to be severe.”Highlights from the survey:
69% of hotels surveyed said that they were planning to reopen in July. 11%, however, said they had no plans to open. 5% are already open to key workers and those who require accommodation due to work.
Almost a third of hotels surveyed confirmed they were not planning on reopening from 15th July and said that this was down to the 2m physical distancing restrictions which make it economically unsustainable for their business to operate.
78% of hotels surveyed said they would lose more than 50% of turnover with 11% saying that they cannot afford to continue to stay open if physical distancing restrictions are not reduced to 1 metre.
83% of hotels surveyed said that their business would be financially unsustainable if they were required to trade at 2 metres physical distancing without any additional support beyond the next 2 months. This could result in there being up to c25,000 job losses from those surveyed (if we look at the higher end of full/part-time employment figures submitted by those businesses).
87% of restaurants surveyed said they would lose more than 50% of business with 23% saying that they cannot afford to continue if physical distancing restrictions are not reduced to 1 metre.
85% of restaurants said that their business would be financially unsustainable if they were required to trade at 2 metres physical distancing without any additional support beyond the next 2 months. This could result in there being up to c8,900 job losses from those surveyed (if we look at the higher end of full/part-time employment figures submitted by those businesses).
75% of self-catering, B&B and caravan and camping parks said they plan to be open in July. Despite these types of accommodation having fewer employees and being more self-contained, 11% are still saying that they have no plans to open with the current 2-metre physical distancing rule. http://www.scottishtourismalliance.co.uk
We asked Paul Sloan of Diversity Leisure – the group behind Chaakoo, Mezzidakia, Cuan-Mor, Topolabamba, The Garrison, the Waterfront Fishouse and The Ben Nevis (Ft William), the opportunity to give us his take on the future of the trade.
‘Unprecedented Times!! That’s what they call it, therefore it will require unprecedented ways to trade. Our industry as we knew it will be changed for some time, maybe changed for a long time.
If the Zoom meetings take over, less people will work from the office, that will impact our lunch trade long term. If carry out foods becomes a way of life, that will impact our evening trade long term, so long term we have to change, maybe we will offer delivery all day to make up for the losses but most of all we need to be ready to adapt.
Adaptation of all sorts, we must now make sure we have great teams, who will work hard to pull the restaurants and bars through it, it’s not a time for selfishness on either parties side, owners and employees have to work together.
We will need to work lean and most importantly have done your homework, for every £1.000 you trade we must know our costs to the penny and how much our break even is to the penny each week. We must work with our suppliers for better pricing, everyone must carry a piece of this load or much of our beloved industry will be gone.
If I was giving any real advice after 35 years in our trade, know when to cut, if you are trading below your break even every week, cut before you lose everything.
It will be a tough year but those of us who adapt enough will survive and flourish at the other end, so take care of our guests, they need our restaurants to be scrubbed top to bottom, they need to see us cleaning with antibacterial all the time to trust our industry, show them we are safe and most of all be safe!”
Stephen J McGowan, Partner Head of Licensing (Scotland) at TLT takes a close look at what is possible for the Scottish licensed and hospitality trade when it comes to opening their outdoor areas and what is required by authorities to make it happen.
Even before Nicola Sturgeon announced Scotland’s proposed road map to
navigate out of lockdown, the licensed and hospitality trade was
analysing outdoor solutions. After weeks of no or limited trade, the
industry is keen to have something to grasp onto.
This is an essential sector for Scotland’s economy, culture and
general wellbeing. Entrepreneurs in this sphere have been desperately
looking at how to trade outdoors, especially now that there is some firm
suggestion that outdoor facilities could be used as early as 18 June
2020.
We need to start by accepting that there is no magic wand. There will be
winners and losers. Some “solutions” for turning your premises
inside out are impossible for certain operators. Some traders will say
that the playing field is uneven. It is.
But even those who are in the fortunate position to consider outdoor
amenities will need to adopt further creative solutions to comply with
issues like social distancing, one way queueing systems and supervising
the use of sanitary facilities.
Significant logistical issues are being discussed and explored. Ideas
are being shared privately, in the press and on social media. And even
all the innovation in the world might not be enough unless we get a
truly taps aff summer. All these hurdles might seem insurmountable, and
there may be more questions than answers, but we are continuing to work
through them with clients where this is an option.
The viability of any operation is key, as is consumer experience. There
are some key questions operators need to consider. What are the
overheads going to look like – literally, in some cases – as we
ponder what the weather will bring? And even for those where an outdoor
solution might by physically possible, is there a commercially viable
way to operate these types of areas? The cost of regulatory compliance
will be a significant part of the café culture conundrum.
REGULATORY SOLUTIONS
There are perhaps three key regulatory issues: planning consent, roads
consent and licensing consent. The key here is not to throw our hands up
in despair but to navigate this with cool heads. If we start from a
position of what it will all cost, or that regulation is a barrier, then
nothing will happen.
We need instead to work in partnership with the authorities to deliver
something tangible on a case by case basis – whether that be for a
single premises or something much grander – and to encourage pragmatic
solutions. Once we know there is a political will – both at Holyrood
and at local government level – then grander solutions could be agreed
in principle, giving the industry the certainty it needs.
It must be remembered that the ‘Great Scottish Summer of 2020’ is
going to look very different to any other. It has to be viewed as a
one-off period where the normal rules are subject to flexibility. In
fact, the rule book needs to be, to some extent, set aside.
In relation to planning, my suggestion is that the Chief Planner of
Scotland, John McNairney, issue a similar decree to that issued on 18
March 2020 to allow takeaways from bars and restaurants even if they
lack the planning permission to do so. That is a sensible precedent to
follow.
In the case of outdoor facilities, we should scrap the usual 28 day rule
– which typically allows a temporary use without any planning
permission so long as it lasts no more than 28 days – and extend it to
say three or four months, thus avoiding the need for a full change of
use application. This normally takes months to process, and with some
cost.
The Chief Planner might also relax the need for planning permission to
erect temporary awnings or other coverage solutions; again, purely for
this extraordinary period in time.
In relation to “tables and chairs” permits issued under the Roads
(Scotland) Act 1984, a more relaxed approach – perhaps with the usual
fees waived or reduced – is the sort of financial benefit-in-kind
cash-strapped local councils could offer.
The permits themselves are there for a reason, such as ensuring the use
of the outdoor area is properly insured, and that appropriate space is
given to all kinds of pavement users. We don’t want those issues to be
overlooked, but if operators are creative and front-load any application
for a permit with solutions, then a slightly more pragmatic approach
might be taken.
ALCOHOL LICENSING
In relation to alcohol licensing, I think this is the least problematic
regulatory hurdle – as long as licensing boards are willing to
fast-track occasional licence applications at short notice.
Licensing boards have extremely advanced rules and typical conditions
about how occasional licences for outdoor events should work, which
operators are well used to.
I have to say that my experience of the licensing boards during lockdown
has been exceptional. I could name a dozen whose decisions during this
time have saved businesses and livelihoods, even under extreme pressure
and resourcing issues such as experienced licensing staff self-isolating
or being furloughed or moved to other council departments.
I anticipate that many licensing boards will be flexible when dealing
with sensible and well-prepared applications for occasional licences for
outdoor areas, and more willing to allow the facilities to run on
multiple occasional licences.
NEXT STEPS
These three discrete processes will, in some cases, need to be
considered together – especially where a more inventive solution is
being proposed, such as one shared by a number of operators in a
particular location.
If, as appears to be the case, we are looking at a unique period before
premises can trade normally, then that period deserves the proper
attention of a local authority task force to examine appropriate outdoor
areas in its jurisdiction and allow businesses to generate some much
needed income.
Local authorities could identify a number of “hubs” were there is
significant leisure provision and take bold steps, such as temporary
road closures and agreeing a special layout of the area with zoned
facilities for local traders and appropriate queuing systems and so on.
These facilities need not simply be continental street dining, but could
also be market-style areas so that there is a retail dimension as well
as a leisure one.
These types of projects are not new. There are some really experienced
event management people working in our councils as well as regulatory
officers. The Scottish Government is, I understand, due to meet on this
issue and will, it is hoped, provide the necessary bespoke advice and
encouragement needed to move forward.
I do believe that local authorities are desperate to see their local
businesses thrive again, and that the combination of positive political
will, institutional knowledge of local officers, industry
entrepreneurship and sector expertise could create the necessary
environment to allow a national festival of safely organised outdoor
events to flourish. What a boost that would be for us all.
YO! Sushi has placed six UK sites on the market, including two in Scotland, as it looks to consolidate its restaurant estate.
The group has appointed property advisor GCW to market its sites in Aberdeen Bon Accord, Glasgow Fort, Bath, Chelmsford, Oxford and in the Whiteley Shopping Centre, Hampshire.
The company, which operates around 70 sites in the UK, has already closed the sites in Aberdeen, Bath and Oxford.
During the past 18 months the company has moved to diversify its business model by acquiring Bento Sushi, one of the largest sushi brands in North America, and wholesaler Taiko to meet growing demand for sushi via restaurants, kiosks and supermarkets.
Millennials are now spending more on drinking and eating out in the country’s bars and restaurants, recent figures show.
By Press Association
Improved confidence among millennials led to an increase in leisure spending at the end of last year, figures show.
Spending on the UK leisure sector, including eating and drinking out in bars, cafes and restaurants, was driven by 18 to 34-year-olds in the last quarter of 2016, Deloitte said.
Younger consumers expect to increase their spending on holidays in the first quarter of this year, and by a greater proportion than those aged 35 and over, the survey of 3,000 UK adults found.
The proportion of those aged 18 to 34 who reported spending more on eating out and drinking in bars, cafes and restaurants than they did in the previous quarter rose by three percentage points, from minus 8 in the third quarter to minus 5, largely driven by their growing confidence around disposable income, debt and job security.
Deloitte’s tracker recently found that confidence among 18 to 34-year-olds is at a six-year high.
By comparison, older consumers are spending less on eating and drinking out, falling by one percentage point for those aged 35 to 54 by two percentage points for those aged 55 or over.
Simon Oaten, partner for hospitality and leisure at Deloitte, said: “The leisure sector fared well throughout 2016 and ended strongly in the final months.
“It is reassuring to see that younger consumers have not been put off by political uncertainties, and have continued to spend their money on leisure activities, such as dining out.
“Leisure spending is a good indicator of consumer confidence and the overall direction of the UK economy. Following a period of favourable conditions, including low inflation, unemployment and interest rates, consumers feel generally positive and have sufficient disposable income to justify spending on non-essential leisure activities.”
Over half of diners in the UK find tipping etiquette “confusing and awkward” and the majority of restaurants would welcome clear legislation on where money from tips should go, according to a survey by AA Hotel and Hospitality Services.
In a survey of 19,317 restaurant-goers, 54% said they were unsure about tipping etiquette.
Over half of customers said they felt awkward about tipping because they were concerned their tips would not go to the waiting staff, while a third of customers never know how much they should tip.
Young people were the most confused about this and over half felt the most inclined not to tip at all. Uncertainties around using credit card machines to add a tip affected 75% of the over 55s, while a third of Brits overall found the process confusing.
To clear up the confusion, 81% of restaurants surveyed independently said they would welcome new legislation that requires all restaurants to share tips with waiting staff.
While almost all (96%) of UK restaurants welcome tipping, restaurants are divided on their policies regarding optional service charges with an almost even split between those excluding and including service on their customer’s bill.
Over three-quarters (73%) offer the ability to tip via credit or debit card and over half exclude service charge from their customers’ bills.
Caroline Walford, Customer Support Manager, AA Hotel and Hospitality Services, said, “Perhaps this survey points towards a lingering British embarrassment surrounding money or perhaps it’s time for more clarity for both consumers and those in the hospitality industry.
“It’s always advisable to ask whether the service charge is included on a bill at the end of a meal. If not, a standard tip tends to be 10% of the total.
“However, this amount is discretionary and if your service or dining experience has been exceptionally good or unusually disappointing the amount you leave can reflect your experience accordingly.”