DELIGHTED publicans and restaurant managers have welcomed the further lifting of lockdown restrictions as a “big day” for the industry.
Hospitality has been one of the sectors hit hardest by the pandemic with venues facing months of enforced closures and new rules they must follow after reopening.
Yesterday the last remaining rules were removed meaning orders could now be taken at the bar, no masks are necessary and there’s no more restrictions on group numbers.
Mark Palfrey, general manager of the Castle pub, in Colchester High Street, said: “It is a big day for us. It hopefully means people are more free to enjoy themselves.
“Our plan with masks is to be flexible with staff and customers. If they want to wear them great - if not that’s their decision.
“It has been a long 15 months but people seem to have enjoyed table service, however, some people have really missed ordering from the bar.
“It means we can start having bands perform again and opening the back bar for bookings like parties and events.”
“It opens up more avenues for us to bring people in, which is much needed.”
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Oliver Culley is general manager of restaurant and bar Cuckoo Dough, in Short Wyre Street, which opened just nine-weeks-ago.
He said the business would “make a judgement” on the wearing of masks depending on what customers felt comfortable with.
“If people come in with marks we will ask the staff to wear them,” he said.
“Friday and Saturday nights we also plan to wear them as it gets busy. If any of our staff want to wear them to then they are more than welcome to.
“From a staff perspective we are used to it now and customers should be too but it will make things a bit easier.
“There’ll be no more queues outside we can bring people in straight away.”
David Brady, landlord of the Alma in Copford, added: “It hasn’t made a difference to trade yet.
“What we have seen with restrictions changing is it normally takes a week or so to settle down.
“But it is great to see restrictions lifted. It will make things easier with no masks and no Track and Trace.
“I am sure people will be creeping in slowly and we’ve learned lots of new skills like table service.”
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