Corona: How has everyday work in the catering industry changed? - Service staff report

The gastronomy is one of the industries hardest hit by the corona pandemic.

Companies have now reopened.

How are the employees?

• Since the end of May restaurants and cafés have been able to receive guests again - under strict conditions.

• Service employees report on their everyday work experience.

• How do guests accept the corona protective measures in gastronomy?

From

, restaurants and eateries were closed * or could only survive with a delivery service and the option to pick up the food.

The protective measures against the corona virus have

hit

the

hard

.

According to Wirtschaftswoche, the crisis is

particularly

evident

in terms of

.

In March 2020, total industry sales plummeted by more than 44 percent compared to the previous month.

In April sales fell again by 55 percent compared to March.

Since then, things have slowly been on the up again, the

is also reflected in the increasing total sales.

But the

is still far from being reached, according to Wirtschaftswoche.

Catering business with Corona requirements: How has everyday work as a service staff changed?

The

slump in sales also had serious consequences

for

.

Some companies had to file for bankruptcy.

Many employees lost their jobs or were sent on short-time work.

For around four months now, restaurants and cafés have been able to receive guests again.

As a press release for the resmio reservation system shows, the work for the

changed

forever

.

Five service staff from five restaurants in different cities were asked: “How did the employees on the front line experience the new start?

How has your everyday life in the restaurant changed due to Corona? "

Also interesting:

Everyday gastronomy in times of Corona: New tasks, but the fun falls by the wayside

Since March, many companies have been able to record income from delivery services, which had to be organized spontaneously in many places during the lockdown.

For the most part, these were well received by customers.

Most of the service staff are also happy

to be able to

again

.

The new tasks in everyday Corona include the continuous

of menu cards and tables as well as the

.

Many interpersonal little things have to fall by the wayside: "I often sat down at the table when a larger group wanted to pay separately again and offered them a schnapps or espresso," says a waitress from Fürth.

That would no longer work now.

Also read:

Corona protective measures in restaurants and cafes: How do guests react?

Many guests have great

and felt the hygiene measures

in good hands, reports a waitress from Potsdam according to resmio.

The

sees a bartender from Nuremberg critical.

He reports: "When the alcohol flows, we have also had the experience of encountering

when we have pointed out the compliance with the known rules and enforced them." He also noticed that the limited contact with the guests was partially

perceived

as

.

That also has a negative effect on tips

out. 

On the whole, however, all respondents from the service industry are currently happier than at the time of the shutdown.

The most important thing is still a “smile on your face.

Because you can see that under the mask. "

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