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Corona frustration and hope: Interview with beer garden owner - "I just ordered 500 liters of light"

2021-05-05T22:56:55.506Z

In parts of Bavaria, outdoor catering is now allowed to open. Till Weiß, owner of the beer garden at Wörthsee, talks to us about his expectations.



In parts of Bavaria, outdoor catering is now allowed to open.

Till Weiß, owner of the beer garden at Wörthsee, talks to us about his expectations.

Steinebach - In the district of Starnberg, the 7-day incidence * is well below 100. This means that outdoor restaurants and beer gardens can open there next week.

The restaurateurs Till and Pamela Weiß prepare the “Augustiner am Wörthsee” in Steinebach for the start of operations.

Their anticipation is not unclouded.

Mr Weiß, are you now preparing for a rush of beer garden tourists from the surrounding districts, which are not yet allowed to open?

Weiß:

There can be such a rush.

The people are starved.

Nevertheless, we will only start with 40 to 50 percent of our capacity.

Basically, it would not be a problem to start up again at full speed.

But that also costs money.

The necessary staff - we still have 29 of our original 36 employees - must be removed from short-time working days in advance.

Then there is the purchase of goods.

Quantities are difficult to calculate, and even with our suppliers, after such a short notice, everything is not immediately available again in unlimited quantities.

After months of low demand, they don't just have exactly the piece of roast pork and cabbage lying around that we would need for our normal menu.

But hopefully you'll get enough beer?

Weiß:

I have just ordered the first 500 liters of light in a barrel from the brewery for next week.

They found that a bit spontaneous there too, but they can deliver.

For the time being, we only keep other drinks in bottles.

Opening of the outdoor catering in Starnberg: "Now is not the time for drinking in large groups"

You have a large beer garden and outdoor area.

But you will not set up the maximum possible number of tables right away.

Not even with a view to Father's Day on Ascension Day?

Weiß:

At the moment we have tables for 150 guests outside, on the restaurant terrace and in a separate part of the actual beer garden.

We are also happy to welcome small excursion groups there on Father's Day.

But now is not the time again for exuberant celebrations or even drinking in large groups. 

Will you be able to implement the requirements such as checking test or vaccination records?

Weiß:

Much is still unclear to us.

Do you have to enter all contact details or only from one person per table?

Who is allowed to sit with whom, at what intervals?

It seems to me that the people who decide this do not understand our work and do not ask anyone.

What exactly is bothering you?

Weiß:

I think it's wrong that tests * are necessary for a visit to outdoor restaurants in the fresh air.

It is also not clear what practical evidence of vaccination *, testing or recovery should look like.

We are not there to have our guests show us their identity cards.

And I definitely won't get into a protective suit myself and test people.

Openings are nice, but the latest announcement was a not really well-balanced, probably more tactically motivated rush shot.

Opening of the outdoor catering in Starnberg: "We look forward to happy people and positive moments"

Despite the new perspective, is there still a lot of frustration?

Weiß:

It just does something to the psyche when you have to face the empty business every day for months.

And that's not a stable perspective either.

If the incidence rises above 100, it's over again.

Political decisions have made a major contribution to this.

The closure in November was the right thing to do, we supported that.

And I would have been in favor of holding out the restrictions longer in March.

Then we would now have more options and a really stable perspective.

What do guests have to consider when they come to you next week?

Weiß:

We will only know that when more specific regulations are in place.

But you don't necessarily have to reserve in advance.

The booking of the reservation can also be made on site at the entrance if space is available.

In our system we can see which tables are occupied and which are already free and cleaned.

But the bottom line is that there is also anticipation?

Weiß:

We are of course looking forward to our regular guests, who have been loyal to us for months by using our take-away offers.

We are happy to finally be able to host again.

And we look forward to positive people who can enjoy happy moments with us.

The interview was conducted by Stefan Reich.

* Merkur.de / bayern is an offer from IPPEN.MEDIA

Source: merkur

All news articles on 2021-05-05

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