Since Tuesday there has been a tightening of the rules in restaurants: instead of 3Gplus, 2G now applies.
We asked innkeepers in the district what the change means for them in concrete terms.
District
- “The next rejection”, Stephan Kögl goes through his head when the phone rings in the Schäferwirt. One Christmas party after the other is currently being canceled, he says. Even if Kögl is sad about it, the Schwabbruck landlord understands. Paying attention to the distances in everyday work and then coming together to celebrate does not go together. Nobody wants to take the risk or take the responsibility that the entire workforce has to be quarantined afterwards, explains Kögl.
According to Kögl, the many cancellations are not necessarily related to the tightening of rules in the catering and hotel industry, where the 2G rule has been in effect since Tuesday: Only vaccinated and recovered people may be admitted with appropriate proof. Before that, the 3Gplus regulation was already in effect in the industry, with which unvaccinated people could still eat with a negative PCR test. “Whether 3Gplus or 2G makes little difference to us. Nobody took a paid test for 80 euros just to be able to go out to eat. In this respect, nothing has changed for us, ”says Kögl. However: “2G does exist because the situation is becoming more dramatic every day. And that has a big effect: people stay away because they are afraid, not a good feeling, to socialize with people. "
Kögl knows that compliance with the rules is monitored not least because a control has already taken place at the Schäferwirt.
Even if the situation for the catering industry is admittedly tough: “People are allowed to come!
That is much better than the situation we had a year ago, ”says Kögl optimistically.
“Hope remains.
And above all the certainty that there will be other times again, ”said Kögl.
He is now hoping - in spite of the canceled celebrations - for the Christmas business.
Because “what was toilet paper and yeast last year is the Christmas goose this year,” says Kögl.
There is already such a big run on it that hardly any can be ordered.
Kögl would like to offer them to take away on the holidays.
2G in the hospitality industry is like lockdown
“For us, 2G is like a lockdown,” says Uschi Daisenberger from the country inn “Zum Eibenwald” in Paterzell. Only five meals were served in the restaurant on Tuesday, one cancellation after the other reaches the "Eibenwald". Whether individual reservations, Christmas parties or club meetings. November is inherently a quiet month for gastronomy, but it is currently not profitable. Nevertheless, they continue and hope that the situation will calm down, explains Daisenberger, who has the feeling that everyone is in shock right now. "Maybe it will get better on the weekend."
You can feel the tightening of rules not only in the economy, but also in the associated guest rooms.
Only those who have been vaccinated and those who have recovered may be admitted there.
For people who book into the hotel on business and young people between 12 and 18 years of age, this was subsequently revised, according to Daisenberger.
But you need a PCR test.
She cannot understand why people no longer rely on tests for everyone instead of 2G - "but I'm not a virologist either".
Gastronomy: staff fear renewed short-time work
For Maria Dehmelt from Hoisl-Bräu in Penzberg, the current situation is like a lockdown, she says. As for the rules, 3Gplus or 2G, it makes no difference for the eatery. Only when rapid tests were still possible on site did a few unvaccinated guests come. “They don't want that anymore because they hope to get a few more people to be vaccinated. That's okay. ”But in Berlin you make such a wind that nobody wants to go out to eat, says Dehmelt. 75 percent of the Christmas parties at Hoisl-Bräu have already been canceled, the others will follow, she fears.
And then another winter with short-time work is imminent, which some of the staff will probably not be able to participate in.
"Two of them have already announced that they will look around for another job when they start working on short-time again," says Dehmelt.
The short-time allowance is not enough for them.
In addition, there is no tip that is usually added to the wages.
Even at the lockdowns, the entire catering industry lost a lot of staff.
"In the summer I heard from people that we should steal more tables - and I had to explain that we didn't have enough staff to serve more people," said Dehmelt.
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