Würzburg hosts have longed for this day. This Monday you can also open the inside again. What does eating out in Würzburg look like now? What is to be considered?
Since the beginning of this week they have been able to cater to their guests outside, and from Monday dining places can also open their interiors again until 10 p.m. Preparations are in full swing everywhere.
Daniel Klein is the owner of the Auflauf restaurant on Peterplatz, which will celebrate its 30th anniversary next year. He used the closure to “partially renovate and redecorate the store”. Since Tuesday, guests have been able to dine at four tables outside, and from Monday there will be a total of around 40 instead of 70 seats. “We are prepared. It will then become clear whether it is worth it,” says Klein.
One-way regulation in the Mainmühle
People from a maximum of two households are allowed per table, as in the outdoor area, a distance of at least 1.50 meters is required everywhere. “It all starts with picking up a yardstick,” reports Philipp Gagel, managing director of the Alte Mainmühle. If you count the two balconies, about 180 guests can be catered for from Monday onwards. When she leaves the table, she not only has to wear a mask, but also a one-way arrangement, for example on the way to the toilet and back: “People never meet,” emphasizes Gagel. How the number of guests will develop is difficult to predict, especially at the Mainmühle, which also thrives on tourists and company celebrations: “It depends on how tourism will continue in Germany. Pentecost will set the trend for us.”
Reserved for Merkel, Söder & Co.
There will also be some changes for the regular guests in the Ratskeller: larger regular tables are currently not possible due to the contact restrictions, and the seat cushions will be missing on the chairs for hygienic reasons. Innkeeper Kurt Schubert and his wait staff were able to test the emergency in the historic courtyard: there is a reservation sign on every second table. The innkeeper of the Ratskeller took a joke, because the tables for Markus Söder, Angela Merkel and Jens Spahn are blocked.
The tables have to be disinfected after each guest, instead of tablecloths there will be place sets that are thrown away after a single use, just like the two-page menu printed on paper. In addition, the restaurateurs are obliged to record the contact details of at least one person per table and to keep them for several weeks. Despite the many requirements, Schubert is “happy that it starts again. I have to give my 60 people a perspective too.”
Hope for further easing
Barabara Latzel from MuCK in Sanderstrasse will also block half of the tables instead of clearing them away: “Hoping that there will be more loosening in a few weeks.” For the time being, she will only open her restaurant from 5 p.m. to 10 p.m. Less than half of the 100 seats may be occupied.
I think June will be more difficult economically than April. “
Alexander Wiesenegg, Bürgerspital-Weinstuben
Around half of the 180 seats will be available at “Kullman’s Grill & Diner” on Schweinfurter Straße, and guests can also pay their bill online by scanning a QR code with their smartphone. Sam Kullmans GmbH, which operates five bars in four federal states, is prepared for further easing: “We have ordered real glass cutting discs for all locations. Of course, we follow the guidelines of the authorities, but we also want to show that we think ahead and prepare are, “says regional manager Johannes Braun.
So a lot of work for the restaurateurs, above all because a lot of information was only available late: “Finding the necessary provisions was the most difficult part,” reports Pinar Kalaman from the “Locanda” pizzeria in the Old Crane. Then information boards have to be ordered and set up and the duty rosters and processes have to be adjusted: “And besides, our delivery service and to-go business had to continue.”
Call for government aid
After the “Hofschoppen Week” in the inner courtyard, Alexander Wiesenegg and his team from the Bürgerspital-Weinstuben are prepared for the next loosening – as far as possible: “Not everything has been thought through with the regulations,” said Wiesenegg. By this he means, for example, the fact that he has to close the courtyard at 8 p.m., while guests can be entertained until 10 p.m. “Then we might go on a big hike inside at 8:00 p.m. Inevitably, the gaps may not always be kept.”
Wiesenegg is also skeptical about the economic situation in the catering trade: “We need just as much staff for half of the guests. I believe that June will be more difficult economically than April.”
Christoph Unckell of the Hotel Rebstock becomes even clearer when he speaks of a 90 percent drop in sales in the past ten weeks: “Gastronomy and the hotel industry made their contribution during the crisis. I am also thinking of clubs, bars and event locations, which always are still closed. We need additional help. ” Its 70 employees have received extensive hygiene training in preparation for the opening – this goes so far in detail that private clothing and work clothing must not come into contact when the staff changes at the workplace.