KUALA LUMPUR: The loosening of restrictions for restaurants and eateries, allowing them to operate at full dining capacity, has been met with relief for businesses that had been under pressure during the Movement Control Order (MCO) period.
Malaysian Muslim Restaurant Owners Association (Presma) president Datuk Jawahar Ali Taib Khan said the move was timely as some customers, unhappy with the standard operating procedures (SOP), had been venting out their anger at restaurant staff.
"In the first few phases, many customers refused to maintain social distancing or sit apart from their group.
"Workers would be scolded if they advise customers to move," he said.
Jawahar said this was a problem they had to deal with almost daily.
"If a family of five to seven people arrive, they get angry when we remind them to maintain social distancing.
"We also can't expect the fifth family member to sit separately especially when they're all from the same household."
However, he noted that most Malaysians had become accustomed to the new norm and were cautious when dining out.
"I believe Malaysians will not let their guard down with today's announcement.
"People are mature enough and won't take unnecessary risks," he said.
Presma has 2,500 members and more than 4,000 restaurants registered under the association.
Jimmy Yap, who owns Papasan Canteen, a Japanese fusion restaurant based in Kuchai Lama, said the restaurant was going the extra mile to reduce risk of infection for diners.
The restaurant, he said, would reduce its seating capacity of 100 people to 32.
"We believe that reducing the numbers of diners in a confined space will help to minimise possible risk of contamination.
"We want to ensure that our dining space is safe for our crew and diners," he said.
Other measures taken include sanitising its cutlery as well as tables and chairs before the next group of diners are seated.
As a precautionary measure, the restaurant has also set up a wash basin outside the venue so that customers can wash their hands before entering the restaurant.
"Once inside, customers are advised to keep their face mask on except when they're eating. We also remind them to keep it on if they'd like to stay on to talk to their friends," he said.
Eileen Lim, who runs Heritage Signature Fusion Restaurant in Taman Molek, Johor Baru, said despite the loosening of restrictions, she would maintain the restaurant's current capacity.
In order to cope with operational costs, she had reduced their menu range and labour.
"It's a small sacrifice to ensure that our place is safer so that our customers can dine with peace of mind. Even though some restaurants are allowed to operate at full capacity, I'll maintain mine at 15 pax at one time instead of 44 pax.
"Looking at the second wave that's hitting China now, I think it's our responsibility to step up our measures and take care of our patrons and staff," she said.
Navindran Karunakaran, who runs Vin's, a family restaurant in Taman Tun Dr Ismail, was however seeking more clarity on the SOP.
"Formerly, we were operating at half our capacity, which was 40 of our overall capacity of 80, on the ground floor. Now, we can get around 55 in the same area.
"But I'm still unsure whether we are allowed to operate at full table capacity with or without social distancing in within the individual tables," he said, adding that some tables had up to eight seats.
He said the lack of clarity was a headache for restaurateurs.
"When there are changes to the guidelines from one restriction order to another, there is always a period of chaos and confusion. The authorities have to address this," he said.
Navindran said there was also an apparent lack of understanding between the licensing authorities such as councils and the enforcement officers.
"We were closed four times during the Conditional Movement Control Order because the police did not know the difference between a pub and a food and beverage outlet that serves alcohol."
He said consultation and engagement sessions with the authorities and the National Security Council (NSC) before a new SOP was issued would help promote overall compliance.
NSC, he said, should set up a website with a hands-on communication service, such as a chat system, to get answers and details on queries, especially
the SOP.
Navindran urged the government to extend the moratorium on bank loans to help the restaurant sector, which was heavily disrupted and was now operating at only 60 per cent of its capacity.
He also asked them to look into revisiting the 6P programme to legitimise undocumented workers like it had done in 2011 as the industry was facing an undersupply of workers.