Gradually hosts in Bavaria may open in the coming weeks. That creates a perspective. But there are also criticisms of these measures. This is what those affected say.
Photo: Silvia Gralla
For many Bavarian restaurateurs there has been a small silver lining on the horizon since Tuesday. At a press conference, Prime Minister Markus Sder presented his plans for the coming weeks. Accordingly, beer gardens and outdoor areas of restaurants are allowed to open again from Monday, May 18, but only until 8 p.m. The following week, restaurants are allowed to receive guests indoors until 10 p.m.
Despite the timetable, there are uncertainties among the innkeepers
In addition to the restricted opening times, the innkeepers must adhere to further strict requirements. These include, among other things, a limitation of the number of guests, the disinfection of tables and distance rules. The kitchen and waiter must wear a mask. Guests are also required to wear a mask as long as they are not sitting at their table. Hotels may reopen on Pentecost Saturday, May 30th – but without swimming pools, saunas and wellness areas.
“We are happy that the state government has complied with our request and that we are given a timetable with which we can prepare for the slow reopening,” says Michael Schwgerl, Lower Franconian managing director of the Bavarian Hotel and Restaurant Association. Schwgerl reports that there is still uncertainty among the innkeepers as to which hygiene requirements they have to meet in detail. There are still no clear guidelines from the Free State; that could change next week. “Nevertheless, every business should think individually about how it can ensure the safety of its guests.”
Is the opening late on Pentecost Saturday for hotels?
Thomas Dauenhauer, owner of the Akzent Hotel Franziskaner in Dettelbach (district of Kitzingen), describes the announcements as “a step in the right direction”. These gave him new courage. However, the hotelier would have hoped to be able to take tourists back two weeks earlier. “This is extremely scarce. If you want to leave on Pentecost, you don’t want to start on Saturday.”
The current situation is “catastrophic” for his company, said Dauenhauer. “We are in the middle of the high season and have been closed for eight weeks. Now we have to make the money we need to get through the winter.” Now Dauenhauer hopes that the opening of the gastronomy will also be accepted by the guests and will not overwhelm their concerns.
There is no improvement in sight for pubs
Kurt Schubert, operator of the Wrzburger Ratskeller, is pleased that he can now give his staff a perspective on how to proceed. However, he is unhappy that the outdoor gastromie has to close early in the evening: “In summer it really doesn’t start until 8:00 p.m.” In addition, many questions are still open. Therefore, the landlord wants from the state that the expectations of the innkeepers are “clear and clear” communicated.
There is no improvement in sight for Stefan Mumcher, operator of the “Hope” and “Rock-a-Hula” bars in Sanderstrasse in Wrzburg. The latter does have a small terrace – but with strict rules of distance, only four to six people could sit on it. And that wouldn’t be worth it, says Mumcher. In any case, the innkeeper thinks that bars and clubs are currently being neglected by politics. Since they often do not offer any food, they do not benefit from the temporary reduction in VAT in the catering trade – this does not affect drinks. And when do pubs open again? At the earliest in autumn, Mumcher says.
Is it worth opening at all?
“We don’t even know what we have to do. Nobody can work with such information,” complains Sebastian Stahl, owner of the Frnkische Weinstube Ehrbar in Frickenhausen (district of Wrzburg). He does not yet know whether steel will resume operations under these conditions. For example, if he only allowed 25 guests into his inn, he would make a minus deal. “I don’t want to do without a guest. But you have to be a businessman there and not act on emotions.”
Every restaurateur has to decide for himself whether he takes the risk, says Stahl. In his view, the structural conditions of the restaurants play a major role. “We have three nested rooms. There is no way to spread the tables apart.”
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Wrzburg
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Frickenhausen
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Dettelbach
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Corbinian wild master
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Bars
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Hotels area
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Beer garden
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Corona virus
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Restaurateurs
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Restaurants and restaurants
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Innkeepers
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Hoteliers
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Kurt Schubert
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Kitchen
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Markus Sder
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Sebastian Stahl
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Tourists
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Wine bars
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