WHEN can masks be removed at eateries?

Operators have no answer when posed this question by patrons, following the government directive that face coverings must be worn in public places.

Malaysia Singapore Coffee Shop Proprietors’ General Association president Ho Su Mong said members remind customers about health and safety measures against Covid-19, including the need to wear masks and observe social distancing, but are unsure how to respond to some queries.

“It is not clearly stated whether customers can remove their masks upon entering the cafe, or have to keep them on until food is served,” he told The Malaysian Insight.

“Cafe owners do not know what to say to customers. When we advise customers, some argue that the rule is not in black and white.”

He said the association’s stand is that customers are advised to keep their masks on if they are not eating.

“If law enforcement officers come in for inspection, the fine will be imposed on the customer.”

Putrajaya’s standard operating procedures may differ from those set by state governments or city councils, he said, and this has led to “defiance” by some patrons.

Customers in urban areas are more compliant, said Ho, adding that those in smaller localities, especially an eatery’s regulars, tend to ignore the advice given, perhaps due to a lack of monitoring and enforcement by the authorities.

Malaysian F&B Operators’ Alliance spokesman Joshua Liew said eatery owners largely heed the SOPs, which are clear for them.

But, he said, misunderstandings can crop up if the rules that apply to customers are not better explained.

He said most of the alliance’s members have yet to report a business recovery to pre-virus levels.

“It has recovered only between 60% and 70%.”

Ho said restaurant operators are spending about 5% of their overall costs to disinfect and sanitise their outlets.

Most eateries have halved the number of seats available for dine-in to comply with social-distancing requirements.

Malaysia Koo Soo Restaurants and Chefs’ Association president Wong Teu Hoon said Chinese eateries have seen only a 50% recovery in business.

Some diners challenge restaurants’ SOPs, such as by registering only one person’s name when they come in a big group.

“We require all customers to wear masks when entering the premises, and to maintain physical distancing. They must also have their temperature taken and write down their contact information,” said Wong.

“But some still ‛forget’, despite reminders from staff.”

He cited how a restaurant was fined after enforcement authorities found that the number of patrons on the premises differed from that listed in the logbook at the entrance.

“There also seems to be different degrees of enforcement, according to our association members. They say enforcement is not as strict or frequent in some places, like suburban areas.

“Enforcement agencies must not operate in silos, as this makes it difficult for industries to adapt.” – August 13, 2020.