NEW NORMAL IN DINING. A restaurant doorway sign reminds customers of health protocols imposed at the Subic Bay Freeport. This is part of the "new normal" being implemented by tourism-related businesses as some start operating after a long break since March when enhanced community quarantine was imposed in Luzon due to the Covid-19 health crisis. (Photo by Ruben Veloria)
SUBIC BAY FREEPORT – Some tourism-related businesses in this Freeport have started operating under the "new normal” after a long break since March when the enhanced community quarantine (ECQ) was imposed in Luzon due to the spread of coronavirus disease 2019 (Covid-19).
Subic Bay Metropolitan Authority (SBMA) Chairman and Administrator Wilma T. Eisma said restaurants and food outlets are leading the way in rejuvenating the tourism scene here, with some opening their doors to the public with the dine-in convenience.
“It’s a painful struggle bringing businesses back to life, especially when we know that Covid-19 has not really gone away, but the economy should reopen lest we find ourselves in a more unsustainable position,” she said.
Eisma said restaurants and dine-in food outlets here are now allowed to open up to 75 -percent capacity since Tuesday under DTI Memorandum Circular 20-39.
However, SBMA still enforces safety protocols like physical distancing, disinfection, thermal scans, as well as wearing of mask among patrons.
“These things may be inconvenient, but businesses and other stakeholders have to abide with. We have to adopt certain measures to protect ourselves and our community, and to continue living. That’s the new normal in Subic,” Eisma said.
The SBMA Business and Investment Group said it has allowed 44 restaurants and food outlets to offer dine-in services at 30 percent of their capacity since Subic eased down to general community quarantine (GCQ) on June 1, and then to 50 percent when restrictions were further relaxed under modified GCQ a month later.
These establishments transitioning to the new normal are working to attract customers by assuring their safety through the setting up of footbaths, temperature checking and putting up alcohol dispensers.
S&R Pizza manager Dennis Marasigan recalled that when they first reopened under the GCQ, it was only for take-outs and deliveries, with only 30 percent of their personnel able to report to work.
“Under MGCQ (modified GCQ), we started accepting dine-in customers, but we have to implement stricter safety protocols to ensure that they will have a safer dine-in experience,” Marasigan said.
At present, he said, tables at the S&R outlet at the Harbor Point Ayala Mall here have X markings to enforce physical distancing. And while customers can enjoy eating in groups, they still can’t be seated face-to-face.
Rali’s Restaurant and Magic Lagoon Bistro also have to observe health protocols, even when al fresco dining areas like them do not have the “3 Cs” where Covid-19 is said to spread more easily: confined space, crowded place, and close-contact setting.
At Rali’s, registration for contact-tracing, which is required in all dine-in establishments in Subic, is also done digitally to further ensure customer protection, owner-chef Rubelh Peralta said. Placing orders, as well as paying, can also be done online here.
However, while restaurants, retail shops, and hotels are coming back on track, Subic’s iconic tourism attraction Zoobic Safari theme park is still awaiting advisory to open up. (PNA)
