SIBU, July 16: Food and beverage operators have been told to follow the standard operating procedure (SOP) guidelines, now that dine-ins are allowed starting today.
“We have no choice but to follow the SOPs set by the State Disaster Management Committee (SDMC) as it is aimed at preventing an outbreak of Covid-19 when customers can dine-in now for a meal. I want all operators to strictly adhere to the SOPs,” urged Sibu Coffee Shop and Restaurant Owners Association chairman Tong Ing Kok.
Tong said today that he had gone around the town to advise eatery operators to do so.
“I cannot cover the whole town in one day. For those whom I have not met, I want to inform them to comply with the SOPs,” he added.
He said operators must do everything to meet the requirements in the dine-in SOPs if they want to open up their businesses.
“We must now bear the cost of sanitisation if a positive case is detected. To do this, we must be ready to spend between RM200 to RM300 for the sanitiser and another few hundred ringgit for the spraying equipment,” he said.
On the maximum number of customers permitted at a single table rule, he said the association accepted it but called for stricter enforcement on those who breach it.
“The SOP concerning the number of customers per table is acceptable to us. But we want the SOP enforcement authority to be strict to those who do not comply because we do not want everybody to be affected just because one or two eateries do not comply,” he said.
According to the SOPs, a maximum of only two persons are allowed at a 1m long table, four persons for a 1.2m long table, and six persons in a 2m long table. — DayakDaily
