“Members can resort to providing just takeaway. This may save water as they do not have to clean the cups and plates,” said Malaysian Muslim Restaurant Owners Association (Presma) president Datuk Jawahar Ali Taib Khan.
“Even with water cuts, there is no compromise on hygiene standards and the SOP.”
He said association members had taken extra measures to ensure their premises were kept clean.
“On a normal day, we used to clean two to three times a day; but now four to five times a day where we use ample amounts of hot water and disinfectant chemicals,” he said yesterday.
Last Monday, Air Selangor said that 290 areas in Petaling, Klang, Gombak, Kuala Lumpur and Kuala Langat would face temporary water supply disruption between Tuesday and Friday.
This is to allow for asset replacement and improvement works to be carried out.
Malaysian Indian Restaurant Owners Association (Primas) president T. Muthusamy believed that customers would opt for takeaway instead of dining in during the four-day water cut.
“We have to make do with the best of it. We have to do whatever possible to maintain hygiene.”
Muthusamy noted that to ensure good hygiene practices, he said they would opt for disposable plates and cutlery.
As for toilets, he said they could not stop customers from using them, so they would have to find ways to ensure they were kept clean.“For the preparation of food that requires washing, we will have to be thrifty in our use of water,” he said.
He said restaurants would sanitise the tables whenever the customers leave the place.
“We do this every day, and during non-peak operating times we also sanitise the tables.”
He was thankful that the water cut was announced in advance.
Thus, restaurant members had been preparing for it by storing enough water, he said.
But he acknowledged that having no water supply for three days was a “big challenge”.
Malaysia Singapore Coffeeshop Proprietors’ General Association president Datuk Ho Su Mong said water cuts were a huge problem for coffee shop and restaurant owners as washing with water was crucial to prevent the spread of Covid-19.
Ho said a constant water supply was needed as customers had to wash their hands properly.
Restaurants needed it as well to thoroughly clean the place.
“Normally, we have a water storage of about 100 to 200 gallons only.
“With that minimum quantity of water, it is going to be a big problem as we do not have any other supply source,” he said.
Ho said some restaurants might not even be able to open for business.
The use of hand sanitisers, he said, was only part of good hygiene practices as proper washing of hands with water was also important.
“We won’t be able to get water supply from anywhere else. It is not like there are water tankers at the restaurants,” he said.
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