We have talked about it at length since March, restaurateurs are struggling with the current period. Some do better than others, but most have to work extremely hard in order to keep their heads above water. This is why the various associations representing restaurateurs across the country are asking for more help from governments. In the same vein, the employees also want some recognition!
At first, the Canada Emergency Assistance for Commercial Rent (AUCLC) program did not satisfy restaurateurs. According to Restaurants Canada, this assistance has flaws and obtaining a favorable response is difficult since the criteria are too rigid.
Restaurant owners therefore want the admission criteria revised to allow more people to benefit. According to them, the tenants should also be able to submit the application themselves, without going through the owner of the building.
On the other hand, although this aid was initiated by the federal government, restaurateurs believe that all levels of government should agree and work to extend the program and change the thresholds.
According to a recent survey conducted by Restaurants Canada, 13% of restaurateurs believe they would become profitable in a timeframe of six months or less, but this timeframe is 7 to 12 months for 31% of them, from 12 to 18 months. for 36% and over 18 months for 20%. For the third month in a row, more than 90% of respondents reported a decline in revenue compared to the same period last year.
Second, restaurant workers, most of whom lost their jobs at the height of the crisis, are happy to find customers again ... even though they now have to wear face masks and goggles, continually disinfect tables and objects and constantly remind you of hygienic instructions.
Despite these new tasks, their salary has not increased.
This is why recently consulted specialists recommend that customers leave a tip a little higher than normal as an appreciation of the service because there are additional precautions taken by the employees to ensure our safety and our safety. health and considering the risks to workers.
Are you now more generous to the waitress at your favorite restaurant?
