‘Safety is key’ says Saskatoon pub owner and GM preparing to open in just two weeks

As Winston’s Pub and Grill’s general manager slides heavy bar stools across the floor two at at time, he explains how different his establishment is going to look and feel come June 8.

That’s when Saskatchewan’s Phase 3 opening is expected to begin, and when bars and restaurants can reopen if they so choose.

There will be a lot of new rules, though – including only allowing 50 per cent capacity at any given time. Capacity inside the pub itself prior to the COVID-19 pandemic was about 240 persons. Now at most it can be 120.

Chris Beavis is planning for all of those new protocols and procedures, which include making sure sets of tables and chairs are two metres apart, not allowing any groups in the bar larger than six people, and marking directions and distances along the floor.

“We’re going to be writing up a manual for staff. We’ll be taking the temperatures of staff when they start their shifts and when they leave, and recording those. Procedural flow of patrons… and coming up and down stairs we’ll have mirrors so you can see when people are coming and kind of direct the flow of traffic that way.”

He’s also going to place several sanitizing stations throughout the establishment, and staff will have to wear masks throughout their shifts.

It’s an enormous effort, he admits.

“We’re putting a lot of time into it. We’re doing everything we can, upstairs and down… so we’re going to work on our service and protocols and procedures once those are set.”

By nature, going to a pub or restaurant is a social event – and it may be difficult to keep patrons away from one another, whether it’s to chat, or to go to the bar to buy drinks. Beavis says regardless of where people are, there are always concerns about proper social and physical distancing.

“Whether it’s a grocery store or to the pub or anywhere. I think we’re in a very good position to control our environment and you know, what we’re setting up here. We have lots of space here, and can keep an eye on everyone here and ask them to respect the rules.”

It’s not just keeping people separated – staff will have to disinfect menus after each use, glasses and dishes may have to go through additional disinfection and sanitization processes. It all depends Beavis says, on the direction they get from health inspectors.

The last few months have been tremendously difficult for him and his staff, and they’re hopeful the reopening goes well.

“It’s been just awful for everybody. We’re really looking forward to opening up again and in a safe way, and making sure everybody feels safe coming to Winston’s.”