Forty percent of hospitality businesses say they will not check visitors’ COVID passes
As of today, September 25, the government requires visitors to hospitality venues to show a COVID access certificate (the COVID pass), unless they are only sitting on the terrace (although you’ll have to use the bathroom at home..). A large share of hospitality entrepreneurs are not happy about this at all, as they had already indicated. And a recent member survey by industry association Koninklijke Horeca Nederland (KHN) shows that more than 40% of hospitality businesses say they will not check whether guests have the pass, because they do not see it as their responsibility.
The survey also showed that 13% of the entrepreneurs who said they would check had received threats or negative reviews. 21% say they have not yet decided whether or not they will check, but it is clear that none of this is going smoothly.
Strained relationship
80% of the responding entrepreneurs consider the introduction of a COVID access certificate a bad plan. ‘It creates a strained relationship between the role of the entrepreneur and the guest’s own responsibility,’ is the conclusion, and this part of the sector—which wants to be welcoming—has no desire to perform a socially policing function.
Difficult discussions
And more than half of the entrepreneurs who responded expect turnover to decline further once again. According to Robèr Willemsen, chairman of KHN, the hospitality industry is being ‘used’ to increase the vaccination rate, and the principle of hospitality is being hit at its core now that entrepreneurs are being forced to have societal discussions with guests.
In any case, we are curious to see how the issue will develop, especially now that so many people are eager to visit their favorite and new cafés, restaurants, and hospitality festivals.
Also read:
- Be kind to the hospitality industry and don’t do this when dining out
- Cherish the reopened hospitality industry and try to keep this in mind
- Hospitality businesses attract new staff with higher salaries and better schedules
Source: Misset Horeca
