Scots have been urged to ‘be kind’ to hospitality staff as the country’s bars and restaurants prepare to welcome back customers for the first weekend of the year.
Hospitality venues were given the green light to reopen from Monday this week as Scotland moved to level three lockdown restrictions.
Punters are allowed to enjoy a drink outside in beer gardens until 10pm, while diners can enjoy a meal indoors until 8pm.
This week marks the first time that many pub, restaurant and cafe workers have been called into action to serve customers in four months.
Workers have spent the last few months at home on furlough instead of behind the bar or around the restaurant.
Staff are also adapting to ever-changing rules to ensure that workers and customers are safeguarded against coronavirus.
Radisson RED Glasgow is asking customers to give staff in all sectors the time to adjust this week as it launches its #bekindtohospitality campaign.
A number of big name signatories have backed the campaign, including Masterchef star Dean Banks and a range of hospitality firms, such as 5pm and Scran.
Another firm is Finsbay, Milngavie, who joined the campaign after receiving a scathing review from one customer on TripAdvisor
The punter complained that their outdoor seating area was ‘rainy and cold’ in a harsh one-star review.
Graham Chalmers, curator at Radisson RED, said: “We are very pleased to see our #bekindtohospitality campaign is growing across Scotland, with businesses and industry figures and bodies from Skye to St Andrews and of course in Glasgow, where it all started at Radisson RED, joining us.
“Thank you to Finsbay – who we didn’t know – for recognising our efforts when they had a difficult experience with an unhappy customer who instantly slated them on TripAdvisor. We’re sorry to see what happened but it shows EXACTLY why we felt this campaign was necessary.
“It’s important to note we aren’t asking you to be kind to ONLY hospitality – we really want you to be kind to EVERYONE. All we are asking is please INCLUDE hospitality staff, workers and businesses in this approach.
“Like everyone else, in hospitality businesses across Scotland, some people are feeling anxious and nervous about this new way of working – so be nice to the staff wherever you go, appreciate their feelings and give them a break. Of course we are hugely excited about the coming weekend and indeed weeks and months, so help us help you to have a good time.
“Thank you for the amazing support so far and thank you to the customers who are being so lovely. We are all in this together, so let’s have a great time in a safe and happy environment.”
