The Irish Pub is finished.

JohnnyFlash

Cienciano wrote: »

I've never seen beans on toast as a main meal in a pub. Not that there's anything wrong with it, it's a substantial meal imho. Wouldn't pay €9 for it though.

Beans on toast is a substantial meal for a 1st year student.

Jimmy Garlic

murpho999 wrote: »

You can't just cobble it together.

You need a fully kitted out kitchen which costs thousands, compliance with food safety rules which are extremely strict in Ireland.

Probably an issue with the licence.

Then you need staff.

Really you're oversimplyfing what food is and it's not chicken wings and peanuts.

Would you need a fully kitted out kitchen if this was the menu -

Soup

Chicken wings

Cocktail Sausages

Hash Browns

Crossons and Jam

Shur all you’d need is a chip pan and a kettle.

Jimmy Garlic

Jimmy Garlic wrote: »

Would you need a fully kitted out kitchen if this was the menu -

Soup

Chicken wings

Cocktail Sausages

Hash Browns

Crossons and Jam

Shur all you’d need is a chip pan and a kettle.

Not a substantial meal.
They are all snacks/starters.

Crossons and Jam :pac: FFS ...... you aren't a food critic anyway

whisky_galore

Jimmy Garlic wrote: »

Would you need a fully kitted out kitchen if this was the menu -

Soup

Chicken wings

Cocktail Sausages

Hash Browns

Crossons and Jam

Shur all you’d need is a chip pan and a kettle.

I'll have the cocktail sausages with a side of E.coli please.

Chinasea

I am sorry for the loss of livelihoods. But much, much less litter from cigarette butts that the patrons seem to think it ok to fling on the ground or stuff down the nearest shore. Most pubs never cleaned or swept up outside. The cigarette butts just left littering and polluting.

I actually hope the local pub stays closed. It's a celtic bar, attracts nothing but trouble and is a pain to live near. It's been bliss since the kip closed.

roverjoyce

Augeo wrote: »

Job losses are never good but less pubs would be net positive for the nation. They are a crutch for many who might find a better use of their time & money going forward.

Lets close the off license's as well - they are a far bigger problem than pubs

El_Duderino 09

Jimmy Garlic wrote: »

They are allowed to open as long as they serve food. That could be baked beans on toast or cocktail sausages and peanuts.

Lol. You're fake news, Jimmy.

Osborne

Jimmy Garlic wrote: »

I am actually but not in hospitality. What’s so difficult about opening a pub as a restaurant. Of course it can be cobbled together. Five score and a trolly dash around lidl, it’s totally possible.

Who is going to draw up the Food Safety Management Plan without prior training, not to mention the level 3 HACCP Management course the Manager/Supervisor will have to complete before serving food.

It all takes time.

Feisar

murpho999 wrote: »

Anyhow I know you're trying to be funny, which it's not but it's simple that pubs that not operate a normal food business before with menus and proper kitchens will not be opening.

These hilarious jokes about cocktail sausages and €9 bags of Tayto will not work and those pubs will simply have to wait a few weeks.

I don't think I'll be bothered with the pubs for a while anyway with all the restrictions in place as I go their to relax.

Soup and a toasted ham, cheese, tomato and onion would set one back €9 in most places, hardly earth moving to set up for that.

fleet_admiral

Signore Fancy Pants wrote: »

There's a 35 page document outlining areas of compliance specifically for COVID, surrounding the reopening of restaraunts.

That's an establishment who are already au fait with HACCP guidelines etc. A pub with limited/no food serving experience will also need to impliment and adhere to the 35 page document.

Any failure in compliance and the establishhment will be shut down.

Best of luck with the trolly dash.

Hes better off waiting til Monday, lidl have kitchen deals on

frozenfrozen

proper kitchens are more to do with food hygiene than physically heating up food...

fleet_admiral

Jimmy Garlic wrote: »

Would you need a fully kitted out kitchen if this was the menu -

Soup

Chicken wings

Cocktail Sausages

Hash Browns

Crossons and Jam

Shur all you’d need is a chip pan and a kettle.

And what about storage of all of the above.

If you are freezing them then the freezer has to be placed under a critical control point. This has to be integrated with all other critical control points under HACCP.

Jimmy Garlic

A bowl of some sort of stew there, that’s substantial. All you’d need is a ring and a large pot to make that. Spoons, bowls, napkins, sachets of sauce, salt and pepper. Where is the regulation saying you need a “kitted out” kitchen?

fleet_admiral

Jimmy Garlic wrote: »

A bowl of some sort of stew there, that’s substantial. All you’d need is a ring and a large pot to make that. Spoons, bowls, napkins, sachets of sauce, salt and pepper. Where is the regulation saying you need a “kitted out” kitchen?

It honestly doesn't deserve a reply.

The meat for the stew, where do you get that? Batch codes, delivery date and temperature, fridge temperature, cooking temperature, hot hold temperature, all of this must be recorded.
The butcher you bought the meat off must be in your HACCP file as an approved supplier.
The person serving the stew must have relevant training and certs.

begbysback

Double post, devs need to answer some tough questions around here.

Feisar

fleet_admiral wrote: »

It honestly doesn't deserve a reply.

The meat for the stew, where do you get that? Batch codes, delivery date and temperature, fridge temperature, cooking temperature, hot hold temperature, all of this must be recorded.
The butcher you bought the meat off must be in your HACCP file as an approved supplier.
The person serving the stew must have relevant training and certs.

All fair points, how about those god awful pre packed dinners from Palas foods for example?

ShamNNspace

I for one would have no hesitation in appointing Jimmy garlic as minister for health with responsibility for rural affairs in my fantasy cabinet

i57dwun4yb1pt8

no more double dipping either

dominatinMC

Jimmy Garlic wrote: »

I know a town where only one out of four is planning to reopen, one already has a for sale sign up. Same story all over the country. Tourist traps will be the only places where there won’t be mass casualties. Only 50% planning to reopen on the 29th. That’s a lot of jobs permanently removed from the economy by bat flu hysteria.

In an era of knee-jerk overreaction, comments like this are king. Sure there will be casualties, no one is denying that, but those casualties will be pubs who were already struggling pre-covid. The majority of pubs will be fine in the long run - when normality does eventually return. Of course, they will have to adapt and struggle in the interim. As another poster alluded to, pubs have a tendency to adapt and overcome (such as smoking ban) and, to the chagrin of some on here, are too embedded in the Irish psyche to simply disappear. The habit of a lifetime won't be derailed by a few months! :pac:

Feisar

Augeo wrote: »

Job losses are never good but less pubs would be net positive for the nation. They are a crutch for many who might find a better use of their time & money going forward.

Lets say there are ten pubs in a town and half of them close for good. Do you not think the remaining five will be twice as busy?

dominatinMC

Kylta wrote: »

I think covid has changed the face of lots of things we took for granted. Pubs,(which have social distancing i can't see working nevermind the time allowed in the pub) face masks (on public transport,) shopping (no browsing). I think the future for many businesses will be challenging.

You do realise all the current measures are temporary, right? Until some form of effective treatment/vaccine/virus burns out. Some people seem to be convincing themselves that the "new normal" will be the forever normal. I, for one, can't wait for the old normal to return

Tea drinker

Jimmy Garlic wrote: »

A bowl of some sort of stew there, that’s substantial. All you’d need is a ring and a large pot to make that. Spoons, bowls, napkins, sachets of sauce, salt and pepper. Where is the regulation saying you need a “kitted out” kitchen?

Queens pub in Dalkey won't be opening... IMHO it had the best Seafood chowder in the city. Grand location and lovely sunny warm frontage to relax with food or a drink. Dalkey island hotel closed a few years back, had pretty much the only seafront view of a dublin hotel.

https://www.irishtimes.com/business/transport-and-tourism/queen-s-pub-in-dalkey-closing-down-1.4277774

El_Duderino 09

Isn't it amusing when someone start a thread under the guise of concern for something and then ends up mocking it?

Anyway. I wouldn't bother with the pub under the restrictions. While it's warm enough to meet in a park or garden, I'd just do that. I wouldn't be bothered with the distancing or waiting for table service (will you tip for table service now?) In any case, I might go once for the novelty but it's not "the pub" that I used to enjoy.

When winter comes I might be more inclined to use the pub but in the meantime I think I'd prefer to just go around to one of the lads' house or have them to my house.

I used to look forward to friday pints after work but i wouldn't bother with it under the restrictions. If we're allowed around to the lad's house in winter then that's what I'd do.

ShatterAlan

Augeo wrote: »

Job losses are never good but less pubs would be net positive for the nation. They are a crutch for many who might find a better use of their time & money going forward.

You think an alcoholic is going to magically take up windsurfing or needlepoint because his local shuts down?

Dr Bob

Is there anything to be said for a big bag of cans ?

Rodney Bathgate

Tea drinker wrote: »

Dalkey island hotel closed a few years back, had pretty much the only seafront view of a dublin hotel.

Not sure about that, Marine Hotel Sutton?

a very cool kid

I wonder if you had a fairly busy local pub (drink only) could you hire a food truck to prepare the food and then have it served indoors?

ShatterAlan

ShatterAlan wrote: »

You think an alcoholic is going to magically take up windsurfing or needlepoint because his local shuts down?

Not everyone who props up a bar 5 times a week or all weekend is an alcoholic.

Ubbquittious

A lot of the reason for pubs not re opening is the licensing laws. If you want to turn your gaff into a pub first you have to buy a secondhand pub license for 50 to 80k, get planning permission.

There have been no brand new pub licenses created for decades except for the convention centre. Also the dood you buy your secondhand pub license from can never turn his building into a pub again. A certain number of licenses are 'lost' every year so there is constant downward pressure on the number of pubs by our overlords despite their cheap talk of re opening the country.

If you see a pub for sale and think it might be a goer because things picked up in that area, if the owner sold the license so he could sit on his hole in Lanzarote for a few years you are stuffed, it won't become a pub again even if you buy a license

Jimmy Garlic

a very cool kid wrote: »

I wonder if you had a fairly busy local pub (drink only) could you hire a food truck to prepare the food and then have it served indoors?

There is enough atein in porter. Imagine the state you’d be in if you wanted eight or ten pints, you had to eat a meal with every two pints going handy and you can only stay for an hour and a half in each “gastropub”. That’s at least fifty quid to buy five substantial meals, and porter down on top of that, are they for real.

lickalot

HBC08 wrote: »

Yes but they'd have to act as restaraunt,retrain staff,change the layout,organise menus,a booking system etc and then charge €9 for the beans on toast.
Or they wait the 3 weeks til pubs are permitted to open.
What would you do Jimmy?

Any pub I know of that are not city pubs and didn't do food beforehand are firing up the barbeque out the back and will be locals only allowed in.

None of this two hour nonsense, you get anyway messy ull be fecked out.

Seweryn

whisky_galore wrote: »

Strange that "hysteria" killed something like 1700 people here.

Really?
So where are the extra deaths then? Taking April as an example of this year, 2018 and 2019 the death rates are as follows:

April 2018: 2,940
April 2019: 2,599
April 2020: 2,689

Deaths per million:

April 2018: 610
April 2019: 532
April 2020: 543

Average deaths per million for 2018 - 2019 (April): 570

Increase for April 2020: -5% (minus five %).

ShatterAlan

Jimmy Garlic wrote: »

They are allowed to open as long as they serve food. That could be baked beans on toast or cocktail sausages and peanuts.

Did they introduce some stupid 9 euro minimum "substantial meall" bullsh1t?

ShatterAlan

Jimmy Garlic wrote: »

Cobble together a “restaurant”, packet of nightlights and some napkins should do the trick, promote a staff member to “chef”. Buy a toasted sandwich maker and a large saucepan.

Don't forget that thing called a cooker to cook what's in the large saucepan. Having a 2 ring plug-in stove parked next to the cash register with a pot of boiling minestrone on top of it mightn't pass regulations

ShatterAlan

Jimmy Garlic wrote: »

You could have a substantial amount of cocktail sausages or chicken wings, sprinkle with parsley, hey presto.

You will also need an oven to cook the cocktail sausages and a deep fat frier for the wings. You will need a fairly muscular extractor fan for fumes or if anything gets burnt. You will need 2 large fridges, one for raw chicken wings and one for other products that could become contaminated. You might also need a freezer. Trying installing all that in the Dawson Lounge.

Jimmy Garlic

ShatterAlan wrote: »

Don't forget that thing called a cooker to cook what's in the large saucepan. Having a 2 ring plug-in stove parked next to the cash register with a pot of boiling minestrone on top of it mightn't pass regulations

There would be no food safety issues. Keep it simple, big pot of beef heart stew. All in one massive pot, boiling away. There isn’t a hope in hell anyone could get a dose off it.

Jimmy Garlic

ShatterAlan wrote: »

You will also need an oven to cook the cocktail sausages and a deep fat frier for the wings. You will need a fairly muscular extractor fan for fumes or if anything gets burnt. You will need 2 large fridges, one for raw chicken wings and one for other products that could become contaminated. You might also need a freezer. Trying installing all that in the Dawson Lounge.

No need for all that clutter. Cooking stuff isn’t a mystery. Normal fridge does the job grand. Plenty fellas around here who would love a nice bowl of stew, just like a mama used too a make.

ShatterAlan

murpho999 wrote: »

Anyhow I know you're trying to be funny, which it's not but it's simple that pubs that not operate a normal food business before with menus and proper kitchens will not be opening.

These hilarious jokes about cocktail sausages and €9 bags of Tayto will not work and those pubs will simply have to wait a few weeks.

I don't think I'll be bothered with the pubs for a while anyway with all the restrictions in place as I go their to relax.

Plus you have to reserve a table and then gtfo after 90 minutes.


So call the pub to reserve your table.
Rock up to the place and take your seat. Get your 9 euros bean on toast have maybe 4 pints before you're shown the fcuking door. Price tag about 33 euros. I think 33 Euros would get you a shedload of cans and picnic ingredients and you could stay in the Phoenix Park all day.

ShatterAlan

Jimmy Garlic wrote: »

Would you need a fully kitted out kitchen if this was the menu -

Soup

Chicken wings

Cocktail Sausages

Hash Browns

Crossons and Jam

Shur all you’d need is a chip pan and a kettle.

Cup-a-soup?

El_Duderino 09

ShatterAlan wrote: »

Plus you have to reserve a table and then gtfo after 90 minutes.


So call the pub to reserve your table.
Rock up to the place and take your seat. Get your 9 euros bean on toast have maybe 4 pints before you're shown the fcuking door. Price tag about 33 euros. I think 33 Euros would get you a shedload of cans and picnic ingredients and you could stay in the Phoenix Park all day.

Would you be arsed spending that money for 90 mins in the pub and a few pints? The park or a back garden is much better.

Necro

Mod:

Folks you can disagree with the OP as much as you like but do not personally abuse any poster.

Posts deleted and warnings issued, any issues with posts or where you think someone is a troll and report it do not call them out on thread it only derails the whole topic.

landofthetree

Once pubs go down the food route they are no long part of the traditional pub culture imo.

So for me they have slowly dying for years.

Jimmy Garlic

ShatterAlan wrote: »

You will also need an oven to cook the cocktail sausages and a deep fat frier for the wings. You will need a fairly muscular extractor fan for fumes or if anything gets burnt. You will need 2 large fridges, one for raw chicken wings and one for other products that could become contaminated. You might also need a freezer.

Baloney. You think pubs that offered free canapés like wings and cocktail sausages before all this had all that gear out the back? You can bet your life they didn’t.

ShatterAlan

Augeo wrote: »

Not everyone who props up a bar 5 times a week or all weekend is an alcoholic.

There's obviously some dependency there. I quit drinking for a month but still went to the pub almost every day and drank copious amounts of sparkling water with lime juice. Because sitting at home can be boring. If the local pub closed I'd find a different one. If all pubs closed (like currently) I'd get beer from the supermarket.

Jimmy Garlic

Jimmy Garlic wrote: »

Baloney. You think pubs that offered free canapés like wings and cocktail sausages before all this had all that gear out the back? You can bet your life they didn’t.

I can guarantee you that they're following food safety laws otherwise they're risking getting shutting down.

http://www.nhp.ie/e-learning/failte-approved-pubs#:~:text=The%20first%20set%20of%20regulations,with%20EU%20Regulation%20852%2F2004.&text=All%20food%20businesses%2C%20including%20Pubs,Health%20Service%20Executive%20(HSE).

ShatterAlan

Jimmy Garlic wrote: »

No need for all that clutter. Cooking stuff isn’t a mystery. Normal fridge does the job grand. Plenty fellas around here who would love a nice bowl of stew, just like a mama used too a make.

You're probably right. You can have one punter at a table chopping the onions, another lad in the corner peeling the spuds into a bucket. You can have a nice lady doing the carrots on the little ledge beside the jacks and another trimming the meat on the countertop. IF any of them slice off a finger make sure and get them out of there. Also make sure they sign the safety waiver form.

Lockheed

Jimmy Garlic wrote: »

People who were in the twilight of their lives anyway and a lot in nursing homes that the gov did absolutely nothing to protect. Sad yes of course but no reason to sabotage the economy the way they did. The suicide figures alone for this year will make for sobering reading.

Im guessing that you didn't lose a loved one to COVID19?

With how much so many pubs claim they're barely getting by I don't see how they could possibly get by if they have to open with reduced capacity. But maybe I'm just cynical.

ShatterAlan

El_Duderino 09 wrote: »

Would you be arsed spending that money for 90 mins in the pub and a few pints? The park or a back garden is much better.

I discovered the joys of drinking by the canals in Amsterdam during the lockdown. The biggest downside was that there was nowhere to take a p1ss. All places closed and all the portable loos in the city were taken away. So we had to stay close to my gaff in order to run in and use the bog.