“Members can resort to providing just takeaway. This may save water as they do not have to clean the cups and plates,” said Malaysian Muslim Restaurant Owners Association president Datuk Jawahar Ali Taib Khan.He said association members had taken extra measures to ensure their premises were kept clean.
“On a normal day, we used to clean two to three times a day; but now four to five times a day where we use ample amounts of hot water and disinfectant chemicals,” he said yesterday. Last Monday, Air Selangor said that 290 areas in Petaling, Klang, Gombak, Kuala Lumpur and Kuala Langat would face temporary water supply disruption between Tuesday and Friday.Malaysian Indian Restaurant Owners Association president T. Muthusamy believed that customers would opt for takeaway instead of dining in during the four-day water cut.Muthusamy noted that to ensure good hygiene practices, he said they would opt for disposable plates and cutlery.
As for toilets, he said they could not stop customers from using them, so they would have to find ways to ensure they were kept clean.“For the preparation of food that requires washing, we will have to be thrifty in our use of water,” he said.“We do this every day, and during non-peak operating times we also sanitise the tables.”Thus, restaurant members had been preparing for it by storing enough water, he said.
“We won’t be able to get water supply from anywhere else. It is not like there are water tankers at the restaurants,” he said.
Malaysia Latest News, Malaysia Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Source: theSundaily - 🏆 25. / 51 Read more »
Source: fmtoday - 🏆 5. / 72 Read more »
Source: fmtoday - 🏆 5. / 72 Read more »
Source: msianinsight - 🏆 8. / 63 Read more »
Source: malaymail - 🏆 1. / 86 Read more »
Source: fmtoday - 🏆 5. / 72 Read more »