When will Maitland pubs open again? Even our publicans aren't sure

Despite NSW introducing the first stage of its easing of COVID-19 restrictions, local publicans are still very much in the dark.

Clayton Barrett, of Shenanigans at the Imperial, says he is waiting for clarification from the Australian Hotels Association about what the easing actually means before deciding what his options are.

Up at the Family Hotel, new publican Justin Vittadello desperately wants to open, but is not sure the 10 people rule is viable.

Over at Bushrangers Bar and Brasserie at Largs, owner David McCoy says he is all set to go, but is waiting to see the logistics.

But at the Lochinvar Hotel, licensee Nicole Clarke can't see the bar opening again for some time yet and, like Mr Barrett, is waiting for more specific information to come from the Australian Hotels Association.

It all seems very confusing.

"I think we'll know more in a couple of days - let's hope so - but right now there are grey areas," Mr Barrett said.

Ms Clarke said pubs weren't specifically mentioned in the first phase of easing restrictions which makes the whole thing confusing.

"They mentioned cafes, but not pubs. Are we a cafe? Who knows," she said.

This week NSW announced that up to 10 people could gather at cafes and restaurants. But it led to mass confusion from pubs.

The Australian Hotels Association, the governing body for pubs, is currently is deep negotiation trying to get more specific answers and waished not to comment when the mercury called.

But there frustration was clear from an earlier press release from them a few days earlier.

"Hotels have been left blindsided by the announcement today they basically will not be able to re-open their businesses until stage three of the recovery process," AHA CEO Stephen Ferguson said at the time.

"The roadmap to recovery measures announced today has not provided a plan to help pub and hotel operators who are being pushed to the wall by mounting debt and bills for their closed venues.

"There is inconsistency between businesses, why can baristas get work but not bar staff?

Why can only 10 people be allowed in a dining area of a huge venue that could safely socially distance 120?

"Our phones have been running hot this afternoon with confused members worried about their livelihoods, their staff and their mounting bills."

For the Maitland pubs, their circumstances may be different, but the confusion was uniform.

Bushrangers, who also own the Tudor Hotel at Woodberry, are in the fortunate position of having a bottle-shop and kitchen operating at both venues.

"It won't take a major shift from us to open," said David McCoy, one of the owners. "I don't think the 10 people rule would be viable otherwise, but with the bottle shop and kitchen working, we'll probably give it a go.

"But still, I want things to be more specific. Is staff included in the 10 people for example?"

Shenanigans, too, have an established kitchen set up and home delivery that is working well, but Mr Barrett wants clear-cut directions on what is allowed and what's not.

"The government has done a great job in controlling this, but they do have a habit of making decisions without worrying too much about the fine details," he said.

"But obviously I need to know those details. We need clear cut, very regimented policy. It shouldn't take long ... hopefully later in the week.

"Right now I have four staff already working thanks to the JobKeeper package which cut about one third of my costs, so it would not be major step for us to open."

It's a different story up at the Family, opposite the hospital.

Justin Vittadello wants to get the doors open again, but isn't sure the 10 people will be viable.

"I'm working here now doing the cooking, but if the bar is open I'll have to work the bar and get a chef back in," he said.

"But we'll have the cool room, the deep fryers, the ovens all running, the lights on ... so there will be costs.

"And then on weekends I have to pay penalty rates. I could get around that if I work weekends, but I want to spend time with my family like everyone else.

"AIso I don't think any of us will have draught beer to serve. I would think it's bottles or cans only for the first week until the brewers get back up and running.

"I'll probably give it a try, but I'd hate to open up for a week and then have to close up again.

"There's also the policing of numbers. There are going to be some upset patrons if you go up to them and say 'sorry, we already have 10 people', please wait outside.

"There's a lot of things to consider. All I know is that I know I miss my own local pub and I have people coming up to me and asking when will we be open again."

Over at the Lochinvar Hotel, licensee Nicole Clarke isn't confident she'll open the bar even in the next stage of easing of restrictions.

"There's talk the next phase will be gatherings of 20 people, but I don't think that's enough for me either," she said. "I think I'd need 50 people to make it work.

"Ten is no chance at all. Just think, you get a family group of eight people come in for a birthday meal, for example, and then you have to turn away the next group of four.

"Can you imagine the bad blood that would create? It's okay for the government to come up with these plans, but we're the ones who have to police it and make it work.

"And what happens when you have to decide between a regular who's been coming to your bar for 20 years for a quiet beer and never causes any trouble, or the family of six who have come in for a feed?

"You make more money from the family in these tough times, but it's hardly looking after your regulars."

Nic Quinn, who has a number of pubs under his O'Hara umbrella including the Windsor Castle, the Bradford and the Rutherford, was a supporter of pub lockdowns, but believes the time is right to get back to business.

"I was an advocate of shutting the hotels when they did - in fact I was pushing for it earlier," he said. "But it's time for us to get back to work now. Most pubs are working closely with the AHA who do a wonderful job as our voice, relaying relevant information in order for us to keep our staff and customers safe.

"I honestly believe we can get back to normality safely with minor adjustments."