the most over the top restrictions introduced

[Bletchleyite]

I suggest Ms. Sturgeon's limit of only 2 households because of a rise in cases to around 150 a day. Seems a little harsh when in England it's 6 households.

I would say it's classic Sturgeon one-upmanship. Can't do the same as England, have to tweak it a bit.

I’m definitely not in agreement with Nicola Sturgeon’s responses throughout all of this, but to me the Scottish rules - only on this aspect I should stress - make more sense. The main aim to me seems to be stopping large gatherings in houses, and limiting it to two households being able to meet together, for me, will probably tackle it more efficiently.

I suppose excluding children under 12 (I think) also means, unlike England, a family of 5 can visit the grandparents (or vice versa) which will make it less unpopular/less ignored with families.

 

[adc82140]

I would say it's classic Sturgeon one-upmanship. Can't do the same as England, have to tweak it a bit.

She was asked by a journalist at a press conference why she didn't just pick up the phone to London and discuss it to save confusion. Must have touched a nerve, as instead of giving a measured answer, or citing evidence of how Scotland has a different disease trajectory or something, simply shouted "I make the rules for Scotland"

 

[Mag_seven]

She was asked by a journalist at a press conference why she didn't just pick up the phone to London and discuss it to save confusion. Must have touched a nerve, as instead of giving a measured answer, or citing evidence of how Scotland has a different disease trajectory or something, simply shouted "I make the rules for Scotland"

The more that these decisions are made on a political basis rather than a scientific one the less credible they become.

 

[Bletchleyite]

She was asked by a journalist at a press conference why she didn't just pick up the phone to London and discuss it to save confusion. Must have touched a nerve, as instead of giving a measured answer, or citing evidence of how Scotland has a different disease trajectory or something, simply shouted "I make the rules for Scotland"

Definitely one-upmanship then

 

[Steveoh]

She was asked by a journalist at a press conference why she didn't just pick up the phone to London and discuss it to save confusion. Must have touched a nerve, as instead of giving a measured answer, or citing evidence of how Scotland has a different disease trajectory or something, simply shouted "I make the rules for Scotland"

Sounds just like the way a parliamentary democracy is supposed to work doesn't it?

 

[scotrail158713]

The more that these decisions are made on a political basis rather than a scientific one the less credible they become.

Yep. I’m really struggling to see what massive change happens with the virus at places like Gretna and Berwick - seems to be remarkable.
(I suppose the same happens at the Welsh border but I don’t any places around there so can’t make a similar, slightly sarcastic comment )

 

[Mcr Warrior]

Yep. I’m really struggling to see what massive change happens with the virus at places like Gretna and Berwick - seems to be remarkable.
(I suppose the same happens at the Welsh border but I don’t any places around there so can’t make a similar, slightly sarcastic comment

Berwick (upon Tweed) still in England last time I checked.

 

[scotrail158713]

Berwick (upon Tweed) still in England last time I checked.

True. Their big(ish) football team play in Scottish leagues though

 

[185143]

Pub bans 18 to 25-year-olds after rise in coronavirus cases

A PUB near York has banned anyone between the ages of 18-25 because of the rise in Covid-19 cases among young people.

www.yorkpress.co.uk

Another pub to put on the avoid list!

I've just searched this pub. Seems it has accommodation available. Wonder if they'd let me stay if I booked? Especially given I very rarely get IDd which theoretically means people think I look over 25...

 

[ainsworth74]

A reminder that this thread is for the most over the top restrictions. Obviously there will be disagreements about what constitutes over the top or not but I think it would be sensible to limit discussion of big changes in policy like the various "rules of six" to the main thread on those change rather than splitting it into two different places. So I would ask that we leave any more discussion of those to the main thread which can be found here.

 

[C J Snarzell]

I believe this one has been mentioned previously by a forum member - but my mum used a McD's drive thru on Wednesday and the staff altering the menu boards outside were advising the drivers to stay a good few feet from the vehicles in front of the queue.

CJ

 

[Huntergreed]

I believe this one has been mentioned previously by a forum member - but my mum used a McD's drive thru on Wednesday and the staff altering the menu boards outside were advising the drivers to stay a good few feet from the vehicles in front of the queue.

CJ

McDonald’s in Penrith is quite over the top. Staff member outside as a “queue monitor” ensuring people stay 2m apart (whilst walking right up to people to tell them to). Whenever someone walked into the queue, she asked them to get their masks out (one gentleman didn’t, who was denied entry and she took their order and brought it out). She also asked if you were sitting in and wouldn’t let you in until she saw on your phone you had filled out track and trace and got the confirmation. When the queue monitor allowed you in (I was first in the queue, and about 7 people came out before I was allowed in), there was another staff member telling you which kiosk to use, and then a staff member at the other end telling you to where to wait for the food.

Absolutely bizarre and certainly the most over the top McDonald’s I’ve visited, won’t be rushing back

 

[lil Bear]

That makes it at least two then, as this is the Churnet Valley Railway:

"Unfortunately for the time being, we will not be able to accommodate people in wheelchairs. Where a person with reduced mobility can be assisted from the platform by a Carer and sit in a regular seat, then we will happily accommodate this."

Expect more of this in other businesses as they all begin to realise they can now legally exclude disabled people without fear of prosecution.

I expect there will be a court case soon.

I personally can't see why wheelchair users can't be accommodated, but if there is something in the government "guidance" which permits this (or more likely where the operators think it permits this) then this is a case where one piece of legislation (The Coronavirus Act 2020) conflicts with another piece of legislation (The Equality Act 2010)

It is also reported that the incidence of COVID-19 is higher amongst people from ethnic minorities, yet no operator would dare to exclude them in order "...to keep all our customers safe..."

Such conflicts can only be resolved by the courts.

Don't be so over dramatic the pair of you. The reason CVR have presently stated we cannot accommodate wheelchairs is that such users can not fit through sections of the required one-way system, and because our wheelchair area on-board is in reality a mini saloon and so does not meet social distancing guidelines. If you wish to construct a wheelchair friendly waiting area and modify our coaches to change this situation, feel free to come on down!

We have stated if such users can be guided from the coach door to a seat without wheelchair we will do our best to accommodate them, however our staff are not permitted to openly assist except in emergencies. Many may feel this is stupid, over the top, whatever, but the whole response to COVID has been the exact definition of this. Like many businesses we are doing our best to work within guidelines that are constantly changing and regularly contradict themselves. To try and make out certain groups of society are being deliberately excluded is disrespectful in the very least to those working so hard behind the scenes.

 

[MikeWM]

McDonald’s in Penrith is quite over the top. Staff member outside as a “queue monitor” ensuring people stay 2m apart (whilst walking right up to people to tell them to). Whenever someone walked into the queue, she asked them to get their masks out (one gentleman didn’t, who was denied entry and she took their order and brought it out). She also asked if you were sitting in and wouldn’t let you in until she saw on your phone you had filled out track and trace and got the confirmation. When the queue monitor allowed you in (I was first in the queue, and about 7 people came out before I was allowed in), there was another staff member telling you which kiosk to use, and then a staff member at the other end telling you to where to wait for the food.

Absolutely bizarre and certainly the most over the top McDonald’s I’ve visited, won’t be rushing back

In my experience McDonalds increasingly seem to have been forgetting their purpose is convenient, 'fast' food. Their attitude to cash buyers since they went down the 'kiosk' route is dismal - I've stormed out of quite a few after waiting fruitlessly to be served by a human being. The one at Liverpool Street was particularly poor.

Were they cleaning the kiosk screens between each use? Else it makes all the rest of it rather pointless (although it is all rather pointless anyway, of course).

 

[Bletchleyite]

In my experience McDonalds increasingly seem to have been forgetting their purpose is convenient, 'fast' food.

Have they? I find it much better myself.

Their attitude to cash buyers since they went down the 'kiosk' route is dismal - I've stormed out of quite a few after waiting fruitlessly to be served by a human being.

"Fast food" doesn't equate to "talking to a person and paying cash", the intention is that you deliver the fast food in the most efficient manner. Perhaps a sit-down waiter-service restaurant would be more to your taste?

FWIW I experienced the same at Perth Broxden McD's, I thought that level was just a Scottish thing.

 

[MikeWM]

"Fast food" doesn't equate to "talking to a person and paying cash", the intention is that you deliver the fast food in the most efficient manner. Perhaps a sit-down waiter-service restaurant would be more to your taste?

No, if I'm going for fast food I want it fast! I suppose it may depend on what you're trying to do, but previously if I wanted to say just buy some fries I went in, queued, gave my order, paid, was served, that was it. Now I have to queue at the order desk, order, pay, and then *wait again* at a different place for the order to be delivered. Delivery of the order has been decoupled from the ordering. In my experience that ends up taking longer than before.

 

[WelshBluebird]

No, if I'm going for fast food I want it fast! I suppose it may depend on what you're trying to do, but previously if I wanted to say just buy some fries I went in, queued, gave my order, paid, was served, that was it. Now I have to queue at the order desk, order, pay, and then *wait again* at a different place for the order to be delivered. Delivery of the order has been decoupled from the ordering. In my experience that ends up taking longer than before.

In the "new" way though (it isn't really new, different branches have been doing it this way for yonks now), you actually give your order a lot quicker.
Think of it from the perspective of the entire thing as a system serving many people, rather than just it serving yourself, and it makes much more sense.

Before for someone to be served they would have to wait in a queue where everyone in that queue would have to give their order and pay and then wait whilst their meal is made. So the time to actually take the order for each person in the queue is quite long.
But if you separate the process, the taking the order is much much faster as you remove one of the bottlenecks. Sure you still then have to wait for your food in another queue, but that is the same waiting time that would have happened beforehand anyway - just in a different queue which means the first queue can carry on taking future orders.

 

[Bletchleyite]

Also, they've moved to preparing things fresh rather than keeping stocks, which does itself slow it down but also means the food is nicer. As that slowdown is measured in small numbers of minutes I think it was the right approach - better quality food and less wastage, as well as being able to offer more variety in the menu.

That of course is totally unrelated to the ordering system.

 

[MikeWM]

In the "new" way though (it isn't really new, different branches have been doing it this way for yonks now), you actually give your order a lot quicker.
Think of it from the perspective of the entire thing as a system serving many people, rather than just it serving yourself, and it makes much more sense.

I suppose on average that may be true, but unless managed properly, it is a disadvantage for those who can't/won't use the kiosks (eg. because they want to pay cash - having taken the discussion off-topic, this is my attempt to bring it back, given the 'war on cash' that has been accelerated in recent months

My experience is that some branches are ok at properly manning the remaining staffed ordering point, but many are not. The big branch upstairs at London Liverpool Street was particularly, memorably bad on a few occasions; I eventually gave up going there entirely.

 

[Bletchleyite]

I suppose on average that may be true, but unless managed properly, it is a disadvantage for those who can't/won't use the kiosks (eg. because they want to pay cash - having taken the discussion off-topic, this is my attempt to bring it back, given the 'war on cash' that has been accelerated in recent months

My experience is that some branches are ok at properly manning the remaining staffed ordering point, but many are not. The big branch upstairs at London Liverpool Street was particularly, memorably bad on a few occasions; I eventually gave up going there entirely.

Hardly anybody uses cash in London any more even pre-COVID. So they have made the correct decision for their majority custom base, and a store like McDonald's is about serving the majority in an efficient manner.

 

[MikeWM]

Hardly anybody uses cash in London any more even pre-COVID. So they have made the correct decision for their majority custom base, and a store like McDonald's is about serving the majority in an efficient manner.

While I agree that cash use is down, I'm not sure I agree it is 'hardly anyone' - the usual issue I found in that McDonalds was that the single manned order point was overwhelmed with a long queue (plus it was very poorly located, where it clashed with people waiting for their order) - they needed at least one more in my opinion.

I've see the same in various Tesco Expresses etc. in central London where the self-service machines that take cash have been mostly replaced with card-only. At weekends the cash ones usually have a queue while the multitude of card-only ones sit there mostly unused. (I appreciate that the balance may be different on weekdays, with which I have much less experience).

I think the continual restrictions on cash introduced with Covid are a problem in light of those observations. (I'm not doing especially well at it, but that's my second attempt to attempt to be slightly on-topic

 

[stevetay3]

McDonald’s in Penrith is quite over the top. Staff member outside as a “queue monitor” ensuring people stay 2m apart (whilst walking right up to people to tell them to). Whenever someone walked into the queue, she asked them to get their masks out (one gentleman didn’t, who was denied entry and she took their order and brought it out). She also asked if you were sitting in and wouldn’t let you in until she saw on your phone you had filled out track and trace and got the confirmation. When the queue monitor allowed you in (I was first in the queue, and about 7 people came out before I was allowed in), there was another staff member telling you which kiosk to use, and then a staff member at the other end telling you to where to wait for the food.

Absolutely bizarre and certainly the most over the top McDonald’s I’ve visited, won’t be rushing back

I won’t be visiting McDon any time soon then.

 

[Mcr Warrior]

Also, they've moved to preparing things fresh rather than keeping stocks, which does itself slow it down but also means the food is nicer. As that slowdown is measured in small numbers of minutes I think it was the right approach - better quality food and less wastage, as well as being able to offer more variety in the menu.

That of course is totally unrelated to the ordering system.

Have MuckyD's now discontinued their previous practice of having popular items continuously cooking "on the go" as it were? (And possibly being thrown away if not sold after a certain period of time).

 

[Bletchleyite]

Have MuckyD's now discontinued their previous practice of having popular items continuously cooking "on the go" as it were? (And possibly being thrown away if not sold after a certain period of time).

Unless they stack them up out of view, it would appear so, yes. I suspect they are continuously making things like Big Macs and fries, but not based around the idea of stacking up stock, but rather cooking them at the rate they are presently selling them so you get a pretty fresh one.

It's a bit better done than your average chippy which seem in most cases to wait until they run out of chips to cook more, which means people are kept waiting, rather than cooking them at the rate they expect to sell them, which doesn't exactly vary massively from week to week at a given day/time.

 

[brick60000]

A very off topic reply, but maybe a point of interest!

As somebody that used to work in a chippy, you’d be surprised how much of a challenge it is to keep on top of chips in stock. You can’t keep that many portions (relatively speaking) in your chip box, and it only takes one or two large orders to sweep the stock clean. There’s no way of predicting that coming, and if that happens you’re often forced to make customers wait whilst you cook more. You then get into a bit of a cycle of clearing out what you’ve cooked from a backlog as soon as they’re cooked, so that can be a problem too.

There’s also the issue of space in the fryers. If you’ve got lots of fish in there, you’d risk breaking the fish with lots of chips in there.

Another one to remember is that chippies tend to be independents, and couldn’t afford the level of wastage that might often be seen in places like McDs, so waiting is sometimes necessary to a avoid this

 

[AdamWW]

A very off topic reply, but maybe a point of interest!

As somebody that used to work in a chippy, you’d be surprised how much of a challenge it is to keep on top of chips in stock. You can’t keep that many portions (relatively speaking) in your chip box, and it only takes one or two large orders to sweep the stock clean. There’s no way of predicting that coming, and if that happens you’re often forced to make customers wait whilst you cook more. You then get into a bit of a cycle of clearing out what you’ve cooked from a backlog as soon as they’re cooked, so that can be a problem too.

There’s also the issue of space in the fryers. If you’ve got lots of fish in there, you’d risk breaking the fish with lots of chips in there.

Another one to remember is that chippies tend to be independents, and couldn’t afford the level of wastage that might often be seen in places like McDs, so waiting is sometimes necessary to a avoid this

Most interesting. I generally find out that when things look as if they're being done in a silly way, there's a good reason for it.

Possibly a lesson for armchair epidemiologists? (Something I'm guilty of myself.)

 

[Bikeman78]

A very off topic reply, but maybe a point of interest!

As somebody that used to work in a chippy, you’d be surprised how much of a challenge it is to keep on top of chips in stock. You can’t keep that many portions (relatively speaking) in your chip box, and it only takes one or two large orders to sweep the stock clean. There’s no way of predicting that coming, and if that happens you’re often forced to make customers wait whilst you cook more. You then get into a bit of a cycle of clearing out what you’ve cooked from a backlog as soon as they’re cooked, so that can be a problem too.

There’s also the issue of space in the fryers. If you’ve got lots of fish in there, you’d risk breaking the fish with lots of chips in there.

Another one to remember is that chippies tend to be independents, and couldn’t afford the level of wastage that might often be seen in places like McDs, so waiting is sometimes necessary to a avoid this

This reminds me of a Chinese/chippy close to Perth station. When a railtour turned up there was soon a long queue. The lady shouted upstairs and several members of the family arrived within seconds. It was very efficient. One person taking orders, one person cooking, at least two people dishing out the food. They must made a bucket load of money that day.

 

[trainophile]

I always assumed chips were cooked separately from the fish, otherwise how can they sell chips as suitable for vegetarians?

 

[brick60000]

I always assumed chips were cooked separately from the fish, otherwise how can they sell chips as suitable for vegetarians?

I would suppose that they would be in certain fish shops that advertised that.

The shop I worked in had only 3 fryers, one of which was only turned on for the Thurs-Sat peak most of the time. We didn’t sell them as being vegetarian, as the oils were used for everything. It just wouldn’t have been practical for us to separate things out.

 

[Darandio]

I always assumed chips were cooked separately from the fish, otherwise how can they sell chips as suitable for vegetarians?

I'm not even sure i've been in a chippy up here that claims the chips are suitable for vegetarians.