Restaurants are grappling with New York City’s vaccination mandates as enforcement begins Sept. 13. Businesses will be subject to a fine of $1,000 for a first violation, $2,000 for a second and $5,000 for subsequent rule-breaking.
As New York City continued to grapple with the ongoing effects of the COVID-19 pandemic early in August, Mayor Bill de Blasio announced a first-in-the-nation mandate requiring indoor dining patrons and restaurant employees to show proof of at least one vaccine dose.
“We know that a mandated vaccine requirement will pose economic and operational challenges to restaurants, particularly in communities with lower vaccination rates and hesitancy. However, it will also alleviate the burden that restaurants and bars face when implementing this policy voluntarily,” he said.“Checking vaccination status isn’t like I.D.-ing a customer before serving them a drink,” said Larry Lynch, the association’s senior vice president of science and industry, in a statement.
Stratis Morfogen, owner of the Brooklyn Chop House, an upscale restaurant in lower Manhattan, and the more casual Brooklyn Dumpling Shop, which has an outpost in the East Village, said restaurant workers are ill-equipped to police the vaccine mandate. One restaurateur who got a head start on enforcing the mandate is Eric Ripert, chef and owner of the globally lauded Le Bernardin.“We required proof of vaccination from diners starting in the beginning of August, before the mayor announced the mandate, and I haven’t received one complaint from our clients,” said Ripert, who saw only three of his 120 staff members leave his restaurant upon being informed vaccinations were mandatory for all employees.
Another notable chef reporting zero resistance among his customers is Salil Mehta, owner of LAUT Singapura in Gramercy and LAUT Union Square, one of the first Malaysian restaurants in New York City to receive a Michelin star. “I think it is reasonable to mandate vaccines for those working at or dining in restaurants. As a restaurant operator…we have an obligation to protect all diners as well as our staff,” Kawaguchi said.
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