The bar industry blew it on COVID-19, but we still need more guidance, enforcement

On June 29 the Kentucky bar industry was given an opportunity to reopen responsibly and begin the long, uncertain process of recovery. We as an industry blew that opportunity.

In the four weeks between reopening and the announcement this evening that bars are shuttered again, videos surfaced from around the commonwealth showing Kentucky bars and bar patios full of people, elbow to elbow like it’s NCAA tournament time and the Cats are in the big show. We were given the opportunity to create safety protocols and police ourselves—for the sake of our staff, our customers, and anybody who would unknowingly come into contact with someone who had visited our establishments— and some of us could not do it. Or could not be bothered to do it.

I operate three alcohol establishments — one retail business that has been allowed to operate throughout COVID and two bars that have had to adapt to the COVID-era business landscape and/or be closed entirely. I have had a front row seat to the ongoing problem-solving challenge that has been COVID-19. Outside of prohibitions — being told what we businesses CAN’T do — there has been a near vacuum of guidance on what TO do. It has fallen on businesses to enforce state mandates and to create our own safety protocols. Not only has that been challenging for businesses, it has created a very inconsistent business landscape for customers to navigate.

Presented with the challenges forced upon us by COVID-19, most of us did what small businesses do: adapt, push ahead. Be better. But some operators — in any industry— are only as good as they have to be.

We are a nation of laws. We need rules to operate by, and there must be enforcement of those rules — for the good of businesses and staff and customers. The entire synergistic ecosystem of business in this country works because of rules.

Even in the best of times there are rules— and the enforcement of rules. We in the food and beverage industry are used to it. We have to have certifications to handle food; to manage a food service establishment; to serve alcohol. We have to observe the Fire Marshall’s occupancy rating for life safety. We have signs posted everywhere to remind us of the rules. We are inspected by the Health Department to make sure we are following the food rules. We are tested by the ABC to make sure we are following the alcohol rules.

But these are not the best of times. We need standardized best practices for the COVID-19 era. And, as the bad actors always demonstrate, we all need to be spot checked for compliance. If we aren’t following the rules- in this case one consistent set of COVID-19 rules every bar in the commonwealth should be following- we get a citation and a follow up inspection. If we don’t fix the problem, or if we commit repeat infractions, we get fined. For flagrant fouls we lose our license to sell alcohol. We can do it because we are already used to it. Our customers expect it — they look for our Health Department scores and post pictures of them online. The newspaper reports bad scores, because people are watching. Why should it be any different now, when the stakes are so much higher?

We have already lost some cherished local watering holes. Some bars that made it this far will not make it through this second shut down. Our various government agencies have to adapt to these times with us and provide guidance and leadership — and enforcement, to identify and weed out bad apples so the entire industry does not suffer for the sins of a few. We have two weeks to work on it.

Seth Brewer is the owner of Wine + Market, Al’s Bar and Best Friend Bar in Lexington.