Tuesday 27 October 2020, Day 37 of Level 1, Day 215 of Lockdown. đ·
Corona Virus đ
#Grateful for a most lucky day, my horoscope for today coming true, in that I signed up my first Communications client today, the beginning of a new journey đ; for an action-packed day, with perfect timing of all my stops; for bumping into George Sax at Utopia restaurant; for receiving a naughty but nice very comfortable mask when I donated blood todayđ©ž; for receiving my Tourist Guiding badge from the Western Cape Dept of Economic Affairs and Tourism, five months after submitting my paperwork for it đ±; for meeting dear friend Jenny Stephens at the new Old Town Italy in the Waterfront, in the former Kauai space, a huge disappointment for anyone who knows its sister store in Umhlanga; for being able to buy a 2021 diary at CNA (no other customers in the store), for getting my Discovery vouchers cashed in at the Waterfront branch when they did not work at the Pick n Pay in Camps Bay; for collecting my post; for finding an affordable German brand potato peeler at Yuppie Chef at the V&A; for being invited to a trial dinner at the relaunched Fat Harryâs in Kenilworth, now co-owned by my friend Stuart Bailey – what a transformation; for Henry being back at work after exam leave; and for being happy and healthy. đđ Continue reading →
I have written previously how the restaurant industry is suffering tremendously, both in being able to pay its bills due to lack of cash flow, and the responsibility it has to keep paying staff, receiving UIF payments for staff appearing to be a difficult process, understandable as every employer in the country is trying to keep head above water and therefore submitting claims. From wanting to jump in to prepare meals to deliver, and thereby keep some staff employed and some cash flowing, most restaurant were disappointed to discover that this was against the Lockdown Law.  Yet a handful of chefs and food suppliers have managed to receive an Essential Service certificate, and are preparing food offerings, which they are delivering to clientsâ homes or offering on a collection basis. Licensed alcohol-selling restaurants appear to be experiencing the biggest problems when it comes to food delivery permission, even though they do not offer alcohol delivery. 
Yesterday I visited the Carrol Boyes head office in Paarden Eiland, and was shown around its extensive and impressive Showroom, and Chocolate and Sugar Confectionery production facility by its CEO Craig Ludwig. 