N.S. Restaurant Will Shut Down Dining Area In Protest Of Province’s Vaccine Policy
GREENWOOD, N.S. – Leading up to Nova Scotia’s planned proof-of-vaccine policy on October 4, some businesses in the province have already implemented their own vaccine policy for customers and staff ahead of time. But one restaurant in Greenwood is taking things in a different direction leading up to that date.
Elizabeth and Daniel (They asked their last names not to be used out of fear of harassment outside of work), co-owners of the restaurant Fresh From The Oven, say if everyone can’t dine-in at their establishment, then no one will. So, as of October 4, the restaurant will be takeout and delivery only.
Nova Scotia’s upcoming proof-of-vaccine policy states that people over the age of 12 need to be fully vaccinated (two doses) in order to participate in certain discretionary activities, including eating inside a restaurant. To Elizabeth, this is a discriminatory policy, which is why she and Daniel will be closing their dining room.
“When we heard that on October 4, again, something was going to be implemented where you had to divide society, I went up in arms because it made me sick to my stomach…to think that I’d have to ask every person who entered my restaurant… what their health (status) was,” says Elizabeth.
“It’s not up to me to force them by making them have a vaccine pass to make everybody go out and get a vaccine.”
Elizabeth and Daniel are in the minority with their views on vaccine passports. According to an August survey done by Leger and the Association for Canadian Studies 76 percent of Canadians were in favour of the policy for non-essential activities.
In September, the Halifax Chamber of Commerce found that 82 percent of businesses in the city were in favour of a proof-of-vaccination policy for discretionary activities. Patrick Sullivan, President of the Chamber told Huddle, however, that businesses don’t like the idea of having to enforce the government’s policy and having to ask people for their vaccination status at the door.
RELATED: 82 Per Cent Of Halifax Businesses Support Proof Of Vaccine Policy
Fresh From The Oven made the announcement about their dining room closure on Tuesday and the reaction was swift. Elizabeth and Daniel said it was hard to get work done on Wednesday because the phone wouldn’t stop ringing.
Their Facebook post on the subject received 801 shares, 1,300 reactions, and more than 360 comments in three days.
They have also put up a sign in front of the restaurant that reads “WE WILL NOT PARTICIPATE IN SEGREGATION OR DISCRIMINATION.”
Elizabeth and Daniel say 90 per cent of the feedback has been supportive. Someone even sent an e-transfer from out of province to thank them for the stand they’re taking. But there have also been criticisms – including accusations of the owners being anti-vaxxers.
Elizabeth, who is a former nurse and says she is vaccinated herself, pushes back against such a label. She said she’s not against the vaccine, but she is against the government forcing people to get one to participate in ordinary events.
“I’m not an anti-vaxxer, and I’m not saying that I’m for vaccination either,” said Elizabeth. “I don’t discriminate, I won’t discriminate. For me, it’s about people’s choices.”
“We’re just a small-town family trying to support our community and support ourselves at the same time,” added Daniel. “We love everyone, no matter what.”
The owners know they will likely lose a lot of money once they shut down the dining room. However, Elizabeth says she might be willing to change her mind if the province implements a medical exemption policy for those who have a valid reason not to get it.
Dr. Strang has indicated that a medical exemption policy will be formulated, although the details haven’t been announced yet.
Elizabeth and Daniel say they still believe in the effectiveness of public health measures. The restaurant will keep its book for Covid-19 tracking in the restaurant and will order testing kits for staff who can’t get vaccinated.
“Those measures worked for us; the cleaning, keeping the six-foot distance and wearing our masks,” says Elizabeth.
“I have the barriers. I’ve cut my restaurant to half capacity to keep my customers safe. I have the track-tracing at my door.”
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