Office Party: Doubts Surrounding the Gatherings

This time of year is usually the start of party time in the office. Sanitary measures give some freedom this year, but in hotels, we are far from the norm. Many companies have made reservations, but cancellations are increasing.

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Only 25 people are allowed per room. “There are those who are booking in the hope that the rule will change and may increase,” Chicoutimi hotel owner Eric Laroche confirmed Wednesday to TVA Nouvelles.

“The big parties have already been cancelled, because we know we won’t be able to hold huge parties,” explained Anne-Marie Baudault, general manager of L’hôtellerie du Saguenay-Lac-Saint-Jean.

This is reflected in the reservations. According to the association, there is no comparison that can be made with other years.

And even if such ceremonies are allowed, it takes a lot of management. “There’s no music, no buffet, it’s table service, it’s more sophisticated,” said Center Joseph Neu’s general manager, Regis Lamontani.

Some hotels have adapted and offer a different formula. “There is a nuance, compared to the event, if there is an offer, we can be more. Therefore, there are employers who keep this formula to have all their employees,” confirmed the owner of Chicoutimi Hotel.

At the Joseph New Center, we were also able to do a good job. “The government announced that on November 1, the maximum number of bars is no longer. I, here, have the bar’s license, so I will have the right to 230 people at a distance,” said Mr. Lamontane.

Despite this solution, the general manager noticed a sharp drop in bookings. “We still have 40% less bookings compared to the years before COVID,” he said.

Many companies chose to celebrate differently this year. Prioritize the evenings directly in the restaurant. At Bistro Café Summum and Maria Maria, reservations increased by 25%.

“This year, in particular, is crazy, it’s a beast. We’ve had calls since August to plan Christmas parties. We’re full at Summum Café, until 2022,” confirmed Melissa Jean Gauthier, the restaurant’s general manager of communications.