“From 11pm the good stuff starts, you’re going to see how it gets,” says head waiter Nina. But behind closed doors, staff have already lowered the black curtains and Diego’s “restaurant” is in full metamorphosis. It’s past 10pm and there are only a couple of tables left on the outdoor terrace, where lingering customers are about to pay the bill, finish their drinks and move on.
“Please guys, no pictures when you come in,” he says. A security guard peels off two small white tags, one to cover each phone camera. The only unusual request is for mobile phones at the entrance. Inside, there are sanitizing mats to disinfect shoes, digital thermometers and hydroalcoholic gel dispensers. Until now, the bar where he works had followed Covid-19 protocols to the letter. Diego (an alias) doesn’t want any surprises, and he is clear with his clients from the beginning: “If anyone asks, this is a restaurant,” the waiter tells them.
