The news confirmed last evening that Dominick Street Upper is to be closed to traffic at evening time to facilitate outdoor dining is to be welcomed.
On one front because it offers hard-pressed cafes and restaurants an opportunity to sell their wares in a safe and airy environment, but also because the dialogue that delayed the decision shows the extent to which the local authority and the blue light services are prepared to go to allow for maximum deliverance in the event of an emergency.
The announcement from the City Council follows controversy over the exclusion of Dominick Street Upper and Lower from pedestrianisation plans, due to ongoing concerns over access for emergency services in the event of their skills being needed.
However much progress has been made following a series of ongoing discussions between Galway City Council, the HSE, Gardaí and Galway Fire and Rescue Service and their fears have been allayed somewhat, even though the matter will be reviewed over the summer months.
This adds to the outdoor dining space in the city which one hopes in time will add to a new and welcome ambience, creating an environment in which all people, of varying ages, mobilities and sensitivities, will be able to enjoy the heart of the city.
However, despite the welcome for the increased outdoor dining space in the city, creating the sort of ambience that I have long felt is needed in the city, it is essential that in doing this, we do not lose any of the character of the city.
There are many businesses and residents in the city that might feel inconvenienced by the new arrangements, and it is incumbent on the local authority to ensure that their concerns are listened to as well.
The summer will be a good test for the months and months ahead. The behaviour of people and the professionalism of their stewarding in numbers will determine how long these facilities will survive.
The hospitality sector has gotten a right bashing in the last 16 months and it is to be hoped that we will go out and support these establishments, by buying their wares, by turning up for the bookings we make, by spreading word of how good they are, and by giving every place and every employee a bit of slack as we all get used to the new normal.
