Wagga's pubs are urging locals to support the hospitality industry as it deals with yet another set of rules.
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While Sydney races to stem an outbreak of coronavirus cases, regional areas are facing tighter restrictions.
Pubs and hotels have reverted back to only one patron per four square metres, with no dancing or singing and a no-standing rule.
The rules came into effect on Saturday and will last until at least July 9.
Joseph Kirk, the manager at Sporties, said more than 100 were booked to watch the Origin game on Sunday night, and only 17 people showed.
He said that while most of his patrons understood the need to check in and use masks, some were not.
"It was four hours before they told us about the masks, and we had a bit of a backlash from patrons that don't seem to understand it wasn't us making it up," Mr Kirk said.
"We had to ask six or seven people to leave because they wouldn't do what's right and were abusing staff."
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Mr Kirk said he was grateful to all the regulars who were still showing up and encouraged others to do the same.
"The last thing we want to see is the hospitality industry get destroyed," he said.
Mark Hogan, a licensee of the Turvey Park Hotel, said there was an immediate impact on the business when the rules started.
"We have noticed a big decline in numbers, but we still have some regulars dropping in," he said.
"Last Sunday we did 100 and something meals, and the Sunday just gone we only did 30. People are a bit hesitant, but we are still COVID-safe and doing all the right things."
Mr Hogan said most patrons have been great at following the rules, as they understand why it's necessary.
"Everyone is doing it tough, no matter what business you are in," he said.
"It's up to the public to keep supporting us to keep the doors open. I hope everyone starts to come out."
Red Steer owner Ben Stratton said the ramifications of the latest change in rules would not be apparent for a couple of weeks.
"It's been a massive adjustment for customers and staff. I think everyone is trying to do their best," he said.
"Overall, people have been pretty understanding with the masks, but I think some find it frustrating, especially because it came on so quickly."
Mr Stratton said one of the challenges is helping customers feel safe in public spaces.
He said businesses must follow the rules and also make it clear how they are keeping venues safe.
"I think we have to be more flexible when you deal with factors outside your control," Mr Stratton said.
"There is a precedent to this, unlike last year where it was completely unknown.
"We are looking at moving towards takeaway food and looking into deliveries, but it depends on what people are interested in."
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