Hotel chief sees bloom as spring blossoms

TIANJIN－Wearing a mask and disposable gloves, Michal Krauze sped around the restaurant of the Four Seasons Hotel in Tianjin, ensuring every dining table was properly disinfected, knowing that a wave of guests was on its way.

It was a day before Lunar New Year's Eve, and the Polish national had good reason to be excited about his work: As China marked this year's Spring Festival with the COVID-19 pandemic largely contained, the hotel's dining business is bouncing back alongside many other restaurants in China.

"Even though we set strict limitations on the guest flow and kept a certain distance between the tables, our Chinese restaurant had been fully booked for Spring Festival, and the buffet restaurant was 90 percent booked," says Krauze, director of food and beverage at the hotel.