Why are food stall owners confused about MCO business rules?

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Food Stall Owners Face Confusion Due to Inconsistent Enforcement of MCO Regulations

Food stall owners are experiencing significant confusion regarding their ability to continue business operations during the Movement Control Order (MCO) due to contradictory instructions and unclear categorisation of their establishments. This lack of consistent guidance has led to frustration and uncertainty, with many questioning the fairness of the implemented rules.
Ambiguous Categorisation Leads to Unfair Treatment

Eatery owners feel unfairly categorised as "roadside stalls," a designation that has led to orders to cease operations. Jamaluddin Kamal, an eatery owner whose establishment in Kampung Baru features a zinc roof, partial concrete wall, and cement floor, highlighted this issue. He contrasted his situation with that of stalls operating on foldable tables and canopies, arguing that his business, which pays rental for its location, should not be equated with such setups. This ambiguity has resulted in businesses being told to close despite having more permanent structures.
Inconsistent Enforcement and Lack of Clear Communication

The enforcement of MCO regulations has been inconsistent, exacerbating the confusion. Jamaluddin recounted being permitted to open on one day, only to be instructed to shut the next due to his business being classified as a roadside stall. This inconsistency extends to other establishments; a coffee shop owner in Setapak reported not receiving specific instructions on rules such as stacking chairs and tables, leading to her being photographed and accused of non-compliance on social media. Despite official directives, roadside stalls were observed operating in areas like Setapak and Kampung Baru, further muddying the waters.
Impact on Livelihoods and Financial Losses

The confusion and arbitrary closures have a direct impact on the livelihoods of stall owners. Many are struggling with the financial implications, having already purchased fresh ingredients for the coming days, only to be told they cannot operate. A burger stall in Wangsa Maju, while not ordered to shut, was reminded of operational hours and permitted to operate only if food was prepared upon order, a significant departure from their usual business model. This stall reported a drastic drop in earnings from an average of RM3,000 to RM600 on the first day of the MCO. This sharp decline in sales has been a common experience for many eateries since the MCO began, leaving owners uncertain whether to continue limited operations or close entirely to mitigate further losses.

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Why are food stall owners confused about MCO business rules?

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