Visitors to the Fast Food Fair were given the opportunity to meet Caterer's problem page experts and put their own questions. Bob Gledhill chaired the action
Menus that include scampi products should describe them as scampi on the menu only if the product is made from whole scampi tail. If the "scampi" is made from minced fish or even reformed scampi pieces, to call it scampi could result in a prosecution from trading standards officers.
This warning was given to a seminar audience at the Fast Food Fair by David Clarke, quality assurance director at Forte Purchasing and Supply. He was speaking as part of a panel of four business experts who made up the forum to answer questions sent in to Caterer's weekly Problem Page column.
Trading standards departments are growing increasingly concerned at mis-descriptions of food on menus and more consumer information could become compulsory in the future, warned Clarke.
Ignoring a complaint of sexual harassment by a member of staff could result in the employer having to pay substantial damages. It is the responsibility of the employer to resolve the problem and it has to be done fairly, said Peter Moody, head of litigation at Barnett Alexander Chart, who answered legal questions.
Paye and NI
Staff who work full-time cannot elect to opt out of the PAYE and National Insurance system by declaring themselves self-employed.
Neither should employers consider this option as a means of reducing their staff administration burden, Neil Tipping, tax expert from IRPC Hinton told the audience.
If you would like a question answered by our expert panel write to: Problem Page, Caterer & Hotelkeeper, Quadrant House, The Quadrant, Sutton, Surrey SM2 5AS. Please note that no correspondence will be entered into. Keep questions to 200 words or fewer.