Caterer Letters

30 October 2003 by
Caterer Letters

Drink and drug abuse take a terrible toll

I had to write in response to the article "Hospitality sector reaches drink and drugs crisis point" (Caterer, 9 October, page 6).
Having worked in the industry for a number of years, I've seen how alcohol and drugs can have an effect. I've been teaching at Salisbury College for 28 years and have been fortunate enough to have Peter Kay from the Ark Foundation holding seminars for our catering students.

His straight-talking has an incredible effect on the students' perception of just how real the problem of drink and drugs is in the industry, and the horrifying results that can occur from their misuse. The seminars always lead to a discussion among students about the pressure involved in their future careers and ways of handling it.

I would strongly encourage any educational establishment to take advantage of the work the Ark Foundation has to offer. The future of our industry lies in young, motivated and gifted individuals, and it's important that we help them in any way we can to cope with the realistic demands of their chosen professions.

JEFF MAUND
TUTOR AND COURSE CO-ORDINATOR, DEPARTMENT OF FOOD, TOURISM AND LEISURE, SALISBURY COLLEGE, WILTSHIRE

I deal with problematic drinking among sportspeople, particularly professional footballers, and have found strong links between why they drink and the reasons why people from the hospitality industry turn to alcohol and drugs - unsocial hours, high pressure and, often, the low self-esteem of individuals which, on the outside, isn't always apparent.

Before I became chief executive of Sporting Chance, a charity set up by ex-footballer Tony Adams, and before I became involved with Hospitality Action's Ark Foundation programme, I was a professional chef for 20 years. I was also an active alcoholic and drug addict. I suppose I could have been described as a "functional alcoholic", as I was able to gain a good reputation, win bronze, silver and gold medals in international competitions and work in five-star hotels and Michelin-starred restaurants.

I hid my problem, stealing to fund my habit. But, had I wanted to seek help, in the hospitality industry there was nowhere to go. I've been clean of drugs and alcohol for nearly 12 years now, but I managed to address my problems only after three weeks in a coma and having most of my pancreas removed.

With my life in the balance, I decided to work on ways of preventing others from getting into the same situation. This is why I deliver educational seminars to students in hospitality colleges around the country and follow them up with a confidential network of support for those who need it.

If you want to know more about the Ark Foundation, please call 020 7301 2968.

PETER KAY
THE ARK FOUNDATION, PART OF HOSPITALITY ACTION

To solve problems like alcohol abuse, I'm afraid we'd have to shut down the whole industry and start again with mature, experienced, Godly managers with a vocation in life not to put pounds before people.

It's always been said of the pressure and working conditions in this industry that "it's the nature of the beast". But the beast lives in a lair that's called the manager's office.

I've worked for 30 years in catering, and it's my conclusion that uncaring management are to blame for not showing the vision that's needed to tackle the problems of the profession.

DOUGLAS GRAHAM
FREELANCE CHEF, BY E-MAIL

Chinon was a winner, not a casualty of recession

According to Damien McCrystal in the London Evening Standard, the sale of Chinon restaurant in London W14 comes across as a casualty of the recession. Not at all.

For years I aspired to have a restaurant that was busy and successful. It's a balancing act, as we all know. Only when we started to be ourselves and let our personality project through the cooking and the decor, after we lowered our prices and changed the concept, did suppliers start to listen, the staff begin to really enjoy their work, the customers have great fun and the bank manager start to smile at last.

After a year of this tonic, I decided to put the restaurant on the market and it was sold about nine months later. Chinon didn't sell for negative reasons; it sold for all the right reasons and the owner is just taking a break.

BARBARA DEANE
FORMER OWNER/OPERATOR, CHINON RESTAURANT, LONDON

Children always welcome

Le Manoir aux Quat'Saisons has welcomed with open arms children of all ages for the last 18 years ("Why are kids excluded from ‘real' restaurants?", Caterer, 16 October, page 22).

We have no intention of changing this policy, and we firmly believe that children should be allowed into any restaurant at any time as part of the experience of family eating.

PHILIP NEWMAN-HALL
GENERAL MANAGER, LE MANOIR AUX QUAT'SAISONS, GREAT MILTON, OXFORDSHIRE

Child-friendly Conran, with good service…

I felt I had to write in support of the many restaurants in the UK which welcome children ("Why are kids excluded from ‘real' restaurants?", Caterer, 16 October, page 22).

As the proud parents of one-year-old Leonardo, we've had nearly a year of dining as a family in some of the finest restaurants both here and abroad, and have found little difference in the welcome.

Our latest experience was at Sir Terence Conran's recently opened Plateau, where we were met by the head of reservations, who welcomed Leo and wished my wife a happy birthday. The assistant manager did the same. Our waiter was subtly attentive but knew everything about everything. The head chef took the trouble to create a fresh pasta dish for the little man, who had a short, if unsteady, stroll around a few tables.

Nobody minded, he was met with smiles and the odd chat and finally congratulated by the manager on his good behaviour.

So, great food, service and atmosphere but, above all, a warm welcome for children. It can be done.

ANDREW BIGNELL
KINODESIGN, LONDON

…'arrogant' staff don't put the customer first

With reference to your article on Terence Conran's new restaurant, Plateau (Caterer, 16 October, page 24), it was no surprise that his top six tips for running a restaurant made no mention of service.

I don't dispute that he has some beautifully designed restaurants and generally excellent food, but the service is invariably a letdown.

Arrogant staff who think the customer comes second come as standard, but the worst trait is the two-hour slot for dinner. When you're spending a considerable amount on what is supposed to be a relaxed evening out, the whole event is ruined by being told to vacate the table, sometimes before coffee or even dessert have been served.

We know he can get it right - as the front of house awards at the Orrery prove - but this should be standard, not a surprise one-off.

NAME AND ADDRESS WITHHELD

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