Letters

tourism can help restaurants

AFTER reading Forbes Mutch's Opinion "The law is there to help…" (Caterer, 13 May, page 21), and having considered the many reactions over the minimum wage in the UK, I have been shocked by the general negative response within the industry.

In many countries on the Continent there has been a minimum wage for catering workers for many years and this certainly has not caused damage to the industry as a whole.

Here in Holland, every function has a minimum wage. From head chef in a small restaurant to head chef in a large hotel, stewards, waiters etc, every job carries its minimum wage based on responsibilities.

At the same time I will point out that it is a very common practice for employers to pay above the minimum if they feel it is right to do so. After all, the supply and demand factor will always remain, but it is reassuring to have a law to fall back on as an employee.

I believe that good employers are the ones that have more stability in their business, and it is the employers who do not carry this responsibility that help to make the catering trade an unwanted profession for young people.

Andrew Young

Lecturer Haagland International Hotel School,

The Hague,

The Netherlands.

a linen alternative to keep you sane?

MICHAEL Gottlieb's Viewpoint (Caterer, 3 June, page 18) raises succinctly, as ever, the complexity that is linen supply.

Few will dispute that crisp, white linen in perfect condition is preferred by many restaurateurs, but at what cost?

Mr Gottlieb is right to highlight the fortune in management time that is spent on monitoring supply. That, however, is only part of the "hidden" cost.

There's the counting in and out, the storage of soiled linen and the hassle incurred when it isn't quite that crisp and perfect…

Restaurateurs want the quality that linen conveys and are rightly unprepared to sacrifice that purely to cut costs or for an easier life. Hence the standard disposable route is not an option for them or their customers. But there is a linen alternative.

Formed fabric tableware can give the restaurateur options. It can bring in colour and design at an affordable price. It offers promotional print opportunities. And while it looks, feels and drapes like linen it doesn't pretend to be what it isn't.

Whether formed fabric replaces or works alongside (or perhaps, more correctly, on top of?) linen, it's for the restaurateur to decide when and where it could save them time and money.

I can appreciate your annoyance, Mr Gottlieb, but before you dash out and set up a linen company or go in-house, please at least consider the linen alternative!

Judi Bailey

Managing Director,

Décor Style,

Ilford,

Essex.

make courtesy official all round

JOHN Pattin's experiences of "no shows" at interviews (Caterer, 3 June, page 17) are very far from unique. However, it is equally true that employers very often behave in a discourteous fashion towards potential employees.

I would like to suggest that a simple "campaign for courtesy" is launched. Employers who espoused it could advertise with a logo that would give them competitive advantage in the employment market.

In espousing such a campaign they would, for instance, agree to respond to all job applicants, be punctual, keep applicants informed and be honest.

Recruitment companies, on the other hand, could encourage job applicants to espouse the charter also. This would again demand punctuality, keeping a potential employer informed and, as a minimum, turning up for an arranged interview.

Perhaps the British Hospitality Association would consider rolling this into their Excellence Through People programme.

I am sure they would receive the fullest support from all reputable recruitment organisations and employers.

Roddy Watt

Chief Executive Officer,

Berkeley Scott Group,

Godalming,

Surrey.

tourism can help restaurants

IT WAS with some disbelief that I read the letter from Mary Ann Gilchrist entitled "Recognition is hard-won and necessary" (Caterer, 3 June, page 16).

I am at the planning stage of organising Mid Wales Chef of the Year, Trainee Chef of the Year and Mid Wales Cook of the Year for 1999/2000. Gilchrist won the latter in 1995.

In the file I was amazed to see a quote from her: "Mid Wales Cook of the Year has been an enormous boost. Winning the competition has helped me raise the profile of the restaurant to such an extent that we have had to re-design the whole ground floor to make it bigger."

This competition is organised by Cambrian Training Company, a subsidiary of Mid Wales Tourism. The aim is to promote the industry in the region. The previous winners will agree that the competition and press coverage did and does just that.

The Wales Tourist Board is also working with Welsh Food Promotions to promote the new Taste of Wales Hospitality Scheme. One hopes that Gilchrist will give her full support to this new initiative which will go a long way to address her grievances.

Arwyn Watkins

Operations Manager,

Cambrian Training Company,

Powys.