Letters

Recruitment agency - or just another rip-off?

Exactly what is it that the specialist recruitment agencies, particularly those working at the upper end of the market, provide?

When a sudden resignation meant we needed a new head chef, we were surprised to find the process of selecting a professional recruiter somewhat tortuous.

Despite a potential fee of nearly £6,000, only one of the big firms bothered to visit us. Most seemed concerned only to get us to sign up to search agreements, some more than seven or eight pages long, hurriedly faxed to us, before we could even discuss whether or not they had anybody remotely suitable for our vacancy.

I rapidly formed the opinion that much of the process would be the responsibility of the would-be employer, including checking references.

And how right we were to be suspicious. We were pleased when one agency produced an applicant who, we were assured, would be the perfect person to join our team.

Interviews were quickly conducted, and we thought Mr X was our Mr Right. Unfortunately, he turned out to be Mr Horrible - an utter, total disaster, a walking time bomb of neuroses and personality difficulties that, if left unchecked, would have brought our restaurant to its knees.

And what's the agency's response? Well, they want their money anyway, despite the fact that we've now uncovered serious flaws in the recruitment process, including previous employers of Mr Wrong with a similar tale of woe to tell.

Comment from the chef's last employer: "Why on earth didn't you call me before you employed him?" Our response: "Because you'd been airbrushed from the CV supplied to us."

The agency neglected to tell us that the only person they'd ever spoken to about him was an employer more than three years back when he was a junior chef.

Having responded to numerous reference requests during my years in management, almost the first question one is asked is to verify the exact period of time the person in question was employed. What, we wonder, do agencies expect to be paid for if even the most basic checks are left to the would-be employer?

Like all the best stories, there's a punchline to this one. As we fight to restore customer confidence, we're amused to hear that Dr Jekyll, who has once again temporarily submerged Mr Hyde, is being marketed as "the perfect head chef" by the same agency. The CV must be looking more like a Gruyère cheese every day.

PENNY SMITH, Proprietor, Tollgate Inn & Restaurant, Oxfordshire.

Chefs get greater respect and rewards overseas

I spent three years on a hotel catering craft course at a local college and then 12 years as a chef in a couple of top-class hotels and restaurants in the West Midlands.

I've never regretted this career as a chef, but after working up to 18 hours a day, some on split shifts, and only getting a weekend off now and then, I decided to pack it in and train for another career.

I was looking at the other jobs my family and friends were doing and how many fewer hours they were working and for a lot more money.

A friend of mine has gone to live in Las Vegas. He has better working conditions and better pay. I agree with him when he says that this country is far behind in the way employers treat catering staff.

In mainland Europe and the USA, skilled catering staff are well respected and the job is seen as a top profession. In this country, we are seen as mere lowly servants by some of the public and employers.

Why can't our pay and working conditions be brought in line with other industries? It would be good to see that happen one day, but I can never see it happening. Shame, really.

DAVID MacSMITH, West Midlands.

Jersey favourite was no ‘run-down eaterie'

I am writing regarding, in my opinion, a totally misleading statement in the article about Jersey featuring chef Andrew Baird of Longueville Manor (Caterer, 30 November, page 44).

It is stated that he bought a "run-down eaterie and garage in the village of Gorey". In fact, nothing could be further from the truth. For the past 21 years I have spent a month each year in Jersey, and the so-called "run-down eaterie" was the Mount Orgiel restaurant, which was a great favourite with locals and visitors alike.

Mr Pini, the owner, took great pride in his restaurant, and the food and service were top-class. The restaurant interior was excellent, and it was always fully booked at weekends, and almost full the rest of the week. After eating there for more than 15 years, I think that I know what I am talking about.

The prices were very reasonable for the quality of food served, which was always wonderful, and the menu range was 50% greater than in the present Suno's. The prices at Suno's have driven a lot of the locals, and myself, across the road to other long-established restaurants.

I would recommend that your correspondent gets the facts right before making such misleading statements, and they would do well to remember that there are a lot of people who simply cannot afford to eat in such establishments as Mr Baird works in.

We are not all of us fortunate enough to live in a tax haven.

RAY RICHARDS, Catering Manager, Scolarcrest, Kent

When is a quotation not a real quotation?

What is a quotation? This is a question that we at Catercall are asking ourselves, because it obviously means different things to different people.

We were recently instructed to attend a site to rectify a breakdown call. A repair was made, to get the unit to work, but spares were required to bring the unit up to specification. A quotation was duly sent, stating the cost of labour and materials. The quotation was agreed so the supplying and fitting of spares took place and the unit was left working.

The quotation was sent showing four hours of labour (estimated by the engineer) but in fact only two-and-a-half hours were spent. Now the "used-to-be" client is asking for a credit on the one-and-a-half hours not used. Is this right? If the engineer had spent 10 hours on site, would we be able to charge and get paid for the additional six hours?

So, I ask again, what is a quotation? Does anyone have the answer?

NICK BRANDRICK, Director, Catercall Catering Services, Birmingham.