Letters
Please send letters to: The Editor, Caterer & Hotelkeeper, Quadrant House, The Quadrant, Sutton, Surrey SM2 5AS. They may be faxed on 020 8652 8973 or e-mailed to forbes.mutch@rbi.co.uk. The opinions expressed on this page are not necessarily shared by the editor or other members of the magazine's staff. We welcome views on any subject relevant to the catering industry, but request that letters be kept short and to the point. The editor reserves the right to edit and select letters.
How to raise standards and improve our image
The juxtaposition of the letters submitted by Peter Barrett and Kevin Heath (Caterer, 11 April, page 20) was inspirational and gave much food for thought. I felt anger on behalf of both contributors as the industry has talked for years on and around these problems and yet nothing appears to have altered.
The foot-and-mouth disaster highlighted the importance of our industry to tourism but still we disregard the need for professionals within it.
What response can we give to Peter Barrett and Kevin Heath? To start with, let us try to speak with one voice, as Government minister Tessa Jowell advised us to do a long time ago.
The British Hospitality Association, British Institute of Innkeepers, HCIMA and Restaurant Association should speak for the industry with the Hospitality Training Foundation, supported by the industry's leaders.
Then we should seriously consider adopting a policy of certification for all catering establishments.
This would inevitably lift standards across the country and improve our image worldwide.
CHRIS CHAPMAN, Managing Director, Best Practice, Devon.
These are not just Cornish problems
What a shame that Kevin Heath feels undervalued as a head chef in Cornwall. But surely he knew the wage before packing his case and taking up the position?
The use of young people in this industry is not unique to Cornwall, and nor is low wages. Surely such a well-travelled individual would know this?
I put it to Kevin that he has become disillusioned with the industry as a whole and not with his current position in Cornwall. Why else would he turn to selling second-hand cars? Given his ability to travel and his wealth of experience, why doesn't he visit pastures new or revisit old haunts?
Let's not lose heart. For every Kevin there is an army of dedicated professionals who, rather than make radical career changes, will work hard to improve the conditions that they and the staff who work with them have to endure.
The hospitality industry in the West Country is still here despite all the problems of recent times. Dedicated chefs work hard to keep us on the map, and comments like Kevin's make our job more difficult and do nothing for the industry.
I hope Kevin gains a greater sense of satisfaction from second-hand cars, but I urge him to consider the terms and conditions of his new job before taking up the position.
G DAVIDSON, Head Chef, Plymouth, Devon.
Disciplinary procedure must be followed
I enjoyed sitting in on the discussion groups and participating on the expert panel at the Chef Conference, but I'm afraid the story Conduct Unbecoming (Caterer, 4 April, page 18) misquoted my advice and did not reflect accurately the legal position relating to misconduct.
My advice was that gross misconduct can include bullying, violence and illegal drug-taking. Indeed, the ACAS Code of Practice on Disciplinary and Grievance Procedures cites each of these three acts as examples of gross misconduct.
I also said that even where an act of misconduct appears to fall into the category of gross misconduct, before any disciplinary action is taken, it is essential that a fair disciplinary procedure is followed, which includes both an investigation into the facts and a disciplinary hearing at which the employee is able to put forward his or her side of the story.
If disciplinary action is taken without a fair disciplinary procedure having been followed, the result could be a successful unfair dismissal claim being made by the employee in question.
STEPHANIE SLANICKOVA,Tarlo Lyons, London.
In brief
Tips debate will go on forever
I agree with some of the points in Michael Gottlieb's Viewpoint on tipping (Caterer, 4 April, page 13), but I am sure we have not heard the last of this debate. While there are a variety of ways of getting the customer to pay, there will always be a debate, especially following the introduction of the minimum wage and the effect of tips on its calculation.
SAMMY DALLAL, Director, Accounting & Advisory Group, London.
More open approach is needed
The real problem with tipping is one of comparisons. Eating out generally in the USA is considerably cheaper than in the UK, and add-ons like tipping seem to take on an easier perspective, unlike here where you come across "cover charges", or a "discretionary service charge" (which was added automatically to my bill recently by the Randolph hotel, Oxford). It makes the customer resentful.
A more honest and open approach is needed.
Incidentally, the Randolph food was good, but "discretionary" means you have a choice.
DESMOND WHITE, Managing Director, Project 90, Stokenchurch, Buckinghamshire.
Leather brethren
In the article "Fighting chance" (Caterer, 11 April, page 32), general manager Phil Woods asks "how many other GMs do you know who dress up in their leathers and go to motorbike rallies in their spare time?" Both my head chef and I own Ducatis, which can often be seen lined up in the staff car park.
CLIVE CUMMINGS, General Manager, Amberley Castle, West Sussex.
