Our back pages stories from the caterer vaults

Caterer & Hotelkeeper, 29 March 1984
After Scotland won the rugby Grand Slam at Murrayfield, security at the post-match banquet was so tight at the North British hotel, Edinburgh, that the company's managing director Peter Tyrie couldn't get in. Specially hired security guards met everyone at the door, informing them that only residents and invited guests were being admitted. Unfortunately, Tyrie didn't fall into either category. He found himself on the outside looking in with some embarrassment, until he was identified and accepted.

Restaurateur Bob Peyton has sold his Bath restaurant, Evelyn & Owen's - thanks to an article that appeared in Caterer & Hotelkeeper. Canadian Ross Rahn approached Peyton after seeing the article in the 16 February issue, and is believed to have paid close to the £185,000 asking price.

The Caterer & Hotel Keeper, incorporating Canteen Management and Good Hotelkeeping, 27 March 1954 Mr W Bently Capper, a director of Hotelympia, proposed a toast to Le Salon Culinaire de Londres, saying that it was "of the nature of the phoenix, which lived, was consumed, and arose from its own ashes to live again in an endless cycle".

Underchecking or undercharging is the cause of 50% of so-called "high" food costs. Listen to your waitresses as they make out the customer's bill and half will start by asking the customer "What did you have?" In which case you can bet you'll have lost all the profit you were ever likely to make out of that meal.

When the new Guild of Sommeliers met at the Vintners' Hall, London, on Monday, their number included Miss Betty Dyball, the sommelier at the Lygon Arms, Broadway, Worcestershire. She is the guild's only female member.

READER'S LETTER

The Caterer & Hotel Keeper, 27 March 1954
Sir - I refer to a menu published in The Caterer last week, served in a Midland restaurant, which was the most appalling example of "pen of my aunt" French that I have ever had the misfortune to see. It was loaded with grammatical errors, studded with literal translations which one normally hears from the variety stage and mixed English and French with complete abandon. I inquire again - why do people with inadequate knowledge of French still persist in using it on menus?

RL Stinton, Sanderstead, Surrey

The Caterer & Hotel Keeper - the only hotel weekly, 24 March 1944 Owing to the severe paper rationing restrictions now in force, we regret that it is proving impossible to meet the increasing demand for advertising space in the columns of The Caterer & Hotel Keeper. Advertisements sent in for this issue have been unavoidably held over until the first available issue and we ask for the indulgence of our advertisers in helping us to overcome this difficulty, which is entirely outside our control.