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accept the discipline necessary in food premises. Any representations made merely results in
staff leaving forthwith and actual dismissal causes no hardships whatsoever, as alternative
employment is always immediately available.
It is not part of our work to defend the City Caterers, but unless one is aware and appreciative
of their problems and difficulties it is impossible to suggest any measures which will be effective
in securing compliance with statutory requirements. It is felt however that, until the catering
industry is able to recruit staff of the right calibre with sufficient knowledge and appreciation
of the importance of food hygiene, further progress in raising the standards of cleanliness is
likely to be slow. Unfortunately, too often the only interest that many catering workers seem to
have in their job is to get through a working day with the minimum of effort. As, come what may,
meals must be provided punctually and quickly during the lunch break, cleanliness and hygiene
is the aspect of their work which is the first to suffer during the stresses and strains which
develop when lunches are prepared in understaffed restaurants. It is perhaps unfortunate
for the catering industry that much of the essential work is monotonous and of a menial nature
which will attract only the lowest grade of labour, and it is perhaps expecting too much to hope
that staff who are often dirty should for a part of each day revolutionize their usual habits and
approach to life.
An indication of the difficulties with which one has to contend is illustrated by a recent
experience when representations concerning the use of glasses that had not been washed, elicited
the reply that "They had only been used for drinking water".
Probably the predominant factor that makes it increasingly difficult for the City Caterer to
overcome his many problems is the ever reducing profit margins to which he is working which is
aggravated by the very high rent that is now being demanded for space in the City. During the
year under review, for various reasons, there has been a reduction in the number of catering
establishments, and those which have been closed down because of rebuilding projects have
not been replaced by new restaurants. It is an inescapable fact that popular catering in the City
is becoming less and less profitable, and unless City workers are prepared to pay a more realistic
price for their mid-day meal they will eventually find themselves without the facilities to lunch
which they now enjoy.
A further frustration with which City Caterers must contend is the delays which occur in the
execution of essential repairs and maintenance. There is such an abundance of profitable and
easy work available in the City that contractors understandably are not eager to be troubled
with such thankless commissions as the washing down and repainting of dirty kitchens.
Whilst many written representations have been made during the year regarding a multitude
of unsatisfactory conditions, it has not been felt necessary to institute legal proceedings in a
single instance. The reason for the absence of legal action when so many contraventions of the
food hygiene regulations have been observed is often queried. To those who advise quick and
frequent recourse to the courts, we would point out that our objective is not to embark on a
series of punitive expeditions, but to encourage and persuade caterers to co-operate in ensuring
that food is at all times prepared under hygienic conditions. It cannot be too strongly emphasized
that unless we are able to secure the willing co-operation of each individual caterer, it will
never be possible to obtain that general improvement in standards, for which we have been striving
for so many years. Whilst in some instances we have not been satisfied with the efforts being
made by individual caterers, we have nevertheless invariably found that they have not ignored
the criticisms it has been necessary to make from time to time.
However, notwithstanding many disappointments and frustrations we have some successes
to report. For instance, the new staff restaurants provided by some of the large commercial firms
which have come into commission during the year provide excellent examples of what can be
accomplished by a combination of good planning and sound construction. The result is a general
arrangement which surpasses, with a few notable exceptions, anything achieved by the commercial
caterers. The reconstructions and re-equipment carried out by some of the Banks and Insurance
Companies have also been both noteworthy and commendable and one wonders at times if this
privileged class of City workers appreciate the advantage they enjoy in having their mid-day meals
prepared under such first class conditions, served in attractive, comfortable dining rooms at unrealistic
cheap prices with which the ordinary caterer cannot, of course, hope to compete.
One of the few exceptions previously mentioned includes a top grade restaurant which opened
towards the end of the year where the elegance ofits public rooms and the standard of the facilities
provided compare favourably with the very best in the west end. The kitchen arrangements and
staff amenities are also of a correspondingly high class. It is indeed encouraging to be able to
report that there are now available within the City, restaurants of the highest grade, offering
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