Farage Not Standing....is He One Of...
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No best answer has yet been selected by Dom Tuk. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.The biggest problem with the quality of food and service in many British pubs (and indeed restaurants) is the level of pay the employers are prepared to offer. (I know there are some good exceptions, but I�m talking in general terms). They cannot expect to employ the services of skilled catering staff when they offer just �5 per hour. Unfortunately catering is seen by many people as a job you do when you cannot find anything else and that will not change whilst the pay is so poor.
Similarly, in order to cut costs, establishments buy in mass produced pre-prepared food. How many pubs do you know which peel, wash and cook their own vegetables? How many prepare their own main courses from scratch? Visit the continent and you will see fresh produce being delivered daily and this is prepared on the premises.
Alas the economy of this country is now so geared up to paying minimum wages (and so ensuring maximum profits) that the notion of providing some skilled labour at a higher rate has gone out of the window in some industries, probably for good.
I'd have to partly agree with the Judge - the standard of food is linked to the standard of the staff the pub's preparded to pay for.
All businesses are geared to extract the maximum profit from the business and that's normally the highest price and the lowest quality that the public will stomach.
It's what the free market gives you - if there were no regulations at all it probably wouldn't even be safe to eat.
Not sure about the unprofitability of boozers though - certainly 10 years ago when my wife worked for a brewery these were some of the most profitable - there's a lot of profit in heavy drinkers. And there doesn't seem much shortage of them out my way - is it the London boozer that's endangered?
http://www.camra.org.uk/ for the Campaign for Real Ale may have some news of interest about 'locals' and of course good beer, and with that should follow good food too.
Campaigning site for the 'rescuing' of local pubs is at : http://www.communitypubs.org/ - they have action packs and advice if anyones' local is about to turn into a multiples pub.
In my student days i worked as a 'chef' in a S&N pub and as ethel said the food was pre prepared and brought in from either brakes or bookers, portions were halved to make the gp higher and the most cooking i did was to make a beer batter to coat the fish when we did fish and chips. however i have also worked in a local pub where we made everything from scratch and i actually cooked real food not chicken ding, so there is hope but you have to look hard to find the few gems remaining!
I love Brewers Fayres, Whacky Warehouses and the like. They allow for all the nasty screaming kiddies to be coralled in one place, while we dedicated boozers and lovers of good pub grub can seek out the better places in comfort and relative peace.
A general rule of thumb: if the sandwich board declares two meals for the price of one, steer well clear.
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