When you’re next enjoying that expensive cappuccino, or treating yourself to a meal at one of the city’s many restaurants, spare a thought for the staff who prepare it for you.
Many are on the minimum wage, and some are working for even less. I have worked in catering, doing six-hour shifts with only a ten-minute cigarette break.
The staff meal which was supposed to appear at the end of the shift did not materialise if the establishment was busy.
I was literally starving when I took off my apron. To help alleviate hunger, I took my own snacks to work with me.
Not only did I bake scones and cakes, but I also had to do huge amounts of washing up. Working in a kitchen is hazardous too – a momentary lapse of concentration can easily result in a nasty burn or scald.
Most people don’t appreciate just how hard the work is unless they have worked in catering themselves.
Jill Cowles, Windlesham Road, Shoreham
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