Last week, I met a long time pal; of over fifty years, in Felixstowe at the hotel where we'd first encountered each other fifty one years earlier.
In 1973, it was the only four star hotel in East Anglia and rightly had very high standards. All the managers wore morning suits and our duties were very carefully monitored for quality.
Despite having spent three years on a management course at catering college, when I got my job there in '73, the General Manager said 'I don't believe in college boys' and I spent several months in as a waiter in the restaurant under the 'rule' of a very strict manager - !
On our return last week, the hotel had lost a star and it was obvious why. Uncut lawns, rotting window frames and general air of slight shabbiness.
In fairness, Felixstowe itself, as with many of the Victorian seaside towns is run down and a bit shabby and the hotel itself was very quiet at lunchtime when we were there.
Back in 1973, the place would have been buzzing; staff scurrying about, bars and dining rooms busy and an air of good trade all about.
We both felt sad, but on reflection, we felt privileged to have been part of a first rate training which set us up for our lives ahead and instilled very high standards which had become 'hard wired' and to which we stuck to our entire working lives.
In 1973, it was the only four star hotel in East Anglia and rightly had very high standards. All the managers wore morning suits and our duties were very carefully monitored for quality.
Despite having spent three years on a management course at catering college, when I got my job there in '73, the General Manager said 'I don't believe in college boys' and I spent several months in as a waiter in the restaurant under the 'rule' of a very strict manager - !
On our return last week, the hotel had lost a star and it was obvious why. Uncut lawns, rotting window frames and general air of slight shabbiness.
In fairness, Felixstowe itself, as with many of the Victorian seaside towns is run down and a bit shabby and the hotel itself was very quiet at lunchtime when we were there.
Back in 1973, the place would have been buzzing; staff scurrying about, bars and dining rooms busy and an air of good trade all about.
We both felt sad, but on reflection, we felt privileged to have been part of a first rate training which set us up for our lives ahead and instilled very high standards which had become 'hard wired' and to which we stuck to our entire working lives.
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