Hospitality industry needs role models to show that it is an attractive career path

I have full-time members of staff who earn above the national average wage, working around 40 hours a week. They have two days off per week, work three splits and two straights with a very flexible rota and five weeks’ holiday per year. They work hard and are appreciated by our customers.

Yet working front-of-house is generally not regarded as a profession like hairdressing, mechanics, plumbing, bricklaying or nursing. It isn’t something, it would seem, that anyone aspires to — and yet it offers a flexible, demanding, rewarding occupation with endless variation and opportunity throughout one’s life.

Hospitality workers from Australia, France, Portugal and Austria have all commented to me on the lack of recognition of hospitality work here.

But chefs have been gaining credence through the likes of Marco Pierre White, Gordon Ramsay, the Roux family, Jamie Oliver, Hugh Fearnley-Whittingstall and many others.

Youngsters can now see a career in the kitchen as a way of gaining respect as well as financial reward, not to mention a meal ticket to work round the world where their skills are valued.

But where are the role models for youngsters that make them want to keep beer well, make cocktails, produce brilliant coffee or serve a table of 10 efficiently, and with knowledge and humour?

I remember a past editor of the PMA being shocked when I told him that it took six months to train someone to work in our pub-restaurant.

I should have said two years, as it would take at least that long to get qualified with the appropriate NVQs. So if our own trade leaders do not recognise the time it takes to acquire the required skills, is it any surprise the public thinks service is something you do for pin money, and not a serious occupation.

The BII (British Institute of Innkeeping) has tried to lead the way in raising industry standards, but what we really need are role models to show it can be cool to be a waiter, the job can pay a reasonable wage and that the skills you learn are transferable, not only from pub to restaurant to hotel, but from the UK to France, Portugal, Australia and the USA.

We must create a demand from youngsters insisting on more — and better — training. Therein lies the rub.