Recent studies have shown that as a consumer we are more likely to choose the cheaper option when shopping for food. When shopping in your local supermarket you often find that there are always deals on frozen meals as opposed to deals on any of the fresh fruit and vegetables etc. You often find in the supermarkets a high calorie sandwich will cost £2 less than a salad box from the same section, this automatically attracts us to the cheaper option to save yourself a few pounds.
Poverty is one of the biggest causes of unhealthy eating in Britain. It is far cheaper to buy frozen, high calorie meals than to buy fresh food. It is often a large problem for families that simply cannot afford the healthier alternative. There are many local fruit & veg shops that are very cheap and affordable to a lot of families but for some it is not an option. Children are more likely to become obese at a young age if they are from a more deprived area as there parents simply cannot afford it.
They say unhealthy eating and obesity are directly linked from your parents. If you are fed high calorie meals along with your parents, then you are at a higher risk of developing obesity at an earlier stage in life. “The burden is falling hardest on those children from low-income backgrounds. Obesity rates are highest for children from the most deprived areas and this is getting worse.10Children aged 5 and from the poorest income groups are twice as likely to be obese compared to their most well off counterparts and by age 11 they are three times as likely”. (Gov Uk website, January 2017).
It is harder to get younger children to eat a balanced diet as they often wont eat fruit and vegetables and usually prefer a diet of processed foods. As a younger child I wasn't that fussy, I would refuse Brussel Sprouts at Christmas but I'm the same today. As a child I would eat almost anything and that's due to the fact my parents introduced these foods to me at an early age.
Do you try to buy a variety of foods or are you strictly healthy foods only in your house only?
We have 74 relief chefs out working this is up by 11 from last year. We have 23 confirmed so far this week with a few more in the pipeline.
We are looking to get more chefs registered on relief so if you fancy seeing Scotland then get in touch rates are £13 to £18 per hour weekly paid PAYE, accommodation is provided at no charge, return travelling expenses are paid on completion of the agreed stint and you are guaranteed a minimum of 40 hours over 5 days or 8 hours per day.
We are also happy to meet chefs at our office in Moffat and this can also be to discuss permanent work just get in touch to check our availability.
Overall it has been a busy week with plenty of permanent jobs going on our website on a daily basis, to get automatic updates of these please register with https://www.chefsinscotland.co.uk/content/account/
We still require hygiene certificates for some of our relief chefs please email these to jojo@chefsinscotland.co.uk
Myself and Jessica are in the office until 3pm today and Jessica will work 10am – 12noon tomorrow and on Monday Jessica and Jade will be in the office 10am – 4pm
We hope you all have a lovely Easter 😊
Thanks for all your hard work and continued support
Good Friday 19th April 9am – 3pm
Saturday 20th April – 10am – 12noon
Sunday 21st April – Closed
Easter Monday 22nd April - 10am – 4pm
Tuesday 23rd April – 9am – 5pm as normal
Should restaurant owners get a share of the tips?
I was reading an article on the BBC news website and it was explaining how the government are looking to place a ban on restaurant owners taking well earned tips from their staff. When I was working as a waitress we would put all our tips into a jar and they would be evenly split between all the staff members at the end of the month. We would all get an even share of the tips according to the hours and days we worked that month. Often when having large parties in we would split the tips between staff working that particular night. A lot of times the tips are kept by the owner if made by card payment. There is no legal obligation for the employer to give out those tips paid by card and a lot of the time this is where staff are missing out.
Many places add a service charge on to the bottom of a bill often at a rate of 10% or 20%. This leaves the customer often paying for a service they did not enjoy. In places such as America, the national living rate is very low, and many people need their tips to pay bills. Its not compulsory to tip but it is said that the appropriate amount to tip is between 15% and 25% of the bill.
I always tip where necessary as I know how it feels to not receive anything after providing a good service. Depending on where we are dining we often tip between £5-£10 between myself and my partner. I personally feel that tips should be distributed at the end of the night as those who have worked that shift have given the service.
What is your opinion on tipping and do you think there should be a law passed to ensure all large companies give their staff the tips they deserve instead of keeping it for themselves?
Jade Porteous
The availability is a lot tighter this week as you would expect for the week before Easter.
We have 60 chefs out working and 15 confirmed so for the week
We are always registering new relief chef on a daily basis, if you fancy a change and would like to see more of Scotland please email your CV to jojo@chefsinscotland.co.uk with reference details and your hygiene certificate.
We are still keen to meet relief chefs here at our office in Moffat please get in touch to check our availability.
Some chefs we have out working just now
Chris Robertson is at The Mustard Seed Restaurant in Inverness
Ben Robertson is at the Castle Hotel Huntly
Chris Wright is over in Aviemore at the Winking Owl Restaurant
Bobby Bessant is a new relief chef to us and is at the Ben Nevis Hotel in Fort William
Campbell Mclean also another new relief chef is at the Knockderry House Hotel in Helensburgh
Barry Owen is in Skye at the Kinloch Lodge Hotel
Mario Pohlmann is back on the circuit and has made his way from Orkney to Skye for a 3 week job at Ardvasar Hotel
Ionel Rizea is back helping at The Torfin
John Derrick is in Arran at the Pierhead Tavern
Blair Mackay has returned to the Duisdale Hotel after helping short notice at the Mustard Seed Restaurant
Sebastian Luszczynski is working with Scott Bolton again at the Nethy Bridge Hotel
Matthew Moorhead is back at The Airds Hotel
Thanks to everyone on and off this list your all doing a great job to what is going to be another busy season 😊 😊😊
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