Is it time to be less Victorian about hospitality?
Get the pick of the week's stories and fascinating Devon history features direct to your inbox every Saturday morning in our exclusive Weekend Report newsletter Invalid Email Something went wrong, please try again later. Sign me up! Thank you for subscribing We have more newsletters Show me See our privacy notice  The reopening of pubs and restaurants following the endless lockdowns should be a joyous time for both customers and the businesses themselves. But a crisis facing the hospitality industry has rather taken the shine off and even threatens the future of many businesses. A lack of available staff means some venues are being forced to reduce their opening hours, closing completely on certain days. Meanwhile others are being forced to keep staff on furlough as its impossible for them to operate within the on-going social distancing rules. The staffing crisis appears to be caused by a double whammy of Covid and Brexit. Many European workers have gone home while other former chefs and waiting staff have turned their backs on an industry with unsocial hours and poor pay. Theyve discovered they can earn more and have hours to better suit their social and family lives in other jobs. That leaves pubs and restaurants understaffed and customers complaining about poor service and reduced menus. The goodwill engendered by last years long lockdown followed by the Eat Out To Help Out scheme seems to have evaporated this time around. But perhaps another result of the pandemic will be a new norm for our hospitality industry. And maybe we need to follow the lead of some European countries who have a totally different perspective to the hospitality industry. Not only are staff paid better but they are treated like professionals. They dont take well to rude customers and have more of a take it or leave it attitude when it comes to the menu. And while restaurants in some holiday spots open seven-days-a-week, others are unapologetic about closing to give their staff some time off. But the UK seems to be stuck in Victorian times when it comes to our attitude to hospitality workers. Too many customers still talk to them and treat them like servants, while they have been historically underpaid with the promise of better tips if they provide good service. But while some UK customers will be big tippers, there are plenty of others who wont leave a penny. Its a practice that further demeans hospitality staff and one which most European countries have rejected, preferring instead to charge a standard service fee, even if it upsets some UK holidaymakers who dont always understand the concept. Combine this with the more recent rise of budget restaurants, where people expect big plates and small costs, and you have a collision of outdated customs and modern consumerism. Many UK independent restaurants are now arguing that the only way ahead is for customers to pay a fairer price for their meals. And many will happily pay more for better quality, homecooked and locally produced food. The trouble is that many other, poorer venues will also try to charge more while serving up poor, imported reheated food. After months of lockdown, many of us have broken regular eating-out habits, preferring to save money and eat homecooked meals instead. But when we do head out, we can vote with our feet by using the venues which look after their staff and support local suppliers. And lets maintain a bit of perspective if the menu is reduced or it takes a little bit longer to cook.