Did it cost more than the price of a pint everyday to eat till your sides split?
No way so why did we whinge?
Yes the quality was better but the focus was on quality not profit. Chefs took pride in offering a wide range of food that was plentiful and well cooked. They knew that the uptake over the entire month maybe 60-65% of the meals and could pinpoint days when they expected only 10-15% mainly duty staff, at weekends and grants. This gave them flex to manage the food on offer.
We got duty suppers cos we worked nightshift and brunches on sat/sun where due to the few people around the chef could make up or prepare small portions for those recovering from the previous nights exceesses, where we had often spent many times the price of a beer.
Good value bloody right it was.
I blame the same people that keep changing the design of the wooly pully, scrotes without a life.
SJ