Edible perks of the (service industry) job
I’m motivated more by food than I am by anything else. Of course I’m motivated by money – that pays the bills, pays for travel and pays for food – but if there was a job which offered me a meagre wage of a few hundred pounds a month, but which allowed me to eat good, quality food for every meal, I’d seize it with enormous enthusiasm.
So often, though, this is not the case. Generally when working, the food provided leaves a lot to be desired. Flavour. Texture. Aroma. Nutrition. It depends where you work, but not a lot of offices allow for decent lunches.
This isn’t the case if you are in the event management and hospitality trade. The service industry is famous (notorious) for treating its staff badly, but generally in the case of hospitality they expect you to eat quite well at the same time. Whether it’s a canapé or two while on the rounds or a cheeky glass of Moet & Chandon, surrounded by wedding favours after everybody’s either passed out or gone home.
Often you will be allowed leftovers. Out of date stock which is perfectly good cannot be sold, despite common sense, so it makes for a delightful windfall when a crate of out of date beers or a short-dated tub of something gets discovered. It does have the slightly unwanted side effects on your diet – if a catering sized tub of mayonnaise follows you home, you’re gonna put on about three pounds in the next fortnight.
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