Talking of the hospitality industry, it seems that the Victoria Hotel in Oldham needs people to undertake "traineeships" for six weeks. They also describe them as "Work Experience" [sic.

Oh. And all the positions are unpaid.

[url=https://apprenticeshipvacancymatchingservice.lsc.gov.uk/Navms/Forms/Vacancy/VacancyDetails.aspx?Query=GXRI2jwI%2fCX4C%2fJ%2flxWPylItj52FdIvW7sJGKxsPJlK6D%2fxdmuHqdUPoUYRxj3vZYF3kRaC6Bn%2b%2bTaQ6Al8sK2KaZ4IN49meYknhtQ2%2fML7naYBff34R4GZL3GUdqBK6wrwmHLvRfCx6FKZ2eN1D0I943%2bFMRF3A3dXZsyHS6PJhueOhTqzP0WNW1sBFXMWeekntceI7Bhj6jTmg6Xz%2fOEytSZkgSYbV%2bJ4xCfHE4U84FKEmeqf6f5%2b0NPjdRmeehcumziUnmPsw3RToa1WL7A%3d%3dAdvert[/url

To be perfectly honest, and reading the details of this specific training course, or introduction to a training course, its not quite as bad as it seems and certainly no worse than if the 16-18 year olds had gone to college for which they also would not be paid.

They are advertising for youngsters who have not achieved a minimum academic level within the education system, paying travel expenses, providing a uniform and a set of chef's knives, then an introduction to a working environment and a food safety certificate as a minimum result.

In an ideal world the kids would be paid their NMW rate but to be very honest, if this is a course that is properly structured, properly tutored, and is based on a solid college itinerary then its not that exploitative - the exploitation will come when they are fully waged within the kitchen in a hotel and working under a chef who thinks Gordan Ramsey was a real person and not just a sweary cartoon figure put on for the camera.

Interestingly, the advert says: "Are you aged 16-18 and qualified below Level 3 (A level) or 19 to 23 and not yet achieved a Level 2 (5 GCSE’s at grade C including Maths and English)?"

So not actually the lowest level of academic achievement at all. I would have thought that it was entirely possible to be 18 and have no A levels but still have, say, the five GCSEs.

Mind, since they're on about qualifications, they could do with learning what a proper bleedin' noun is.

Erm, Ramsey is the same if not worse in a kitchen mate.

Really ?
I've heard that its a put-on job for the camera, especially those series in America.

Yes really, he learnt all he knows in that department from Marco.

Well yes his reputation goes before him although he cleaned his act up for the Hells Kitchen series, that sort of management just wouldn't last one shift in any other sort of environment.

Anyone who throws that ponce AA Gill out of his restaurant is all right in my book



To be honest there was only a few around who could get away with it at the time, Gary Rhodes and Guy Savoy were others who were temperamental t**ts, they would find it hard to get away with it now, the papers would be all over you.

Fair enough reason for boycotting the place, I never knew about any of that so you've just given me another reason not to go there again. I always try to give my money to the local business whenever possible anyway.

I've not actually eaten from Dominos in donkey's years anyway. I refused to go again because I find their pizzas to be cheap, stodgy and generally flavourless. The same goes for McDonalds, Burger Ming and all the other obvious places.

If I could get a ferg burger I wouldn't bothering with that cheap either!

Kitchens are very hot pressured environments - even more so at the very top end. One bad review can have a catastrophic impact. You think the language and behaviour of Ramsey et al is any different from the majority of professional sporting coaches, especially when things are not going quite according to plan?

Many kitchens in high-end restaurants are now open – not so easy to get away with the screaming, ranting raving approach and they seem to manage without it.

And that's without people such as Raymond Blanc working actively against it.