Pat Nolan Blog

Ginger ails

It's reckoned that at least a third of hospitality outlets are running on untrained staff at the moment, staff indeed new to the hospitality sector, with this running to 50% in Dublin itself.

It’s reckoned that at least a third of hospitality outlets are running on untrained staff at the moment, staff indeed new to the hospitality sector, with this running to 50% in Dublin itself.

This may well be true if the recent experience of a colleague is anything to go by.

She went into a well-known pub and ordered a brandy and ginger at the bar. The youthful waitress was nonplussed.

“What’s a ‘ginger’?” she asked. When told, she went off to the bar to give the order over, arriving back with an extremely large brandy mixed with…. ginger beer.

 

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