STATE PUBLIC-HOUSE

Evening Post, Volume XCIII, Issue 85, 10 April 1917, Page 8

STATE PUBLIC-HOUSE

EXPERIMENT IN ENGLAND

DINNERS WITH BEER.

Down Enfield way can be seen what we must expect from the Government if all public-houses are placed under its direct control (says the Daily Mail correspondent). Recently I paid a visit to the Greyhound Tavern, on the canal side at Enfield Lock, and saw^tho best part of a thousand BritiaV- workmen drinking—and eating—according to the Government plan.

The Greyhound is- one of the four licensed houses acquired by the State just a year ago under the Defence of the Realm (Liquor Control) Regulations. The others are the Ordnance Arms, t!he Royal Small Anns Hotel, and the Swan and Pike Tavern, but the difficulty of obtaining material and labour has only allowed of one house being transformed at a, time. The Greyhound was .finished some time ago, and. may now be considered in full working order. It occuI pies a corner site and has a plain, unpretentious frontage without any of the I gilt .and glitter associated with the modern public-house. A few, green shrubs lend brightness to the entrance. I arrived about 12.30, and. entering the public bar, found about a dozen customers be,ing served by a couple of neatly attired barmaids. There were no partitions to hide bar loungers, and 1 noticed that the men took their drinks away into an adjoining room, where tables and comfortable seats were provided. The counter had the usual beer j engines, but for back-fittings the' bar I had, instead of a lavish, display of spirit urns and bottles, a neat wooden cabinet with a row of ingenious itaps labelled " Scotch -whisky," " Irish," " Rum," and " Gin," eta, with an arrangement for '-serving one-fifth of a gill of each spirit at a time. Bottles of special brands were also i fitted with similar measure taps, but the 1 demand for spirits did not seem to be great. Everything in the bar was bright, clean, and wholesome, v .CHEAP AND SAVOURY. .

I passed through to a large dining hall at the back, where abont 350 men were seated^ on chairs, at their meal. This was a revelation of order and com- < fort after some of the dirty, unsavoury, eating-places I have recently inspected. The kitchens are in full view on one side of the hall, and: here • chefs and, servers -were to be, seen, in white caps and aprons, preparing and distributing the food; but so perfect is the ventilation that the smell of cooking was entirely absent. The day's hill of fare this exhibited., and here are Borne of the prices:— TomaHo Soup, 2d. Eop.st ribs of beef, Bd. Yorkshire pudding, Id. Potatoes (boiled, mashed, baked, or chips), ljd. Cabbage, cauliflower, or parsnips, l^d. Steak pudding, 7d. Stealc pie, 7d. Special dishes, which are varied from j day to day are :— i Roast leg of pork, Bd. 1 Sheep's heart and beans, Bd. Stewed steak and carrots, Bd. College pudding, 2d. Jam roly-poly, 2d. - Rice custard, 2d. Tea, coffee, and cocoa, Id a cup. Mild ale, 3Jd a pint or 2d the half-pint. Most of the men had a glass of beer in front of them, and it was good, ■ wholesome stuff, for I took the opportunity of tasting it. I understand that no change of brewers was -made when the Government took over the houses. The portions of food were ample— even generous; only English meat is used; it is perfectly cooked and carved in appetising slices, about 3£oz being cut for each 'plate. The enormous hot plate from which the joints and vegetables are served is heated by steam, and many up-to-date devices for cleanliness and economy have been introduced into the kitchen. • RAPID SERVING. - | After the first set of dinners had been eaten the hall was cleared for the second "shift," and it was extremely interesting to'watch the process of, serving. At a minute past 1 p'olock the new arrivals began to stream in. Very few lingered in the bar; all were anxious to get to the tables, but there was no rush or disorder. Some waited to buy their beer, which they carried with them .to their places.' In front of the kitchen isa, serving counter 40 feet long with five divisions marked : — ■'

(1) Hot joints and vegetables (2) Meat puddings, etc. (3) Sweet puddings and pies. (4) Cakes and pastry ' / (5) Tea, coffee, and cocoa. A prominent notice advises:-— "To save- time have the, exact amount of your purchase -ready. No change given at the counters. Obtain your change at the change desk. For quick service move from the counter on being served." . .■ •' ' Each diner takes his plate from the counter and picks up a knife, fork, and spoon from trays at the side. In this way 350 dinners,were served in exactly 11 minutes, and every man was busy on his meal before a quarter past 1. I have never seen anything go more like clock* work anywhere, and great praise is due to Mr. W. T. Madden, the' general man-, ager, who has organised and' carried through such a perfect system.

What struck me more than anything was the thorough enjoyment of the men at their improved comfort. At the end of the hall blazed an enormous fire, and there were radiators placed round , the walls. After dinner, a short concert was organised by the men, and at five minutes to 2 they returned to work fortified by good food.