RATIONS IN HOTELS

Grey River Argus, 20 January 1943, Page 2

RATIONS IN HOTELS

ALLOWANCES OF SUGAR. WELLINGTON, Jam, 18 Is the sugar rations allowed to hotels sufficient to meet present-day requirements' of guests? The question has been raised, and information on the point was sought from the secretary of the National Council of the Licensed Trade, Mr. P. Coyle. Frequent requests were made, he said for additional allowances of sugar because of the inadequacy of the ration. Certain adjustments had to be made to the fare of the larger establishments in order to overcome the reduction in the supply of sugar. “ Of course,” said Mr. Coyle, “the difficulty of the Government in this matter is fully realised and appreciated, and every effort is behm made by hotel managements to make the allowance of sugar "o as far as possible. The necessity of exercising the greatest. care against anything in the nature of wast & is fully emphasised. An additional embarrassing factor in providing for guests to-dav is the acute shortage of eggs in some centres. Many hotels have had to do without them at various times.”