STATE PUBLIC-HOUSE

Wanganui Herald, Volume LI, Issue 15193, 13 April 1917, Page 8

STATE PUBLIC-HOUSE

EXPERIMENT IN ENGLAND. DINNERS WITH BEER. LONDON, April 8. The Government is apparently preparing the public lor a State purchase of the drink traffic. The Hon. Hodge, Minister of Labour, interviewed, said traditions disapprove of prohibition or the municipilisation of the drink traffic. He is in favour of State purchase, thus providing pure beer and transforming the public-house into a workingmen's club with indoor games. The ideal public-house would have a tennis ground and bowling green. The local authorities would employ the profits of the trade in the extension of amusements and recreations. • The above cablegram was received and published in the "Herald" on Monday last. In connection with it the following is of interest: Down Enfield way can be seen what we must expect from the Government if all public-houses are placed under ita direct control (says the Daily Mail correspondent). Recently x paid a visit to the Greyhound Tavern on* the canal side at Enfield Lock, and saw the best part, of a thousand British 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, the Royal Small Arms 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 occupies a corner site and has a plain, unpretentious frontage without anv of the 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 aoout a dozen customers being served by a couple of neatly attired barmaids. There were no partitions to hide bar loungers, and I 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 engines, but for back-fittings the bar hod, instead of a lavish display of spirit urns and bottles, a neat wooden cabinet with a row of ingenious taps labelled "Scotch whisky," Irish," "Rum," and "Gin," etc., with an arrangement for serving one-fifth of a gill of each spirit at a time. Bottles of special brands were also fitted with similar measure taps, but the demand for spirits did not seem to be great. Everything in the bar was bright, clean, and wholesome.

CHEAP AND SAVOURY. 1 passed through to a large dining hall at the back, where about 350 men were seated, on chairs, at their meal. There was a revelation of order and comfort after some of the dirty, unsavoury, eating-places I have Tecently inspected. The kitchens are in full view on one side of the hall, and here chefs and servers were to be seen, in while caps and aprons, preparing and distributing the food; but so perfect is the ventilation thai the .smell of cooking was entirely absent. The day's bill of fare was exhibited, and here are some of the prices:— . Tomato Soup, 2d. Roast rib of beef, Bd. Yorkshire pudding, Id. Potatoes (boiled, mashed, baked, or chips), Id. Cabbage, cauliflower, or parsnips, Hd. Steak pudding, 7d. Steak pie, 7d. Special dishes, which arc varied from day to day, are : Roast leg of pork, Bd. Sheep's -heart and beans, Bd. Stewed steak and carrots, Bd. Jam roly-poly, 2d. Rice custard, 2d. Tea, coffee, and cocoa, Id a cup. Mild ale, 3-J a pint or 2d the half-pint. 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 t»he Government took over the houses. The portions of food were ample — even generous;' only English meat is used; it is perfectly cooked and carvii in appetising slices, about 3iozs oeiag cut for each plate. The enormous hot plate from which the joints and vegetables are served are heated by steam, and many up-to-date devices for cleanliness and economy have been introdu.-ei 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 pa,st 1 o'clock the new arrivals began to stream in. "Very few in the bar; all were anxious to eel to t«he tables, but there was no '•iu'i o. disorder. Some waited to buy their beer, which they carried with •h.nn to their places. In frant of t*he kitchen is a serving counter 40ft long with five divisions marked: (1) Hot joints and vegetables. (2) Meat puddings, etc. (3) Sweet puddings and pies. (4) Cakes and pastry. (o) Tea, coffee, and cocoa-. A prominet 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." J-iach diner takes iiis plate from the counter and picks up a knife, fork, and spoon from the 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 one. I have never seen anything go more like clockwork anywhere, and great praise isdue to Mr W. T. Ma-dde.n, the general manager, who foas organised and carried through snch a perfect system. What struck me more than anything was the thorough enjoyment of the men at their improved comfort. At t&e 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 two they returned to work fortified by good food.