Staff meals: this is how it can be too

A sirloin steak with fries, delicious burgers or wraps filled with all sorts of things: staff meals can be this delicious too. We previously wrote about the deep misery that staff meals in the hospitality industry often are, but fortunately there are plenty of hospitality workers responding on Facebook who are actually very happy with their staff meals. Hello, hospitality industry in the Netherlands: shall we take a cue from this, because this is how it can be too!

Many people wonder why those complaining hospitality workers do not simply bring their own packed lunch if the food at work is so terrible. For most people, it is because an amount is deducted from their salary as payment for the staff meal. And if that food consists of a pile of lukewarm toasted sandwiches, then you really are entitled to complain, right?

If only it were that simple

Hazel explains once again that staff meals are not so simple. ‘One person is a vegetarian, another is vegan, and then you have colleagues with allergies who don’t like anything. The youngsters turn their noses up at healthy food. If the staff shift starts at 12 noon or 6 p.m., they suddenly get hungry right in the middle of the rush and want to eat. I’ve said often enough: eat at home before you go to work, but then they aren’t hungry yet…’ Clear, Hazel, it’s not that simple. And yet plenty of businesses manage to serve staff meals that everyone enjoys, as the reactions clearly show.

Wraps

Vera has fond memories. ‘I can remember meals like: a wrap with this, a little burger with that.’ Sounds good, and it doesn’t seem all that complicated.

Compliments for green curry

Derk gives his chef Dennis a compliment. ‘I was almost always happy with the food you prepared!’ Almost always, Derk writes, so it wasn’t perfect every time, but one particular dish definitely made Derk happy: ‘Your signature dish is still the green curry.’

Sandwich

If you work in a bakery, you are automatically in the front row, if we are to believe Alain. ‘During working hours, bakers and sales assistants received a filled sandwich and a drink.’ He sees such a decent meal as an absolute prerequisite. ‘You don’t get respect, you have to earn it,’ he says.

Jingle bells

Working at Christmas is always special. Extremely busy, and even then chefs still know how to put something delicious on the table for the staff. Bea was truly pampered at Christmas: ‘We received a three- or four-course menu. And instead of half an hour’s break, we had an hour to enjoy it.’ Class!

Every single day

At her internship, Caroline was served sirloin steak with fries. Sounds delicious, you might say, but there was a downside… ‘We got sirloin steak with fries EVERY DAY. When we “rebelled” because we always got the same thing but never any vegetables, the chef sighed deeply. He thought we were whiners. After that, we got sirloin steak with fries and… lettuce. I never ate sirloin steak again after that.’

Healthy meal

Jessica has no complaints. ‘Years ago, when I worked in a cafeteria with a restaurant attached, they cooked for us four days a week so that we could have a healthy meal. On the other days, we ate whatever was available. Very well organised; it was a really fun job with lovely people. I still think about it regularly, even though it was 20 years ago now.’

Choose from the menu

Patricia also has a positive story: ‘At my previous employer, we were allowed to order from the menu, except for a few dishes, and where I work now, lunch and dinner are provided. So, excellent.’

Pull up a chair

Miriam has always been lucky when it comes to staff meals too. ‘At every hospitality business where I worked, there was always a decent, healthy evening meal and a friendly atmosphere. Often it was especially delicious because someone different prepared it each time. During my time at Bilderberg, I could even join in on days when I wasn’t working, as long as I let them know in time. After the evening shift, we were even allowed into the kitchen to make something delicious for ourselves. The length of the shifts I worked was also completely separate from what we ate. I do something entirely different now, but these are nothing but beautiful, good memories! I would go straight back into hospitality for this. The real hospitality people always keep going and are always cheerful. Even after that 12-hour shift.’

What everyone agrees on is this: whether it’s sirloin steak with fries or a cooled-down croquette, everyone would love to eat a staff meal again! Yes, that stupid lockdown—the countdown is on…

Also read:

• Chef tackles staff meals: no more snacking every day
• Can you eat green bananas—and more pressing banana questions answered
• 10 things hospitality staff miss the most right now