§ 45. Mr. Haleasked the hon. Member for Woolwich, West, as Chairman of the Kitchen Committee, to what extent the agreement entered into with the staff of the Dining Rooms and Smoke Room whereby in exchange for guaranteed employment throughout the year they surrendered the privilege of receiving gratuities is still in force.
§ Sir William StewardThe agreement governing pay and conditions of service of the staff states that wages will be calculated on the basis of current rates in force under the Catering Wages Act, plus an amount in lieu of tips for those categories of staff who would normally receive tips, and provides for payment of staff during Recess periods. It has been approved by official representatives of the staff and is still in force.
§ 46. Mr. Haleasked the hon. Member for Woolwich, West, as Chairman of the Kitchen Committee, the minimum wage 31 being paid to an adult employee in the Members' Dining Room or Kitchen for a normal working week.
§ Sir W. StewardThe minimum wage varies according to the job, that is, from £5 15s. to £7 15s., plus food while on duty; plus free uniform in the case of permanent waiting staff. These minimum rates are, in all cases, above those currently in force under the Catering Wages Act.
§ Mr. HaleThe hon. Member is surely aware that, under the Catering Wages Act, the circumstances are not normally comparable and that £5 15s. per week for an adult employee, even with a limited amount of food, seems an appallingly low wage for the House of Commons to be paying?
§ Sir W. StewardThat low rate is applicable to a kitchen porter, who comes one day and may be gone the next. [Interruption.] I am just stating what the rate is. It is still in excess of the rates under the Catering Wages Act.
§ Mr. George CraddockAre the rates which have been given the result of negotiations with trade unions?
§ Sir W. StewardNo, Sir. They are the result of negotiations between the accredited representatives of the staff and the Sub-Committee of the Kitchen Committee which deals exclusively with any complaint from the staff.
§ Mr. W. EdwardsThe hon. Gentleman talks about negotiations between the staff side and the Kitchen Committee. Is the staff allowed to place proposals before the Sub-Committee, or are members of the staff just informed of what the Sub-Committee decides?
§ Sir W. StewardMost definitely, the present wages agreement was the result of many meetings spread over many months—[HON. MEMBERS: "With whom?"]—and in no case was the staff told what it was to have. The rates were agreed. I would add that, since the agreement was entered into in 1953—it was modified in 1955—we have had no approach from any member of the staff for any change in its terms.
§ Mr. HaleIs the hon. Gentleman aware that kitchen porters do enter into the bonds of matrimony and do beget children, and that £5 15s. per week is 32 still a shockingly low wage? Why is there not a union involved in this? Why has not the union been approached?
§ Sir W. StewardThere is strong trade union representation on the Committee. I take it from both sides, and these matters are thrashed out. I shall be only too pleased to submit to my Committee at its next meeting the observations of the hon. Member.
§ 47. Mr. Haleasked the hon. Member for Woolwich, West, as Chairman of the Kitchen Committee, the number of staff employed by the Kitchen Committee; and the number who have been employed there and have left their employment during the period since January, 1952.
§ Sir W. StewardOne hundred and twenty-one permanent full-time staff are employed at the present time. In addition, there are 55 part-time staff and up to 20 casual staff according to current needs. Since January, 1952, 458 permanent staff have resigned or been dismissed, 279 of these being kitchen porters or platemen.
§ Mr. HaleMight there not be some connection between those figures and the answer which the hon. Gentleman gave to my previous Question?
§ Sir W. StewardThe hon. Member is at liberty to draw his own conclusions. I would remind him that, between 1947 and 1951, more than 445 members of the staff were dismissed or resigned. I would also point out to the hon. Member that, if he knows anything about the catering industry today, he will know that the great difficulty is porters. They commence on the Monday and go on the Tuesday. They are a floating population. It is very difficult to get good porters to stay in any employment.