HC Deb 30 October 1918 vol 110 c1480W

asked the Food Controller whether he is aware that a public caterer who supplies half a partridge is entitled to demand from the customer half a coupon, and, seeing that the caterer has only to give one coupon for two partridges, will he state what becomes of the surplus coupons he receives?


The coupon values in the official schedule of equivalent weights for caterers are values by which the caterer accounts for his supplies, and are not values by which the customer purchases from the caterer. In order to enable him to serve a reasonable helping of butcher's meat for one coupon, he is allowed to take half a coupon for a portion of poultry, notwithstanding that the quantity served is less than the actual coupon value.

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