HC Deb 20 February 1947 vol 433 c223W
Mr. A. Lewis

asked the Minister of Food on what basis hotel and restaurant managers are allowed rationed food for their employees; what is the quantity and amounts allowed per person; and whether the staff have to surrender ration coupons or whether this is given free of ration coupons in the same way as workers who receive rationed foods in industrial canteens.

Dr. Summerskill

The allowances of rationed foods for meals served by caterers to their employees are the same as for meals served in the ordinary course of the caterer's business. The licensee of an establishment is required to cancel the coupons of all employees who, though not living in, the establishment, take all, or substantially all, their meals there.