From The Ritz to the pub: What it’s really like to work on Christmas Day
In a world of high pressure and long hours, working in hospitality on 25 December sounds like a nightmare. But, it doesn’t have to be, says Mike Daw, who catches up with three industry legends who reveal the tricks behind the scenes to make it special for guests and how they manage their own family lunches once service is finished
For most of us, the rituals of Christmas Day follow a similar pattern. There’s an anticipation of hugs, merriment, gifts and a more than cavalier attitude towards alcohol consumption. Champagne at breakfast? Anything goes – it’s Christmas!
But while the vast majority of us are cosseted away in pyjamas, politely thanking absent relatives for the £20 cheque in their card and hugging Mum for almost buying the right size of jacket, a great number of people have already risen, commuted to work and are toiling away in a brightly lit basement kitchen prepping 200 portions of brussels sprouts.
Hospitality folk who work Christmas Day are as heroic as they come. Yes, there might be promises of overtime, double time, or even triple time, but nevertheless, these are people who sacrifice the one gold-plated “family” day of the year, so that you (dear reader) can have a lovely meal out.
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