Hotels Wasting Food + Water
Yesterday I went to a hotel [Vasantha Bhavan] at Egmore railway station. They served two cups of Sambar for a single Dosa.I was able to complete the dosa with a single cup. When I asked the bearer, the reason for serving two cups, he says, some people are asking for extra sambar and added that the sambar cup not used by me will be a thrown into the waste bins. But in most cases the sambar used may a little more than one cup or a cup. They can better think of serving only the needy with an extra cup or atl east increasing the cup size a little more. When I took this to the manager of the hotel, he does not seem to take care of it. People are not much aware of the diminishing water resources of the world.
I am against serving Sambar/Chutney and other gravy in a separate dish. Even @ home, I never use separate plates for kootu or poriyal, We need to accomodate them to in your main food plate. Better use a bigger plate. Serving Sambar for Dosai [Gravy for a main dish] in Hotel are of two kinds.
- Give the sambar in separate cup
- Serving the main dish and serving sambar on demand
When the serving is done using the case ( 1 ), there are more wastages of food as well as the water we use for cleaning those vessels. When you order a meal in hotels, they will give ten cups of ad ons to the meal [curry and Gravy] which is going to consume a lot of water on cleaning. I accept customers have to wait for a while to get the sambar served in case (2), But customers are going to visit you back only based on the quality of the food and the care you show on serving them.
On their business side, they are going to gain based on the amount of water they are going to buy for cleaning purpose and the cost of manufacturing of the food, as the waste is coming down.
And the most important, Hoteliers need to think of the necessity of water for our next generation.
Cheers - Ranjith
