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74.
Sir W. Darling
asked the hon. Member for Walthamstow, West, as Chairman of the Kitchen Committee, if he will give a comparative statement as to salaries and wages in selected classes of staff and a similar comparison made in the prices of selected dishes, wines, spirits and beers in the House of Commons Members' Dining Room.
Mr. McEntee
As no year for comparison is mentioned in the Question, I have taken in regard to wages, the earliest year that I have been able to find—1929.The following wages were paid then and now:
| £ | s. | d. | £ | s. | d. | |||
| Waiters | 1 | 11 | 6 | Now | … | 6 | 10 | 0 |
| Barmaid | 1 | 4 | 0 | Now | … | 4 | 0 | 0 |
| Scullion | 1 | 3 | 6 | Now | … | 4 | 10 | 0 |
| Chef | 3 | 2 | 6 | Now | … | 8 | 0 | 0 |
| Vegetable Cook | 1 | 16 | 6 | Now | … | 7 | 0 | 0 |
| Chief Cashier | 2 | 15 | 0 | Now | … | 8 | 10 | 0 |
In regard to wines:—ln the year 1900—
Burgundies were 2s. 6d. per bottle—Now 24s. 0d.
Clarets were 5s. 0d per bottle.—Now 26s. 6d.
Champagnes from 10s. 0d. to 17s. 0d. per bottle—Now 33s. 0d. to 38s. 0d. per bottle.
A Liqueur Brandy was 1s. 0d. and is now 4s. 6d. a glass.
I regret that we have no records in regard to food in the Members' Dining Room as the old food records were sent to the Waste Paper Collection during the War.