The waiters serving you food in trains will no longer be untidy and shabbily dressed.
Clean shaven with neatly cut nails and wearing crisp, ironed uniform with name badges —this is how the waiters will soon look.
Rattled by the increasing number of complaints, the Indian Railways has finally drawn up a plan that involves basic personal hygiene for its cooks and waiters in pantry cars.
Sources said the plan needs to come in effect immediately and railways have been asked to start working towards implementing it at the earliest.
Besides cleanliness and hygiene of those handling food, the new policy by the railway board will allow you to taste regional cuisines, book a meal on the train and takeaway menus.
The draft policy document has created a new post of a manager of a captain in each pantry car who would be in charge of the staff working in the pantry car.
“All the staff, especially waiters, supervisors and manager should be in proper and clean uniforms. The cooks and waiters should cut their nails, a visible badge and will have to be clean shaven. The uniform can be similar in a car and can be decided by the licencees. The presentation of the dishes served has to be of a high quality,” it added.
If an offence or an irregularity is reported five times, there is a clause of termination of contract. “Caterers have suggested that punishment should be on the basis of severity of the offence,” it added.
A back-up team has also been kept ready in case trains are introduced on a short notice or when a contract is terminated. The policy document also calls for redesigning of pantry cars in Duronto trains and repair of defective equipment in all train kitchens.
“Priority has been given by the ministry of railways and the board to improve catering services. The plan has been decided after interactions between the railway minister, the board and the licencees on how to improve services. All railways are expected to follow the policy and send a monthly report to the railway board,’’ said Kamlesh Gupta, additional member (tourism and catering), railway board.
The cost of food may go up a bit. A system of collection and disposal of garbage has also been formulated, warning against disposing in train vestibules or out of windows.
The plan also lays down instructions for the railway police and TTEs to curb unauthorised hawkers and vendors.
Regular passenger feedback and compiling monthly and quarterly reports have been included in the plan.
http://www.dnaindia.com/mumbai/report_hygiene-priority-on-train-menu_1605291