This week we ask whether you're confident that your pension provision will be adequate
I have a very good provision, but I've been fortunate to work with companies which have chosen other good companies. Am I confident? I won't know until I retire. The confidence has gone right out of the market. Chefs don't think about which pension is best. They want to just sign on the dotted line and put it on the shelf. When they retire, they could be in for a shock.
Andrew Turner, executive chef, Brown's hotel, London
I've been very lazy about it because my husband is a lawyer and he sorted that out, but in 20 years in the hospitality industry I've never been offered a pension as part of my work package. And I've only been approached twice in that time by an independent pensions provider.
Sheila Benson, director, the Other Place restaurant group, Liverpool
I'm 19 and haven't started a pension yet, but I think it's important to have one. I'll be starting mine in the next couple of years but whether it'll give me the money I need for when I retire, I don't know.
Sean Malir, restaurant supervisor, the Craiglands hotel, Ilkley, West Yorkshire
I'm in a company scheme, which I've been in since I was 18. I buy the share options as well, which are backup. But I don't really pay that much attention to either. Caterers are poorly paid across the board. We're starting to catch up a little bit with the minimum wage, but kitchen porters can't really afford to have a pension. My parents always told me to get one.
Ian Stockley, a Eurest general manager