I met pioneering restaurant critic Egon Ronay last week, who was typically full of opinions on what British chefs and restaurateurs are doing well and not so well.
Egon told me one story, in particular, that demonstrated the way the quality of service has improved in foodservice since he came to the UK from Hungary shortly after the Second World War.
Arriving at London's Victoria Station in need of something hot and wet, he made for a buffet on the concourse and ordered a cuppa. When his tea arrived, Egon asked (impeccably politely, no doubt) for sugar, and was pointed towards a table across the room. There was the sugar bowl - but where were the spoons? The server pointed again, and this time Egon noticed a single, wet spoon, tied to a piece of string and swinging over the table ...
Imagine the money Starbucks and their high street competitors could save on wooden stirrers, if they opted for the spoon-on-a-string option.