Sir, – Reading Garry Bury's letter (January 16th) reminded me of a B&B in which I stayed for a night in the southwest of Ireland, during a wonderful late summer we had a few years ago. During breakfast in the quite busy dining room, the landlord was serving food and attending to his guests. Shortly after being served my breakfast of rasher, sausage and egg, the landlord came to my table and asked, "Anyone for black pepper?" I replied "Yes, please" and stared in disbelief as he proceeded to produce a very large pepper mill from his trouser pocket. I was too taken aback to say anything as he happily twisted his pepper mill, returned it to his pocket and merrily went on to other guests.
What else did he have in his pockets? The cutlery? Some ketchup? If it’s too much to have our own pepper on the table, surely it’s not unreasonable to expect common sense and a small table with communal condiments. – Yours, etc,
WESLEY J BECK,
Roscrea,
Co Tipperary.
Sir, – The absence of white pepper in restaurants is nothing to be sneezed at. – Yours, etc,
TOM GILSENAN,
Beaumont,
Dublin 9.
Sir, – Something I’d like to see on every restaurant table is tabasco sauce, but I admit I may be in a minority on this. – Yours, etc,
PATRICIA O’RIORDAN,
Dublin 8.