NHS: Diabetes
Debate between Lord Rennard and Earl of Courtown
Lord Rennard (LD)
My Lords, does the Minister accept that funding for the kind of structured educational programmes that are necessary to support people with diabetes is actually threatened by the reductions in provision for public health, and that a survey by GPonline showed that 30% of practices are reducing provision for weight management courses? Is this not counterproductive to a strategy that should be based on prevention?
The Earl of Courtown
My Lords, I agree with the noble Lord when he mentions prevention. He is right that, as I said earlier, early intervention prevents further problems later on in life. I should also add that we are spending another £5 million that will produce a number of specialist nurses in around 70 different hospitals throughout the country. As the noble Lord will also be aware, we have rolled out the national diabetes treatment and care programme, a countrywide programme that is the only one in the world.
Restaurants: Service Charge
Debate between Lord Rennard and Earl of Courtown
Lord Rennard
To ask Her Majesty’s Government what plans they have to ensure that customers of restaurant chains are made properly aware of the company’s policy in relation to service charges and tipping.
The Earl of Courtown (Con)
My Lords, we are currently assessing evidence gathered from our investigation into tipping practices. We will consider all the evidence and proposals put to us, including those to improve transparency, for the treatment of tips. We will propose any further action to ensure fair and transparent practice in relation to tips, gratuities, cover and service charges in due course.
Lord Rennard (LD)
This Christmas, many restaurant customers may decide to be particularly generous to those who serve them well, and I hope that they will. However, does the Minister accept that many of these customers will be unaware that service charges paid by credit cards are the legal property of the employer, that the staff providing the service may not receive any of this money and that some restaurant chains deduct a proportion of it to pay other business costs? It is clear that voluntary guidelines on making restaurant policies in relation to tipping and service charges properly known to customers are not working. Now that the Government have gathered evidence on the issue, will they look at measures to ensure that these charges and companies’ policies are prominently displayed in menus and on bills?
The Earl of Courtown
The noble Lord is quite right that some of these tipping practices are not as they should be. The code of practice brought in in 2008 listed a number of areas where tipping practices should be adhered to, such as making sure that all members of staff and all customers are aware of those practices. We will be looking at all the issues raised in the consultation, which finished on 10 November, and in time we will come to a decision on what we should do.