Last week saw the announcement that the tourism industry in Norfolk is most definitely on the up, with a 14 per cent rise in the visitor economy and a whopping £3.15 billion brought into the county in 2016.

This just goes to show what many of us in the hospitality sector have long suspected: there’s certainly no shortage of customers, whether it be visitors or the ever-loyal locals.

Ten years ago, any management meeting or trade talk would be a discussion on how we could attract more customers. Today the focus is very much on finding and retaining enough staff to service the masses. We are now seeing a London phenomenon hitting the eateries of Norwich: pubs and restaurants unable to open because of a lack of staff. Is there anything more off-putting for a food business than a blackboard by the front door saying "Chef Wanted"? Hardly inspires the appetite but desperate times call for desperate measures!

Tom Connick, writing for the Metro, has suggested the reinstatement of national service, only this time for the hospitality industry. What a great idea. You can learn everything you need to know about life working in the trade, particularly if you're at the sharp end, waiting on tables or serving behind the bar.

If you had worked a couple of days on the floor last week at The Assembly House you'd have been dealing with a wedding, a wake, a christening, a 50^th wedding anniversary and a baby shower. And you can add into the mix hordes of stressed-out students sitting accountancy exams, a doctors' conference, a host of clubs and societies and the lady who comes in every morning at 11am for her scone and coffee. All expect and receive equal attention, with each customer, expecting - and receiving - relentless cheer whatever their attendant's personal situation. We are very much in the business of making people happy, which, if we had time to think about it, is the very best sort of job you can have.

Many financial and educational institutions and government bodies actively recruit potential employees with a hospitality background, knowing the candidate will be able to work under pressure, will work hard and can deal with all walks of life, in all sorts of situations. Both my daughters worked in the restaurant trade since they were six-years-old. Yes I’m sure it was against the law, but it was some 25 years ago so hopefully that crime will be wiped from my record. What the experience gave them - at a very tender age - was the holy grail: life skills. With a learnt ability to communicate, they are confident enough to walk in to any room in any situation, and hold their own, engage and converse and find common ground with whoever they meet.

It’s a skill (and IT IS a skill) that will last a lifetime and that will stand anyone in good stead regardless of profession. If you really want to learn all there is to know about the human race: ask a waiter or waitress.