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Greg Phillips has been working for Fast Pizza for justover a year. When he first joined he used to deliver thepizzas all over town on a moped but he found it reallystressful and now he stays in the shop to take the telephoneorders. "We are open from four in the afternoon tillmidnight," he says, "and while there's a steady flow oforders all evening it's from ten onwards that we are reallyrushed off our feet." Greg adds that he doesn't really mindbecause he's not the one who has to make all the pizzas!

Anup Khan has been the head chef at The Moghul, arenowned Indian restaurant, since it opened ten years ago."Unlike most Indian restaurants, The Moghul doesn't dotakeaways and customers are very lucky to get a table withoutbooking first," he points out. "It can get very frantic in thekitchen at the weekends when we're very busy, but I thrive onthe hustle and bustle of a professional kitchen," he addsproudly. Considering the popularity of Indian food in Britain, Anup is likely to be busy for many more years to come.