During the days of the Raj and thereafter the network of Rest Houses strategically located around Sri Lanka formed the mainstay for travellers. They were maintained to a high standard and patronised by foreigners and locals alike. Since the intervening years and with the successive change in governments many of these rest houses were taken over by private enterprises who have done an excellent job in renovating them to a high standard and running them at reasonable costs. These privately run Rest Houses provide affordable accommodation and great meals for middle income budget conscious families. 

However the smattering of rest houses that are managed by the local authorities are in a shambolic state. The Puttalam Rest House which is run by the UDA is nothing short of dire. The meals served are substandard and the general appearance of the restaurant is unkempt and untidy. The cheeriness of the serving staff was little compensation for the substandard fare they served. A request for a fried egg translated into an egg that looked like it had been barbequed and coated in coarse black pepper which was simply unpalatable. The potato curry had two slivers of potato swimming forlornly in a watery gravy. The WC was in a deplorable state with heavily stained sanitary ware and water everywhere. Located in a convenient spot in Puttalam it is a shame that this property has experienced a steady decline. 

The Rest House in Tangalle which occupies a prime spot overlooking the ocean and the harbour is also in a sorry state. The weekday lunchtime trade comprised mainly of loud and louche young men in search of a midday drink. Although the restaurant listed a comprehensive menu the food they served was tasteless. The waiter who insisted on serving us had his thumb stuck in the food which was very unappealing and unhygienic. The redeeming fact at Tangalle Rest House was the toilet which was in good condition. 
With tourism on the up it is imperative that Rest Houses run by the local authorities up their game and offer good facilities and meals at competitive prices. Trained staff, clean premises and updated menus are a must if these places are to compete with privately owned enterprises of the same nature and become profitable enterprises for the state. 

By Tina Edward Gunawardhana