Increasingly, senior citizens are seeking ways to stay on the job, no longer content with blanket and antiquated employment policies which force people into premature retirement at an arbitrary age.

Those who can't retain long-held employment, plan alternative sources of income for their later years or dream of starting their own business.

One such man is the chef and proprietor of the 71 Reid Street restaurant, Atlantic Paradise. At 66, Winston Blair prepares or oversees the preparation of breakfast, lunch and dinner six days a week.

He has a decided view on the issue of retirement.

He said, "Many people who retire, don't because they want to, but because they have no choice. They are working all their life for somebody and then they are told their work is no longer wanted.

"At least half of the people who retire, do it under pressure. If people have energy and want to go, no one should penalise them that way. Maybe they should cut down their hours. Such people would be very happy to have the extra time to see friends and relatives, without losing their jobs.'' With all of the recent conversation about American fast food, his fast food fare is something Bermudians are much more used to, with a decided Caribbean flavour.

He serves it up with an engaging and genuine smile, and a massaging conversation that smacks of the philosophy of good, clean living.

After nearly a quarter of a century cooking at Hamilton Princess Hotel, Jamaican born chef Blair three years ago began a small restaurant that appeals to a cosmopolitan palate.

"Some tourists have come in,'' he recounted with a distinctively island accent, "and they told me they were driving by and smelled the food and drove all the way around the block to find the food.

"When I was working at the hotel, I was behind the scenes. I much prefer being on the front line, because you get to see the people and talk to them. I get into some very interesting conversations with customers about business, philosophy and religion.'' He gets help from his wife, Kay, in serving up his customers' favourites, especially fish and lamb dishes. And during lobster season, he has some seafood delights. But he is careful to try to provide some vegetarian food as well.

He said, "The secrets to success in this business is creating the right products and having the luck to get them to the right clientele. I'm in an area where there are about eight places to get hot food. So a little luck is required. And overheads will drive you up the wall.

"But in the past 25 years, this part of Reid Street (east of Court Street) has seen a revolutionary move, and is no longer a neglected area where you find broken bottles on the sidewalk.'' He does a good take-out business, but enjoys when visitors and locals avail themselves of his modest seating accommodations. He knows it is important to keep a strict eye on pricing.