Bread was not rationed until after the war ended, but the "national loaf" of wholemeal bread replaced the white variety. It was found to be mushy, grey and easy to blame for digestion problems. In May 1942, an order was passed that meals served in hotels and restaurants might not cost over five shillings per customer, might not be of more than three courses, and not more than one course might contain meat, fish or poultry. This was partly in response to increasing public concerns that "luxury" off-ration foodstuffs were being unfairly obtained by those who could afford to dine regularly in restaurants.