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Another Restaurant Question.
Horse Plains Drifter
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In Kasey's post numerous ones have stated "You don't want to send your food back. I worked in restaurants, and I saw what happened". So did any of you ever bother to call the health dep't? I mean, everybody wants cops to police their own. How about food workers do the same. Be real easy in todays world with all the cell phone cameras. I can assure you, if I worked at a place and observed that, I would report to the manager/owner. If those responsible were not walking down the road kicking rocks post haste, I would do everything I could to have the lights turned out.
Comments
How much has he done and what else could the SKUM BAG do now?
He is a creepy character that should be in the pen
If all the waitstaff have accents; there's a very good likelihood that the "chef" isn't from around here either.
There are certain well-known and high-dollar restaurants in the World Famous Santa Fe area that almost exclusively employ Guatemalans as "chefs", and almost any waitstaff there is usually from Mexico.
Not to sound racist, or culturally insensitive here, but there is a reason you don't eat fresh fruit or drink the water in most of South America, and I won't go into fertilization practices or the lack of sanitation in most kitchens down that way.
In my experience, most Guatemalan cooks use a picture of the food being ordered as a guide to its' preparation.
At a fairly respectable Bar/Restaurant/Concert venue in Santa Fe, where the cooks and waitstaff were all from either Guatemala or Honduras: it was impossible to determine what meats were used, what any of the sauces were made of, or the actual name of the food you had ordered. The food looked a lot like the menu pictures, but the sauces (red chile sauce, green chile sauce, mole, etc.) all tasted the same because there was only one sauce in the whole kitchen.
The foreign cooks had decided that there was just too much work involved in preparing 3 or 4 different sauces, and stovetop space was limited, so they made only one sauce, and tossed in all sorts of stuff to try and make it look like the picture.
Aside from that, handwashing between counting your change, tips, bussing tables, bringing food to your table, and taking out the trash took too much time, and dried out their hands. So they didn't.
Many times during a rush, meals were served stone cold.
Many times, that plate of food was simply tossed in a microwave for a minute, then sent back to the table (or another table; it didn't pay to have to plate up another already-cold meal for the new customers).
Way back, when I worked at a place (now closed for years) that was called Beef'n'Bourbon, and billed itself as the best steakhouse in the state, some of the kitchen help were paid so little that they'd show up sniffling, sneezing and coughing (throughout their shift), for fear they'd lose their job if they called in sick.
I was a sous chef and did most all the prep for the hot side, and the cook was a Bud of mine that had worked at several places with me in the past.
One night, during a Lobster promotion, we saw that one table (an 8 top) was sending back everything they'd ordered, complaining that it wasn't "done". They even sent the salads back because the ratio of lettuce to dressing was wrong.
My Bud was fighting the flu, and was almost giddy from the OTC meds he had dosed himself with, and when they finally sent back 6 perfectly prepared broiled Lobsters; he just went off.
He dumped the plates' contents on the floor in front of the grill, kicked the Lobsters around a minute, then scooped them all up with a dustpan, tossed them on the flattop, and covered them with pot lids.
We plated about 5 more orders, and he removed the lids, flamed the whole mess with vodka, then stuck them on the pass with new baked potatoes and garnishes.
After checking that the alley door from the kitchen was open, I asked the server what their reaction had been.
She produced a $50 bill that the table's honcho had given her as a tip, exclaiming," those were the best Lobsters we ever had!".
I'll never send anything back ever again; I simply ask the Manager for a refund, and if that doesn't happen, I leave and tell everyone I know not to eat there, and explain why.
on the flip side we had a older butcher ( by old I mean around mid 50's but when your 16 well you get it ) I saw him use a jar of cherries to make the meat a brighter red to look fresh mix ( grind ) the old with the new to help sell it . once he dipped the water out of the toilet to mix the hamburger because the water was off for a short time in the store . one of the helper kids in the deli use to take the rolls of lunch meat out and lick them put them back in the case throw the steaks and assorted cuts on to the floor just to be mean , just a couple examples there were countless others , I know now with all the cameras it has to be better [:D]
However, if I ever caught someone deliberately trying to poison my wife or myself by throwing my food on the floor or sneezing on it or whatever there would be a pretty big problem.
Lawyers, guns, and money come to mind.....
There is a right way and a wrong way to deal with problems on both sides.
Squeeling on your coworkers is hazardous, whether it's a kitchen, factory or barracks.
Best advice is just don't crap where you eat.
Ida Dunn's of the kitchen.....
Squeeling on your coworkers is hazardous, whether it's a kitchen, factory or barracks.
Best advice is just don't crap where you eat.
Nice that you condone the illegal practice of contaminating someones food. Maybe someone will crap where you eat.
If there's a safety issue, damn right I'll say something about it. I've done it before. Cost comapnies thousands of dollars for pulling unsafe. I'll do it again too, in a heartbeat.
The all wore short aprons with knifes, forks and spoons in them to set the tables for the diners.
One day a lady and her friends sat down and watched as the waiter set the service ware out for them. She noticed a white string hanging out from the waiter's zipper.
"what is that white string for?", she asked.
"We are very careful here about sanitary conditions, so we use that string when we have to use the men's room, No touching our selves", the waiter answered.
"That's a great idea", she replied. "but how do you get it back into your pants?"
"We just use one of the spoons"...............
quote:Originally posted by MG1890
Ida Dunn's of the kitchen.....
Squeeling on your coworkers is hazardous, whether it's a kitchen, factory or barracks.
Best advice is just don't crap where you eat.
Nice that you condone the illegal practice of contaminating someones food. Maybe someone will crap where you eat.
If there's a safety issue, damn right I'll say something about it. I've done it before. Cost comapnies thousands of dollars for pulling unsafe I'll do it again too, in a heartbeat.
I'm sure somebody has.
Get a job in a kitchen and go to town, chief![:D]
Ida Dunn's of the kitchen.....
Squeeling on your coworkers is hazardous, whether it's a kitchen, factory or barracks.
Best advice is just don't crap where you eat.
why is it hazardous[?] barracks maybe but why the other 2
Our health department does their own inspections, & posts the results on their website. I have reported a couple of violations to them, mainly greasy hoods & cooking appliances. They always follow up with an unannounced visit.
Many jurisdictions have no one inspecting restaurants. Unless they have managers who are vested in the business, there's no way to be sure that the food is safe.
Neal
quote:Originally posted by MG1890
Ida Dunn's of the kitchen.....
Squeeling on your coworkers is hazardous, whether it's a kitchen, factory or barracks.
Best advice is just don't crap where you eat.
why is it hazardous[?] barracks maybe but why the other 2
There are cooks and factory workers in prison for lots of things. Squeelers eventually get their due reward.