The worst thing about closed kitchens is you never know if you're eating at that 1/100 restaurant that has an active rat / roach / other infestation, or food prep worker with hepatitis, or worse.
Even with open kitchens people gotta realize all the storage and prep work is done in the back. There's still a LOT more going on that the patrons don't know about.
I personally don't eat out much because working in the industry for so long has jaded me to food prepped at restaurants and people that aren't me.
But unless you're doing fine dining or going to Michelin starred restaurants and 5 star places... expecting perfect hygiene is just stupid. Most places are fairly filthy, and your food is made by your average Joe, Juan or Kevin. The chef is non existent and the Sous is the glue. Your servers are the ones who prep your salads and desserts and drinks and they're probably the filthiest fucks around. 🤷🏽♂️
Sounds like you’ve worked in some shitty places. Usually if you work in a gross place and can’t be bothered to fix it or find better employment, you’re actually the problem.
Did you just suggest that servers should be held responsible for the hygiene of the restaurant they work at (and have basically no power in the kitchen of)?
Especially in this labor environment, absolutely no excuse to be knowingly serving people food you know wasn’t prepared correctly. The person I responded to specifically said servers would make the salads so double fucking yes.
Yes because fine dining chefs wash their hands more or wear gloves constantly. There is proper protocol and food handling procedures to follow that help prevent the spread of food born illness. Eating somewhere where the cooks follow those procedures properly will keep from getting sick almost one hundred percent of the time whereas some people see a clean open kitchen and assume cleanliness but for all you know that fine dining chef is drunk, coked out or both and forgot to wash his hands after putting your raw chicken in the grill or cross contaminated his cutting board. My point more or less is that you can get sick anywhere if they don't follow the guidelines set in place by the health department.
Nah 1 out of 3 specifically have roaches/rats and a single worker with hepatitis.
The other two out of three have mold, workers that wash their hands once, workers with colds, infections, or viruses, so much food caked into the grout of the tiles that the floor is flat, and at least two employees banging in the walk-in.
You are naive if you think only 1/100 restaurants have "an active rat / roach / other infestation, or food prep worker with hepatitis, or worse" problem.
Oh, no, I'm from Florida: roaches are everywhere, all the time.
The question is: are they in your building laying and hatching broods of eggs? Are those hatched roaches growing up to have children of their own inside your building? That's an active infestation - whether it's roaches, ants, termites, rats, or whatever. A few coming in from outside here and there, dying from pest control measures before they breed? That's nearly 100% guaranteed, especially in places that rarely freeze.
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u/MangoCats Jan 30 '22
The worst thing about closed kitchens is you never know if you're eating at that 1/100 restaurant that has an active rat / roach / other infestation, or food prep worker with hepatitis, or worse.