"Polly Esther" > wrote in message
...
>
> "Brian" <> wrote > The other day I caught an episode of "Restaurant
> Impossible." I believe
>> that is the American version of "kitchen nightmares," which I just did
>> not like. Gordon Ramsay might be doing a "schtick" for the cameras, but
>> I still don't like him. I do like Robert Irvine's schtick, however.
>>
>> Well, anyway, the featured restaurant was called The Snooty Fox, which
>> was supposed to be modeled after an English pub. According to Robert
>> Irvine, the place did not look a thing like an English pub. However,
>> when they went into the kitchen it was just disgusting.
>>
>> I got to wondering exactly whose fault it is that the kitchen was the
>> state it was in. I think it is mainly the fault of the owner and the
>> head chef to establish and maintain the standards. Even if he does not
>> know how a kitchen should be kept, it is his duty to learn.
>>
>> The kitchen crew might actually do the cleaning, but it is still the
>> responsibility of the owner and head chef to enforce those standards.
>> Also I think if he cannot afford the help to keep the kitchen clean, he
>> needs to grab a washcloth and a broom and a mop and do it himself, after
>> all, it is his business.
>>
>> If the head chef did not know how to maintain the cleanliness of a
>> professional, he should be fired for that. If the head chef knew this
>> and was just lazy, he should be fired for that. In fact, he quit the day
>> before Irvine showed up, I think in part so he would not be chewed out on
>> national TV for letting the kitchen get in the shape it was.
>>
>> The owner said he had lost about a quarter of a million dollars in the
>> last year, by digging into his retirement and children's college fund. I
>> think the only way to keep from losing another quarter million, or going
>> bankrupt because I am not sure if he has that much, is to sell the place
>> as quickly as possible. He actually seems pretty clueless about how to
>> run a restauraunt, and without Robert Irvine there to guide him, will
>> just make all the same mistakes again.
>>
>> Brian Christiansen
>
> Two thoughts - I wonder how many restaurants we would stay and eat in if
> we saw the kitchen first.
> Second - With great anguish, I remember trying to get the office staff
> to maintain some level of cleanliness and order in the break room.
> Mission Impossible had nothing on that challenge. Polly

For a couple of years I was in charge of the break rooms at work. At that
point in time we had a men's and a women's room. The only reason for that
was that the men's room was at the back of the smaller room and there were
less men working there. That all changed when the non-smokers demanded the
larger room. Then the men complained that they didn't want to have to walk
through the smoke to get to the bathroom. That all changed again when the
whole place went non-smoking.

The weird thing was... The men's room was almost always clean! I only had
to do a quick swab of the microwave and the fridge but there was rarely ever
anything spilled in there. Now that could be because the men didn't use
these things much and bought their lunch instead. I don't know.

But the women's room? Eeek! Stuff constantly blown up in the microwave.
Stuff baked on stuff baked on stuff. Always stuff spilled in the fridge. I
did do the cleaning weekly (which really wasn't enough) and anything left in
there was thrown out. So nothing got the chance to go moldy.