Julia Altshuler wrote:
> merryb wrote:
>
> > Just because people have to have a food handler's card to work in a
> > restaurant doesn't mean that they apply what they are suppossed to know
> > when working...stuff gets left out a lot longer than it should...using
> > filthy towels as potholders, dirty fridges, stuff not being properly
> > rotated, sinks being used as salad bowls after being used to defrost
> > chicken, etc. Believe me, I've seen it, and it happens more than you
> > think (or want to know).
>
>
> I hear you loud and clear. That's why I played on the one hand/on the
> other hand. For the most part, my experience in commercial kitchens has
> been good, but I believe you when you say that attrocities happen.
>
>
> --Lia
One of the worst things I have seen was as a customer. I was seated at
a table with my family, and had a view of the salad prep area..the
server was busy mixing something up in a little bowl- adding a little
of this & that, stirred, and tasted off the spoon. Unhappy with the
result, proceeded to add to it, stirred with the same spoon, and, now
happy with the result, proceeded to take it to the people at the table
next to us. I almost had a heart attack! I stood up, and told the
server I wanted to talk to him. Told him I had seen what he had done,
and proceeded to rip him a new one. His excuse? "This is the first time
I had ever done that."