posted on May, 6 2014 @ 10:19 AM
originally posted by: morder1
Sounds like the restaurant I work at... lol
re-stickering food, selling out of date items(whether on purpose or the fact theres so many items you lose track)
Ive worked in a bunch of restaurants and its pretty much the same across the board.
I'll put it this way. The place I work has great tasting food, and I get an awesome discount on anything, but I havn't eaten there once since I
started working, and in fact I've been cooking a lot more lately. That's from working at a restaurant that strives for a 100 health score at all
times. I can only imagine what happens in a kitchen with less dedicated individuals.
I do my part though. The dish pit was completely sanitized in every way yesterday. Sparkling clean and perfectly safe.
We get payed more and I think that's a huge difference in how lazy you are going to be with food safety. I've noticed we have to throw away prepped
food because the days aren't always predictable. I can see where a struggling restaurant would cut costs by keeping food longer.. Yuck.
While on the topic I worked at a grocery store and once our freezer in the isle stopped working and they had no idea how long it had been off, but
when I got to the boxes they were not cold. So you know they threw away the entire row of (un)frozen dinners worth thousands of dollars right?