And this, ladies and gentlemen, is why I always insist on no pickles on my hamburgers.
Pickles taste like shit anyway.
JoeK, there is actually hand-sanitizer at every hand-washing sink. There are plenty of handwashing sinks.
The trick is getting 10 or 20 people who are neck-deep in the weeds to use them every time they “should.” :shrug: I’ve never seen a satisfactory method for accomplishing it. It’s like the tongs; every restaurant has tongs for grabbing things like salad, breadsticks, potatoes, etc…but it’s just quicker to use your hands. (If you can even find the tongs, which are usually only busted out for the annual health inspection.)
Everybody washes their hands.
Sometimes.
smam are you talking about the mcdonalds in edgeware that was shut down about 3 months ago from some kid ‘allegedly’ contracting hepatitus B from, lets say, man juice in the milkshake? apparently half the staff had it as well.
i remember my brother telling me when he worked in JD wetherspoons (a widespread pub chain in the UK that sells booze at knock down prices) in the kitchen that one of the staff came back with a steak and chips from a female customer that had complained the steak was lukewarm. said staff member placed steak in microwave for 30 seconds, took it out and promptly booted it across the kitchen at some metal cupboards. calmy walking across he stood on it, then picked it up and placed it back on its original plate and took it back to the customer. apparently she thanked him for a ‘wonderful meal’ on her way out and his prompt service in dealing with her complaint.
i did 8 years of bar work, which sometimes led me to time in the kitchens. if theres one thing i learned from all that, never, ever piss off the people who are serving you.
I guess I’m in a minority. The restaurant I worked was maniacal about keeping things sanitary. As a server, I was forbidden to touch anything with my hands. We were given tongs to use and carried them around with us.
If we needed a plate we picked it up with a clean towel. We used a scoop to get ice for drinks. Money was carried on those little trays. But for most everything else, like rolls, shrimp, baked potatoes, etc. we used tongs.
Even when we had to relieve ourselves, we couldn’t use our hands. We had to tie a string around our equipment and use that to fish it out of our pants.
“But how did you get it back in your pants,” you ask? (Thanks for asking.)
Well, I don’t know what the other servers did, but I used those tongs.
ditto on Gulo Gulo, read Fast Food nation. Great book. easy read too.
I used to work at Mariott Hotel. They did big banquets. One day we’re preparing for a banquet of about 400, and they cut the numbers short, making barely over 400 of everything.
The chef grabs me, and a few other dishwashers. We get an assembly-line thing going. One guy throws on the corn, the next the meat, the next…and me I grab a twice-baked potato with this long, rectangular spatula, not the easiest thing to grab them with if you’re in a hurry, but they were warm.
We get about 375 of them done, and whoops, the potato slips off my spatula and lands on the floor-face side down. The chef says, how many of these did we make? Someone says 400. The chef says how many do we need. Someone says 400. He reaches down, flips it over, flicks off any dust and pats it down. Sets it on the plate and says “Let’s go”. (Bear in mind, this was before the 3-second rule that is in effect today!)
I was only 16, and sick to my stomach. :eek:
…And I once saw a guy call disposable chopsticks “primative.” Hope he didn’t eat at your joint.
Hey… you didn’t work at the Ram’s Head, did you? In that case, he did. And so did I, you bastard!
I was talking about a McDonalds in Dundee. It must just be an UL, but it’s no bad thing because just thinking about it means I will never eat McD’s again. Burger King all the way.