That’s the first good laugh I’ve had in a couple of days. Thanks, lalenin.
ETA: Welcome, fatgail. Come on in and pull up a chair.
If there’s one deal-killer for me where bagels are concerned, it’s raisins.
If the last bagel on the tray at the cafeteria is raisin, then I’ll grab it. Otherwise, the raisin bagel is to me forbidden.
While I agree with the sentiment espoused by fatgail, I don’t think it is the making of the bagels which is problem. Preparing your order is the source of the contamination. We routinely order bagels for breakfast on our way out on the weekend mornings and sometimes receive unwanted flavours on our cinn-raisin bagels.
I’ve identified two sources of the offensive flavours:
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incorrect placement of the baskets. Too often there are baskets with bagels that have stuff stuck (or not too stuck) to the outside above the others. Onion and everything bagels shed their stock when they are removed, and stick nicely to some of the other bagel types.
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ineffective cleaning of the prep station. The cutting board, toaster and sandwich board (cheese application) are all potential contaminant stations where the detrius can be picked up.
Unfortunately the managers don’t usually like to be told how to run their business, or are mandated by corporate to run things a certain way.
I hope Monday didn’t turn out too bad…I didn’t see any news items…
…and welcome…
I am pleased to report that the two cinnamon-raisin bagels I’ve had in the past four days have been chunk-O-garlic free.