I'm sure that comes into play at times, but based on my past experiences as a supplier for restaurants, most places will cut about any corner they can get away with, as long as it saves them a buck.
Makes you want to eat at home...
- Thread starter nfrine
- Start date
They called it “waitresses” back in your day. Not judging, ladies gotta pay for college.
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I take it you are a vegetarian or you raise and butcher your own chickens.
Oct. 31 was a Monday this year. No home football game on any Monday. If you (writer/editor) want to make a point, use facts, please.The latest update...enjoy. Even Jack Trice Stadium made the list.
Restaurant inspection update: Moldy school cafeteria cheese, 'Not For Sale' beef and improperly imported fish • Iowa Capital Dispatch
Inspectors recently cited Iowa eateries for hundreds of violations, including moldy taco meat and sushi that failed to meet safety standards.iowacapitaldispatch.com
Agree. When gf cooks at home, she makes some fantastic stuff and its always half or less what it would be at a restaraunt. People see 9.99/lb for a nice piece of meat and freak, but $30 of groceries feeds us real well for 2 or 3 meals w leftovers.
Plus drinks! Ice tea is 20 cents instead of 2.99 and a beer is a buck instead of 5.99. Thats where they git ya'!
In one of the cases (a Hy-Vee, I think), the employee on duty told the inspector he didn't know how to use the PH meter, wasn't trained in storage and temp safety, and his training consisted of an essentially on-the-job verbal comments only.
I'm guessing turnover is so high that it's the blind leading the blind - moving employees through like cattle.
I understand the information used in the article linked was gleaned from a state report. Feel free to eat wherever you choose. You can go to the actual state inspection report for more detail.
Yes, and this was in a paragraph written by the reporter:
“Listed below are some of the more serious findings that stem from inspections at Iowa restaurants, stores, schools, hospitals and other businesses over the past four weeks.”
My statement stands.
Yeah, be sure not to piss off the restaurant staff until AFTER your food has been served.
My father owned a small town restaurant while growing up. I practically ran the place during some of my teenage years. I can assure you I had zero training, nor did any of the staff, on food safety. We never got dinged by the inspectors though I'm certain we didn't do things 'by the book'. Granted, this was back in the 80's.
To this day, I do most of the cooking at home and am not a real stickler for food safety details. I can assure you that if you're eating at my house, I did not wear gloves or sanitize every dish.
Not saying it's right or that you should not expect more from a 'professional' establishment. I'm just 'saying' is all...
To this day, I do most of the cooking at home and am not a real stickler for food safety details. I can assure you that if you're eating at my house, I did not wear gloves or sanitize every dish.
Not saying it's right or that you should not expect more from a 'professional' establishment. I'm just 'saying' is all...
Never know what is in restaurant food. On Florida vacay as a kid, we were eating at a Lum's, I received coleslaw in a bowl, put my fork in, hit something hard, pulled it out, and told my kid sis, look, its a diamond ring! Instantly, this waitress sitting nearby tallying tickets, jumps up and claims it, says she'd lost it making coleslaw that morn! Easy come, easy go.
I worked at a McDs for a short time during college. Honestly it was pretty decently kept. Not much that I would say was bad, except the lazy worker who would eat chicken nuggets out of the scrap out container. Moron could have just ate them as he threw them but that required work and thought. Everything was pretty much up and up.
Worked at concessions at the Kernels stadium in college. We always knew when the inspectors were coming so part of shifts leading up to it was spent cleaning up stuff. It was never messy or anything that you see on these things but there is always something to be checked.
I’ve worked in a few restaurants and never saw anything too crazy. Most of the dings from the inspector were always date labeling. Which unfortunately is easy to skip during a rush and you run out of something. Doesn’t mean it was actually out of date, it was just quickly refilled and get back to cooking then forgot to go back and label when it slowed down.
Now imagine being single and cooking that food to feed one person. Twice as many meals, even if the tradeoff is occasional depression from always cooking for one.
