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If you worked in the food service industry... - Page 2

post #21 of 63
No, it didn't change how I eat out. Unless I see something crazy with my own eyes, I assume that things are clean/safe enough. I'm like the total opposite of a germophobe, though. I rarely think about things like that.

Being a server changed how I tip, though. I definitely tip better now than I used to.
post #22 of 63
Thread Starter 
Quote:
Originally Posted by dawningmama View Post

The most common occurrences of restaurant-caused foodborne illnesses has to do with food not being kept or cooked to the correct temp. Even if the food preparers are less than meticulous about personal hygiene, if the food is well cooked there is little chance of it having harmful bacteria.
When I had to take my safety course or whatever it's called the woman running it told a few gross stories. She said she showed up one morning to a burger place and saw a deep metal container with burger patties in it in the fridge. She measured the temp and it was really really warm. She asked when they were prepared and was told.....the night before! Yeah, she made them throw them all out and everyone had to come for another round of safety courses. It scares me to think that this was probably common practice!
post #23 of 63
I agree with the PP who said she was both more sympathetic AND critical at the same time.

As far as food goes, I wouldn't get garnish on your drink that you plan on eating. Just don't do it.
post #24 of 63
Quote:
Originally Posted by BelovedK View Post
I'm afraid to ask why, I have some that I just bought, but...why?
Let's just say that the quality of pickles used in chopped jarred relish is usually low, bottom of the barrel, couldn't be sold as a whole pickle for various reasons.
post #25 of 63
I currently work in food service, as waitstaff. I'm in the "sympathetic but critical" camp. If my server is overwhelmed with customers, I am way more tolerant of poor service than if the place is empty and he's outside smoking while I wait for more water.

Although I've seen my share of not-so-sparkling glassware/silverware, I am not phobic about it. There are a lot of people out there who think water spots = dirt and germs. I'm not one of them.

From what I've read, most food-borne illness comes from home kitchens.
post #26 of 63
I worked at a Chinese food resturant for several years, and because of it I really can't eat out anywhere and feel good about it. We can't afford really pricey resturants, which I probably would trust more, so all of our options are out.
post #27 of 63
Thread Starter 
Have you guys seen the movie "Waiting"? It's quite vulgar and not kid friendly...but I laughed my butt off because it was SO accurate on the restaurant stuff.
post #28 of 63
"Waiting" is a hilarious movie, and spot-on for most of it.....but I've never seen anybody mess with people's food like that IRL. I suppose it probably happens, but most people value their jobs a little bit.
post #29 of 63
Thread Starter 
Quote:
Originally Posted by 2xy View Post
"Waiting" is a hilarious movie, and spot-on for most of it.....but I've never seen anybody mess with people's food like that IRL. I suppose it probably happens, but most people value their jobs a little bit.
I thought about doing it...

I know people in fast food that would drop things on the floor if the guy at the window was being a jerk...
post #30 of 63
Well this doesn't directly deal with food per say, but when my kids father & I go out to dinner with the kids (5 of us) when they go to seat us, they ALWAYS take us to a freakin booth. Ok first off, there are 5 of us, booth seats 4 only halfway comfortably.

Secondly.....

Can you not see that he is 6'3 and 375 pounds and is NOT going to fit in a booth?! Lmfao.

Always have to say "Uhmmmm can we have a table please?" Like its just obvious he is huge in all directions and is not gonna be comfy.

I went out with myself and5 girlfriends one night to eat. We are all bigger girls (Me being the smallest at 5'9 and 200 pounds) and they take us to a tiny ass booth. We all stood there, laughed at the same time, and just walked over to a table with chairs and seated ourselves, lol whats up with this?!
post #31 of 63
OH!! Last year, I swung by McDonalds to get a coke. I was sooooooo thirsty! I drank the pop down fairly fast on the way home (2 miles away) when I got here, I opened the cup to put more ice/pop in it....HUGE ASS MOSQUITO plastered to the inside of the cup!! Gag!!

I called down there freaking out and the lady said "Oh, well thats fairly normal with the pop machines. If you come back, I will give you a new drink." I said "Uh no thanks, I will never drink anything from there again, but thanks!" ICKK!
post #32 of 63
A friend of mine opened a hamburger, and there was clearly a bit taken out of it. Not just a chunk missing from the burger, but the bun and all. She took it back to the restaurant and the manager told her that it was impossible, that she must have done it. She threw it at him and walked out. Not polite, but oh well.

I worked at McDonalds while in high school, and our store was very clean..We were one of the first stores that you could actually see in the kitchen. We had timers that would go off every 15 minutes, and we'd alternate between washing our hands, and using hand sanitizer.

The worst thing that ever happened while I was there, was my best friend accidentally knocked a Supersize Hi-C Orange drink in the ice chest. Our protocol was that we had to melt it with hot water and refill it..But it was lunch time, and we were crazy busy..And we didn't want to. And no one saw but us..So we got some more ice and mixed it around..So some people got orangy flavored pop that day.
post #33 of 63
I've worked in the food service industry and eating out really grosses me out. Could be a fancy expensive restaurant, or a small cafe...doesn't matter. There are a few reasons, like I've worked in places where the chefs are pretty gnarly/drunk/dirty. Nice guys, but I wouldn't be heading over to their houses for a home cooked meal I tell u that much. Also, even tho cutlery/dishes look clean, chances are they are not. Those big industrial dishwashers are gross and full of crud and slop. I think it is gross that cutlery is polished by servers who more than likely have dirty hands. By the end of my time working in the food service industry I was bringing my own breakfast/lunch and my own dishes to eat off of. Come to think of it, the cleanest place that I ever worked at was a little cafe in Costa Rica where I washed dishes by hand and they air dried. But ALL the places I have worked at in Canada have turned me off of eating out...and I have worked in 'nice" upscale places. It doesn't really have anything to do about illness, it's just gross.
post #34 of 63
Quote:
Originally Posted by Jmo780 View Post
I went out with myself and5 girlfriends one night to eat. We are all bigger girls (Me being the smallest at 5'9 and 200 pounds) and they take us to a tiny ass booth. We all stood there, laughed at the same time, and just walked over to a table with chairs and seated ourselves, lol whats up with this?!
Everywhere I've ever worked, if you try to seat a party at a table when booths are open and available, 99% of the time you'll hear, "Can't we have a booth?"

Yes, even from larger people. It's uncommon to have anyone request a table. Actually, I remember one time when I worked at Applebee's....the hostess noticed that one of the customers was VERY large and took them to a table, and the customer got all pissy and said, "Why can't we have a booth?" The hostess said, "Sorry, I didn't think you would FIT in a booth!" I can't believe she didn't get fired or at least written up for that, but she was about 70 years old and a permanent fixture at that place....

Honestly, I don't get the whole booth obsession. I also don't understand people who check in, are told it's more than an hour wait, and don't think to ask for a booth immediately. So then, when they've waited their hour, and are taken to a table because that's the only thing available, they look all crestfallen and say, "Aren't there any booths?"
post #35 of 63
Quote:
Originally Posted by Magali View Post
I've worked in places where the chefs are pretty gnarly/drunk/dirty. Nice guys, but I wouldn't be heading over to their houses for a home cooked meal I tell u that much.
My dh is a chef, and when he comes homes from work he is a dirty, stinky mess! He doesn't show up to work that way, but he always comes home looking terrible and smelling like onions and garlic and sweat. He's very picky about cleanliness, and no one in their right mind would turn down a home cooked meal from him.

I'm not saying that there aren't cooks who are as you described, but just keep in mind that a cooking job can make an otherwise clean and presentable man into a gnarly dirty guy in the course of a regular shift. I do think there are a disproportionate number of alcoholics in the restaurant business, though.
post #36 of 63
Thread Starter 
Quote:
Originally Posted by Purple Sage View Post
My dh is a chef, and when he comes homes from work he is a dirty, stinky mess! He doesn't show up to work that way, but he always comes home looking terrible and smelling like onions and garlic and sweat. He's very picky about cleanliness, and no one in their right mind would turn down a home cooked meal from him.

I'm not saying that there aren't cooks who are as you described, but just keep in mind that a cooking job can make an otherwise clean and presentable man into a gnarly dirty guy in the course of a regular shift. I do think there are a disproportionate number of alcoholics in the restaurant business, though.
I've seen cooks that are disheveled...there's a HUGE difference between "dirty because I work in a kitchen" and "dirty because I have little to no personal hygiene."
post #37 of 63
Quote:
Originally Posted by AFWife View Post
I've seen cooks that are disheveled...there's a HUGE difference between "dirty because I work in a kitchen" and "dirty because I have little to no personal hygiene."
Oh I know - that's why I said "I'm not saying that there aren't cooks who are as you described..."
post #38 of 63
My first full time job was in a fast food type place that was privately owned. It was called Biscuit Time. I was 13. The manager there was the best manager ever (in fact at other FF places her name was tossed around as someone to recruit, she was well known as being the best manager). That place was clean. The food was well kept (prior to cooking) and fresh. Food was never served old or cold. People lined up around the building for their food and were very pleasant even if there was a long wait. The food was that good. I thought that was how it would be at any place. I was wrong.

I have worked at Hardee's once for 3 weeks, a BK, McDonald's twice, a sit down restaurant in the mountains of NC, many years in the pizza business, and some time in a doughnut factory. Of all of those, the only place that was actually somewhat clean and fresh food was pizza.

None of the FF places adhered to time limits on cooked food. The last time I worked at McD, the manager himself served fries that were an hour old. I had asked him twice in that hour if I should dump and cook new. He said no. The customer returned with the disgusting cold fries and when he found out the kid was the manager, he freaked out. As would I. I quit shortly after that. I had no job prospects, but could not work for someone that cared so little about the food (a description that fits most FF mangers)

The sit down place was run by two men that had no idea what they were doing. I poured some iced tea and saw things swimming in it. There were animals of some sort that bred in it, they looked like mosquito larvae but that wasn't what they were. It was from pouring the hot, new tea into the existing tea I think. Very nasty. They also didn't know they were supposed to wash the pans they cooked the pasta in. They just kept rinsing them at night.

In the pizza place, there is little room for food problems. The oven is so hot, it takes care of anything, but the product prior to going in is benign also, due to the preservatives and the high turnover of pizza toppings. The only one I ever questioned (and so, tested with my thermometer) was the Italian sausage and at times the regular sausage in the heat of the summer. The cold line had a hard time keeping up when the temp outside was 100. When the pie come out of the oven, the same cutter is used on every pizza. If you have a decent staff and manager, it is replaced with a new cutter at least once an hour. You can also request your pizza be cut with a clean cutter if you order vegi pizza, pizza no cheese, pizza no sauce, or have issue with beef or pork. With any of these things, the workers should have no problem changing cutters.

The doughnut place I worked in was the same way, the way they were prepared would've killed anything. But it was the only facility I ever worked in where I came upon a bucket of writhing maggots in a storage room. I was so freaked out, I just walked out. I was a boss, so I did send someone to clean it up, but I do not know what caused it. I was not a food boss, I was a delivery boss, so my domain was the dock, not the production line.

My 1st hubby worked in an Applebee's for a few weeks. Disgusting things happened regularly according to him. Like a steak being dropped on the floor, then thrown back into the pan of marinade.

I will not eat out. My reasons are more about the ingredients (I believe deeply in organic), not the prep. However, the likelihood that there is a pathogen in your food along with the GMO, sad cow milk or meat and ammonia is 90%. There is a bistro here at our local organic store and they do have dishes that are GFCFSF. I could have a bite there. You can see the whole cook area. But I just make all the food at home myself. It is cheaper and safer.

eta: in McD one time a kitchen worker spit on a burger when he was pissy about a customer. I reported him and then had to quit because of the backlash (first time I worked at a McD) from everyone.
post #39 of 63
Thread Starter 
At the Mexican Food restaurant I worked in there was a woman that worked the line that had a constant cough. No one ever said anything about it. No one made her wear a mask. NO ONE MADE HER COVER HER MOUTH. She usually made guacamole. I told every one of my friends not to eat it.
post #40 of 63
Quote:
Originally Posted by Purple Sage View Post
Oh I know - that's why I said "I'm not saying that there aren't cooks who are as you described..."
Yes, and I didn't mean to insult your wonderful dh and other fantastic chefs!!!! And, I gotta say that as a waitress, I would come home as a dirty, stinky, mess too.

One more thing that is TOTAL yuck factor for me. I once worked in a place where the servers toasted and buttered the toast. And that is disgusting because servers don't have time to wash their hands every 3 minutes.
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