Quote:
Originally Posted by westernrider75
It’s unfortunate you worked at such poorly run restaurants. I spent many years working at a well known restaurant who never did the things you mentioned. There is a right way to run a restaurant and a wrong way. BTW I’m not sure how you take vegetables directly out of the freezer and chop them, I’ve never seen that done.
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First and foremost, I worked these restaurants in my teenage years. This would be the late seventies into early eighties. In each restaurant I worked, the food truck would arrive in back. The truck driver would wheel the food into the walk in. Meat, vegetables, cheese, milk, etc. He would unload haphazardly whichever way to quickly fit. Meat over vegetables,.cheese on top of meat, poultry mixed with seafood. You name it, I've seen it! After he left, the cooks would sort through the food, taking what they needed for their stations. There were only a few sinks. Potatoes and carrots were washed. The remaining vegetables were piled (unwashed) at each station and chopped, sliced, or diced. They were then placed into individual containers. Some containers (no lids) were left at the stations, others were refrigerated. Poultry was sorted on the same cutting area. Knives and surface were never washed. This cross contamination I witnessed has stayed with me for a lifetime. I will never eat raw vegetables in restaurants. I will not use dressings, ketchup, or other condiments. I believe all have been topped off.I will not eat buttered toast (don't ask), will not waste my time asking for decaf (it will not be decaf), and will not eat from a salad bar(all food available at the bar is never at proper temperature and most items have been topped off.) After this experience, I, like most my age, am not a vegeterian. We know to stay FAR AWAY.