[OrangeBlossomBaby]

Originally Posted by golfing eagles

Love potato salad, cole slaw and always put that burger on a bun. And I know that you know the difference between having vegetable side dish and a vegetarian diet, so be honest.

The point, is that what you consider "vegetarian FOOD" (not vegetarian DIET) - is not what you think it is. If it doesn't have actual meat in it, then it's vegetarian. It doesn't have to be a substitute for meat. Decent vegetarian food can stand on its own, without having to pretend to be meat-like. Cole slaw and potato salad are two examples of that.

Eggs are an example of that, PB&J sandwiches are an example of that, Mac & Cheese is an example of that.

All foods that aren't made with meat - are, by definition, vegetarian foods.

[margaretmattson]

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.

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.

[golfing eagles]

Originally Posted by OrangeBlossomBaby

The point, is that what you consider "vegetarian FOOD" (not vegetarian DIET) - is not what you think it is. If it doesn't have actual meat in it, then it's vegetarian. It doesn't have to be a substitute for meat. Decent vegetarian food can stand on its own, without having to pretend to be meat-like. Cole slaw and potato salad are two examples of that.

Eggs are an example of that, PB&J sandwiches are an example of that, Mac & Cheese is an example of that.

All foods that aren't made with meat - are, by definition, vegetarian foods.

Again, let's not get tied down with picayune semantics. I think everyone knows the difference between having potato salad with their hamburger and being a vegetarian.

[ThirdOfFive]

Originally Posted by margaretmattson

Careful when eating salads at restaurants. The dressing is topped off at the close of every shift. The container is rarely cleaned out. Employees simply pour new on top of old. The old can remain in the container for days.

Also, vegetables are not properly washed. They are chopped up direct from the freezer. The vegetables may have been stored under meat products. Do I need to remind you of the liquid that oozes out of meat? I worked at several restaurants in my younger years. Each was not as clean as one would hope. My rule of thumb when dining out: order food that needs to be cooked before serving. Stay away from raw!

You got that right.

My wife washes all produce whether it is from loose bins, bagged, or prepackaged in those "washed and ready to use" containers. And I don't mean a quick rinse under the tap. She soaks them in water mixed with baking soda for at least 15 minutes before rinsing and putting them out to eat. Some even require a second rinse. You'd be amazed at what comes off those veggies and fruit! the water that started out clear is a murky gray when she is done.

I often see shoppers pop a cherry or a grape into their mouths while shopping (seems to happen at Wallyworld a lot). I often wonder if they'd continue to do that if they knew just what is ON that stuff. Just because it looks clean doesn't mean it really is. I don't suppose the situation is much different in restaurants.

[kingofbeer]

Originally Posted by Smalley

Hi, We were recently in Salt Lake City eating at Oasis, a popular restaurant there. Next to menu items were the letters CBV. Stands to Can Be Vegetarian. This is so helpful for folks who are vegetarian or want to eat some plant based meals. Many dishes can be made vegetarian without much trouble.....usually just eliminating the meat. Here, it's a different story in the County Club restaurants. There are some exceptions like Glenview which serves a delicious veggie burger.
So please, restaurants when you update your menus, remember CBV

Healthy dining options are not available here. Based on my independent observations of the amount of alcohol consumption here, I would say healthy food or dining is not viable here. Costco is very popular.