Ultraman

12# Ultraman
Staffs in Western restaurant are instructed to use the staff washrooms, while
some Chinese  restaurants  use the staff washrooms for  food storage, even
worst, for food preparation
somewhereintime 發表於 2009-5-13 11:07

Imagine if a kitchen staff once pees on the kitchen floor, would you feel gross if the chef preparing food in the kitchen?
My thought, if the staff washroom is never been used as a washroom as it should be and providing that if everything is clean, then I don't feel a problem if it's being used for food storage and/or even for food preparation.

somewhereintime

Imagine if a kitchen staff once pees on the kitchen floor, would you feel gross if the chef preparing food in the kitchen?
My thought, if the staff washroom is never been used as a washroom as it sho ...
Ultraman 發表於 2009-5-13 11:46

Please understand what you do in a licensed premise is regulated and monitored by local health authority. You can only do food preparation  at designated area as laid out in the plan. I seen video clips that kitchen staffs peed into soup kettle too, does boiling the urine for hours make it safer or less gross to you?
After seeing that they marinating BBQ chickens and hanging dry Ducks  beside the filthy urinal with all the dirty toilet paper, do you still have your healthy appetite?

somewhereintime

20# Ultraman

Your assumption is right, it was a high-end Japanese restaurant operated by
Taiwanese.  Someone is going to get upset.

Ultraman

Please understand what you do in a licensed premise is regulated and monitored by local health authority. You can only do food preparation  at designated area as laid out in the plan. I seen video cl ...
somewhereintime 發表於 2009-5-13 12:13

Of course I understand what you meant. But I don't work in the related department, I'm just thinking as a regular customer/consumer. Really, who cares if the chef prepares/makes the food in those designated areas or not? To be more precise, maybe there is a designated counter top only for chopping but somehow a chef uses it to pour soup? The most important thing is both the person making the food and the place where the food is being made are clean (and also the dinning area as well as the cutlery and stuff are clean).

somewhereintime

24# Ultraman
My idea is: If I  can get reasonable good service and clean environment when I go to Mc Donxxx for a small price, why can't I expect the same from a place that charge me
4 times more? is it too much to ask for?
The food at White Spot, Cactus Club may not be fancy, but I can dine without fear of getting sick afterward.
Chinese cooks learn hard to cook good foods, but they do not pay much attention to sanitation.  It is better safe than sorry, if you ask me.

peter236

24# Ultraman
My idea is: If I  can get reasonable good service and clean environment when I go to Mc Donxxx for a small price, why can't I expect the same from a place that charge me
4 times more? i ...
somewhereintime 發表於 2009-5-13 13:41

You will be surprised by what they do at western style fast foods restaurants in the US. Remember the Mcdonalds with rats in New York? There are youtube videos showing how dirty these US style fast foods restaurants can be.

cinderelly

holy.. ho gang ah T_T
we used to go there weekly cuz we lived really close to them
but they were starting to get really dirty so we stopped going there..

rockypath

same here. i used to go there very often since I really love its curry. however, we now stop going there since my gf refuses to dinne there since it becomes so dirty. If I am craving for its curry, I have to order take-out myself and she will not share it with me.

Ultraman

24# Ultraman
My idea is: If I  can get reasonable good service and clean environment when I go to Mc Donxxx for a small price, why can't I expect the same from a place that charge me
4 times more? i ...
somewhereintime 發表於 2009-5-13 12:41

I think, as customers we can have two perspectives:
Either we assume every restaurant are clean (including staffs and food and environment), until we actually see something bad.
Or, we assume every restaurant would have a little something which is dirty but until we actually see they're good.
The fact is, how can consumers know before hand whether the restaurant has absolutely no issue or not before they actually see the problem by themselves or any serious complaints arose to the public?!

decane

i only went to mui's garden in richmond way back when they just open (and the store already smells)

I only go to the original store now (on Victoria Dr.)