Restaurant Workers, Tell Us The Filthy Secrets Hiding Behind The Kitchen Doors
So if you're a current or former restaurant worker, we want to hear from you: What hygiene practices, whether in the kitchen, on the floor, or among staff and customers, are most often overlooked on the job?
Perhaps you were a line cook and constantly saw roaches scurrying around the kitchen. When you said something to the restaurant owners, they said, verbatim, "All restaurants have roaches. Get used to it, bud."
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Maybe you routinely saw dishwashers and wait staff using dirty, grease-covered rags, used to polish "clean" glasses. Even worse, the glasses were hardly even cleaned beforehand, sitting in cold, dirty water for hours at a time.
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Or maybe you worked at a popular fast-food spot and once cleaned behind the ice cream and soda machines, only to discover it must have never been done before. What you found back there? A wall that appeared to be growing its own ecosystem, completely coated in black and green mold.
Whatever it was, tell us — what's the most overlooked (or flat-out disgusting) hygiene practice you saw while working in food service? Let us know in the comments or at this anonymous form.
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