2

10/30/2010 11:30:51 AM

Quote :

" s someone who worked in restaurants for nearly a decade, them leaving the shells on a shrimp tail should be the least of your concerns "Why is there black mold on all of the soda nozzles?" "Why do servers only wash their hands like once per shift (at most) even though they handle utensils that have been in peoples mouths, filthy napkins and dirty money for hours on end?" "Why do servers, with aforementioned filthy hands, use those bare, unwashed hands to put bread in the basket?" "Why do servers refuse to throw away lemons that they cut at the beginning of the week, just because they're too lazy to cut new ones...and now the lemons are slimy and moldy and being dunked into my ice water." "Why do cooks, who scratch themselves and often go shower-free for days on end, touch everything on my plate countless times before food is sent out of the kitchen.""

geeez. where did you work?


[Edited on October 30, 2010 at 1:04 PM. Reason : sdfdss]

10/30/2010 1:03:50 PM

numerous places. upscale, lowscale, midscale, chain, indy....you name it and I worked there throughout college and for a few months between college and landing a real job

every restaurant is filthy. fact. and every cook is filthy. i've learned that hand sinks are strictly for decoration.

10/30/2010 1:10:49 PM

If I'm eating shrimp by itself I don't mind the tail being left on. It does make for a convenient handle. If I order shrimp pasta it irks me if they leave the tail on. I don't need the flavor and the last thing I want to do is get alfredo sauce all over my hands trying to remove the tail myself. Then you also don't get to enjoy the shrimp + pasta in the same bite unless you put the shrimp back in the pasta after you remove the tail. WTF?

[Edited on October 30, 2010 at 1:17 PM. Reason : s]

10/30/2010 1:16:59 PM

Quote :

"every restaurant is filthy. fact. and every cook is filthy"

i cant say i agree with this, maybe its the type restaurants you are used to working in?

10/30/2010 5:20:56 PM