Posted on 07/09/2013 12:05:34 PM PDT by nickcarraway
Why didn't this employee "complain up"? What he did doesn't achieve much that's positive....for him or GC.
PS: Every year they run a summer camp with donated employee time and volunteer $1 donations taken off the cost of a meal. It's a camp for the children of wounded warriors.
THIS is why we don’t eat out anymore.
There’s just no telling what’s gone on in the food prep, WHAT exactly you’re eating, and what sort of stomach ailment you’ll get from that.
Especially risky in a downturn when corners that can be cut are cut.
That is a sweet story.
I only eat highly processed whey protein for my protein needs, and greek yogurt. And I always use a microwave as it kills 99.9% of bacteria.
I was once in kitchen of the the Spago’s in Palo Alto, supposedly the fanciest restaurant there. I almost threw up. Food, including raw fish, was lying on the ground next to garbage. Workers would stick their hands in food trays and shove food in their mouth. It was terrible.
I see everything twice /Yossarian
Gag.
My kids like ‘Kitchen Nightmares’. It seems that most eating establishments have sanitation ‘issues’.
Microwaves are terrible on protein, so you might want to rethink that. Plus, why would you want to kill the bacteria in yogurt, since that is part of the value of yogurt.
The only places I eat are places where it’s picked up already cooked, it’s simple stuff (a good pizza) or where I see them actually make it in front of me and I can see and smell the food items they’re using.
Very few places I go out to eat. I cook, man.
They’ve given up in most cases and while believing they have high standards, they’ve let a lot of important things go. Ie freezer stock, rotting things, stuff kept way too long and not good, no regular cleaning of anything, etc.
“I made a point to take her out to eat at least once a week from then on.”
Choose your eatery carefully. I have a couple of places I love to take the wife once or twice a week. These places serve the best food you can get. Fresher than can be bought at the store. One place actually buys all organic and locally grown including veggies, beef and pork and chicken. Outside of that, she is an awesome cook. So when she cooks, I sous chef for her...meaning...I do a lot of the manual mundane stuff. That makes her smile.
Believe it or not my biggie problem usually concerns cleanliness in/around the ice dispenser.
And the drink area in general.
We won’t even talk about salad bars. And what passes for dressing these days more closely resembles something I’d use to caulk my chicken coop.
” Tonight’s homecooked menu is pork chops, potatoes, a salad from the backyard garden and something with fresh peaches for dessert.”
Sounds good. What time do you want us over?
You got beer in the fridge, right? ;-)
Microwaves are terrible on protein, so you might want to rethink that. Plus, why would you want to kill the bacteria in yogurt, since that is part of the value of yogurt.
I don’t microwave the yogurt, only the hot dogs and fish I eat.
The whey protein I eat stays cold
Hot dogs and fish have protein.
I don’t own a microwave.
Ooooo YUMMYYYYYY!!!!
Ok folks lets all head on over to Bgill house for a good old fashion homecook meal =)
I’ve eat at GC all over the country.
They range from perhaps the best buffet I ever ate at (somewhere in E. Tennessee) to appalling (Orlando).
Most are reliably somewhere in the middle, which is why I continue to go.
I find this pretty stupid. Every restaurant inspector I’ve ever had contact with would also inspect how food is being disposed of. The notion that he wouldn’t even walk out the back door is pretty silly.
If this is happening, the big problem is poor quality inspectors.
That sounds great! Let all meet at Bgill house!!!!
I personally am glad for government inspections of restaurants.
There’s been some bad conditions uncovered by our local health inspectors.
Ed
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