Got a buddy that worked in several restaraunt kitchens when we were younger, including an upper scale steakhouse. Now he’s a plumber and has done work in many restaraunt kitchens...he says it doesn’t matter whether its cracker barrel or Ruth’s Chris steak house, the level of hygiene is the same and you roll the dice accordingly. That’s why I like Carrabbas Italian and waffle house, at least there’s a little accountability as you can see the kitchen if you want. LoL
I worked fast food as a teen in the early 70’s. It’s all about the management. Good managers have clean places. Bad mangers do not......................
My stepfather once worked next to Chinese restaurant 50 years ago and they were forced to fumigate..My stepdad said the entire wall of the liquor store was black and moving...He never ate at the chinese place again...