On a recent trip to
I was fortunate. I had finished my meal before the other two guests at the table who patiently waited for the sides of vegetables. If I hadn’t finished my lunch, I probably would have lost it.
The kitchen was one of the dirtiest I had ever seen in any restaurant opened or long since closed.
Grease was as thick on the walls as the rubber mats stuck to the floors. The windowless, dimly lit culinary dungeon was filled with dishwasher steam and broiler smoke. The conditions for any culinarian were horrendous. When the Lamb Rigonata was delivered to the table it was a lighter shade of grey than one would have imagined. The reason, I believe matched the illumination of the kitchen.
The second incident happened later the same evening when I decided to opt for a salad at the Big Boy chain next to the hotel where I was staying. I had been a Big Boy fan since I lived in suburban
When I ordered my salad to go I assumed that the chef would be making it. I was sitting at the counter and I was in clear few of the chef and his crew. Yet, when my server, who had been scratching his face with the same hand with which he rung up my order, went to make the salad, I became concerned.
“Was this guy going to make my salad without washing his hands?”
Of course he was. And, as he proceeded to grab the bag of unwashed lettuce and place a large handful- a bare handful – in the to go container he did everything except cough on it. After he went through the motions of salad preparation I had to tell him I couldn’t eat the salad, or anything else that came out of the restaurant.
Two meals in one day, both ruined. That was in one city. After leaving I couldn’t help but think how many other people had similar incidents last Sunday in every other restaurant in the country.
I would guess a substantial amount of customers left restaurants last week and were disappointed with the cleanliness, service, presentation or flavor of what they ordered.
Let’s take some action to prevent that. Give your staff a pep talk. Get back into the habit of a pre -shift meeting. Review your kitchen. Is it clean or filthy? Take an inventory of what you need to do to bring your restaurant up to the standards you set when you first opened.
Implement those procedures. You will notice morale and enthusiasm soar.