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Posted at September 27, 2015, 11:35 pm: Only it's not the entire restaurant. It's an adorable small cafe near Death Valley. I was hired on to take over two shifts, 2 - AM and 2 - PM. I spent most of the first couple of days (it was really slow) cleaning. Grease, food dribbles.. The cook who showed me the ropes is a nice guy but.. In the past 3 days I've been there I have NEVER seen him wash his hands once, he touches everything from raw meat to raw bacon and then prepares salads or cold sandwiches, eats items as he preps them and to top it all off he's dropped over 3 different food items on the floor and picked them up and used them! His reasoning was "they'll never know". (One dish was even going to the local sheriff on their lunch break! I won't have to deal with this once I'm the only one in the kitchen on my shifts, but jeeeezzz. It's so in the middle of "nowhere" I doubt if the health inspector even knows the address to come around once in awhile. (It's close to where I live in NV but far from any major city in CA, where it's located) I know the owners are planning to change the menu to much lighter, fresher and healtier fare and he has only been there for a few months. If the owners bring up sanitation issues with him, the only person who would have observed this would be me. The server doesn't really care one way or another. I'm looking forward to being involved with the re-invention of this little place and know they're having problems with reliable help What would you do Apri (and yeah...I'm looking at other employment options) Original of the message was taken from http://www.cheftalk.com/forums/ Replies:There is only one course of action.I agree with Jim. It's just being a little taken aback (read: stunned) at the lack of co... Other Topics of Chef Talk:peanut butter crispsGround Bay Leaf las vegas Week Eight: English Cooking sous chef: desk job or kitchen?? need immediate help with spaghetti sauce I'm New! Naturally Saltless Food. Financier Turkish kofte (meatballs) looking for esterhazy torte Cookies and s'mores and wine G'day Frangipane flower French Culinary terms Thinking to leave CIA to other school Audio DRM The fight for Foie Gras Hello from a new member Externship in Spain??? Ahhhhh Falafel Ball Tools Career Changing? Read This. Food Network Internships Oven problems... What's a Caterer's Life Like :) ? Lava Rock putting everything at one time Brown Butter Icecream Terminologies of Cuts Eliminating streaks in chocolate glaze This is where I work - with pictures! Jimmy's #43 East Village, NYC Best pizza oven to buy?? Hello from STL. The stucco look? Hello all Looking For A Good Cajun Marinade School Project Happy Anniversary Light Pound Cake Interview with Bourdain I am new here Been gone too long!!! World Pastry Forum 2006 anybody going? Cinnamon filling for bread |