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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:Help! Trying to make Ginger Ice CreamLe Cordon Bleu Howdy doody. Hello everyone Berghoff Knives Wages BNI(business and industry) vs. restaurant recipes for convection/microwave cake mix Semolina vs Cream of Wheat Classic Coconut cake recipe needed! CIA Wine program finding investors Pizza...dough and traditional topping combinations Briskit New Girl Hello from Germany New to the forum 'Local' school or Cordon Bleu? cake flour for all purpose Corned beef/pastrami Allow me to introduce myself -from myself Professional Artisan Bread Class Local culinary classes: Not School related. Galette complet for a novice! Weird and interesting fun stuff interesting Rotisserie grilling question La Paz Lady cookie preservative Introduction Food substitions New from Australia wow this took a long time to find this... Shark Please read this Welcome Forum Message First Hello from Ohio Decomalt piped garnish problems hello Poor speech habits/patterns I still got it. well pretty close anyway. no one's talking about fiddleheads... Food that 'pops' Thinking of starting a restaurant...need chef culinary student creating a plate presentation. Pan question. |