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Posted at August 26, 2016, 10:57 pm: Hi to every one I just came back from overseas where I have been working to a very nice manor, got the job via email, the accommadation were good, the staff were very friendly and the owners seams friendly too The place advertise for it's beautifull fresh organic food from where the maximum come from their own potager. Guess what? it came from the cheapest super-market in town and most of the time in the end of the day when it was on special. The meat would come most of the time from the boot of the owner's car where it has been purchase in a town 1 hours from the restaurant, the bread white sponge sh.. 2, 3 day old. Fresh, hardly never, when the fish would come we'd keep for 2 days, the rest we would put in domestic freezer where the cake, bread, chicken, meat etc...were stored and with the enormous power cut we were getting, you can imagine. Raw meat more than 10 days soaking in oil, sometimes the meat was smelly the excuse given to the young inexperience waitress was that of the strong wine in the sauce and so on I could continue with the food for a long time but I'll pass to another domain, the front people, young kids from 15 to 18 no experience at all in the industry, doing there best; for that they were under paid all in cash and their tips were kept by the owners, their excuses too much breakage. you should have seen where these poor girls had to go So I'd like to do something, telling the tax people that 80% of the staff is paid under the table, to the health departement about the appalling condition of the way they keep food and lies to the client What do you think ???? Original of the message was taken from http://www.cheftalk.com/forums/ Replies:Well.I'm with foodpump. Sorry I forgot to let you know, I have left, I stayed long enough for ... Sounds like the typical Chinatown restaurant. I guess my first ?Q? would be where is this place located? (I'd certai... I dunno, April. as a consumer and not a cook, restaurant worker or anything else, i wo... She only stayed long enough to gracefully get out of it. I agree with siduri. Other Topics of Chef Talk:Making a list of regional specialtiesIts here OK Sugar Show!!! What goes on in a Le Corodon Bleu pastry class? NOLA! what do you call this dish? College New home business how to get a job in hotel? Oh Oh Bravo show Hello from NY Blender as a food processer? Thermometer or timer? Roasted Turkey and Hummus Wraps Panasonic 1757 Choux pastry techniques mandarine infused oil Catering Partner in CT. ROCK> me <HARDPLACE Stock what is the different "waffle mix" "pancake mix"?? Hello from San Diego Sweet Tooth Rumpus in the Big Easy (and a Sazerac recipe) Oily German cooking New and Starting a Business Eggfree pancakes Vintage or Vintage looking knives NL Chefs! Short stage? appetizers Sugar Sculptures Best All-around Dessert Cookbook Floating Island? I guess we need a reach-in... Kitchen Aid Mixer Madness fondant recipe? dual fuel Lexington, KY hot weather non-cooking |