#1 My Chef Found This At Another Local Restaurant. I Never Saw A Mop Sink Used For Defrosting Before
#2 Towards The End Of My Meal At A Fancy Restaurant, I Bit Into Something Chewy Which Was A Cigarette Filter
Practicing proper hygiene in the kitchen isn’t just a matter of the lack of respect—it’s also a question of health. If you’re serving your customers undercooked, sloppily prepared food with God knows what detritus mixed in among the ingredients of questionable freshness, you might make someone seriously sick while also severely damaging the business’ reputation.
And if you’re making your customers fall ill that can have major repercussions for the future of your career in the food service industry. It means that you can lose your job. You’re also leaving yourself open to lawsuits while your place of work can be shut down for not following hygiene protocols.
#7 I Was Told Mold Is Just Penicillin
#8 I Was Servicing The Exhaust Hoods At A Popular Chain Restaurant. This Was Under The Fryer
Not only that, serving substandard dishes is an indication that the chef lacks empathy for their customers, they may be too lazy or burned out to enforce decent standards, or there are other serious issues at play in the background. You can easily tell if a chef has fallen out of love with their job or is overworked to hell and back: you’ll see it when the server brings their dish to your table, and you’ll taste it in that first yucky mouthful.
#10 This Restaurant Didn't Understand Why I Sent My Burger Back. They Said It Was Cooked Perfectly
#11 I Ordered A Take-Out From A Local Restaurant For Lunch Today, And This Is How My Burger Came
Improperly storing ingredients is a major problem in some kitchens. This comes down to either a lack of training, a lack of managerial oversight, or a lack of care about the consequences of one’s actions. If food is stored sloppily, you can end up with pathogens growing in it or you might end up with cross-contamination.
#13 I Ordered Boneless Wings For The Big Game. Only Three Were Not Completely Raw. It Was $76, And DoorDash Refuses To Give Us A Refund
#14 I Ordered A Pizza From A Local Restaurant And Found A Latex Glove In It. Bolton, UK
#15 I Found This Hanging Behind A Chinese Restaurant In My Neighborhood
Bacteria, fungi, viruses, and various microorganisms thrive in some food items more than in others. For example, some of the most fertile breeding grounds for pathogens include raw eggs, raw chicken, raw flour, seafood, and unpasteurized milk. As a rule of thumb, ingredients that have a low acid and a high moisture content tend to go off very quickly.
#16 We Asked Our Waitress For A Glass Of Ice And Some Guacamole. This Is What We Got
#17 I Work At A Restaurant And Our Water Is Dirty. This Is What Coming Out Of The Kitchen Faucet
On the flip side, food items with high acidity and low moisture content can be left out for longer. So it’s not a disaster if you leave out lemons, jam, pickles, rice cakes, and crackers for a longer bit of time. However, the opposite is true for, say, raw shrimp, which needs to be utilized ASAP.
A good chef will know how quickly each ingredient needs to be prepared and how to store them properly so there’s no danger to the customer. Broadly speaking, the so-called danger zone for pathogen growth is between 4 to 60 degrees Celsius (that’s 40 to 140 degrees Fahrenheit).
