Wow,when you think you have seen it all.

[Smoked Transistors]

Guess this guy just invented the world’s fastest “rib defroster.”

https://youtube.com/shorts/wMBpl8SDGHM?si=FNZ1t4C99YxRg7yI

[Johnny Booth]

We are forced to trust restaurants with our meals if we want to eat there. It is a noble profession for most. For others…not so much.

[captainlee]

Not surprised unfortunately.

[Jerod Broussard]

Dang. If you notice that DARK cement near him, that indicates LOTS of not so clean traffic and pretty much a lounge for Musca domestica.

[SheilaAnn]

Yeah…. Ain’t no pressure washing on that back dock!

[synodog]

That’s a well seasoned alley

[dpearce]

At least he used some cardboard instead of mostly just slamming it down on concrete.

[SheilaAnn]

That’s clucking, ducked up.

[Carolyn]

Even A ratings and still have scary stuff listed on the inspection reports. Reading a few reports will make you not want to eat at any restaurant.
I have to say, the rib bashing was pretty gross and unexpected.

[DavidNorcross]

Unfortunately I think we sometimes have no idea what goes on in those kitchens. This is just not good.

[Jerod Broussard]

There was an expose on food places when I was in college in the 90s, and they had some guys playing football with some chicken they were battering and kicking/punting it back and forth to each other. I don't recall either guy asking for a Fair Catch.

[Donw]

We eat out rarely, and only at a few select restaurants, because some of my employees service the fire protection systems installed in restaurant kitchens. After hearing what they sometimes see, and the conditions they experience when in those kitchens, my list of acceptable restaurants to eat at is quite small.

This is not to disparage the restaurant business nor most restaurant employees who take health and safety seriously, but in coastal tourist areas like where we live, questionable practices seem to pop up more frequently than they should as much of the staff are seasonal.

[SheilaAnn]

Donw it’s all about training and accountability. When I worked at Islands, one shift I got so offended because mommy took out a sani wipe and wiped the table down. I know for a fact that our tables were immaculate. It’s how we trained and held the kids accountable, and on top of that we constantly tested and changed our sani buckets on a regular basis. Now, mom and pops and seasonal, prolly not so much.

[Johnny Booth]

Yep. After the hurricanes last year in Florida, I had the distasteful experience of helping my brother replace the entire electrical systems (wiring included) in a couple of restaurants. One was run by a formally trained chef, with good business sense. Before anything was done, after they removed all of the equipment, they hired a steam cleaning service. Top to bottom there was no grease or goo to be found.

His sister’s lunch place,not a chef or restauranteur was absolutely disgusting.

[Huskee]

Bah, it's on cardboard, besides cookin' will clean 'em.