It can be rather shocking working in the restaurant industry.
I learned this the hard way many years ago when I became a waiter at our local ice cream shop! Besides selling ice cream my buddy and I also produced amazing cheeseburgers, sizzling dogs, plus corn dogs.
Unblessedly, I could never eat any of the food from this diner because I knew about the conditions in the study room. Everything seems perfectly fine if you were resting in the entryway. There was abundant air conditioning system to keep the indoor air at a highly comfortable temperature. My unbelievable friend and I did not want our clients to suffer from melting ice cream in oppressive heat to the moment that they obtained a cone. Unblessedly, this thoughtfulness did not extend into the study room. My unbelievable friend and I had genuinely no indoor air temperature control in the back of the house. In fact, it was consistently swelteringly sizzling plus humid in the environment where my buddy and I created the food. I know that the owner of the supplier paid a lot of currency for advanced air quality control in the entryway. She was consistently having heating plus cooling professionals out to repair plus upgrade the air conditioner. However, she adamantly refused to do anything about the indoor air temperature in the back. Not only was this a safety hazard for all of the employees who desperately tried to avoid heat stroke during their shift. However, it was also dangerous for the clients who expected that their food was being created in safe indoor air conditions. I wonder how many people wound up getting food poisoning from that refusal to purchase a single air conditioning system unit.
click for more