It can be rather shocking laboring in the eating establishment industry. I learned this the difficult way numerous years ago when I became a waiter at our local ice cream shop. Besides selling ice cream my pal and I also produced amazing cheeseburgers, hot pets, and corn pets. Unfortunately, I could never eat any of the food from this eating establishment because I knew about the conditions in the kitchen. Everything seems perfectly good if you were sitting in the kitchen. There was abundant a/c to keep the indoor air at a highly comfortable temperature… My pal and I didn’t want our clients to suffer from melting ice cream in oppressive heat to the moment that they bought a cone. Unfortunately, this thoughtfulness didn’t extend into the kitchen. My pal and I had legitimately no indoor air temperature control in the back of the house. In fact, it was constantly swelteringly hot and humid in the environment where my pal 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 kitchen. He was constantly having heating and cooling professionals out to repair and update the a/c system. However, he 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 while in 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 numerous people wound up getting food poisoning from that refusal to purchase a single a/c unit.
