It can be rather shocking toiling in the restaurant industry.
I learned this the difficult way many years ago when I became a waitress at our local ice cream shop, then besides selling ice cream my associate and I also produced amazing cheeseburgers, sizzling pets, plus corn pets.
Unblessedly, I could never eat any of the food from this eating establishment because I knew about the conditions in the dining room. Everything seems perfectly fantastic if you were standing in the dining room. There was abundant A/C to keep the indoor air at a highly comfortable temperature, then my friend and I didn’t want our customers to suffer from melting ice cream in oppressive heat to the moment that they bought a cone. Unblessedly, this thoughtfulness didn’t extend into the dining room. My friend and I had really no indoor air temperature control in the back of the house. In fact, it was always swelteringly sizzling plus humid in the environment where my associate 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 dining room. He was always having heating plus cooling professionals out to repair plus replace the A/C. 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 during their shift. However, it was also dangerous for the customers 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 A/C unit.