About what goes on behind the swinging doors
Decades ago Barry Ronge wrote a column that rocked the hospitality industry. Until then, restaurants dispensed mints to patrons at bill time and usually had another bowl of sweets available on exit. But these candies were not wrapped at the time.
Ronge made a valid point. How many people really wash their hands after abluting? And then proceed to grab a handful of mints. Even though there was no social media at the time, the shame spread quickly and today the idea of an unwrapped thank-you sweetie at the end of a meal is unthinkable. We have Barry Ronge to thank for that.
But restaurants and fast-food outlets have a lot more to answer for than wrapping up their mints.
A few years back I was at a sandwich takeaway where customers unfortunately had a full view of the kitchen. The short-order cook was making my sandwich, and merrily picked his nose, wiped whatever he discovered on his shirt and proceeded to slice up some cheese for my lunch.
I complained to the manager who looked at me as if I had smoked weed during Sunday service and handed me a beautifully wrapped midday eat. I left it on the counter. I have never been back.
While a few restaurants have visible kitchens, I often wonder what happens behind the swinging doors to the cookhouse. It’s the Darth Vaders in the kitchen that secure my time off work with gippo guts a few days later.
A great litmus test is the restroom. And boy, there have been some pearlers of late. Instead of naming and shaming, I’d rather forewarn eateries: cleanliness is next to godliness.
And kindly refrain from using the same set of tools to slice and dice the fish, the steak, the potatoes and the carrots.
The same goes for the lappie or piece of cloth you use to wipe down tables. I have seen restaurant staff use the same cloth for various things, including their hands.
Another request to restaurants and fast-fooders: please change your oil regularly and do not fry my chips in the same oil as you just deep-fried someone’s fish.