Introduction

Behind the scenes in the restaurant world, workers sometimes engage in practices that can be shocking, unsanitary, and downright disturbing. Customers often have no idea what happens in the kitchen until it's too late. This article delves into some of the most egregious and common incidents involving restaurant workers who mishandle food in ways that range from gross to outright dangerous.

Ugly Practices in the Kitchen

1. Removing Ingredients with Bare Hands

A common example of this comes from a notorious incident at a popular restaurant, Kitcken, where Sofia discovered her customer's sandwich had been ordered without onions. Without hesitation, she and her colleagues picked the onions off the sandwich using their bare hands, then threw them to the floor. This shocking behavior isn't just disgusting; it’s also a violation of food safety standards.

2. Sneezing Over Customer Orders

Another nightmarish moment comes from a pub where a staff member sneezed directly onto a customer's plate during the service. This not only introduces harmful bacteria but also raises serious questions about the hygiene standards of the establishment.

Examples from My Experience

1. Dirty Utensils and Plates

A few years ago, while working in a high-end hotel restaurant, I observed a verbose and messy patron. He ordered a ribeye steak, and after some bites, he complained that it was slightly fatty. Our team then had to compromise by offering him a new steak, demonstrating a lack of principles in maintaining food safety. Furthermore, the 5th bypasser left a measly tip of 11 cents, adding insult to injury.

2. Unsanitary Plating Practices

At the same hotel, we had a low-quality plastic plate from which we served children’s meals. Given the lack of proper cleaning and thorough sanitization, this practice can lead to serious health risks for young patrons.

3. Eating from Customer Plates

Another instance involved a staff member eating from a customer’s plate without proper sanitation. This not only violates customer privacy but also the basic principles of food safety. Such actions can lead to the contamination of food and pose severe health risks.

The Importance of Hygiene and Professionalism

These examples highlight the critical importance of maintaining hygiene and professionalism in the food industry. Restaurants and their staff must adhere to strict food safety standards to ensure the health and satisfaction of their customers.

Conclusion

While some of these practices may seem exaggerated, they are unfortunately not uncommon. The restaurant industry demands high standards of hygiene, and employees must be vigilant to uphold these standards. Any deviation from these standards can result in serious health risks and a loss of customer trust.