Sick Server -- What would you have done?
Jul 18, 2008 | 3:07 am
#16
Join Date: Feb 2007
Location: Chicago
Posts: 104
How do you folks deal with the multitudes of employees that you cannot see? All the kitchen people?
Personally, I just figure I'm taking a small chance of catching something every time I eat out, shake hands, handle money, touch a door knob or any other object that other people touch, etc. etc. This is why we have 'immune systems'. Totally needless stress.
Personally, I just figure I'm taking a small chance of catching something every time I eat out, shake hands, handle money, touch a door knob or any other object that other people touch, etc. etc. This is why we have 'immune systems'. Totally needless stress.
Jul 18, 2008 | 7:56 am
#17
FlyerTalk Evangelist
Join Date: Aug 2002
Location: Formerly HPN, but then DCA and IAD for a while, and now back to HPN!
Programs: Honestly, I've been out of the travel game so long that I'm not even sure. Maybe Marriott Gold?
Posts: 10,677
How do you folks deal with the multitudes of employees that you cannot see? All the kitchen people?
Personally, I just figure I'm taking a small chance of catching something every time I eat out, shake hands, handle money, touch a door knob or any other object that other people touch, etc. etc. This is why we have 'immune systems'. Totally needless stress.
Personally, I just figure I'm taking a small chance of catching something every time I eat out, shake hands, handle money, touch a door knob or any other object that other people touch, etc. etc. This is why we have 'immune systems'. Totally needless stress.
Jul 18, 2008 | 10:55 am
#18
Moderator: Hilton Honors forums
Join Date: Dec 2002
Location: Marietta, Georgia, United States
Posts: 25,435
You would not ever want to eat at weddings and other catered affairs again if you have seen what I have seen in kitchens over the years as a former wedding photographer.
Some catering halls ordered us to enter the premises through the kitchen instead of the front entrance, which is one of the reasons why I know what goes on in those kitchens.
If this information is correct, the answer is as much as two pounds of insects per year are consumed.
Some catering halls ordered us to enter the premises through the kitchen instead of the front entrance, which is one of the reasons why I know what goes on in those kitchens.
Jul 18, 2008 | 6:19 pm
#19
Join Date: Nov 2006
Programs: AA Plat/1MM
Posts: 546
We wanted a small lunch on Sunday & decided to get out of the rut of our 2-3 normal places. Saw a poster for a chicken wrap on the TOGO's window & thought it looked interesting. We NEVER go to TOGO's -- it's been yearzzzzz.
It was fairly quiet. The guy takes our order and starts making the first of our two sandwiches. He is sniffling. OK. He sniffles more. OK. He wipes his nose on his shirtsleeve (between his elbow & shoulder). OKAAAYYY. BTW, his badge said 'trainee' on it... Then, just after he wrapped the second sandwich, I saw his NOSE DRIP
We take our tray & sit down. I asked my husband if he thought it was OK to eat these and he said "yes, I was watching him VERY CAREFULLY"
Granted, the server was wearing GLOVES....but the whole thing made me uneasy.
There were 3-4 employees there, all young. No one 'appeared' to be in charge or a manager. I wasn't sure if we should've canceled our order and left or tried to bring to someone's attention that he SHOULD NOT BE MAKING FOOD or what
What would you have done?
It was fairly quiet. The guy takes our order and starts making the first of our two sandwiches. He is sniffling. OK. He sniffles more. OK. He wipes his nose on his shirtsleeve (between his elbow & shoulder). OKAAAYYY. BTW, his badge said 'trainee' on it... Then, just after he wrapped the second sandwich, I saw his NOSE DRIP
We take our tray & sit down. I asked my husband if he thought it was OK to eat these and he said "yes, I was watching him VERY CAREFULLY"
Granted, the server was wearing GLOVES....but the whole thing made me uneasy.There were 3-4 employees there, all young. No one 'appeared' to be in charge or a manager. I wasn't sure if we should've canceled our order and left or tried to bring to someone's attention that he SHOULD NOT BE MAKING FOOD or what
What would you have done?
Jul 20, 2008 | 11:50 pm
#22
FlyerTalk Evangelist
Join Date: Jan 2004
Location: San Francisco
Programs: AA 3mm Plat
Posts: 10,068
Some years ago I had a very similar experience. Took the family for bagels. The counter person had a cold. A few days later, so did we all. I can't know what is going on in a closed kitchen. But when I see a food handle with the snilffles, it thanks, maybe (but not likely) another time!
Jul 21, 2008 | 2:03 am
#23
FlyerTalk Evangelist
Join Date: Jul 2004
Location: London
Posts: 19,069
I've taken public transport all my life and open doors and touch the same surfaces as others. It's quite common to see people standing on a train or bus sneeze into their hands and immediately grab a handle.
Same on an aircraft, those controls on the seat have been fiddled with by people carrying all sorts of germs.
I'm not that bothered being served by someone with a leaky nose, I've got enough imagination to know that it could be a lot worse in the kitchen. Someone with a leaky nose in June/July just means hayfever to me.
Although I don't seek out this experience it's not something that particularly distresses me. As far as I'm concerned, my immune system needs continuous training and exercise. I'm probably going to pick up something much worse going to the restaurant bathroom and smearing my cleaned hands with germs opening the door on the way back to my table.
Same on an aircraft, those controls on the seat have been fiddled with by people carrying all sorts of germs.
I'm not that bothered being served by someone with a leaky nose, I've got enough imagination to know that it could be a lot worse in the kitchen. Someone with a leaky nose in June/July just means hayfever to me.
Although I don't seek out this experience it's not something that particularly distresses me. As far as I'm concerned, my immune system needs continuous training and exercise. I'm probably going to pick up something much worse going to the restaurant bathroom and smearing my cleaned hands with germs opening the door on the way back to my table.
Jul 21, 2008 | 6:01 am
#25
FlyerTalk Evangelist
Join Date: Sep 2003
Location: HH Diamond, Marriott, IHG, Hyatt something
Posts: 34,511
Actually after seeing many kitchens, I get queasy about eating in a chain restaurant. You wouldn't believe some of the stuff I've seen while doing work at Arby's, McD's, JitB, etc. I didn't eat in an Arby's for a year after I saw the huge slab of roast beef just sitting on the counter, uncovered. This was many years ago, but I doubt if there has been much change.
This was many years ago, but I doubt if there has been much change.
