Maybe you’ve heard the stories- chefs spitting into food, rinsing mould off chicken, or dropping a sent-back steak and grinding it against the dirty floor with the heel of their clog, then deep frying and sending back out to the customer. You’ll be relieved to know that even though I’ve worked in some dodgy places, I haven’t witnessed any of the above. Swearing and next-level complaining about customers, whether deserved or not, totally happens, but the worst transgressions against customers and food happen not with a bang but a whimper- substandard ingredients, bought-in sauces, stock powders, pre-made slaw, poor quality meats and questionable hygiene practices- these are all things that chefs and restaurant owners have the power and the obligation to eradicate from their kitchens.
Ahhhh, can’t un-know this now! Did they never consider just … giving smaller portions?
Seems like a no-brainer, eh?