Waffle House on Christmas Day

Re:Waffle House on Christmas Day (Scorereader)

Mon, 25 Jan 2010 15:34:49 GMT

Foodbme

I know you don't care to BUT You probably already Have! What you don't know hasn't killed you-------Yet!

SO WHAT???? what's your point? that I've been the victim of unsafe food handling from a restaurant and didn't know it? Ok, fine. It's true. I was. There - happy? You're right, I've been a victim of someone else's bad habits.

that doesn't mean a thing. it doesn't mean it should be tolerated or accepted. To say it should be accepted merely because you, foodbme, doesn't know someone has died from it is, to say the least, unimportant.

People DO get sick and die from unsafe food handlling practices. People DO get bacterial infections from unsafe food handling. People DO get food poisoning from unsafe handling of food. It DOES happen, whether you know of any victims or not. And that's the point: unsafe food handling DOES lead to illness and can cause death.

Forget about the 5 second rule and steaks hitting the floor, its a diversion to avoid the real life scenraio that was explained in an earlier post. So lets go back to the root of this, which had to do with specific instances of how Roadkill Bill's dish was mis-handled at a Waffle House. And in that case, it was over the top and dead wrong. And anyone who defends that kind of behavior and laughs it off as something that should be ignored, is either blinded by their own bias or dumb. In this case, I don't think you're dumb at all.

Re:Waffle House on Christmas Day (Foodbme)

Mon, 25 Jan 2010 14:59:57 GMT

Scorereader

Foodbme

Scorereader

Restaurants should also calculate food loss through accidents (like drops onto the floor).

Try telling that story to the board of health. Include names and restaurants so they get it right.

PS- be sure to let us know which restaurants your son manages, so we're sure not to go.

Don't Worry about it! Commercial Charbroilers in Restaurants operate at 160,000 BTU's That will kill ANYTHING that comes from the floor! Geez!

I don't care to eat charbroiled anything that comes from the floor of a restaurant's kitchen, thanks.

I know you don't care to BUT You probably already Have! What you don't know hasn't killed you-------Yet!

Re:Waffle House on Christmas Day (Scorereader)

Mon, 25 Jan 2010 14:31:29 GMT

Foodbme

Scorereader

Restaurants should also calculate food loss through accidents (like drops onto the floor).

Try telling that story to the board of health. Include names and restaurants so they get it right.

PS- be sure to let us know which restaurants your son manages, so we're sure not to go.

Don't Worry about it! Commercial Charbroilers in Restaurants operate at 160,000 BTU's That will kill ANYTHING that comes from the floor! Geez!

I don't care to eat charbroiled anything that comes from the floor of a restaurant's kitchen, thanks.

Re:Waffle House on Christmas Day (Davydd)

Mon, 25 Jan 2010 12:54:58 GMT

You can't control what you can't see but you would be a fool to condone or accept mishandled food if you see it.

Re:Waffle House on Christmas Day (Foodbme)

Mon, 25 Jan 2010 12:54:55 GMT

Scorereader

claracamille

I think that since WF has the grill/food prep area in plain view that the food preparation is probably more clean that in kitchens that are out of sight.

My son is a culinary school graduate who has managed & cooked in several restaurant kitchens including some very "upscale". He says the the 10, 30 60 second rule is applied in most instances, especiallu when a high cost product is dropped, steak,seafood,etc.

Restaurants calculate profit using several criteria-labor costs, building overhead(heat, lights,etc), costs of foodstuffs versus the monies received from the meals served. Good restaurant management knows to the exact ounze how many pounds of beef, potatoes, etc shoudl be used for X number of meals. If a kitchen manager allows more food to be used then that is allowed, then his bonus is lowered. When my son managed kitchens, he emphazed careful handling of the food, but he also admits if a prime ribeye steak accidently kit the floor, it would not be thrown out but would be grilled. He waited for a well done order & then used that steak.

As others have stated, if I see anything in a restuarant that I don't like i just vote with my feet & walk out.

Restaurants should also calculate food loss through accidents (like drops onto the floor).

Try telling that story to the board of health. Include names and restaurants so they get it right.

PS- be sure to let us know which restaurants your son manages, so we're sure not to go.

Don't Worry about it! Commercial Charbroilers in Restaurants operate at 160,000 BTU's That will kill ANYTHING that comes from the floor! Geez!

Re:Waffle House on Christmas Day (Scorereader)

Mon, 25 Jan 2010 11:43:23 GMT

claracamille

I think that since WF has the grill/food prep area in plain view that the food preparation is probably more clean that in kitchens that are out of sight.

My son is a culinary school graduate who has managed & cooked in several restaurant kitchens including some very "upscale". He says the the 10, 30 60 second rule is applied in most instances, especiallu when a high cost product is dropped, steak,seafood,etc.

Restaurants calculate profit using several criteria-labor costs, building overhead(heat, lights,etc), costs of foodstuffs versus the monies received from the meals served. Good restaurant management knows to the exact ounze how many pounds of beef, potatoes, etc shoudl be used for X number of meals. If a kitchen manager allows more food to be used then that is allowed, then his bonus is lowered. When my son managed kitchens, he emphazed careful handling of the food, but he also admits if a prime ribeye steak accidently kit the floor, it would not be thrown out but would be grilled. He waited for a well done order & then used that steak.

As others have stated, if I see anything in a restuarant that I don't like i just vote with my feet & walk out.

Restaurants should also calculate food loss through accidents (like drops onto the floor).

Try telling that story to the board of health. Include names and restaurants so they get it right.

PS- be sure to let us know which restaurants your son manages, so we're sure not to go.

Re:Waffle House on Christmas Day (claracamille)

Sat, 23 Jan 2010 11:28:01 GMT

I think that since WF has the grill/food prep area in plain view that the food preparation is probably more clean that in kitchens that are out of sight.

My son is a culinary school graduate who has managed & cooked in several restaurant kitchens including some very "upscale". He says the the 10, 30 60 second rule is applied in most instances, especiallu when a high cost product is dropped, steak,seafood,etc.

Restaurants calculate profit using several criteria-labor costs, building overhead(heat, lights,etc), costs of foodstuffs versus the monies received from the meals served. Good restaurant management knows to the exact ounze how many pounds of beef, potatoes, etc shoudl be used for X number of meals. If a kitchen manager allows more food to be used then that is allowed, then his bonus is lowered. When my son managed kitchens, he emphazed careful handling of the food, but he also admits if a prime ribeye steak accidently kit the floor, it would not be thrown out but would be grilled. He waited for a well done order & then used that steak.

As others have stated, if I see anything in a restuarant that I don't like i just vote with my feet & walk out.

Re:Waffle House on Christmas Day (Scorereader)

Fri, 22 Jan 2010 15:51:05 GMT

NYPIzzaNut

I never cared for MI. Too cold.

nonw THAT'S funny!

Re:Waffle House on Christmas Day (NYPIzzaNut)

Fri, 22 Jan 2010 15:00:23 GMT

I never cared for MI. Too cold.

Re:Waffle House on Christmas Day (Michael Hoffman)

Fri, 22 Jan 2010 14:58:55 GMT

Try Michigan.

Re:Waffle House on Christmas Day (NYPIzzaNut)

Fri, 22 Jan 2010 14:50:16 GMT

I prefer the Omelet Shoppes to Waffle House but you do not seem them up North.

Re:Waffle House on Christmas Day (Scorereader)

Fri, 22 Jan 2010 14:21:33 GMT

Foodbme

I ALWAYS wear my Seat Belt while eating in a Waffle House. You never know when a Grill Cook is going to go Postal and start throwing Smothered, Covered, Chunked, Scattered Hash Browns all over the place!

from the condition I've seen some Waffle Houses in, I wouldn't be surpirsed if that's what happened...and no one cleaned up - they only wiped off the menu with some sticky water.

Re:Waffle House on Christmas Day (Foodbme)

Fri, 22 Jan 2010 13:59:41 GMT

I ALWAYS wear my Seat Belt while eating in a Waffle House. You never know when a Grill Cook is going to go Postal and start throwing Smothered, Covered, Chunked, Scattered Hash Browns all over the place!

Re:Waffle House on Christmas Day (Michael Hoffman)

Fri, 22 Jan 2010 13:34:29 GMT

Scorereader

Michael Hoffman

Scorereader

well, sk bob, I also wear a seat belt, something that we didn't have to do back in the good ol' days. I guess times change.

Gee, I've been wearing seat belts since the 1950s. But perhaps those aren't old enough good old days for you.

nope. you were just smarter than me.

maybe I'm the dummy for which they wrote the seatbelt laws.

It occurred to me back then that there must be a reason why I had to wear belts when racing stock cars and sports cars. So I figured it might be a good idea to wear them whenever I was driving. My vehicles do not move if everyone is not strapped in.

Re:Waffle House on Christmas Day (Scorereader)

Fri, 22 Jan 2010 13:16:40 GMT

Michael Hoffman

Scorereader

well, sk bob, I also wear a seat belt, something that we didn't have to do back in the good ol' days. I guess times change.

Gee, I've been wearing seat belts since the 1950s. But perhaps those aren't old enough good old days for you.

nope. you were just smarter than me.

maybe I'm the dummy for which they wrote the seatbelt laws.

Re:Waffle House on Christmas Day (Michael Hoffman)

Fri, 22 Jan 2010 12:50:43 GMT

Scorereader

well, sk bob, I also wear a seat belt, something that we didn't have to do back in the good ol' days. I guess times change.

Gee, I've been wearing seat belts since the 1950s. But perhaps those aren't old enough good old days for you.

Re:Waffle House on Christmas Day (Play27)

Fri, 22 Jan 2010 12:34:14 GMT

As long as the Chef washes his/her hands I'm OK.

Re:Waffle House on Christmas Day (Scorereader)

Fri, 22 Jan 2010 11:58:29 GMT

well, sk bob, I also wear a seat belt, something that we didn't have to do back in the good ol' days. I guess times change. Today, I like my food to not be mauled by the bare hands of the cook.

"get over it?" ok, I'll get over it as soon as you get into a high speed crash without a seat belt.

Of course, I don't really wish that upon you. I wish you'd wear your seat belt and practice today's safety standards (and the law). That way, you're safe in the unfortunate event you do get into a crash. In the same way, I wish upon my food handlers to follow today's safe food preparation standards (and the law) in case, in the unfortunate event, there is something wrong with with the food or their hands.

Re:Waffle House on Christmas Day (Tony Bad)

Fri, 22 Jan 2010 08:52:26 GMT

sk bob

WOW! evidently you 2 guys have never eaten out before the 90's.
get over it. you've eaten worse stuff when you were a kid.

True, but we have learned a few things since then...

Re:Waffle House on Christmas Day (Foodbme)

Fri, 22 Jan 2010 03:55:51 GMT

maxcriden

For those Waffle House aficionados present, I thought you might be interested in this pretty cool picture I came across:

http://www.flickr.com/photos/nickgray/378694469/

It's a Waffle House cheat sheet for the cooks, with further details at the link. Pretty neat system!

Very Interesting1 I've often wondered how they kept all their orders straight! Thank you!
When I lived in Pensacola FL, we had a Great Breakfast place , The Coffee Cup, and they had a Grill CHEF, (A home grown Chef, but nevertheless a Chef), named Creolla. She's been there for years. The Waitresses would call out their orders, nothing written down for her to look at, and she would crank out those orders on her flat top and 2 gas burners like it was a stroll in the park. She'd have 15-20 orders going at the same time. Absolutely beautiful to watch her play that flat top and those two burners like it was a fine musical instrument.

Re:Waffle House on Christmas Day (maxcriden)

Fri, 22 Jan 2010 02:46:57 GMT

For those Waffle House aficionados present, I thought you might be interested in this pretty cool picture I came across:

http://www.flickr.com/photos/nickgray/378694469/

It's a Waffle House cheat sheet for the cooks, with further details at the link. Pretty neat system!

Re:Waffle House on Christmas Day (sk bob)

Thu, 21 Jan 2010 21:38:41 GMT

WOW! evidently you 2 guys have never eaten out before the 90's.
get over it. you've eaten worse stuff when you were a kid.

Re:Waffle House on Christmas Day (Scorereader)

Thu, 21 Jan 2010 17:15:28 GMT

I would not be eating that po-boy.

Aside from the bare hands, she also is wearing a wedding ring that clearly has been in contact with the food. Rings fester more bacteria that anyone would care to eat.

Look, 50 years ago, we didn't think of this stuff. And who knows if there are more communicable diseases yesterday or today, but it doesn't matter; times have changed, so lets keep practicing safe food handling, from dive to linen service.

Re:Waffle House on Christmas Day (Russ Jackson)

Thu, 21 Jan 2010 14:46:54 GMT

She is a slob! Why would anyone handle food that way? Please do not try to defend those practices. Now way that wood plank can be cleaned enough to stop ecoli. But if the food was good I would eat it. Still no excuse to handle food in such a way....Russ

Re:Waffle House on Christmas Day (MiamiDon)

Thu, 21 Jan 2010 14:39:08 GMT

If it's okay for the cooks at fine restaurants to handle the food while plating it, I don't see the horror of Waffle House cooks doing so.

I imagine the complaintants would never eat at this place:

That's Domalise's Po-Boys in New Orleans, as pictured in the Roadfood.com review.

Re:Waffle House on Christmas Day (Scorereader)

Thu, 21 Jan 2010 09:06:07 GMT

Foodbme

OK - OK! Enough said---Points made:

Yes--- If it's seen, you don't need to tolerate it.

Glad you've changed your tune.
It's wrong for a restaurant, whether or not the patrons see it or not, to tolerate unsafe food handling practices.

Re:Waffle House on Christmas Day (Russ Jackson)

Thu, 21 Jan 2010 06:45:04 GMT

Roadkill I agree with you. If I think the place is doing stuff that might make me sick. I will walk out and move on to somewgere else. I will also tell them the place is a mess either by talking to the manager or calling the corporate office. I did it to a Big Boy once and soon after they remodeled the place and replaced everyone. Now the place is spotless. I am sure I was not the only one that complained. The bathrooms of a place will usually tell the story. If they are a mess so is the kitchen....Russ

Re:Waffle House on Christmas Day (Foodbme)

Thu, 21 Jan 2010 02:09:57 GMT

OK - OK! Enough said---Points made:
Yes--- Bad Things happen in restaurants, both seen & unseen
Yes--- If it's seen, you don't need to tolerate it.
Yes---If it's not seen, just eat your food & if it tastes good and if you don't get sick--Be Happy!
End of discussion!!

Re:Waffle House on Christmas Day (RKB)

Wed, 20 Jan 2010 18:44:00 GMT

These things may well happen - but I do not have to tolerate it if I see it. I have no control over what happens in the backroom kitchen, if I worried about that I would never eat out.

Have a nice day!

Re:Waffle House on Christmas Day (Greymo)

Wed, 20 Jan 2010 17:30:51 GMT

Heck..................there are many horror stories that can be told about many restaurants on any given day. I remember one time that we went to a sparkling clean, shiny diner with a two mile long menu. The place was full of happy people. We elected to sit at the counter as I love to watch these expert grill cooks. A waitress came over to pick up an order. She grabbed a plate for the grill cook to put the scramed eggs on. WAIT...................She sees something on this plate. Instead of putting it with dirty dishes, she busily scrapes away with her fingernail to get something off the plate. After she scrapes away, she picks up a dish cloth and scrubs for a while and then hads the plate to the grill cook.

She has the egg put on the plate and adds some toast and delivers it to a small child sitting in a booth with his parents. Sorry folks.................things like this happen in a lot of places.