I recently read a magazine article that offered definite dos & don'ts for restaurant diners and I was curious about what the professionals REALLY think. The author of the article is a chef himself.

Here we go,
1. Skip the fish on Monday... why?... it's been there from as early as Thursday.

2. Avoid the mussels... he had a bad mussel once and doesn't suggest tempting fate.

3. Beware of brunch... he claims that Sunday brunch is basically leftovers from Friday & Saturday. He also very adamently suggests that you avoid hollandaise sauce because it is "a veritable petri dish of biohazards".

He has a few other ideas that he shares but in the interest of time & space I won't share them.

Am I doomed to forever have this cloud over my conscience and a fear of brunch forever?