The first kitchen I stepped into was a nightmare - tiny, beat up equipment, grime, roaches noticeable even in the daylight. It is a reasonably priced lunch destination in SF, classic French. Long story short, I spent my last day there boning out quail that sat at room temp for almost 16 hours, went slimy and was being circled by flies. Those birds got grilled off and served. Not wanting my first gig to be at a place that took wild liberties with even the most basic safety and sani laws, I thanked the chef and left. It was quite an introduction to the industry. Every kitchen since, however, has been well maintained for the most part. Definitely some roach issues where I am now, but the exterminator is in once a month. | 
