sanitation and safety concerns need advice please
The way you are describing the operation, there is no help or anything you can do to fix it, especially being entry level. You need to move on quickly. You don't want to have a hand in getting someone really sick or involved in illegal food service.
Exactly what @panini said. Not all experiences are good ones, but they are experiences nonetheless. Sometimes you learn how not to do something. So, when you are in your own operation or working your way up the ladder, you make the right decisions based on what you experienced. Best wishes for your culinary school adventure.
Besides agreeing with the others......
HOLY SCHMOLY!!!! I would be running out the door faster than lickity split if I witnessed that. Not just because all of the unsanitary issues but because if they are not great on food sanitation then god only knows what their personal hygiene is like. probably nil to none so that means whatever they have been touching, not washing and then you touching can make YOU VERY ILL!! Ewwwww!! makes my skin crawl..heaby jeebies.
I am a huge fan of watching out for others but in this case.....you need to be watching out for number one....YOU!
Wow Ive heard and seen plenty of horror stories, and I'd rate this one an 8 out of 10. So Im curious who the
hell is running this place....I mean what is their background? And is this somewhere in the U.S.?
I ask because I'm dying to know how they're avoiding being fined or even shut down by the Health Services
Department. Or even getting through inspections, for all that.
Thank you everyone for your insight I think I will follow panini's advice and leave the situation alone. In the mean time I purchased cia's "the professional chef for some light reading while I look for a entry level position under someone willing and to teach me. Any suggestions what kind of places I should be looking for what to avoid. I do not live in a large city.
Well for starters, you now know there are often shenanigans taking place behind those kitchen doors, practices you
wouldn't like. You cant always tell much from the front of the house either, as many times the FOH is immaculate while the
BOH looks like a germ-rot bomb was set off months ago. So, with your new-found (bad) experience, you might want to try to
uncover those issues, if they exist, at the time of your future interviews and BEFORE you're hired. If possible, try to get an
impromptu kitchen tour (no, not always easy)--now that you know what to look (and smell) for, you might see the warning
signs early and keep looking if you need to.
IMO, finding a good match with a kitchen starts with a good match in attitudes and kitchen philosophy. Don't be afraid to
throw your viewpoints out there, or to probe your interviewer (preferably head chef, not some personnel flunkie) for theirs.
In the olden days you could often ask why former employees left, and get an answer--but these days that subject is fraught
with paranoia, so not much help there anymore.