oh-oh, it's Mr Creasote...
"Oh surely one waffer thin snake head Monseur...?"
"F*ck Off, ahm shtuffed..."
Between British Airways and my present work as a security engineer, I did 21 years of working on warewashing equipment and specialised chemical systems, in kitchens, bars, cafes, coffee-bars, restaurants, food production plants, hotels, nursing homes, hospitals, blah-blah-blah...
Now do I discuss all the roaches ("Cockroach City" being a fave), or the dead rodents (mice and rats) that chewed through wiring, or the 6 second rule (no matter how filthy the floor), or the machine that was inches deep in filth that washed food transit vessels, or glasses that were "too clean", or suicidal KP's standing in pools of water getting shocks because they "had to use the dishwasher", or the people who used them as waste disposal units, or how about the special laundry machines for dealing with "solids", or what the customer did not see before they got the plate, or the PC that so hacked off the barman so he half filled his lager with his own fresh urine (direct witness)... or worse... and can you imagine the variations on, "cup of tea, love...?"
There is a golden rule in catering...
never, ever complain and continue to eat there... I guarantee you there will be "extra mozarrella" or the "Chef's Special Sauce"... witnessed it far too many times...
There are some good ones out there, but...
I wonder why I went veggie...