Went thru Arby's drive-thru last night, and when we got to the drive-thru window, I could see part of the preparation area. On the floor, right next to the roast beef cutter, was a small pile of cut meat. And, the cutter itself looked like it hadn't been cleaned all day. A couple of weeks ago, we went thru Wendy's drive-thru. Got to the window where they give us the food, I looked in and could see a trash can full and overflowing and cooked french fries on the floor. Actually, there have been times we've gone to a Waffle House and seen their floor, where the food is cooked, pretty messy. There was all kinds of waffle batter stuck to the waffle makers. There is no way that I'd ever work in a fast-food restaurant or regular restaurant, but why doesn't management keep the restaurant better looking? It's like the manager, and employees that work for him/her, simply don't care. Thoughts?
We do, but many times, we simply don't feel like cooking. I'm thinking now that I wish I hadn't looked inside and seen what the floor/trash can looked like. Thankfully, not all drive-thru restaurants look like these two!
What I really, really want to know is............what the "H" is wrong with these young managers? They can't see the trash can is full and overflowing and/or that there is food laying on the floor. And, that their employees are walking right over some of this food on the floor? Just don't get it!!
I've tried that before, while getting something inside of a fast-food restaurant. He said "sorry, I'll get it taken care of". Unfortunately, when we left, the floor was still the same mess in the prep area. I took a quick look, as we left.
I sometimes wonder how the cooking area looks in a top-notch restaurant, like Mimi's Cafe or even Longhorn Steakhouse. The areas that customers don't see from the dining room.
And then, there is the dining area, like in Waffle House, where the Host doesn't sweep under the tables and customers don't say a word. They just sit down. We knew one Host in Jacksonville, at a Waffle House, that took real pride in the way the dining area looked. Not only did he seat customers, but he'd make very, very sure the floor under/around the tables were swept. We also knew an older (around Senior age) lady, that was the Manager of a Taco Bell we went to. Boy, another person that took 100% pride in what her restaurant looked like. We complimented her a number of times. After she left, due to her husband's illness, the restaurant really went downhill on appearance on both the inside and outside.
The employees and even the manager probably are getting minimum wage without benefits and work part time to boot and don't give a rat's ass.
One of my dear departed friends upon visiting a new restaurant insisted on seeing the kitchen before she ate....No visit no eats either.
So, what you are saying here is...........the manager doesn't care how the restaurant looks, so the "pride" thing is gone.
When I was a health inspector, the restaurants that I most preferred to eat at were not the ones that scored highest on health inspections.
The problem is, when Cody fires up the can opener, it sets off all the more-than-the-lease-allows cats in the complex.
I used to read those online, and I assumed two things: Fast food restaurants generally score the highest because (a) there is a routine cleaning regime, and (b) there is no prep of fresh food so no chance for contamination or to attract vermin. The food (especially the meats) goes from the freezer to either the griddle or the deep-fryer. All you really have other than that is bagged pre-shredded lettuce and acidic tomatoes, neither of which are prepped on-site or have any defrosted raw meat around to come in contact with. Full-service restaurants are just the opposite. They are not well-regimented mechanized minimum-wage positions, and there are tons of chances for raw meat to encounter fresh produce (Chipotle), and for there to be plenty of tasty scraps strewn about for rats & roaches. Made-to-Order = Organized Chaos.