Problems Working for Bakeries

Business By jackiegran Updated 23 May 2014 , 12:06am by sweetcravings

Jess155 Posted 14 Jan 2013 , 3:18am
post #31 of 77

I did a 40 hour a week internship at the police station - for a whole summer - unpaid.  That same summer I worked 30 hours a week as secret security at a retail chain for minimum wage.  I even had to pay for my internship, 10 college credits.  By the time I graduated I landed a spot as a full time Corrections Officer because of my experience and the fact that I knew everyone and they knew I did a good job.  Great pay, fantastic retirement, all the benefits, etc.  You get the great jobs by going through the crappy jobs.  It's life.

 

Then, when I had kids, I quit to be a stay at home mom because who the heck wants to be sworn at, fought with, do cavity searches, sprayed with pepper spray, etc, etc...  My idea of fun changed I guess  icon_lol.gif  

FromScratchSF Posted 14 Jan 2013 , 5:20am
post #32 of 77

LOL, true, right?  I just think, hey, I PAID big bucks and spend countless hours practicing on my own dime - no way am I PAYING someone to learn sugar art from me. I understand everyone needs to earn a living and pay rent, but I don't think any of us can afford to run a scholarship program for those that decide one day to enter the *illustrious career of "cake artist" or "baker".

 

*Sarcasm intended since what we do is a heck of a lot harder and nowhere near as glamorous as people imagine - buttercream in your hair, tendonitis in your thumbs, spider veins, short stubby nails, and cracked peeling hands from all the dishes.  :D

embersmom Posted 14 Jan 2013 , 9:29am
post #33 of 77

When we're hiring decorators, we can't have them stage, but we test the heck out of them when they apply:  Here's an 8" cake.  Fill it, ice it, give it borders and roses, write "Happy Birthday" or "Congratulations".  We time them on this.  Anybody who takes more than 10-15 minutes is automatically disqualified.  Anybody who doesn't know how to do any of those tasks is automatically disqualified,  If you've got the chops but are obviously slow because you're nervous, which is understandable, we might hire you, depending on what else you can bring to the table.  We'll take a second look at an eager, heart-on-fire newbie because we know they tend to learn fast as in "When I'm not here I'll practice on my own dime with my own tips and icing and dummy cakes at home".  We currently have a relatively new decorator who does just that, and her skills have grown by leaps and bounds!

 

We once had a woman come in for an interview bearing a very professional-looking portfolio.  She passed the interview with flying colors.  When it came time for her to do the "test cake" as I explained above, she was at an utter loss..  Turned out she had printed off different cakes she'd found online and put them together into a portfolio so she could get an interview.  She had no idea she'd be tested.  She only had one maybe 2 cakes in her entire life, back when her daughter was young.  We felt badly for her because it was so obvious she needed a job, but there was no way we could have her learn from scratch on our dime, never mind duping us with the "portfolio".

Annabakescakes Posted 14 Jan 2013 , 9:59pm
post #34 of 77

I have learned the hard way, every time, before I started watching youtube videos. I buy Craftsy classes, and spend time and money and loads of gas just getting the supplies to do my decorating with. I spent $17,000 on my bakery, and I moved to a different city  and bought a house, so I could even build it. I have been doing this for 20 + years, and if some young thing comes in and has the skill, just needs an opportunity, I am willing to pay good money to have their help, but I will not be bullied by people who think they deserve it. This is my baby! You want to make good money, doing what you want, go build your own bakery. 

howsweet Posted 15 Jan 2013 , 5:17am
post #35 of 77

On a side note, it's hard to be a bakery these days.  There used to be a bakery on every corner, but now thanks to grocery stores actively putting them out of business, they've become relatively a rarity.  And now with the cottage food laws making it legal for so many to sell cakes from home, they have to deal also with that. Maybe something to keep in mind when you're pricing your cakes. We don't want to be striving toward a goal (owning a storefront bakery) in an industry we're weakening by undercharging.
 

-K8memphis Posted 15 Jan 2013 , 2:15pm
post #36 of 77
Quote:
Originally Posted by howsweet 

On a side note, it's hard to be a bakery these days.  There used to be a bakery on every corner, but now thanks to grocery stores actively putting them out of business, they've become relatively a rarity.  And now with the cottage food laws making it legal for so many to sell cakes from home, they have to deal also with that. Maybe something to keep in mind when you're pricing your cakes. We don't want to be striving toward a goal (owning a storefront bakery) in an industry we're weakening by undercharging.
 

 

so true!

 

i think the hardest (death) blow to the bakery business was a few decades ago when a certain marketing strategy re-focused off of wholesale and onto on the homemaker and she became empowered to do their own.

 

that has further enabled the bold and the beautiful to lobby for cottage laws so they can take it a step further even

 

and what do we do all day long

 

(not to mention you tube etc. etc.)

 

give away trade secrets

 

it's 'the way we are' (lois wyse)

BakingIrene Posted 15 Jan 2013 , 2:35pm
post #37 of 77
Quote:
Originally Posted by -K8memphis 

 

 

i think the hardest (death) blow to the bakery business was a few decades ago when a certain marketing strategy re-focused off of wholesale and onto on the homemaker and she became empowered to do their own.

 

The TV shows have dealt by far the hardest blow to ALL cake makers.  THEY make the customers think that they should be able to get a huge cake for next to nothing, because "it only takes 15 minutes".

 

The cottage food laws on the other hand provide some of the same regulation that restaurants have accepted for their own good.  And you see them flourishing.

 

The Wiltons had it right when they started teaching outside of culinary institutions and printing yearbooks for homemakers.  They gave US access to the professional baking tools, they provided lessons, and the possibility to start businesses. I can't thank them enough.

loriemoms Posted 21 Jan 2013 , 2:22pm
post #38 of 77

I wanted to address the orignal post

 

I have been running my bakery for almost 9 years now.  My place is spotless (you never know when an inspector will come by) so much so we have a huge window for customers to watch us decorate, so we HAVE to keep it clean.  Yes, pay is low, which I will explain a little later. (My average employee makes 11 dollars an hour) 

My state doesnt require breaks, but my encourage my employees to take a break if they seem like they are tired or not doing a good job.  I have heard from them that other places they work do not allow them to sit.  I dont know how you decorate the sides of a cake without sitting, so I allow sitting.  I also assign cake orders so they have the time needed to complete and don't push them too hard as I dont want the cakes to suffer.  All of our cakes are custom, so we don't do the big grocery store sheet cake mess, so maybe that has something to do with it.  I have levels of decorators and they are assigned work according to their level.  We listen to the radio all day and have a tv for breaking news or weather if we want to watch.  We share washing dishes, we share sweeping and we share tasks, so nobody gets bored.  I try to be fair, yet firm and I have some pretty good employees who are dedicated to the shop.

But do you want to hear the other side?

 

I have to deal with employees who came to work stone, or drunk.  Some 1 hour late.  I have employees who will TEXT me they quit.  I will NOT hire a smoker and I have had them lie to me and I can smell it on them.  I had a group of girls who I called the Three Witches who tried to get other employees against me.  Never understood why, but some people are just like that. I had an employee who didnt pick up your last paycheck and tried to turn me into the department of labor  (they were on my side, but still it was stressfull)

 

If the place you work at is dirty, why dont you help clean?  Do you get a lunch hour?  Many states do not require breaks if you get lunch.  How much texting and personal calls do you take a day with your cell?  Do you offer to do anything extra?   I personally am not sure I would want someone with an additude..are you showing this kind of additude at work? 

A bakery owner has to deal with rising rent, rising cost of materials, taxes, new laws, insurance, customers, and most of us work 100 hours a week, with no vacations, no sick leave, and barly make a living.  We aren't rich.  Do you know how many people I have walk in here and tell me they want to decorate cakes becuase it looks like fun on tv?  They think its easy. 

 

I dont consider home bakers a threat because most of them fail the first year.  I instead have to deal with other bakeries in our area who suck, but they post in blogs and facebook lies so they can make other bakeries look bad. 

 

Please don't paint all bakeries with the same brush.  Many of us are proud of our work and our shops.  And appreciate GOOD employees

FromScratchSF Posted 21 Jan 2013 , 4:56pm
post #39 of 77

Here here lorimoms!  I too have had someone text me at 10pm the night before a huge wedding to let me know they "couldn't make it" to work the next morning because they got invited to do something cool at the last minute that they'd rather do.  I stupidly waited to do a lot of the detail work because this person begged me to teach them how I do XYZ (and I'm a sucker for teaching) so it got pushed to the last minute.  SO instead of having a carefully planned 8 hour day that was supposed to be easy I had 16 hours straight of complete chaos.  I never heard from that person again.

 

That is another thing people don't understand (my husband included)... there is no calling a bride to say, "Hey!  I, like, totes wanna go to the Brew Fest with my BFFs instead of working the next 20 hours straight on your wedding cake, so, like, I'm tots gonna do that, m'kay?"

-K8memphis Posted 21 Jan 2013 , 4:58pm
post #40 of 77

brick wall deadlines

jackiegran Posted 21 Jan 2013 , 5:16pm
post #41 of 77

Loriemoms, I am just referring to a trend I have noticed in over 10 bakeries I have interviewed or worked at, not trying to generalize that all bakeries are this way. The dirty conditions were noticed BEFORE I started working, obviously I always clean up after myself, but some of these bakeries have a cleaning crew that comes in after dark, so I'm just responsible for the mess I make. I would happily clean and wash dishes if they did not have a paid employee doing these, but most I've worked at do.

 

You said you pay your employees $11.00 an hour, which is UNHEARD of where I live. I was literally offered $7.00 by more than 3 bakeries. It would be extremely difficult to make ends meet with that salary for that amount of work. I could work at McDonald's and make more.

I'm sorry about your employees who are irresponsible. That is not me at all. I work very hard and put my heart and soul into my cakes. I never text and work and have never, ever showed up drunk or high to work. I would happily sacrifice a break to perfect my work. But if I don't eat very few hours, I get extremely woozy and disoriented, and it affects my performance at work. I've dealt with situations where I was told that I could have my lunch while working. As the new employee, I noticed that I was the only one who had to work and eat simultaneously, and veteran employees could come and go as they pleased, ordering food for the whole staff and not asking me. (this happened more times than I could count.) Eating lunch IS my break, and since I'm still working, it is not a break at all.

 

I don't know if this is just about some people being ****ty, or if it's the business. But my whole point I wanted to make was that I was feeling discouraged from the industry based on my bad experiences. I didn't mean to generalize. I wanted to see if others had experienced this, and apparently they have. Your bakery actually sounds like a enjoyable work environment. I have yet to find such a place. I know running a bakery is not easy, and at this point I don't think I could do it. Hopefully eventually. The places I have been at are also not custom cake shops, but established bakeries than have been there over 20 years.

remnant3333 Posted 21 Jan 2013 , 5:18pm
post #42 of 77

I am sure it is hard to find good help now a days but not everyone is a bad employee.  The bad apples in the bunch ruin it for the few good apples who truly try to do their best!!! The bad ones come a dime a dozen but if and when you have a faithful employee you better hold on to them and treat them right because they are few and far in between to find!!
 

jason_kraft Posted 21 Jan 2013 , 5:26pm
post #43 of 77

A

Original message sent by jackiegran

I was literally offered $7.00 by more than 3 bakeries.

Was this recently? Federal minimum wage has been $7.25/hour since 2009.

howsweet Posted 21 Jan 2013 , 11:22pm
post #44 of 77
Quote:
Originally Posted by loriemoms 

I wanted to address the orignal post

 

I have been running my bakery for almost 9 years now.  My place is spotless (you never know when an inspector will come by) so much so we have a huge window for customers to watch us decorate, so we HAVE to keep it clean.  Yes, pay is low, which I will explain a little later. (My average employee makes 11 dollars an hour) 

My state doesnt require breaks, but my encourage my employees to take a break if they seem like they are tired or not doing a good job.  I have heard from them that other places they work do not allow them to sit.  I dont know how you decorate the sides of a cake without sitting, so I allow sitting.  I also assign cake orders so they have the time needed to complete and don't push them too hard as I dont want the cakes to suffer.  All of our cakes are custom, so we don't do the big grocery store sheet cake mess, so maybe that has something to do with it.  I have levels of decorators and they are assigned work according to their level.  We listen to the radio all day and have a tv for breaking news or weather if we want to watch.  We share washing dishes, we share sweeping and we share tasks, so nobody gets bored.  I try to be fair, yet firm and I have some pretty good employees who are dedicated to the shop.

But do you want to hear the other side?

 

I have to deal with employees who came to work stone, or drunk.  Some 1 hour late.  I have employees who will TEXT me they quit.  I will NOT hire a smoker and I have had them lie to me and I can smell it on them.  I had a group of girls who I called the Three Witches who tried to get other employees against me.  Never understood why, but some people are just like that. I had an employee who didnt pick up your last paycheck and tried to turn me into the department of labor  (they were on my side, but still it was stressfull)

 

If the place you work at is dirty, why dont you help clean?  Do you get a lunch hour?  Many states do not require breaks if you get lunch.  How much texting and personal calls do you take a day with your cell?  Do you offer to do anything extra?   I personally am not sure I would want someone with an additude..are you showing this kind of additude at work? 

A bakery owner has to deal with rising rent, rising cost of materials, taxes, new laws, insurance, customers, and most of us work 100 hours a week, with no vacations, no sick leave, and barly make a living.  We aren't rich.  Do you know how many people I have walk in here and tell me they want to decorate cakes becuase it looks like fun on tv?  They think its easy. 

 

I dont consider home bakers a threat because most of them fail the first year.  I instead have to deal with other bakeries in our area who suck, but they post in blogs and facebook lies so they can make other bakeries look bad. 

 

Please don't paint all bakeries with the same brush.  Many of us are proud of our work and our shops.  And appreciate GOOD employees

That how I envision my shop to be. And the thought of employees is terrifying because I know I'll run into the same kinds of problems.

 

I just want to take issue with one thing you said about the cleaning. I did work in a dirty bakery for about 4 months before going out on my own and we weren't allowed any time to clean. If I did clean something other than mopping the floor or washing down my work table,  I was "asked" why i wasn't doing something else. That place was awful -- I was always nervous to pull out a cake board because it was pretty typical to find small roach crawling on it. I also wasn't allowed to set up a system so we'd know how long items had been in the display case. We had to keep it in our heads, which was impossible since we might not even be the person who set an item out there. More than once I had to direct a customer to another product because as I was wrapping it up, I found it to be growing mold.

remnant3333 Posted 21 Jan 2013 , 11:38pm
post #45 of 77

Howsweet,  WOW!!  A bakery that sells food that is growing mold? It is a wonder that they have not been shut down yet. It is pretty gross that they never cleaned the place.  Don't they have health food inspectors that come around and check out these bakeries? What state was this bakery in? You have to keep your kitchen spotless and clean up as you go otherwise you are feeding the roaches and they would be breeding like crazy. Yuck!!!

 

I remember my husband telling me about Madison Avenue in NY where he used to deliver to these fancy resturants and he told me he would go down into the basement of the restaurant and said there would be rats that were huge running around the restaurant and roaches like nobody's business running around. This was about 30 years or so ago when he lived in NY. I guess that is why my husband and I do not eat out hardly ever.   

-K8memphis Posted 21 Jan 2013 , 11:56pm
post #46 of 77

mold--wow

 

i play ice chute spotting all the time esp. fun on vacation

 

check out the ice chutes in any store or fast food place-- where you fill your own cup with ice--7 out of 10 have black mold easy peasy--srsly srsly srlsy srsly--

 

check the crevices -- i then have a quiet chat with the manager

 

the drink spouts for fountain drinks are also a creeping crawling blackened germfest 

 

love bottled soft drinks!!!!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

but about employees--you gotta know how to fire people too

 

one great employee makes all the difference in the world though

 

the bad ones are far too memorable but...most of them are really good

jgifford Posted 22 Jan 2013 , 3:50am
post #47 of 77
Quote:
Originally Posted by -K8memphis 

mold--wow

 

i play ice chute spotting all the time esp. fun on vacation

 

check out the ice chutes in any store or fast food place-- where you fill your own cup with ice--7 out of 10 have black mold easy peasy--srsly srsly srlsy srsly--

 

check the crevices -- i then have a quiet chat with the manager

 

the drink spouts for fountain drinks are also a creeping crawling blackened germfest 

 

love bottled soft drinks!!!!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This is why I no longer drink fountain drinks. My dh works on this equipment and due to his horror stories and the evidence he's brought home, I can't think of anything more disgusting.  He brought home one valve from a fountain that had GREEN FUR growing in it. And he tells these people how to take care of it! Hot water is not that hard to find, and that's all it takes.

 

The only fountains I'll drink from are at the hospital or the military base - and how often am I going to be there?  But restaurants?  No way - they're all gross. And the HD doesn't check for that kind of thing.

howsweet Posted 22 Jan 2013 , 4:27am
post #48 of 77
Quote:
Originally Posted by remnant3333 

Howsweet,  WOW!!  A bakery that sells food that is growing mold? It is a wonder that they have not been shut down yet. It is pretty gross that they never cleaned the place.  Don't they have health food inspectors that come around and check out these bakeries? What state was this bakery in? You have to keep your kitchen spotless and clean up as you go otherwise you are feeding the roaches and they would be breeding like crazy. Yuck!!!

 

I remember my husband telling me about Madison Avenue in NY where he used to deliver to these fancy resturants and he told me he would go down into the basement of the restaurant and said there would be rats that were huge running around the restaurant and roaches like nobody's business running around. This was about 30 years or so ago when he lived in NY. I guess that is why my husband and I do not eat out hardly ever.   


I know it's so bizarre that it sounds like I'm making it up. I should explain that it was not a mom and pop bakery, but a national chain grocery store bakery department in a high end neighborhood in Houston.  And yes, they had "inspections". I never quite understood it, but it seemed like they paid a private company to do the health inspections. All the inspectors cared about was that there was nothing on the floor.  They chatted with the bakery manager, but didn't open a drawer or pull anything out.

 

And if anyone is interested, the bakery manager told me that the decorated cakes portion of the bakery operated at a loss, but doing so kept people in the store buying other bakery items like breads, cookies, pastries. It was necessary to sell cakes to keep the bakeries out of business. That why you pretty much never see a a strip center with a bakery and a grocery store. The grocery store sees that it's in the lease. They actively do everything they can to keep bakeries from being in existence. That's true with florist shops, too. There used to be florists and bakeries everywhere, like dry cleaners. but that's a thing of the past. Even though grocery stores produce an inferior product.

jason_kraft Posted 22 Jan 2013 , 5:01am
post #49 of 77

AI think it's bizarre that none of the employees working in that environment reported the store to the health department and continued serving customers food that was prepared in a potentially unsafe environment.

BakingIrene Posted 22 Jan 2013 , 5:08am
post #50 of 77
Quote:
Originally Posted by jason_kraft 

I think it's bizarre that none of the employees working in that environment reported the store to the health department and continued serving customers food that was prepared in a potentially unsafe environment.

They get fired, Jason, and they probably also get blacklisted locally.

 

It's only the customers who can safely report infestations.  THAT is what gets the full inspection that finds the droppings and other evidence, and causes the fines and closures for cleaning.

jason_kraft Posted 22 Jan 2013 , 5:12am
post #51 of 77

A

Original message sent by BakingIrene

They get fired, Jason, and they probably also get blacklisted locally.

That's what anonymous complaints are for.

There are also laws that protect whistleblowers, being fired in retaliation could lead to a potentially profitable wrongful termination settlement, especially if there is a union involved.

-K8memphis Posted 22 Jan 2013 , 1:46pm
post #52 of 77
Quote:
Originally Posted by jason_kraft 

,,,There are also laws that protect whistleblowers, being fired in retaliation could lead to a potentially profitable wrongful termination settlement, especially if there is a union involved.

 

 

yes there are and all it costs you is most of your life.

jason_kraft Posted 22 Jan 2013 , 4:33pm
post #53 of 77

A

Original message sent by -K8memphis

yes there are and all it costs you is most of your life.

I agree that being a whistleblower would make it more difficult to get a job, but only for bakeries that have unsafe work environments and are worried about being turned in (in which case you wouldn't want to work there anyway). If a bakery operates the right way they should empathize with the whistleblower.

I'm certainly not discounting the difficulty of the decision (especially when you depend on the income from the unsafe job), but it's often the case that the right thing to do is not easy.

howsweet Posted 22 Jan 2013 , 6:34pm
post #54 of 77

Looking back, I realize you are absolutely right -- I should have "blown the whistle".  I was in a  terrible place at the time - husband of 20 years leaving me for another woman,  traumatized by that working environment,  not sure how i was going to pay my bills, afraid I was going to lose my home, trying to figure out how I was going to care for my mom with Alzheimer's, etc. I don't think it even occurred to me to report it which tells you what a state I was in.

 

No one else in the department cared. The people I worked with were the bottom dregs of society. Two of the women used to visit to the prison in Huntville trolling for men. Who looks for a boyfriend who's incarcerated?

 

Today, I'd report them in a New York minute. One lasting effect is I will never, ever, ever buy anything in any dept of a grocery store (bakery, fruit, or deli) that wasn't pre-packaged before it got to the store.

loriemoms Posted 23 Jan 2013 , 10:07pm
post #55 of 77

This is so true!  When we were looking for a space, many of the malls with grocery store anchors would not allow bakeries.  Even if you just did cakes.  Its really sad.

 

As far as dirt and mold and roaches...that is REALLY gross!  Where is the health department??  Don't they stop by and check these places out?  If worked at a place that had mold, I would call in an anoymous complaint.  you don't have to give your name, and it would protect the public.

Annabakescakes Posted 23 Jan 2013 , 10:16pm
post #56 of 77

AWhen I first worked in fast food 17 years ago, we would take the outer part off the fountain every single night and wash and sanitize them. I quit and came back 6 months later and they weren't doing that anymore. Gross. It seems like all the jobs I had in fast food, they just got worse and worse over the years. I swear I worked at every fast food restaurant in my small town, twice! First time around and second were totally different cleaning practices. Never for the better, either. Of course.

howsweet Posted 24 Jan 2013 , 7:30am
post #57 of 77
Quote:
Originally Posted by loriemoms 

This is so true!  When we were looking for a space, many of the malls with grocery store anchors would not allow bakeries.  Even if you just did cakes.  Its really sad.

 

As far as dirt and mold and roaches...that is REALLY gross!  Where is the health department??  Don't they stop by and check these places out?  If worked at a place that had mold, I would call in an anoymous complaint.  you don't have to give your name, and it would protect the public.


No one would have given the customers any food with visible mold and they all knew I was the only one who cared.  They would have assumed it was me. Not that I would have been the least bit bothered if they fired me. That wasn't the reason I didn't report them.  I think I covered why reporting them was the last thing on my mind at the time. And that they had a private inspector who didn't really look at anything. They also knew when he was coming - not the time and day, but that it would happen, say, toward the end of a given week.

 

As to where is the health department -- food safety has a lot more to do with the personal integrity of the management of a food establishment than it does the health department. People like to think the health department is completely protecting them, but really, if they saw what goes on behind the scenes at a lot of places, they might prefer to eat at home. Also there are things the health department can't see. For example, when we made a cake with strawberries, they went directly on or in  the cake without being washed. There was no colander, no proper place to wash them and they didn't want us to spend time doing it.

-K8memphis Posted 24 Jan 2013 , 4:32pm
post #58 of 77
Quote:
Originally Posted by howsweet 


No one would have given the customers any food with visible mold and they all knew I was the only one who cared.  They would have assumed it was me. Not that I would have been the least bit bothered if they fired me. That wasn't the reason I didn't report them.  I think I covered why reporting them was the last thing on my mind at the time. And that they had a private inspector who didn't really look at anything. They also knew when he was coming - not the time and day, but that it would happen, say, toward the end of a given week.

 

As to where is the health department -- food safety has a lot more to do with the personal integrity of the management of a food establishment than it does the health department. People like to think the health department is completely protecting them, but really, if they saw what goes on behind the scenes at a lot of places, they might prefer to eat at home. Also there are things the health department can't see. For example, when we made a cake with strawberries, they went directly on or in  the cake without being washed. There was no colander, no proper place to wash them and they didn't want us to spend time doing it.

 

 

^^^this^^^

 

yes--food safety is dependent on the integrity of the management and their ability to enthuse their staff and enforce consequences

 

who really can believe that a handful of inspectors can adequately police thousands of workers and hundreds of establishments that serve millions of drinks daily plus all the rest

 

yes, strawberry and fruit washing and when they put the tasting spoon back in the ganache, etc. etc.

 

and whistle blowing is a curse both ways unfortunately--of course people know who does it--the repercussions are vast

 

i say it this way, 'you cannot create your own leadership' it's either there for you with the integrity in place or it's not--making a phone call and busting chops does not create leadership with integrity

 

yes safety is vitally important and in first aid the first thing is to make sure the first responder is not in harm's way in order to render aid

 

"life's fulla tough choices init" ursula in the little mermaid

jgifford Posted 24 Jan 2013 , 5:54pm
post #59 of 77

When my dh and I opened our restaurant we had an initial inspection from the HD. The inspector was telling us what was allowed and what wasn't, and I was sitting there with my head spinning.  One thing he told us was that as long as you were going to cook something, you could pick it up off the floor and not worry about it.  Really?  Gag.

 

The HD is a lot more worried about temperatures than any cleanliness issues. 

remnant3333 Posted 24 Jan 2013 , 6:16pm
post #60 of 77

JGifford posted:

One thing he told us was that as long as you were going to cook something, you could pick it up off the floor and not worry about it.  Really?  Gag.

____________________________________________________________

 

JGifford, That is unreal that an inspector would tell you that you could pick stuff off of the floor and not worry about it!!! I think I am in shock!!!  What state do you live in? That inspector ought to be fired!!! Just my opinion!!! That is so nasty and gross!!! Hey, Jason, what do you think about the inspector saying that?

Quote by @%username% on %date%

%body%