Nasty Restaurants
Nasty Restaurants and how do you tell how bad it might be? I usually run into the bathrooms, if it is nasty, generally speaking I’m out. If they can’t keep their bathrooms clean, then I’m positive their kitchen is a mess. I love those kitchens which are visible, if you can peak in that is a great thing.
Restaurants and cleaning:
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Everyday someone should be cleaning.
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Each day certain areas should be cleaned, areas not used daily should be rotated cleaned.
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There should be charts with duties and persons assigned.
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Managers should check cleanliness daily.
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Degreasers and heavy duty equipment may be needed, and supplied so the staff can adequately perform their duties.
I have been to a ton of restaurants and I have tuned down quite a few. I can’t do my job, if the grease is thick my product will never do the job. Now lets talk about cockroaches, German Cockroaches come in on the folds of food boxes. Once a stowaway enters the property there is almost a 0% chance of the owner/manager/staff fighting the situation. You need a Professional, because you need the right equipment and the right products with the knowledge. A single female roach can set in motion a infestation that can grow quickly.
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