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Cafe 36Season 1 : Ep. 22 (43:37)
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But you do also have to take into account the drive of most of the owners of the "fine dining" restaurants. They're in the business to make as much money as they can and they don't care who they're screwing over or killing to get that.When I worked in a small hole in the wall restaurant which did serve some nice food, (but wouldn't recommend it to anyone unless I was still in the kitchen.) I made sure that the fridges were cleaned, somewhat organized (I only say somewhat because we in the kitchen knew what and where everything was and how old it was, but to a person just getting on the job would have zero idea.), and food got out not only promptly but to the best tasting that I was able to. However there were things that were out of my control like the deliveries of different ingredients, like mushrooms, lemons, meats etc... Which were ordered in mass quantities and left in the fridge. We did freeze what we should and could have but there would always be a box of mushrooms or lemons or cucumbers that would go bad, and my manager really didn't care and would actually yell when half a box of 'n' item would be thrown out because of a few bad ones.But to keep from rambling yeah, I'm just like you. I RARELY go out to eat with the occasional something quick before school or dinner out with family or a large group of friends on special occasions. But I'm picky as to where I would go and what I'd get.
Just know not all of us Americans like to shovel garbage down our gullets and pay way too much money for so called "fine dining".