I agree 100%You could say that about many places, though I'm not sure what you'd be basing it on. I'd be more worried about some other types of places.
You know a dirty restaurant when you see one. If you go back a second time it is not their fault.With restaurants I don't get to see what happens in the kitchen and frankly I have never been concerned about it.
Really? If the front is dirty, that's one thing. But, without actually going into the kitchen, how do you know how clean they keep that? I have often enough cleaned my house before guests were coming. You really don't want to look in the spare room, etc. I know I'm not the only one who cleans what I expect people to see and do a half-arsed job on the rest. I imagine there are many restos like that. Otherwise, there would be fewer restos failing cleanliness checks. And even if everything seems clean, is it really? I have seen people just wipe something that really needed to be washed. I see YouTube videos of professional chefs handling meat and then sticking their fingers into the salt to grab a pinch. That wouldn't happen when I'm cooking.You know a dirty restaurant when you see one. If you go back a second time it is not their fault.
I must admit I do that with the salt as well. I'm busted.Really? If the front is dirty, that's one thing. But, without actually going into the kitchen, how do you know how clean they keep that? I have often enough cleaned my house before guests were coming. You really don't want to look in the spare room, etc. I know I'm not the only one who cleans what I expect people to see and do a half-arsed job on the rest. I imagine there are many restos like that. Otherwise, there would be fewer restos failing cleanliness checks. And even if everything seems clean, is it really? I have seen people just wipe something that really needed to be washed. I see YouTube videos of professional chefs handling meat and then sticking their fingers into the salt to grab a pinch. That wouldn't happen when I'm cooking.
Good reply. The bottom line is one never knows for sure and eating out is taking a chance.Really? If the front is dirty, that's one thing. But, without actually going into the kitchen, how do you know how clean they keep that? I have often enough cleaned my house before guests were coming. You really don't want to look in the spare room, etc. I know I'm not the only one who cleans what I expect people to see and do a half-arsed job on the rest. I imagine there are many restos like that. Otherwise, there would be fewer restos failing cleanliness checks. And even if everything seems clean, is it really? I have seen people just wipe something that really needed to be washed. I see YouTube videos of professional chefs handling meat and then sticking their fingers into the salt to grab a pinch. That wouldn't happen when I'm cooking.
eating out is taking a chance.
I have wondered about that too. I imagine it does, but how fast? I have seen chefs dip into that same salt cellar moments later and put the salt onto/into something that will be served raw. Once it is on or in other food, it gets diluted and I'm sure it loses a lot of its microbe killing power.I must admit I do that with the salt as well. I'm busted.
But, wouldn't the salt kill any unwanted bacteria? I am asking.
I haven't had any issue with the salt? I only pinch from Kosher salt. Table salt is in a shaker. I use Kosher most all of the time. Maybe we are somewhat immune as I do all the cooking and I only have my wife as the guest 99% of the time.I have wondered about that too. I imagine it does, but how fast? I have seen chefs dip into that same salt cellar moments later and put the salt onto/into something that will be served raw. Once it is on or in other food, it gets diluted and I'm sure it loses a lot of its microbe killing power.
But, that was just an example. I see chefs use the same spoon to taste the food repeatedly. Maybe the few microbes that get back into the food get killed by heat, but I don't allow that at my house. I use a teaspoon for tasting and a tablespoon (or the spoon I'm stirring the pot with) to dip into the pot and dribble the food into the teaspoon. I think I got the idea of using two different sizes of spoons from @Andy M.
When cooking for guests I'm usually more careful, but if its just me and my wife, I break a lot of the double dipping rules, and boy, do I get yelled at when I lick mu chefs knife and claim that it is clean. Not to mention the risk of severing my tongue.I am busted again. I test/taste food and stir food with the same spoon. I even lick the wooden utensil sometimes. And I do this regularly.
I know its wrong, but I do it anyway. I live on the edge....lol
They have different standards in India.
If you plan to eat in a restaurant in any other country but yours, you might want to check the regulations first, before you travel there. If it concerns you, don't travel.They have different standards in India.