One of the toughest things to do as a manager is to have to discipline/motivate your staff. I remember being taught how to manage costs and run the day to day operations of restaurant but I don’t remember anybody ever sitting me down and teaching me how to manage employees effectively so I had to come up with my own system. Continue reading Dealing With A Difficult Employee
A guest in a restaurant, while placing their dinner order, informs the sever that they are allergic to [fill in the blank]… lets just say gluten, a scenario that plays out regularly in restaurants around the US. This is the crucial moment for the operation because here is where we determine if we get the customer sick, make them angry or provide them with a great experience. Something we find more often than not is that server is not prepared to handle the request correctly and this could lead to a major problem. Continue reading How To Handle A Guest With Food Allergies
The word sushi is actually a Japanese word that once meant “sour tasting” to describe the salt and vinegar mix that was used to preserve fish in ancient Japan, before refrigeration. Today however, it is only used to describe the rice and fish combinations we currently eat at our local sushi restaurants. But this isn’t a history lesson so lets figure this out. Is sushi safe?
Sushi has three potentially hazardous components, the fish, the rice, and the sushi chef. Continue reading Sushi: Is Raw Fish Dangerous?
One of the things I run across in my classes is confusion about what types of produce need to be washed. People ask questions about melons, garlic and lemons or sometimes about bananas. I think what is throwing people off is that these products have a peel that we don’t eat so it seems that if we remove the peel then we are removing the contamination. Continue reading Do Bananas Need To Be Washed?
Recently I came across a study on hand washing in the Journal of Environmental Health, it was lead by Carl Borchgrevink, Assosiate Professor at the School of Hospitality Business. Professor Borchgrevink outlines in his abstract that he pretty much wasn’t convinced by the numbers presented by previous research on hand washing studies. They state that between 2009-2010, 94%-96% of people were washing their hands correctly after using public restrooms. Well, according to Borchgrevink the previous studies are flawed because hand washing is a “socially desirable activity” so when people are “asked” if they washed their hands they lied. Continue reading 95% of People Wash Hands Wrong
Did you know that a major cause of food borne illness in the US is improperly cooling your food? What that means is that once your done making your rice or your chili you can’t just pop the hot food into the fridge. Putting the hot food into the fridge creates the perfect environment for bacteria to grow. Bacteria grows when food is warm, not hot and not cold but right in the sweet spot, similar to the temperatures in which people are comfortable, which also means that it is not a good idea to leave it sitting out at room temperature to cool down either. So if you can’t put it in the fridge and you can leave it sitting out then what can you do? Continue reading Chill Out! Cooling Food Is Important
Often times a manager will come to our food safety seminar and ask a very simple but important question, “How do I tell my employees to do that?” I find employees sometimes get promoted into a supervisory position because they are great at their job and have the qualities of a good manager but then fail miserably at their new managerial responsibilities. Continue reading Getting The Most From Your Managers
In January of 2014, California passed a bill that prohibited food handlers from touching ready to eat food with their bare hands. This law created quite a stir, especially amongst bartenders and sushi chefs who claimed it would be environmentally and hygienically unsafe. It was so hastily passed by the assembly that it even prompted local regulatory authorities across the state to roll out the new law slowly over a six month period. They said there would be no citations in restaurants or bars until July 1st 2014. The new “glove law” was repealed on June 28th just days before citations were to be given because of the complaints from sushi chefs and bartenders. Continue reading The California Glove Law (113961)