Thread: How would you rate a resturant?

<[email protected]> wrote in message
news:[email protected]..
> Someone asked me today, how would I go about rating a restaurant?
>
> I said that the food would have to be excellent, nice decor and clean.
> The cleanliness of the servers, and how the food is handled after it
> leaves the kitchen is a biggy. But the most important thing to me is
> that the kitchen has to be spotless or they'd get an immediate failing
> grade.
>
> How would you rate one?

Many states have searchable on-line restaurant inspections so you can check
on the cleanliness and violations. Many places do have one or two minor
violations.
http://www.allfoodbusiness.com/health_inspections.php
http://food.ri.digitalhealthdepartme...anced=advanced
http://pa.state.gegov.com/pennsylvania/search.cfm

As far as the food, "excellent" had different meanings in different places.
I don't expect the same quality and preparation in a $7 a plate family place
as I would in a $35 a plate fine dining establishment. There are reasons for
both types of places and many in between.

Cleanliness is more important than decor. The furnishings are a matter of
personal taste, but they should be fresh looking, not tattered and worn.
When I traveled a lot, I'd often hit the restroom before sitting down for a
meal. If the restroom was not clean, I figured the kitchen as not much
better and I'd just leave, but I'd often tell the owner or manager why I was
leaving. We were heading home from a trip with the kids one day and
stopped at a major fast food place. My wife was at the counter ordering and
I used the restroom. It was a filthy mess. Not only did we leave, other
patrons left with us when they heard the condition of the place.

On Sat, 25 Apr 2009 22:37:08 -0500, [email protected] shouted from
the highest rooftop:

>Someone asked me today, how would I go about rating a restaurant?
>
>I said that the food would have to be excellent, nice decor and clean.
>The cleanliness of the servers, and how the food is handled after it
>leaves the kitchen is a biggy. But the most important thing to me is
>that the kitchen has to be spotless or they'd get an immediate failing
>grade.
>
>How would you rate one?

I've reviewed a few restaurants for a lifestyle magazine and part of
those reviews was to give each restaurant an overall rating of one to
ten in half point increments. But I don't know of any reviewer who has
ever inspected a restaurant kitchen as part of the process, because
that's a health inspector's job.

However, if I or the team had spotted a less than hygienic kitchen or
any other hygiene related issues, then they certainly would have
played a part in the rating and review.

Otherwise, the process was based on the standards of the menu, wine
list, food, service, surroundings/ambiance and price (eg: value for
money).

But, as anonymous reviewers (or genuine diners for that matter), we
wouldn't expect to be allowed to inspect the kitchen and, if I were
the restaurateur I wouldn't appreciate a customer who asked.



--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

Ed Pawlowski said...

> Many states have searchable on-line restaurant inspections so you can
> check on the cleanliness and violations. Many places do have one or two
> minor violations.
> http://www.allfoodbusiness.com/health_inspections.php
> http://food.ri.digitalhealthdepartme...anced=advanced
> http://pa.state.gegov.com/pennsylvania/search.cfm <---- Great link,
bookmarked!!!

Ed,

I looked up my county's health department from the first URL and they're
located in probably the worst city in the county! Almost so much so that
they shouldn't be allowed to conduct business from there. Oh well!

I don't dine out often anymore over such health concerns.

Thanks very much!

Best,

Andy

--
Eat first, talk later.

bob wrote:
>
> I've reviewed a few restaurants for a lifestyle magazine and part of
> those reviews was to give each restaurant an overall rating of one to
> ten in half point increments. But I don't know of any reviewer who has
> ever inspected a restaurant kitchen as part of the process, because
> that's a health inspector's job.

I might not have access to the kitchen when dining at a restaurant, but
I do have access to the 'ladies room'. I often go to the ladies room
before ordering my food at a new (to me) restaurant. If that's nice and
clean, I feel fairly confident that the kitchens will be clean too.
<veg>
--
Cheers
Chatty Cathy

In article <81XIl.75135$[email protected]>,
ChattyCathy <[email protected]> wrote:

> bob wrote:
> >
> > I've reviewed a few restaurants for a lifestyle magazine and part of
> > those reviews was to give each restaurant an overall rating of one to
> > ten in half point increments. But I don't know of any reviewer who has
> > ever inspected a restaurant kitchen as part of the process, because
> > that's a health inspector's job.
>
> I might not have access to the kitchen when dining at a restaurant, but
> I do have access to the 'ladies room'. I often go to the ladies room
> before ordering my food at a new (to me) restaurant. If that's nice and
> clean, I feel fairly confident that the kitchens will be clean too.
> <veg>

That's actually not a bad idea.

The two rooms in my house that stay the cleanest are the kitchen and
bathroom! The rest gets done as I get time. <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

ChattyCathy said...

> bob wrote:
>>
>> I've reviewed a few restaurants for a lifestyle magazine and part of
>> those reviews was to give each restaurant an overall rating of one to
>> ten in half point increments. But I don't know of any reviewer who has
>> ever inspected a restaurant kitchen as part of the process, because
>> that's a health inspector's job.
>
> I might not have access to the kitchen when dining at a restaurant, but
> I do have access to the 'ladies room'. I often go to the ladies room
> before ordering my food at a new (to me) restaurant. If that's nice and
> clean, I feel fairly confident that the kitchens will be clean too.
> <veg>


Cathy,

I don't know if the laws differ between here and SA but we're allowed to
ask to visit a restaurant's kitchen. If refused access, we've left. That's
when it's time to call the health department.

Best,

Andy
--
Eat first, talk later.

"Andy" <[email protected]> wrote in message
>
> I don't know if the laws differ between here and SA but we're allowed to
> ask to visit a restaurant's kitchen. If refused access, we've left. That's
> when it's time to call the health department.
>

I've never asked, Andy, but that can work two ways. You get to see if the
kitchen is clean, but a parade of diners can also contaminate an otherwise
perfect kitchen. I'd only let guests in if they wore a hairnet and smock.
Some places have the kitchen in at least partial view if you are so
inclined.

Andy wrote:

>
> I don't know if the laws differ between here and SA but we're allowed
> to ask to visit a restaurant's kitchen. If refused access, we've left.
> That's when it's time to call the health department.

I think as long as they have a "Right of admission reserved" sign above
the entrance they can refuse Average Joe Customer the right to enter
the kitchen. But if you look at it this way - I know that kitchen
workers here have to all wear 'food safety clothing' e.g. clean
overcoats/overalls, aprons, hairnets, gloves, and sometimes special
shoes/boots when working in the kitchen. If I were a chef I'm not sure
if I'd want my average customer traipsing through there improperly
dressed and getting hair in the food etc. Just my opinion, of course.

However, I do know restaurants cannot refuse the Health and Safety
Department Officials, or even the Police or Fire Department the right
to inspect their kitchen at any given time. I have noticed that some
restaurants here have their Health and Safety certificates from the
authorities framed and mounted on the wall in full view of the public,
so I suppose they take it quite seriously.
--
Cheers
Chatty Cathy

ChattyCathy said...

> Andy wrote:
>
>>
>> I don't know if the laws differ between here and SA but we're allowed
>> to ask to visit a restaurant's kitchen. If refused access, we've left.
>> That's when it's time to call the health department.
>
> I think as long as they have a "Right of admission reserved" sign above
> the entrance they can refuse Average Joe Customer the right to enter
> the kitchen. But if you look at it this way - I know that kitchen
> workers here have to all wear 'food safety clothing' e.g. clean
> overcoats/overalls, aprons, hairnets, gloves, and sometimes special
> shoes/boots when working in the kitchen. If I were a chef I'm not sure
> if I'd want my average customer traipsing through there improperly
> dressed and getting hair in the food etc. Just my opinion, of course.
>
> However, I do know restaurants cannot refuse the Health and Safety
> Department Officials, or even the Police or Fire Department the right
> to inspect their kitchen at any given time. I have noticed that some
> restaurants here have their Health and Safety certificates from the
> authorities framed and mounted on the wall in full view of the public,
> so I suppose they take it quite seriously.


Cathy,

I remember we're allowed to stand inside the entry doors and have a view
from a distance, not get in the middle of production and nose around.

When I was chef making crepes in a totally open view kitchen I insisted
that I get to wear a chef's hat. Not so much for health concerns, rather so
the customers would know who's in charge, for a brief moment in time
anyway!

Best,

Andy
--
Eat first, talk later.

<[email protected]> wrote in message
news:[email protected]..
> Someone asked me today, how would I go about rating a restaurant?
>
> I said that the food would have to be excellent, nice decor and clean.
> The cleanliness of the servers, and how the food is handled after it
> leaves the kitchen is a biggy. But the most important thing to me is
> that the kitchen has to be spotless or they'd get an immediate failing
> grade.
>
> How would you rate one?
>

How would you know how spotless the kitchen is? Guests don't generally get
to tour the kitchen. And a kitchen in full production is rarely going to be
spotless. If you were a health department inspector then yes, you'd get to
check out the kitchen. A lack of roaches, mice, mold in the ice machine is
a good thing. But as a customer how would you know?

You're taking the server's cleanliness into consideration. I suppose that
means they took a bath before coming to work Have you ever worked as a
server? Sometimes things get slopped on your attire/uniform in the process
of serving food. Of course you want them to make a neat appearance but
waiting tables can be a messy job.

The food quality is most important to me. And I don't mean a fussy
"presentation". Does it taste good? Is the food fresh or are you eating
last Monday's fish or week old vegetables. That's how I rate a restaurant.

Jill

"ChattyCathy" <[email protected]> wrote in message
> . I have noticed that some
> restaurants here have their Health and Safety certificates from the
> authorities framed and mounted on the wall in full view of the public,
> so I suppose they take it quite seriously.

Some require that it be posted. Seems like it would be a good incentive to
score perfect. I don't see it as a big deal for a place to have a minor
violation or two on occasion as real life is like that. But many violations
and serious ones, is a different story.

Andy wrote:
>
> I remember we're allowed to stand inside the entry doors and have a
> view from a distance, not get in the middle of production and nose
> around.

Well, that's somewhat different. But I don't think one can see too much
from there...

DH was saying that one way to solve the problem would be to have CCTV
cameras installed in the kitchen, with the monitors placed outside the
kitchen so the customers could take a good look if so inclined. Of
course, that would mean putting the prices up, so the restaurant could
pay for the cameras etc. ;-)
--
Cheers
Chatty Cathy

Ed Pawlowski wrote:

>
> "ChattyCathy" <[email protected]> wrote in message
>> . I have noticed that some
>> restaurants here have their Health and Safety certificates from the
>> authorities framed and mounted on the wall in full view of the
>> public, so I suppose they take it quite seriously.
>
> Some require that it be posted. Seems like it would be a good
> incentive to
> score perfect. I don't see it as a big deal for a place to have a
> minor
> violation or two on occasion as real life is like that. But many
> violations and serious ones, is a different story.

Quite so. However, I am glad they do the inspections because it does
keep the restaurants on their toes.
--
Cheers
Chatty Cathy

ChattyCathy wrote:
> Andy wrote:
>>
>> I remember we're allowed to stand inside the entry doors and have a
>> view from a distance, not get in the middle of production and nose
>> around.
>
> Well, that's somewhat different. But I don't think one can see too
> much from there...
>
> DH was saying that one way to solve the problem would be to have CCTV
> cameras installed in the kitchen, with the monitors placed outside the
> kitchen so the customers could take a good look if so inclined. Of
> course, that would mean putting the prices up, so the restaurant could
> pay for the cameras etc. ;-)

At what point do you say, Maybe you should just eat at home??
(laugh)

nancy

"ChattyCathy" <[email protected]> wrote in message
news:SRXIl.87689$[email protected]..
> Andy wrote:
>
>>
>> I don't know if the laws differ between here and SA but we're allowed
>> to ask to visit a restaurant's kitchen. If refused access, we've left.
>> That's when it's time to call the health department.
>
> I think as long as they have a "Right of admission reserved" sign above
> the entrance they can refuse Average Joe Customer the right to enter
> the kitchen.

The Average Joe Customer hasn't the slightest clue what to look for... can't
inspect a kitchen by mere cursory looking anyway... most folk's home kitchen
couldn't pass a health department check... I'm positive every poster here
(myself included) would fail soon as the inspector opens their fridge.

And I wouldn't patronize any restaurant that permits the public to traipse
through their kitchen, who knows what communicable diseases they harbor...
do you really think Average Joe/Joan Customer washed since they last had
their mitts picking their nose, digging for ear wax, and in theirs and
others crotches... you can bet your bipee that no more than 25% of diners
bathed that day. Next time your butt is seated in a restaurant think about
what cooties live up the ass of the last patron who sat there. I don't
worry about the kitchen. if I did I wouldn't be there. I'm far more
concerned about the front of the house and what filthy repulsive bastids I'm
seated near. When one thinks about it all restaurants are nasty.

On Sun, 26 Apr 2009 08:45:15 -0400, Nancy Young wrote:

> ChattyCathy wrote:
>> Andy wrote:
>>>
>>> I remember we're allowed to stand inside the entry doors and have a
>>> view from a distance, not get in the middle of production and nose
>>> around.
>>
>> Well, that's somewhat different. But I don't think one can see too
>> much from there...
>>
>> DH was saying that one way to solve the problem would be to have CCTV
>> cameras installed in the kitchen, with the monitors placed outside the
>> kitchen so the customers could take a good look if so inclined. Of
>> course, that would mean putting the prices up, so the restaurant could
>> pay for the cameras etc. ;-)
>
> At what point do you say, Maybe you should just eat at home??
> (laugh)
>
> nancy

even that might not be safe. mom is getting pretty sloppy lately.

your pal,
blake

On Sun, 26 Apr 2009 13:28:44 GMT, brooklyn1 wrote:
>
> And I wouldn't patronize any restaurant that permits the public to traipse
> through their kitchen, who knows what communicable diseases they harbor...
> do you really think Average Joe/Joan Customer washed since they last had
> their mitts picking their nose, digging for ear wax, and in theirs and
> others crotches... you can bet your bipee that no more than 25% of diners
> bathed that day. Next time your butt is seated in a restaurant think about
> what cooties live up the ass of the last patron who sat there. I don't
> worry about the kitchen. if I did I wouldn't be there. I'm far more
> concerned about the front of the house and what filthy repulsive bastids I'm
> seated near. When one thinks about it all restaurants are nasty.

life seems to be nothing but jagged edges for you.

blake

On Sat, 25 Apr 2009 22:37:08 -0500, [email protected] wrote:

> Someone asked me today, how would I go about rating a restaurant?
>
> I said that the food would have to be excellent, nice decor and clean.
> The cleanliness of the servers, and how the food is handled after it
> leaves the kitchen is a biggy. But the most important thing to me is
> that the kitchen has to be spotless or they'd get an immediate failing
> grade.
>
> How would you rate one?

my main criterion is 'is the food worth the money?'

your pal,
blake

"Andy" <[email protected]> wrote in message news:[email protected]..
> ChattyCathy said...
>
>> Andy wrote:
>>
>>>
>>> I don't know if the laws differ between here and SA but we're allowed
>>> to ask to visit a restaurant's kitchen. If refused access, we've left.
>>> That's when it's time to call the health department.
>>
>> I think as long as they have a "Right of admission reserved" sign above
>> the entrance they can refuse Average Joe Customer the right to enter
>> the kitchen. But if you look at it this way - I know that kitchen
>> workers here have to all wear 'food safety clothing' e.g. clean
>> overcoats/overalls, aprons, hairnets, gloves, and sometimes special
>> shoes/boots when working in the kitchen. If I were a chef I'm not sure
>> if I'd want my average customer traipsing through there improperly
>> dressed and getting hair in the food etc. Just my opinion, of course.
>>
>> However, I do know restaurants cannot refuse the Health and Safety
>> Department Officials, or even the Police or Fire Department the right
>> to inspect their kitchen at any given time. I have noticed that some
>> restaurants here have their Health and Safety certificates from the
>> authorities framed and mounted on the wall in full view of the public,
>> so I suppose they take it quite seriously.
>
>
> Cathy,
>
> I remember we're allowed to stand inside the entry doors and have a view
> from a distance, not get in the middle of production and nose around.
>
> When I was chef making crepes in a totally open view kitchen I insisted
> that I get to wear a chef's hat. Not so much for health concerns, rather
> so
> the customers would know who's in charge, for a brief moment in time
> anyway!
>
> Best,
>
> Andy

>
Sheesh, Andy. Who is "in charge"?! The customers didn't go there to watch
you cook, crepes or otherwise. I can go to Waffle House and watch people
cook and juggle much more food. And they don't wear chefs hats, and I don't
care that they don't wear chefs hats.

Jill