Takeaways - am I being fussy?
Discussion
ChemicalChaos said:
Thing is, I bet a lot of the indys do get a 4/5.. but why dont they proudly display it somewhere prominent? Not doing so makes me think they have something to hide, and so walk on past
In Wales it's a legal requirement for all places serving food to display the rating prominently, which makes life easier.In reality, anything 3 or above is fine.
I've eaten in some pretty rough places in the UK (kebab houses/vans, chicken shops etc.) and around the world (street food) and have never even had a bad case of the squits!
The only time I've ever had a real problem was at a 'gourmet' pub/restaurant. I ordered steak and eggs and within 30 minutes was erupting violently from both ends! Apparently the restaurant had stored the meat wrongly for too long!
I believe that my resilience to slightly dodgy food has come from exposure to it! By eating only 'safe' food at all times your body's defence systems cannot build up a resistance against bacterial intrusions!
The only time I've ever had a real problem was at a 'gourmet' pub/restaurant. I ordered steak and eggs and within 30 minutes was erupting violently from both ends! Apparently the restaurant had stored the meat wrongly for too long!
I believe that my resilience to slightly dodgy food has come from exposure to it! By eating only 'safe' food at all times your body's defence systems cannot build up a resistance against bacterial intrusions!
PoleDriver said:
I've eaten in some pretty rough places in the UK (kebab houses/vans, chicken shops etc.) and around the world (street food) and have never even had a bad case of the squits!
The only time I've ever had a real problem was at a 'gourmet' pub/restaurant. I ordered steak and eggs and within 30 minutes was erupting violently from both ends! Apparently the restaurant had stored the meat wrongly for too long!
I believe that my resilience to slightly dodgy food has come from exposure to it! By eating only 'safe' food at all times your body's defence systems cannot build up a resistance against bacterial intrusions!
There's probably a lot in that; years of crawling into dodgy takeaways in camden and other paces at god knows what time in the morning on a regular basis and never had squits, lived a more sensible/mature/healthy existence with the OH for a few years and my stomachs probably more sensitive.The only time I've ever had a real problem was at a 'gourmet' pub/restaurant. I ordered steak and eggs and within 30 minutes was erupting violently from both ends! Apparently the restaurant had stored the meat wrongly for too long!
I believe that my resilience to slightly dodgy food has come from exposure to it! By eating only 'safe' food at all times your body's defence systems cannot build up a resistance against bacterial intrusions!
Although a food nutritionist (proper scientist BTW) told me alcohol in sufficient quantities will nullify a lot of bacteria, so if you're at a BBQ and not so sure about the chicken just get rat arsed
Apparently there are cases where everyone at a BBQ got food poisoning except the pissheads.When I was a student many years ago I had a number of seasonal jobs in some pretty high end restaurants in the Winchester area, and without exception the kitchens were a disgrace - I was shocked at how filthy they were and the lack of basic hygiene.
And I'm not the kind of person who obsesses over these things, in fact I think the recent boom in antibacterial products for around the house is a very bad thing, because it's essential that children in particular should be exposed to bacteria so their immune systems can build up - being raised in a sterile environment will just make them prone to illness and disease in later life.
Anyway, my point is that we have no idea what a place is like behind the scenes, and even the most respected places can be just a facade. And any inspections, like the MOT, only assess on that particular day, they are not a great indicator of how things might be several weeks/months later...
And I'm not the kind of person who obsesses over these things, in fact I think the recent boom in antibacterial products for around the house is a very bad thing, because it's essential that children in particular should be exposed to bacteria so their immune systems can build up - being raised in a sterile environment will just make them prone to illness and disease in later life.
Anyway, my point is that we have no idea what a place is like behind the scenes, and even the most respected places can be just a facade. And any inspections, like the MOT, only assess on that particular day, they are not a great indicator of how things might be several weeks/months later...
I had a friend once who worked in one of the most prestigious hotels in London's Park Lane...The underpaid kitchen staff often made soup in 100 litre vats for huge banquets, many were drunk on free customers unfinished booze.............Oh, and the toilets were miles away, if you get my meaning !!
Ive used the same local pizza place for a while, had a bit of a rough one last night and had bad guts since. Just checked their rating now, don't think I'll have another for a while:
http://www.scoresonthedoors.org.uk/business/stop-i...
http://www.scoresonthedoors.org.uk/business/stop-i...
Local Michelin starred place has 3 out of 5, it's a listed building and there is no way to provide the separated handwash facility required plus a few other building related foibles, hygeine is absolutely spot on loss of stars on technicalities.
I'd eat there but probably not the 4 of 5 chinese around the corner.
Box ticking exercise imo.
I'd eat there but probably not the 4 of 5 chinese around the corner.
Box ticking exercise imo.
An Indian eat in/takeaway a few miles from me is a really pricey, nicely done up place - they have a branch in my town as well. I won't name it, but if you google "Newtownards" and that famous river that flows through India, full of dead bodies - you will find the place.
In fact, since it is a public document - https://www.whatdotheyknow.com/request/175313/resp...
The owner had a load of dilapidated 2up/2down terraced houses nearby, and was storing his rice, potatoes etc there - was found to be infested with rats, mice, and other nasties.
But, the restaurant is still very popular, and make some of the best Indians I have had, whether sitting in or takeaway. Never had a hint of food poisoning from it - and still use the local one regularly.
Always polite, always cater to special needs people, and the delivery service is madly busy. I'll keep eating there!
In fact, since it is a public document - https://www.whatdotheyknow.com/request/175313/resp...
The owner had a load of dilapidated 2up/2down terraced houses nearby, and was storing his rice, potatoes etc there - was found to be infested with rats, mice, and other nasties.
But, the restaurant is still very popular, and make some of the best Indians I have had, whether sitting in or takeaway. Never had a hint of food poisoning from it - and still use the local one regularly.
Always polite, always cater to special needs people, and the delivery service is madly busy. I'll keep eating there!
ChemicalChaos said:
Am I being unreasonable here?
I think you're being fussy too. The best restaurants in the world can give you the squits (yeah Heston, I'm looking at you), MaccyD burgers aren't exactly 100% fillet steak are they, and the best diamond-encrusted certificate from 12 months ago won't stop the new lad from picking his arse while he's chopping your tofu will it, so loosen up a little.My favourite restaurant in Cardiff was recently given a 0 rating and told it would be shut down if things didn't change. I've had some fantastic meals there and they do lovely take away pizzas., great coffee and probably the best tiramisu I've ever had.
It doesn't really bother me if I'm honest. I'll still go there. I know a good meal when I see it. I don't really care where he stores his meats or if he mops the floor. A friends of ours will no longer go and I guess that's fair enough.
It doesn't really bother me if I'm honest. I'll still go there. I know a good meal when I see it. I don't really care where he stores his meats or if he mops the floor. A friends of ours will no longer go and I guess that's fair enough.
How to do they check the places? Is it like an MOT where you are only as good as the test on the day?
Even if the take away operates with good standards, that might not be the case for their suppliers.
Having been in a few major food suppliers factories, I was shocked at how low their standards were.
Even if the take away operates with good standards, that might not be the case for their suppliers.
Having been in a few major food suppliers factories, I was shocked at how low their standards were.
Driver101 said:
How to do they check the places? Is it like an MOT where you are only as good as the test on the day?
Even if the take away operates with good standards, that might not be the case for their suppliers.
Having been in a few major food suppliers factories, I was shocked at how low their standards were.
Box ticking so yes like an MOT. Chef could change the week after and things go to sEven if the take away operates with good standards, that might not be the case for their suppliers.
Having been in a few major food suppliers factories, I was shocked at how low their standards were.
t. Driver101 said:
How to do they check the places? Is it like an MOT where you are only as good as the test on the day?
Even if the take away operates with good standards, that might not be the case for their suppliers.
Having been in a few major food suppliers factories, I was shocked at how low their standards were.
Box ticking so yes like an MOT. Chef could change the week after and things go to sEven if the take away operates with good standards, that might not be the case for their suppliers.
Having been in a few major food suppliers factories, I was shocked at how low their standards were.
t. BoRED S2upid said:
Driver101 said:
How to do they check the places? Is it like an MOT where you are only as good as the test on the day?
Even if the take away operates with good standards, that might not be the case for their suppliers.
Having been in a few major food suppliers factories, I was shocked at how low their standards were.
Box ticking so yes like an MOT. Chef could change the week after and things go to sEven if the take away operates with good standards, that might not be the case for their suppliers.
Having been in a few major food suppliers factories, I was shocked at how low their standards were.
t. I usually just look to see if it looks dingy or not from the outside. I don't really touch cheapo chicken shops, but I do like my Shish kebab. I know all the decent ones in the nearby local towns back home, but when I am staying somewhere I try and make a judgement on the outside and the food I see in the place.
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