Darius S. (he/him) cis/grey
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Darius S. (he/him) cis/grey • commented on 25 posts 5 hours ago
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Darius S. (he/him) cis/grey • commented on 20 posts 5 hours ago
Darius S. (he/him) cis/grey • upvoted 20 items 8 hours ago
Rare_Audience4068 reply
(PRE-COVID) Watch how servers get ice for your drinks, dipping the glass in an ice bin is a red flag. There is no way someone can dip a glass in an ice bin without ice touching your fingers, even if it is allowed. Another red flag for me is if servers carry away empty drinks with their fingers in the glasses to carry more at one time. If servers are in a hurry, they are definitely wiping their hands off on their apron or towel than take the time to wash their hands every single time they get something on them.ALinLOSANGELES reply
An all-you-can-eat buffet that's held only once a week, usually on Sundays. In the restaurant where I work, that was how they got rid of the stuff that they couldn't sell on the regular menu.anon reply
My sister worked in restaurants for about 8 years while she was in college. The horror stories are unforgettable. She even quit two places over their "cleanliness standards" or lack thereof. * At a nationally-known chain restaurant (like Applebees-tier), they often had problems with homeless people running in and stealing entire trays from the buffet. She said that there were occasions where her manager retrieved the tray from the hobos and simply put it back in the buffet line. * Another quite famously-known chain restaurant had a notoriously disgusting line cook who would make the cast of "Waiting" look like Mr Clean. His nickname was "Crusty Critter." Imagine someone who hasn't showered in a week or two, has greasy hair, smokes like a freight train, chews, and wears the same clothing day after day... We aren't quite there yet. He apparently used to take bites out of people's food with a fork he left by the grill, then cover up that he had done so. He had been caught multiple times * First rule of cooking is avoiding cross contamination, right? She said that at every restaurant she ever worked at, including a 4-star place, she witnessed bizarre cases of cross contamination. As for red flags, ***she said the biggest red flag is the hygiene of the staff***. If the staff are gross, their standards are also likely gross. She said that waitresses and waiters often had to make their own salads for customers, and they NEVER washed their hands after handling dirty dishes, pens, booklets, menus, etc. They'd just reach right into the salad line with their hands and grab away. Blech.anon reply
Another thing from a lifer in brewing and bars / restaurants. If the draft beer tastes funky / off compared to the same beer in a can, the bar isn’t properly maintaining its draft system. That means yeast and bacteria are growing in the lines tainting the beer. Then ask yourself what else aren’t they cleaning. A decent bar should be cleaning its lines, keg couplers, and taps at least every two weeks.wardycatt reply
Large hotels or resorts that pay utterly s**t wages and treat staff like c**p. People used to pay tens of thousands for a wedding and not realise anything about what went on behind closed doors. Many staff were on the equivalent of $2/hour, worked 12-14 hours with hardly a single break and few guests ever bothered tipping - so the staff treated their employers and customers with broadly the same contempt. “Oops, did I drop that on the floor? The five hundred second rule applies!” “Did it only get stood on the one time? It’s good to go back in.” “It fell? Pick the fluff out of it and put it back on”. “Smells funny? Mix it in with some fresh stuff”. I saw one guy blow his nose into a slice of bread used for the buffet sandwiches. Dregs of drinks being reused as the foundation of the next drink. Glasses unwashed, wiped over and over again with the same dish towel. Staff who were obviously ill washing dishes and handling cutlery, crockery etc. Using their sleeve as a handkerchief. The list is endless. To be brutally honest - as a 15/16 year old working for nothing and being treated like s**t by snobby customers, I hardly gave a f**k. So next time you’re at a ‘luxury’ resort, treat the lowly staff more kindly. Because those nice customers were the ones I made sure didn’t get ‘steak a la carpet’. Your only defence as a customer is your attitude towards the waiter.JamesLoker reply
Any bars with incredibly large/deep ice-tubs. If you're going to have ice in your drink, ask when it was last emptied and cleaned. Deep tubs aren't normally emptied in a busy bar, they'll just have more ice dumped on top. Trouble is, if the tub isn't clean, then bacteria (most notably e-coli) can be present at the bottom. It looks like black or very dark green spots. It's pretty easy to spot against the white inner lining of the tub. I worked in two large night clubs and it was never cleaned during a normal shut-down at the end of the night because they're so large. I assume that it would normally be done during a deep clean but that depends on the venue. I don't have ice in my drinks for that exact reason.This Panda hasn't followed anyone yet
Darius S. (he/him) cis/grey • 5 followers