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Originally posted by: esteskefauver
Most of the restaurants I've eaten at over the years have been non-union. I've yet to get sick from any of them...
Originally posted by: esteskefauver
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Originally posted by: arshaleign
Some of us like to frequent establishments where, when a server or cook contacts a disease, they have access to affordable health care to diagnose and treat the illness, and if necessary, can take a sick day. That way, we have a much lower chance of having an infectious person handling and breathing upon our food.
estes, if you choose to eat at restaurants that do the opposite, bring plenty of Purell. And you may just get your just desserts anyway.
Most of the restaurants I've eaten at over the years have been non-union. I've yet to get sick from any of them...
Wow I'm impressed estes. Every single time you've ever gotten ill, you know the exact source of the illness. That makes you a very special person!
Some of us here like to avoid restaurants that have been closed for extreme vermin infestation, NOT because we have ever gotten sick there, but simply because we are more likely to get sick there. Same with eating at establishments that have a higher than optimal ratio of sick cooks and servers.
There's a reason that our country has a higher mortality rate than Croatia and Cuba. That we have a relatively high percentage of untreated diseased people walking around - and breathing on our food - probably has a little bit to do with that.
Some of us here like to avoid restaurants that have been closed for extreme vermin infestation, NOT because we have ever gotten sick there, but simply because we are more likely to get sick there. Same with eating at establishments that have a higher than optimal ratio of sick cooks and servers.
There's a reason that our country has a higher mortality rate than Croatia and Cuba. That we have a relatively high percentage of untreated diseased people walking around - and breathing on our food - probably has a little bit to do with that.
