It can be rather shocking working in the restaurant industry.
- I learned this the hard way many years ago when I became a waitress at our local ice cream shop.
Besides selling ice cream we also produced amazing cheeseburgers, hot dogs, and corn dogs. Unfortunately, I could never eat any of the food from this eating establishment because I knew about the conditions in the kitchen. Everything seems perfectly fine if you were standing in the dining room. There was abundant air conditioning to keep the indoor air at a highly comfortable temperature. We didn’t want our customers to suffer from melting ice cream in oppressive heat to the moment that they purchased a cone. Unfortunately, this thoughtfulness didn’t extend into the kitchen. We had absolutely no indoor air temperature control in the back of the house. In fact, it was always swelteringly hot and humid in the environment where we created the food. I know that the owner of the business paid a lot of money for advanced air quality control in the dining room. He was always having heating and cooling professionals out to repair and upgrade the air conditioning system. However, he adamantly refused to do anything about the indoor air temperature in the back. Not only was this a safety hazard for all of the employees who desperately tried to avoid heat stroke during their shift. However, it was also dangerous for the customers who expected that their food was being created in safe indoor air conditions. I wonder how many people wound up getting food poisoning from that refusal to purchase a single air conditioning unit.