tag:blogger.com,1999:blog-19214002.post8710169140233273122..comments2024-02-05T00:53:15.750-08:00Comments on Food Writer’s Diary: Incident at the CIABret Thornhttp://www.blogger.com/profile/05421121059536730439noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-19214002.post-50070452649909705122011-05-31T13:20:15.459-07:002011-05-31T13:20:15.459-07:00There migh be a conflict at chain restaurants, whe...There migh be a conflict at chain restaurants, where the human resources department, legitimately cautious about lawsuits and workmen's compensation expenses, would have thorough nicking-your-finger protocols that aren't really in sync with kitchen realities. <br />But I think in general independent restaurant owners understand how it all works.<br />And in either environment, you can't have the cook bleeding into the food.<br />As an aside bandages used in foodservice are usually colored bright blue, so they can easily be spotted if they happen to fall into the food. I know it sounds gross, but it's better to spot the bandages than not to spot them.Bret Thornhttps://www.blogger.com/profile/05421121059536730439noreply@blogger.comtag:blogger.com,1999:blog-19214002.post-10520018293093034192011-05-31T12:39:45.281-07:002011-05-31T12:39:45.281-07:00It's interesting that the CIA practically put ...It's interesting that the CIA practically put you on lock down for nicking yourself, while the chef didn't really care. I wonder how those two school of thoughts play out in a busy kitchen on a Friday night? Does the over-cautious owner halt production even though the chefs have been trained to keep pushing through? What kind of environment would that be like?Somerset Industrieshttp://www.smrset.com/noreply@blogger.com