I had a horrible meal (not moldy), but couldn't eat the food, gave a negative report and didn't work for them for 3 months. Then a scheduling company scheduled me for one of their good places and I gave a very positive report and am back with them....the question is, do they really want to know and shouldn't the Manager check on these things. I felt that is what we do, negative reports help them, but, what do I know???? Fresh pasta will go moldy if not kept in fridge....actually should be cooked fresh, that's the point of making it. I do watch Restaurant Impossible and cringe at what goes on in restaurants that need their help.
Live consciously....
Edited 1 time(s). Last edit at 10/12/2018 03:11PM by Irene_L.A..