1. A good chef doesn't need to taste the food during cooking, because he got more than enough experience/practice that he can cook with his eyes blindfolded.
2. A hygienic chef will always use a new spoon or tool to taste or test the food (if he really needed to).
3. A Covid SOP complianced chef will use facemask and proper PPE according to the ministry guideline.
4. A good business will listen to his customer feedback.

Munak991:I just feel people who complain much just don't dine out la.

Good point! And thats how people PUNISH failed business by going elsewhere.
But before that, the public should be alerted as well so they dont get the same bad treatment, No?

Edit: I also can cook without tasting. There is no need to taste if you know what you are cooking.

This post has been edited by Newsray: Oct 26 2020, 08:02 AM

As you said, it is the norm to be unhygienic and dirty in the F&B kitchen.
Nobody can deny that but that doesn't mean people/customer has to accept.
This is why businesses fail because customers will go elsewhere.

Things are not always perfect but at least others don't show it to the public/customer.
If you have an open kitchen and people can have a full view, dont you think it is STUPID to show people the dirty way of you handling food?

Instead of improving hygiene or at least not showing the bad side to the people, asking the public to accept DIRTY is not a good way for business.

when everything fails, the last thing you want is to shutdown the public voice because that is where the failure comes.

This post has been edited by Newsray: Oct 26 2020, 10:06 AM