Ideas
Policy
Scrutiny
Questions
On Monday, mouldy food was almost given to a customer twice.
How can the kitchen make a burger, and put it on the pass to be served without noticing it has mould on it???
And then for that to happen again????
And the servers didn't notice until almost serving it????????
I don't know what kind of training you give the staff, but it's shockingly bad.
Also can you stop locking any posts about your hygiene ratings? People deserve to be informed about what their eating.