[Restaurant Owner Convicted of Manslaughter]

Just now, Alex said:

 

As Anna pointed out, no one lost their "focus for just a second." The restaurant owner deliberately swapped out almond powder for a groundnut mix, then knowingly served it to a severely allergic customer. The customer had made his allergy very clear to the restaurant. *And* this wasn't the first occurrence. 

 

As a side note, my students' not carefully reading the entire article/instructions/syllabus/etc. was a major pet peeve, and concern, of mine.

Oh I totally missed that, in that case it is murder. Unbelievable how someone would deliberately do that to another person. Makes me sad to hear

[Baltimore – Where to eat]

Can't believe nobody here has suggested Freddy´s BBQ Joint yet

[Places to Eat in DC]

I used to work at a Mediterranean place in DC called the Veranda. I think they might still be closed for renovation, otherwise it is worth checking out. Really enjoyed my time working there

[Screaming Toddlers in Restaurants]

Whenever I visit a restaurant as a customer, and not as a chef, I make sure the parent knows to control their child or else I will. Our waiters are told to ask patrons to leave if they refuse to stop their children from screaming. Parents these days, they are gonna be the death of me...

[Restaurant Owner Convicted of Manslaughter]

Oh wow... All it takes to mess up your life is to lose your focus for just a second. Sad story

[Perfume & Cologne in the Dining Room]

We have always had a policy where our staff should not wear perfume that has a strong scent. It doesn't belong in the restaurant

[Freezing Fresh Cheese]

Of course, you can freeze it but the taste might have changed when you thaw it. Depending on what type of cheese you are freezing it might become a bit dry

[Lemon Tahini Dressing or Sauce]

I make regular tahini sauce as a side for falafel filled with garlic and lime juice. Haven't tried mixing it into the tahini though. Looks nice

[Variation in quality among different types of pasta]

DeCecco and Barilla are my go-to pastas. Just go watch Gennaro Contaldo and you will see that it's not about what kind of pasta you use as much as it is a matter of knowing how to use it