{"id":2943,"date":"2015-02-05T18:00:37","date_gmt":"2015-02-06T02:00:37","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=2943"},"modified":"2015-02-05T18:00:37","modified_gmt":"2015-02-06T02:00:37","slug":"dirty-work","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/dirty-work\/","title":{"rendered":"Who does the dirty work?"},"content":{"rendered":"

Aside from washing dishes, maintaining the kitchen and general “housekeeping,” food service is fairly clean work. Unfortunately once in a while you might get a customer that has a little too much to drink and doesn’t make it to the bathroom before spewing chunks. In that instance, whose job is it to clean the mess?<\/p>\n

That’s the question asked in this Facebook post, and many servers chimed in with a variety of answers. Some believe it’s the busser’s job, while others think it’s the server’s responsibility. The largest consensus fell on the manager. In some restaurants, servers aren’t allowed to handle human waste. That makes sense since they’re the ones serving and handling the customer’s food.<\/p>\n

If you have a particularly polite sick guest, perhaps they’ll offer to clean it up themselves.<\/p>\n

Read the full Facebook post here: Kim wants to know something<\/a>
\n[sc:mbtc]<\/p>\n","protected":false},"excerpt":{"rendered":"

Aside from washing dishes, maintaining the kitchen and general “housekeeping,” food service is fairly clean work. Unfortunately once in a while you might get a customer that has a little too much to drink and doesn’t make it to the bathroom before spewing chunks. In that instance, whose job is it to clean the mess?<\/p>\n","protected":false},"author":2,"featured_media":8155,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[58,44],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/2943"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=2943"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/2943\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8155"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=2943"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=2943"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=2943"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}