Topic: Working in BIR - Bit of a Shock

[JerryM]

Garp,

I was working there. Case of old school I guess the less the www knows of my personal info the better. Difficult not mi for sure. I guess care worker is more like.

I have a trade and use my hands. The boss is actually my wife. I know it gets worse. Will stop digging the hole bigger.

Was last day today and pushed keys through letter box with smile. Waited years to get in one and when it arrived could not get out quick enough.

None of the staff were in and all cleared away.

Ps the hob is actually 7 burner. 4 along front and 3 along the back.

[rshome123]

Hi Jerry, all sounds intriguing. As you know I used to frequent those premises, though I never saw the kitchen.

Tandoor oven for sale? How much? Also, is it the property of 'the landlord' or the previous 'tenant'?

Hope you are keeping well,

R.

[livo]

My father and I once had the "pleasure" of converting a Chinese Restaurant into a Lotteries Office.  The place was right in town and a popular place to eat both dine in and T/A.  How the operators managed to keep the non-human residents out of the dishes and the dining area in general was amazing.

I guess you really can train cockroaches.

[Ghoulie]

re 'cleaning' in food places - that includes general food processing as well as restaurants that have large stainless / tiled areas - one large American chemical outfit I worked for had one product line area for Food & Beverage related industries ( I ran the construction chemicals side).  A lot of their cleaning stuff was applied as a foam by spray lance and left in place for a time to work, then sprayed off to drain away.

[Ghoulie]

When I first came back from the Middle East in '84, we found a little local Indian restaurant run by a guy who I used to have the crack with in Urdu.  He was quite tickled by the fact I bothered to learn a few words in Dubai (Same with arabic - I know a few words - enough for people to wonder how much I understand! - which is not a lot!!).   He would tweak dishes to meet my taste.  He sold out to a guy called Lal - Bangladeshi who was an even better chef / cook than the previous guy and he would make similar tweaked dishes for me - even put one on the menu in my honour.

Sadly, as the 90s approached and recession Lal did the unthinkable and started bringing in chicken that was less than fresh to put it mildly - this was around the time when unscrupulous suppliers were exposed on tv for re-fettling condemned chicken by bleaching & cutting out bad meat and selling on.  Lal fell into this area - thinking e.g if he supplied a chicken shashlik sizzler dish - one piece good, the other 'dubious' he would get away with it.  We warned him no less than 6 times that dishes he either served in or as takeaways were not acceptable until in the end his refunds were no longer acceptable as reparation and he lost his best customers for ever.  I learned Lal went bust soon after and was last seen working as a petrol station attendant.

[JerryM]

Ghoulie,

Sounds like a man we could do with finding for a little help.

[Ghoulie]

Sadly can't do that JerryM - just talking to my m8 about Lal - seems he died from kidney problems 2 years back.  Loss of a good Bangladeshi chef.