Dear Restaurant Owners and Staff:

donnamatrix · 09-01-2010, 02:07 PM

Laugh out loud-and SAMIAM - you are the best. I used to work in Boston for Creative Gourmets, when they were a startup shop back in the 1980s. Thought I wanted to open a restaurant since I love to cook. Being a cook/manager disabused me of that notion .... helped turn my hair gray, but I was really skinny! We had people stealing the utensils, even stealing the food. I had to install cameras... OMG the stories... Anyway, I do use the poly cutting boards at home, and wood also... guess I better ditch the poly, although I do bleach it. Truthfully, I would rather cut raw chicken on a china plate - it's not absorbant at all. Raw chicken is icky.

09-01-2010, 02:07 PM	#38
donnamatrix Senior Member Join Date: Apr 2004 Location: Moultonboro Posts: 833 Thanks: 24 Thanked 258 Times in 120 Posts	ENR-Love your post Laugh out loud-and SAMIAM - you are the best. I used to work in Boston for Creative Gourmets, when they were a startup shop back in the 1980s. Thought I wanted to open a restaurant since I love to cook. Being a cook/manager disabused me of that notion .... helped turn my hair gray, but I was really skinny! We had people stealing the utensils, even stealing the food. I had to install cameras... OMG the stories... Anyway, I do use the poly cutting boards at home, and wood also... guess I better ditch the poly, although I do bleach it. Truthfully, I would rather cut raw chicken on a china plate - it's not absorbant at all. Raw chicken is icky.

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