Reading other comments I’m on the unpopular side, but I prefer QR menus to physical ones. We don’t have that surge price thing here, prices are pretty stable usually.
Printing several menus and having to replace them when they get dirty and stuff is such an unnecessary waste.
I’m not trying to touch a poorly laminated menu with the last guys spilled salsa on it that’s been wiped “clean” by the hostess with a rag in some bucket of water that’s been sitting there for god knows how long. Minutes before I touch my food.
If they’re following food safety laws, that bucket of water is likely bleach water or a similarly potent sanitizing agent…
If it were plain water, do you think they’d go through the effort to make a separate bucket of it? Also, if they’re not rinsing off crud before putting the rag back in the bucket, they’re doing it wrong.
Ok cool I’ll make sure the 16 year old girl doing her first job ever knows all about food safety laws. Restaurant operators are so famous for following food safety laws. Thanks for the big tip my guy.
Ever heard of a food handler’s permit? They’re literally required to understand it by law to even have the job in the first place…
