Quote:
Originally Posted by PennyPenny
WOW. You are opening yourself up to a can of worms there. What if the State of NH/Health inspector comes in and monitors the kitchen via the web? They probably have to identify themself but you don't get a warning that they are there and watching. Is this your first time in the restaurant business?
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This is my third restaurant. I have a track record of success. I also have so much confidence in the way my staff handles food that I am happy to open up to anyone. Bring it on. Want to make sure we're clean? Log in. Want to learn how to make a dish? Log in. Don't want to cook. Come in
