ServSafe Manager 7th Edition study guide says cleaning surfaces doesn't help prevent cross-contamination. lol. What a joke. Page 4.5 has the task of putting an x beside "the task if it helps prevent cross-contamination." Number 2 of the tasks is "Wash and rinse a cutting board after prepping raw fish" which absolutely should get an 'x' beside it. Yet, if you look at the answers on page 4.16, it says that the correct answers are 1, 3, 4, and 5. So ServSafe thinks that washing and rinsing cutting boards after preparing raw fish isn't a valid way of preventing cross-contamination????? Ridiculous. What's more is that the chapter itself starts out with the "University Outbreak" story, detailing how a chef chopped up a salad on a cutting board that had been used for chicken beforehand and "had not been cleaned and sanitized between uses". Furthermore, on page 4.3, the entire page is about "Guide-lines for preventing cross-contamination between food" where it instructs to "clean and sanitize before and after tasks" as the second primary way to accomplish this. How can a test guide be on the 7th edition and still have glaring issues like this? Are your tests this poorly written as well? Are people going to be failed because they picked the right answer, but you mark it as wrong, just like in this book? For the amount of money paid for this guide, I would have expected it to be perfect. Is there no quality control going on in your business?
How can you "automatically" add a gratuity? At the point it is just the price of the food. Why not just include it in the food price? A tip is something that is voluntarily given not manditory. If anyone think this money actually goes to the servers...lol
I just had the beautiful pleasure of eating at Novak’s Hungarian Restaurant in Albany the daughter Matilda is absolutely amazing very informative I didn’t feel like I was just going to a restaurant to eat dinner I felt like it was an experience that I will never forget and always take with me there was pictures of her Mother and father on one wall where their story had began together as a couple and then on the other wall by the bar it was a picture of them toward the end and both photos were so beautiful and the food there is cooked by Karen and it is absolutely delicious the prices are fair the food is wonderful and the restaurant is very beautiful you know it’s a really good feeling you don’t feel like you’re a stranger even though it’s the first time you’ve been there I feel like you’re coming home to family and even when you walk in there’s a little sign that says welcome home If any of you get the chance to eat there I would definitely recommend it you will not forget it my grandmother loved it and I loved it thank you so much to Matilda and Karen
I have health insurance through the county where i retired at. I get 500 a month from the county to put towards the premium of 1900 a month for me and my wife. So my part is around 1400 a month and it has a 6000 deduction before it pays anything, When I get to Medicare age the 500 will be cut in half and I can use that towards the Medicare part B, so it will be affordable when I reach Medicare age in 5 years. My question is can I just put her on Obamacare right now and I stay on mine because the premium is just to much money. Also if I put her on Obamacare will they use my six figure pension or use her small amount she makes on her part time job. I did a calculation with my income on ACA site and since i am way higher then the average American income, it was more then I am paying now with no subsidiaries. She saids just take her off and since she is a registered Cherokee Indian she can use the clinics but they are way in San Diego. America really sucks for healthcare, we need a one payer system!
If you want to be a good person so bad, why don't you sacrifice yourself and give yourself as food? Why do you sacrifice and force animals, plants, and other things to die (all have as much right to life as you, animals feel pain, plants and other things might feel pain too) for you to feel good about yourself? You guys are so cruel and evil to me..
Yellow tips, yellow flames and soot indicate one of two problems. The equipment hasn't been properly converted to LPG from natural gas (methane) with the appropriate LPG jets supplied with the equipment or bought separately from the manufacturer of the equipment. If natural gas (methane) equipment is connected to butane / propane cylinders or a plumbed in propane cylinder / tank supply, yellow tipping / sooting will be an issue. Natural gas equipment is not designed to run on LPG and LPG equipment is equally not designed to run on natural gas (methane) either, both gases have different BTUs / calorific values and heat outputs and are incompatible with each other. Another cause of sooting and yellow flames / yellow tips on blue flames, is inadequate aeration setting, because LPG needs significantly more air to burn cleanly than natural gas does. LPG equipment properly installed and set up, or natural gas equipment properly converted and set up to run on LPG, shouldn't display yellow tips or deposit soot on pans kettles utensils oven walls or grill sides. However, when running on butane gas cylinders, it is common to see very slight yellow tips at the top of the blue flame on grills and oven burners, but will be largely blue and of even height when using propane gas cylinders.
This did not answer my question either. I am on endless hold with National Restaurant Association, at the current moment, trying to find out why it is, that I paid for my exam, and have the confirmation that I did so, yet I cannot access my exam to take it. It says i need an access key code that should be located in my confirmation email....but there is no such code. GRRRRRRRR. :(
You do those videos to tell us things we face everyday, payroll is sky high cost of food is sky high, we are drowning to survive and compete with those who received RRF grant and they have more money to invest in their restaurants, for the rest of us we got nothing we are still Waiting for RRF to be replenish so we can get hell to stay up float, not only we got destroyed by Covid and all the government shutdowns, the current administration punished even more by doing unfair distribution of the RRF we can’t complete with restaurants in our neighborhoods who got the help. They need to do something and soon otherwise the restaurant industry will face many restaurant shutdowns in the near future
Yes but how do you become an Admin? I just have the Student icon to choose from and can't find anything on RU-vid or your website that says how to become an Admin. Help!
Bought different drugs from different hospitals all to no avail till Dr.Osaoji on youtube came to my rescue, I'm finally free from that terrible stomach flu.
At this point i'm still very shocked with negative result I got after suffering from Norovirus for so long. Thanks once again Dr.Osaoji on youtube for your medication
