OK in episode 4 of 24 hours to hell and back Gordon Ramsay visits a 30 year old antique restaurant called Shermans in Greenville, MS even Came with it’s own chef and was bought in 2012 by current owners peter and Allison nimrod Who decided to leave well enough alone and kept not only the name but everything in it including Steve the most overpriced item in the restaurant earning $90,000.00 a year, weekly is about this much without dependents give or take
The owners at this point were bleeding money they barely had any customer and everything was starting to fall apart.
Gordon Ramsay Went undercover to investigate with surveillance cameras and a disguise he took a few local farmer out to lunch so he can blend in what he found was even more disturbing everything was microwave Steve had not updated his pallet the kitchen was under unsanitary conditions such as the top of the warming lamps being caked in dirt, Greasy outlet, the grease catcher was caked in grease and the charred pan hadn’t been clean, The only thing that was up to date was the POS system and the 5 microwaves that they used consistently.
Cross contamination
Meat and fish being bathed in the same sink as the pots and pans that are washed with soap and water in addition to being cooked on the same grill. Please remember food must be kept separated from cleaning supplies as well as other meats.
Constructive criticisms
One of the mistakes that Alison made is she was very defensive with the reviews and often responded in a negative way. So here are 4 steps to responding to a negative reviews
- Listen, breathe, Don’t refer to them negatively (haters) and don’t take it personal
- Kindly apologize and thank them for pointing out what potentially needs to change
- Ensure them by telling them how your going to fix it
- Makes it right. Invite them back For a meal on the house
