a double-edged situation


When the morning doesn't start with coffee

And with... angry reviews.

Sergey Mironov commented on the emotional publication of a guest of one of the restaurants. The girl claimed that she had been poisoned by oysters and intended to take urgent measures.

She wrote that she blames a specific place for what happened, after a hike to which she got into intensive care, and now the restaurant can't be served.

"What does my experience say? Haters, "professional complainers", or guests who actually poisoned themselves may be hiding behind such a post.

It is difficult to filter out such situations. But the restaurateur needs to delve into each case to understand whether there is his fault here. For example, there are viruses that make themselves felt only the next day or the next day.

A man ate oysters in one restaurant. I "caught" norovirus from them, and the next day I went to another restaurant, after which the symptoms of norovirus caught up with him. The guest goes to the intensive care unit, and makes claims to the last restaurant where he went.

Moreover, it is not a fact that oysters were the cause of poisoning, the problem can be anything: from staphylococci due to mayonnaise,

salmonellosis due to eggs before rotavirus ("dirty hands disease"). Well, if the problem is in oysters, the restaurant will suffer serious punishment (being - what is the funniest - not guilty of it).

Live oysters are brought to the restaurant by the supplier. And the restaurant can't physically check each one for norovirus. The supplier himself should do this (by conducting serious research and regulating fishing sites). But here he is just not responsible for the consumer: together with the goods, he brings all the documents and certificates, but there is not a word about checking for norovirus anywhere in them. And the guest will deal with the restaurant, not with the supplier.

In my opinion, the current rules should be reviewed long ago. And to figure out who is the real culprit of such situations, and who is simply being made extreme. Then it will be about real security, and not about punishments with fines," the restaurateur shared an analysis of the situation and added that since the beginning of the "crown" poisoning in restaurants (and complaints about them) has become almost 10 times less.

"Can you guess why? It's just that we all began to wash and process our hands much more often," Sergey Mironov wrote with a "smiley face".