FollowupID: 737662 Submitted:
Monday, Aug 29, 2011 at 14:28
Member - Stephen L (Clare SA) posted:
I know that the Pub will always have staff issues, as well as staff moving on and that can also have an effect on the quality of the food served up, but for the fact or running a good business, you must have some sort of high quality food control.
A good number of many moons ago, we owned a take away food shop
here in Clare
and the quality of the food served to customers was always No1.
The straw that broke
the camels back was my last and worst experience and to be honest, there are no excuses for serving up, let alone cooking meat that was off. Even in a cold room, the only way meat will go off is if the cold room is not working correctly, the food is not rotated, or the food has been in the cold room too long and is off, which was my case. We had a motto with all our staff and that was..."if in doubt, throw it out"
As for good meals in outback pubs, there are many including William Creek
and one that we never go past and that is the same pub that you had tea at the other night, Copley
Great to see that you made it over big Red
, well done. Those other people that said that they had 3 goes on each of the dunes are what I call the drivers that give all responsible drivers a bad name - kers...sorry I missed the wan