Unfortunately, this is a real restaurant and that is a real response. Their page was not hacked and thus trolled (that I know of). The owners are just really crazy: https://www.youtube.com/watch?v=G6LY7TJ16pg
holy FUCK watch that video
i just watched that video (and the part 2). unbelievable
I’m like 7 minutes in and jesus christ
HOLY BALLS, I SAW THE FULL EPISODE ABOUT THIS TRAIN-WRECK OF A RESTAURANT.
GORDON RAMSAY LEFT THE RESTAURANT WITHOUT CHANGING IT BECAUSE HE SAID HE WAS SCARED AND DISTURBED BY THE PLACE AND IT’S OWNERS.
LET ME REPEAT THAT.
GORDON FUCKING RAMSAY SAID HE WAS SCARED AND DISTURBED BY HOW VICIOUS THE OWNERS ARE.
I like how they went on the show to try to “debunk” the “online bullying/false criticisms” and only get trolled even harder.
Like omg the yelp comment page is getting trolled hard http://www.yelp.com/biz/amys-baking-company-scottsdale
I will give them credit and props for being one of the only restaurants on KN to actually date/label and properly store/stock their backroom/walk-in like jeez that was beautiful how clean it was
They had proper labeling and storage specifically because Ramsay was coming
Well… at least they tried
unlike every other restaurant on KN
I’ve never watched the show, but with ten years food service experience it was offensive to see them presenting an image they don’t represent.
But be honest (i’ve worked food before too) how many places seriously only clean up when they know the food inspector/someone important is coming and just kind of… not clean the rest of the time? I’ve worked at places where the first week going in I found moldy stock just hidden in corners that no one seems to know where or when it got there…
And just the whole do not put raw next to cooked things is just so obvious and yet
It doesn’t matter, you’re giving them credit for a facade, not reality.
And for the record I’ve worked plenty of places with lax HACCP, but never outright filth or mold. As a certified ServSafe manager I’m well aware of the typical lax policies, and the frantic pre-inspection cleanup.
But I also know better than to praise, or even positively comment on kitchens that show obvious signs of such.