“…the cleanliness of a kitchen is an indicator of workplace culture and the commitment of your employees to contribute to enterprise success and value. If you see it getting messy, you may have underlying problems that need to be addressed immediately…if (employees) are not washing the kitchen in the workplace, it means that they see themselves more as renters than as owners. It means that they feel transitory, that they’re passing through. They don’t have a real psychological contract with the company, space, workplace. That’s a problem.”
So stop what you’re doing and deal with the problem…”
One of the best ways to predict the quality of meals and service at a restaurant is to examine the restroom. Restrooms — including toilets, tiles and washbasins — are among the easiest rooms to clean. If a restaurant staff can’t keep the restroom clean, then you can be sure that the kitchen will be worse. It doesn’t matter if it’s a fancy, upscale restaurant or simple diner.
Messy kitchens tend to breed foodborne pathogens, poor quality food and indifference to customers. Conversely, clean kitchens reflect healthiness, passion for quality and desire to delight customers. That’s why the world’s best kitchen staffs — even many quick-serve restaurants — consider organization and technique the foundation of everything else.