Is the recession encouraging some unscrupulous restaurant and tavern owners to cut corners on cleanliness and basic standards for food preparation?After reading this disturbing article from Slashfood, I'm guessing that the answer is "yes." It's an article in which Slashfood's Ben Widdicombe presents 10 ways that restaurants serve dirty, stale or adulterated food and drink to their customers.
Read #4 and you may never again order your steak "well done."
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