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[deleted] t1_j0dyz5x wrote

[deleted]

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DIWhy-not t1_j0e7r5g wrote

100%. They walk in with that “I’ve had a bad day” face and you’re getting fucked.

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Maxfunky t1_j0f5tcj wrote

Other way around, honestly. A bad day means you can't be bothered to be strict. It's more work to really do a detailed inspection and far easier to be an "above the waist" inspector.

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Skreat t1_j0fc68e wrote

>There seems to be no rhyme or reason why one inspector will site something and another will ignore the same thing.

Company I work for builds powerlines, same thing happens with Quality Assurance inspectors. One guy likes to see stuff this way while another sees it that way.

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alinroc t1_j0hi6ne wrote

I'm sure building code inspectors operate the same way.

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senorglory t1_j0fmbv0 wrote

What is the difference between a chef and an executive chef?

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[deleted] t1_j0fn98n wrote

[deleted]

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senorglory t1_j0fy618 wrote

Is there also a kitchen manager, or is that part of the executive chef role too?

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TheSinningRobot t1_j0gvfez wrote

I mean, according to the study, there clearly is a rhyme to it. It's that Chinese restaurants are more likely to be issued citations.

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