• dejected_warp_core@lemmy.world
    link
    fedilink
    English
    arrow-up
    55
    arrow-down
    9
    ·
    edit-2
    6 months ago

    I’m one of these people. I can smell an apartment roach infestation from the front door, every time.

    And yes, restaurants always get the “sniff check” before we sit down. No-go odors are:

    • bleach
    • pine-sol (amonia)
    • heavy perfume (think “Glade plugin-in”)
    • insects (roaches, etc)
    • pet odor (wet dog, litterbox)
    • sewage (usually a dry floor drain but that’s still not okay)
    • dingy carpet (think: “old movie theater”)

    The first two are obvious attempts at covering up something worse with “clean” smells, and/or the staff has no idea what “clean” actually means. And they obviously don’t care what olfaction means to someone trying to enjoy a meal, which says heaps about what they think food service actually is. Everything else just speaks to the “I don’t care what you smell” part, or there’s something very wrong with how the kitchen is run. /rant

    An example of a top-shelf dining odor experience? I once went to a Japanese restaurant at opening time. The only smell in the dining room was that of the specific kind of imported cedar in the cutting boards. This is traditionally cleaned with boiling hot water, and nothing else. This released a gentle woody and pine-y scent that just filled the space and invited the senses. I came hungry, but I sat down ravenous. The meal to follow was something I will never forget.

    Edit: some clarification since this got some traction. I know that bleach and ammonia are s-tier disinfectants and absolutely necessary for food prep, health standards, and the rest. I use this stuff at home. My issue is with establishments that utterly fail at ventilating these odor and spoil the dining experience with strong chemical odors. Looking deeper I find very strong cleaning odors (long after opening hours) suspicious since it’s very easy to splash stuff around, giving the impression of cleanliness, but not actually clean anything. Strong chemical smells also make it impossible to detect sewage, rot, mold, soil, and other things that would easily flag a restaurant. I’d rather not take the chance.

      • GroundedGator@lemmy.world
        link
        fedilink
        English
        arrow-up
        11
        arrow-down
        1
        ·
        6 months ago

        There is a difference between standard bleach and pinesol usage and using it as a way to conceal other smells or problems. Or even worse, not knowing how to use those chemicals to clean. You know how to use a weak bleach solution for cooking surfaces, does your bartender? I’ve seen front of house employees over use cleaning chemicals because isn’t it better to use stronger chemicals to clean. My favorite was the hostess who didn’t want to clean the bathroom so she would just fill the soap and and paper products and fill a spray bottle with Lysol that she would spray around to give the smell of a clean bathroom.

        It’s unlikely anyone will notice the smell of properly used cleaning products.

        • dejected_warp_core@lemmy.world
          link
          fedilink
          English
          arrow-up
          3
          ·
          6 months ago

          My favorite was the hostess who didn’t want to clean the bathroom so she would just fill the soap and and paper products and fill a spray bottle with Lysol that she would spray around to give the smell of a clean bathroom.

          This is exactly the kind of BS I’m talking about. I once knew some pool lifeguards that had to rotate through bathroom cleaning duty. I overheard that their MO was to just get everything wet with a hose, splash pinesol on the floor, and call it a day.

        • ulterno@lemmy.kde.social
          link
          fedilink
          English
          arrow-up
          3
          ·
          edit-2
          6 months ago

          and fill a spray bottle with Lysol that she would spray around to give the smell of a clean bathroom

          Depending upon the formula of Lysol, that’s actually worse than not doing anything.
          We’ve got a brand called Lyzol and that seems to be the same formula as Lysol, before it got regulated in the US. If this were to be sprayed, I’d consider the area poisoned.

          Lyzol

          This contains some chemical that lingers even if you wash the floor with water afterwards and slowly produces volatile compounds, and stays for > a week. This gives me (and a few other people on quora) a headache. Again, from reports on quora, the smelly substance also tends to jump onto one’s hand, on touching the surface, making it disastrous for cooking.
          Nowadays, I use Dettol disinfectant liquid, which stops smelling after about 1/2 hour of wind.

        • AgentOrangesicle@lemmy.world
          link
          fedilink
          English
          arrow-up
          3
          ·
          6 months ago

          Yeah, I can see a place smelling like a public swimming pool being off-putting. 10% bleach is really common across the food industry, though. Making bread, jerky, kombucha, and various grains, each facility had the same bleach concentration for cleaning (among other cleaning and sanitizing solutions).

      • Pilferjinx@lemmy.world
        link
        fedilink
        English
        arrow-up
        2
        ·
        6 months ago

        This is basically evey kitchen I’ve worked in. The pine sol can be substituted or more commonly mixed with other detergents.

    • tate@lemmy.sdf.org
      link
      fedilink
      English
      arrow-up
      18
      ·
      6 months ago

      In some areas (depends on local health dept.) restaurant kitchens are required to have weak bleach solutions around for sanitizing food prep surfaces.

    • Socsa
      link
      fedilink
      English
      arrow-up
      6
      ·
      6 months ago

      Bro, bleach is literally how you are supposed to sanitize restaurant surfaces. This thread is wild.

      • dejected_warp_core@lemmy.world
        link
        fedilink
        English
        arrow-up
        1
        ·
        6 months ago

        Agreed! But “smells like cleanser” does not mean “is clean”. It jams up my radar (sense of smell) so it’s tough to figure out if anything else is up. I’d rather detect no off odors or cleansers at all to be sure.

    • AwesomeLowlander@lemmy.dbzer0.com
      link
      fedilink
      English
      arrow-up
      6
      ·
      6 months ago

      The first two are obvious attempts at covering up something worse with “clean” smells, and/or the staff has no idea what “clean” actually means.

      Or they’re the cleanest places you’ve never eaten in.

      • Socsa
        link
        fedilink
        English
        arrow-up
        3
        ·
        6 months ago

        Yeah this entire thread is filled with people who think they have superpowers but failing basic logic.

      • dejected_warp_core@lemmy.world
        link
        fedilink
        English
        arrow-up
        1
        ·
        6 months ago

        That’s entirely possible. The problem is that with chlorine or ammonia vapors savaging your nasal cavity, you’ll never really know.

        I’ve tried to push through in these situations and it’s never good.

    • ulterno@lemmy.kde.social
      link
      fedilink
      English
      arrow-up
      1
      ·
      6 months ago

      heavy perfume …

      “I don’t care what you smell”

      This is one reason I stopped eating lunch with other people. Some people use so much of Deodorant (oh the irony in the name) that the volatile compounds get adsorbed onto the surface of fluids in the mouth and then get tasted and also go into the stomach. All I’d say is - They taste bad.

      I don’t think those chemicals are supposed to be edible.