ooops!

Think I know who you mean ! Tips at ours get shared with whoever is working on the night. Tips are different to a service charge though as in the article, personally I would not go to a restaurant if I knew beforehand that it imposed a service charge.

Patients eh are you experimenting ?

The Royal on Stratford Road started that concept, food was always good as well. Could be worth a try if it is still there, a group of us used to make regular trips to Brum watching the Rovers and meeting up with one of the gang who was Brum uni, There used to be a ban on Rovers supporters in one of the student union bars after one lively weekend

The antipasto at Checcos is very good

I like Checcos too, best tomato and garlic focaccia ever, could eat them all night. They now do chicken cacciatore spicy (with chillie) if you ask, loved it last time I had it.

Now where have I heard that before ?

Are you really talking about GB there ?

Said many times before, when we got relegated from the 1st Division, second division 1st time, PL, That kind of narrative gets in the players mind, net result disaster

The thread is now open whether you like it or not, quite rightly too

The question or the plaice ? see what I did there

Have you tried Curleys at Horwich

The Spinners at Cowling must be near you, how does that rate ?

Good to hear it K-Hod, My kind of customer

Ah yes, the TA blackmailers

You would think so, high staff turn over could be the underlying reason, or the area manager not making sure the FSA manual is being adhered to

FSA ratings 5 = Very good 4 = Good 3 = Generally satisfactory 2 = Improvement necessary 1 = Major improvement necessary 0 = Urgent improvement necessary

Might only be temporary, they will most likely appeal the decision

Think you nailed it there, Talking of runways, personally I think Boris island should be the solution

In my experience it is the drivers of Audi's that are the worse, closely followed by Volvo drivers. The worst cyclists are the ones that wear the t shirts with patronising messages on them about being visible.

Yep, that probably cost him 2 levels, so that would take him down to 3, you have to look at the full report to know the reasons why it went so low. A restaurant near us got a Zero recently (1st time they have done that in our area), arguing with an Environmental Health officer does not go down well ! Not sure why the EHO did not close them at the time. The said restaurant has now closed though (sign says on holiday for a month)

You can lose ratings for things like not keeping fridge charts up to date, not recording accidents etc, the ratings cover a lot more than just cleanliness these days and encompass the whole business operation. A good mantra that has helped us maintain standards is, say what you do, do what you say, prove it. The current "safer food better business" manuals that are issued by the FSA have 10 chapters in them with documentation that needs regular updates, it is a bit like the BS/ISO quality assurance manuals used in industry to prove that you have control of the business. Generally speaking chefs don't like paper work and can fall foul of keeping up with it. The responsibility though is with the owners, when the chef owns the business it can get neglected. Not many chef/owners can run a food business successfully these days as the paper work can be very time consuming.

Have you missed a word out in that bit. Well I visited the thread because I gave a bit of input into some routes in the area, which on a good day are up there with the best in the world for scenery, seems like other posts have confirmed that as well. being a mod you should know better than to take it off topic

Well you have to get the deliveries out on time!

Get a grip Gordon, pot calling the kettle, Don't accuse me of chaddy bashing or witch hunting chaddy I was just stating the bleeding obvious, if you don't like it you know what to do. Double standards with your history on here anyway.