It's a pity to see how vegetarianism suffering to survive. Although the intent of the owner is highly appreciated, he is really constrained by resources be it in capital, manpower, space and every other thing in this world. As highlighted by others hygiene needs sea of improvement, not just in action but intent too. (There is a reason I put intent above action). Regarding this they might have to learn lessons from Udupi Vegetarian mess owners. For example: usually Serving staff must not do cleaning activities, if required so then there are some procedures on how it's done. Food: 2 Service: 2 Atmosphere: 1
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Kala sathyanarayanan2 years ago on Restaurant Guru