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“Waiter, There’s a Fly In My Soup!” – A Real World Warning About Fly Killers
It’s a classic series of jokes – “waiter, waiter – there’s a fly in my soup…”. But it was no joke for Andrea Svensson when she tried to tuck into her French onion soup at a prestigious restaurant in Gothenburg, Sweden. The young lady was out for a romantic dinner with her fiancé but the evening took a sour turn when she actually found a dead fly floating in her $30 starter. I nearly put the horrible thing in my mouth before my fiance saw it and stopped me,” said Ms Svensson, 27. “It was revolting.” Angry, the pair straight away called over the waiter with their complaint. Now this waiter then proceeded to do the worst thing possible for customer service – thinking they were joking, he laughed off the complaint and walked away! “Sounds like a joke I know, but it wasn’t funny at all.” commented David, her boyfriend. “We expect better standards of hygiene from a restaurant this expensive. To be honest I just got more annoyed when he laughed it off as a joke.” The couple eventually had to call the restaurant manager, who saw the fly and immediately withdrew the dish, offering them a free meal. However the young lovers by this point were far too put off their meal and decided to take their business elsewhere.
Ignoring the jokes, this is a hygiene situation that any restaurant owner knows should be taken seriously. The hot summer weather naturally attracts insects, especially in a food preparation area, and installing a low cost fly killer is an absolute must in any commercial kitchen. But this place, and many others no doubt, didn’t have one, since Swedish weather barely gets very hot. “This has never happened to us before – we are aware of the importance of making sure it never happens again,” said the head chef. “We do take hygiene very seriously in our kitchens, and actually have an air filter already to trap airborne viruses, as well as air conditioning throughout the restaurant.” In a way it’s a blessing for other restaurants, who should really take this opportunity to learn the lessons here. It only takes one such event for word to spread amongst loyal restaurant-goers and reputations to be destroyed. Not to mention attracting larger bugs like health inspectors, who can quite easily close an establishment down for something so simple and cheap to prevent.
Interview with Quique Dacosta – Chef, Restaurant Quique Dacosta, Spain
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