It is commendable that Mumbai’s restaurateurs (okay, some of them) are willing to improve hygiene and food safety in their kitchens, thanks, among other things, to DNA’s cleanliness campaign. As one who eats out more often than not, I can’t but rejoice at their commitment.
But I have a grievance against public eateries (and rest rooms) of Mumbai. By eateries I mean not just restaurants but canteens/cafeterias at offices, cinemas, theatres, railway stations, and malls as well. Not just the kitchen and the seating space, even the wash basin area needs urgent attention. To be precise, four key aspects need to be improved.
Space: For goodness’ sake, make the wash basin bay spacious. Sure, space is at a premium in Mumbai, but it would be a fallacy to stretch this argument to wash basins. Tiny, cramped wash basin bays, smaller than aircraft toilets, are often found adjacent to the kitchen. It is plain disgusting because patrons have to brush against each other, or come into contact with slimy side-walls and surface areas, to access the water tap.
Soap: Has anyone ever seen a public eatery/toilet in Mumbai where good quality soap is dispensed? Usually, it is either a horribly cut tiny cake of cheap, hard soap or excessively diluted, hence ineffective, liquid soap that is on offer — that too in grimy plastic soap-holders or much-used dispensers. Don’t restaurants make enough money to afford good quality soap? A wash basin is meant to encourage and enable customers to be hygienic. Why cut corners and defeat the very purpose? This amusing, laughable and deplorable practice is rampant everywhere, including at top-end restaurants. It must end.
Cleanliness: The wash basins, water taps, surface areas, tiled walls, mirrors, etc, it appears, are not thoroughly cleaned and sanitised every day. And to think these dingy, damp potential health hazards are located in close proximity to kitchens at most eateries.
Aesthetics and maintenance: In developed countries, wash basin bays (and public toilets) are tidy, fragrant, well-designed and clean. They are used as an opportunity to make a statement about the local standard of living, the society’s attitude to life and community itself. Here in Mumbai, they serve as reminders of Third Worldliness. Typically, you will find some/all of the following at a public wash basin bay: leaking or dysfunctional water taps, cracked tiles, fading wall paint, dim lights, exposed masonry, stinking pipes, misty mirrors, dirty and wet towels, cobwebs and slippery floors.
Mumbai’s eateries can afford fancy CCTV systems alright, but why can’t they spend a little more on decent wash basin bays and improve the overall experience of their patrons? Wouldn’t it generate goodwill and loyalty which, in turn, could help restaurateurs in their pursuit of profit-maximisation?
In the context of unhygienic food leading to illness or death, a restaurateur is liable for a penalty of up to Rs10 lakh and a jail term of up to six years. But proving his/her guilt is not always easy. How exactly can one do this? I have no clue. I haven’t heard or read about any such sentencing so far either.
Maybe patrons should turn mobile-cam vigilantes and expose ugly, untidy premises? And highlight exceptionally clean eateries so as to inspire/shame others into following suit.
But I have a grievance against public eateries (and rest rooms) of Mumbai. By eateries I mean not just restaurants but canteens/cafeterias at offices, cinemas, theatres, railway stations, and malls as well. Not just the kitchen and the seating space, even the wash basin area needs urgent attention. To be precise, four key aspects need to be improved.
Space: For goodness’ sake, make the wash basin bay spacious. Sure, space is at a premium in Mumbai, but it would be a fallacy to stretch this argument to wash basins. Tiny, cramped wash basin bays, smaller than aircraft toilets, are often found adjacent to the kitchen. It is plain disgusting because patrons have to brush against each other, or come into contact with slimy side-walls and surface areas, to access the water tap.
Soap: Has anyone ever seen a public eatery/toilet in Mumbai where good quality soap is dispensed? Usually, it is either a horribly cut tiny cake of cheap, hard soap or excessively diluted, hence ineffective, liquid soap that is on offer — that too in grimy plastic soap-holders or much-used dispensers. Don’t restaurants make enough money to afford good quality soap? A wash basin is meant to encourage and enable customers to be hygienic. Why cut corners and defeat the very purpose? This amusing, laughable and deplorable practice is rampant everywhere, including at top-end restaurants. It must end.
Cleanliness: The wash basins, water taps, surface areas, tiled walls, mirrors, etc, it appears, are not thoroughly cleaned and sanitised every day. And to think these dingy, damp potential health hazards are located in close proximity to kitchens at most eateries.
Aesthetics and maintenance: In developed countries, wash basin bays (and public toilets) are tidy, fragrant, well-designed and clean. They are used as an opportunity to make a statement about the local standard of living, the society’s attitude to life and community itself. Here in Mumbai, they serve as reminders of Third Worldliness. Typically, you will find some/all of the following at a public wash basin bay: leaking or dysfunctional water taps, cracked tiles, fading wall paint, dim lights, exposed masonry, stinking pipes, misty mirrors, dirty and wet towels, cobwebs and slippery floors.
Mumbai’s eateries can afford fancy CCTV systems alright, but why can’t they spend a little more on decent wash basin bays and improve the overall experience of their patrons? Wouldn’t it generate goodwill and loyalty which, in turn, could help restaurateurs in their pursuit of profit-maximisation?
In the context of unhygienic food leading to illness or death, a restaurateur is liable for a penalty of up to Rs10 lakh and a jail term of up to six years. But proving his/her guilt is not always easy. How exactly can one do this? I have no clue. I haven’t heard or read about any such sentencing so far either.
Maybe patrons should turn mobile-cam vigilantes and expose ugly, untidy premises? And highlight exceptionally clean eateries so as to inspire/shame others into following suit.
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