That’s a Big Fat F for You!
I overheard a couple chatting while walking down the street. Was I stalking them? No. But when I realized they were discussing where to eat, was I eves dropping? Yes.
They stopped in front of a sushi restaurant (one that I LOVE and is definitely on all the “top sushi in NYC” lists). Looked like they were going in. (Good call) But no. One person spotted the “B” rating sticker on the window… and that was that. They kept walking.
This brought back a lot of memories (and some PTSD) from when NYC rolled out the rating system and the infamous window sticker. I think you’d be hard-pressed to find a restaurant operator who would say, “Yippee, this is the best thing that ever happened to our city and restaurants.”
Not because they don’t believe in health codes. Not because they don’t keep a clean and up to code establishment. But because there is a LOT that matters and an untold story behind the checklist that will determine whether your restaurant is an A, B, C or worse… and your customers just see the rating, without context, and you may in fact lose potential business.
And yes, there is real impact. I did some Googling, and a study using NYC data (because New York or nowhere) showed that once restaurant grades are made public, A-rated restaurants see revenue increase by about 5.7%, while C-rated restaurants see revenue decline… so yes, that little letter in the window matters.
Now, I am not a political person. And before you come at me. I am not here to argue, lobby or politicize the rating system. I’m not going to sit here and tell you all about how much money being “reviewed” COSTS a restaurant, and the corresponding bills to the city, health department and legal teams for someone you didn’t ask to come to your restaurant and walk in unannounced. I’m not going to share my thoughts on the health department showing up to do their walk-through during lunch or dinner rush.
For anyone reading this that isn’t in the restaurant industry, let me give you a visual of this moment. Compare this to the scene in The Devil Wears Prada when the staff is alerted that Miranda Priestly is on her way up. The scramble is real. Put on your high heels! Throw out that croissant! Put on lipstick! Clean your desk! Don’t let her see that note! Well it’s the same thing. Also – the timing of this article and this reference happening to be the same weekend of the release of The Devil Wears Prada 2?!? Coincidence? I think not!
I digress. From the moment the inspector arrives, every employee (front and back of the house and “above” the house in corporate) stops, drops and rolls to get everything in order, as best as possible. (Oh wait, I said I wasn’t going to explain… oops.)
Let me get back on track. I’m not here to debate the point system. I’m not here to tell you how many times I’ve called my friends unsavory names (to their faces) for not wanting to eat somewhere because they aren’t A rated. But I am here to offer a fun take on this, and before you get excited… you may not like it.
I’ve wanted to write this article for YEARS! (14 exactly…). But sometimes we need a spark. Mine came from a recent headline: “Ritzy NYC restaurant Carbone hit with more health violations – while hiding its B rating.” And that was all I needed to start typing. I am not going to spend timing diving into that article, but you can read it here.
So what really annoys me about the public and consumer perception of the rating system is the irony: while someone may not eat at a restaurant because of a letter sticker on a window… their home kitchen would most likely be a big fat F. So let’s have some fun.
I went back to the old trusty DOH Violation handbook guide that I still have saved. (Why? Remember I’ve been wanting to write this for years) and revisited what restaurants get docked for in NYC… and spoiler alert… you’re not going to like this.
If you need a refresher on the point system, inspectors assign points for every violation, and they add up fast! 0–13 gets you an A, 14–27 is a B, and 28+ is a C.
Now let’s play…
Kitchen Temperatures
• Restaurant: Refrigeration must be at or below 41°F. It’s 90 degrees out, the fridge is open a little too long during prep… temp rises. BUSTED. That’s a real violation, and yes, points get deducted.
• Home: You leave the fridge open while searching for the milk in the back. Door doesn’t fully close. Temp rises. Also busted. Just no one’s counting.
Dirty Cloths
• Restaurant: That utility rag sitting out? NYC requires wiping cloths to be stored in sanitizer when not in use. Left out dry? BUSTED. Points deducted.
• Home: You use the same dish cloth to dry dishes, wipe counters, and then let it sit there for days (until a major spill or it’s laundry day… and be honest, we’ve ALL done that). Also busted. Also questionable life choices.
Fruit Flies / Pests
• Restaurant: You’ve spent THOUSANDS on pest control and somehow a few fruit flies survive. In NYC, even the presence of a small number of flies in a food area can trigger a violation. Not just busted… this can escalate FAST.
• Home: Ants, fruit flies, random bugs living their best life around your bananas. Also busted. Also… you just ignore it and move on.
And I could keep going…
How about your outdoor BBQ !?! You think your Ketchup sitting outside in the hot sun for 2 hours would pass inspection? What about the guac and salasa that stays out for the duration of your party? Or the sandwiches (with cold cuts) that are put out for your guests and get eaten of the course of a few hours? Your guests still come back, right? They’re not slapping you with a letter grade. They’re not walking out because a fly buzzed by. They just… didn’t think about it.
And for those of us with kids… those little hands touching EVERYTHING while you’re cooking? Yup. I’ll stop there.
So what’s my point?
Customers.. don’t be so quick to judge a restaurant based on a single letter when you don’t have the full story. Your own kitchen might not pass the same test.
And yes, there is absolutely validity behind some violations. Some restaurants deserve the grade they get. But context matters.
But I’m sure any operator can related that while that surprise inspection day might be chaos… getting that A sticker? That’s a VERY good day.
