4 ms·
> Call me a food safety nit, but the idea of eating food prepared by unlicensed strangers does not seem appealing. But you just said you do it all the time whe
by beardicus 11y ago
> Call me a food safety nit, but the idea of eating food prepared by unlicensed strangers does not seem appealing.
But you just said you do it all the time when your friends cook. Is the only difference the profit motivation? As the article says, this is often more of a hobby than a "real" business... personally, I'd sooner suspect a restaurant – with their notoriously thin margins – to cut corners. I think with a decent reputation system (word of mouth, or some established online source) I'd be comfortable taking a chance at one of these establishments.
- bilbo0s 11y agoTo be fair to the original commenter... a friend is not a stranger. You know and trust your friends. (Presumably.)
- beardicus 11y ago> a friend is not a stranger That's true... somehow I completely overlooked that word in the original post. Still: there are certainly some friends of mine where I'd rather eat the food of a stranger any day of the week.
- striking 11y agoYeah, but you have cause to trust your friends. Your friends have accumulated reputation with you, so you have reason to trust them. Not so much with random strangers.
- collyw 11y agoMaybe there is room for a service to provide that. Uber has driver ratings doesn't it?
- Mikeb85 11y agoHaving worked with plenty of French chefs, most would consider it blasphemy to cut corners. While some do, especially in touristy areas, between the Michelin guide, Gault-Millau, le Fooding and the recent 'Fait Maison' movement its easier than ever to find a decent place to eat in Paris. Furthermore, cooking is a real profession in France, with a solid training system in place. I can count the amount of bad meals I've had in France on one hand (actually, only 1 was truly bad).