Restaurants: It's A Dirty Business: Everything You Need To Know On How To Protect Yourself From The Behind-the-scenes Danger Of Din

Starting when he was very young, Richard's mother instilled in him and the family the importance of proper hygiene. When he graduated college, instead of going to work with his father in his lucrative advertising agency, Richard chose his own path, which turned out to be the restaurant industry. Richard had many jobs in this industry, and although he had little respect for the managers and the policies set from the corporate owners, he did learn more and more about the trade with each job he worked. With each new manager's position, Richard became more disillusioned and frustrated with what the business really stood for. Every attempt he made to clean up the places he worked proved to be senseless, as the other managers showed no care for that facet of the industry. He realized his best chance for changing the business was one restaurant at a time, by leaving the corporate world and taking over individually owned establishments where he could do things his way with no obstacles or deterrents. Finally, after twenty years of seeing the most horrific and disgusting ways employees handle food, he has now decided to become an advocate for the people, as serious changes need to be made before more people die from poor food handling in these restaurants. It is a war, and you need to protect yourself with knowledge to avoid becoming a fatality.