So recently my brother got food poisoning at a local hole (let's just say if you were looking for gold on rte. 38, this would be the restaurant to go to), a transgression that in an age when we eat raw tuna and beef from Japan on a regular basis is COMPLETELY UNACCEPTABLE. I've been pretty defensive of restaurant staffers on this blog to this point as you all know I myself am one. But as a repeat victim of food poisoning as a result of my insatiable addiction to oysters, I'm well aware that this sometimes week-long devastating (not to mention disgusting) illness is usually made worse with the knowledge that it could have been prevented, and it might have been paid for! Let me tell you what I've learned through my own personal pain so if you are ever in this situation you can be properly compensated for your suffering.
There are two ways to go about this, depending on the restaurant. ChillMe's, Fry-Daze, Crapplebees, Pizzeria Junos- with any corporate chain gang its easy. Simply call their corporate 800 hot-line and report what happened. Be ready with the time and date of the meal and the location, as these slop shops dish up hundreds and thousands of "meals" per day. The higher ups will know what to do, just let em' take care of ya!
In a privately owned restaurant it you may run into an owner or general manager that's a little less likely to compensate you appropriately, much less admit fault, as they can't afford the insurance that allows them to simply "settle first". Here's what you do: Call the place, ask for the general manager. DO NOT speak with anyone but the GM. If he or she's not there, leave a message concerning food poisoning and they'll get right back to you. Begin your conversation by describing the throes of agony you experienced after leaving the restaurant, noting that 95% of food poisoning cases are linked to one's last meal. The restaurant is absolutely responsible for your doctor bills and prescription costs, and you should be eating there free for a year. If this doesn't come easily, start talking lost wages and permanent damage to your stomach lining and esophagus; say you'd like to have a dental check-up for acid wear- it will come easy.
Two must dos in the case you suspect restaurant food poisoning:
1. If you suspect you've bitten into something rotten (raw chicken, like my poor bro, or a funky tasting oyster), get a manager. If you told me this as your server I'd pull the plate from the table and you'd never see it again. You want to point out to the manager what you think the problem is and ask him or her if you are going to be sick. Get the manager to admit that you might become ill (good job Phillip). Again, with the chains you're in good shape as the manager will have to file an incident report with corporate so they'll be ready for your call.
2. GO TO THE DOCTOR!!! Food poisoning can kill you in various unpleasant ways, so get medical attention. Don't be surprised if you are sent to the emergency room for a nice IV drip. If you can foot the bill, don't use your medical insurance. Why let the restaurant get off with reimbursing just a co-pay? Obviously, keep your receipts together and any documents such as discharge papers with the diagnosis: FOOD POISONING.
Finally, keep two things in mind: A little bellyache after a big meal is not food poisoning. People generally eat richer foods than usual at restaurants, and you might encounter ingredients you're not used to. I was once laid up for a day after a seven-course dinner at Le Bec Fin. If you have food poisoning, believe me, you'll know it. Also, try not to freak out on the server or manager. We didn't cook it! As much as I may hate you, I can't simply go into the kitchen and under-cook your food, and I'll probably have to weigh in on the situation later, maybe attend a meeting on my day off. So please, realize that this situation is going to call my attention away from my other tables and I'm gonna have to work extra hard to rectify it. Either way I'm making less money and it's not my fault. For all of this, I'll accept 20%...
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