We have open kitchens adjacent to the work areas, that are each supplied with a refrigerator, toaster oven, industrial coffee maker and a microwave. Unfortunately, when some items are cooked, the odour spreads throughout the entire area.
The saying "beauty is in the eye of the beholder" transfers nicely to cooking odours. What may remind some people of their mothers fantastic home-cooking may seem putrid to others.
How does an employer communicate to its employers, tactfully, to the employees that the cooking of foods with 'strong' odours is frowned upon - and how to define 'strong' (this could be anything from popcorn to fish to a chicken noodle soup - depending who you speak with).
Thank you. |
