Manly Restaurants & Eateries - a Wishlist

There are some very good restaurants in Manly. Council made an effort to bring the “the basics of food safety, cleanliness, and hygiene practices” to the eateries and restaurants recently. The NSW Food Authority introduced a ' name and shame' register. As we are frequenting these premises with our friends, MNLY has a wish-list.

We'd like:

1. a regularly cleaned place, preferably using non-toxic materials
2. the provision of hand washing facilities for staff and customers
3. a fragrance- free environment
4. a smoke-free environment, in and outdoors
5. a spam-free ambiance
6. an absence of dogs (and their feces) in the food and drink establishments
7. an absence of toxic car fumes and unventilated gas heaters in the sitting areas
8. that it is stated whether the water was filtered
9. that it is mentioned on the menu where the fish/seafood comes from, esp wrt aqua-'culture'.

In detail:

1. In some places the paucity of cleaning is obvious. Some premises elsewhere are disclosing their ecological cleaning agents and the frequency of cleaning.
2. The bathroom does not necessarily have to be designed, as is fashionable in event gastronomy, or even cleaned with ecological sound materials. But the bottom line should be clean facilities and functional hand washing basins ( hot water, soap & towels) for staff and customers in times of recurring norvirus, hepatitis and Sydney belly. Toilet paper helps.
3. Various toilets offer synthetic fragrance sprays in small toilet cubicles to mask odours, due to lack of ventilation. Entering the premises one is forced to inhale these harmful substances. (pdf)
4. The right to breathe while eating out
   
5. Climate damaging flat screens have been installed in many places to pour some solid state spam over the customer held hostage to programs of shameless self-promotion of sales people. Each of the LCD displays is a huge energy guzzler, some use the equivalent energy of 7 fridges (de). These unsolicited, non-informative messages ruin the atmosphere. The choice of music is often, soothing to the staff, but incompatible with the clientele.
6. Dogs, prohibited in all food and drink serving places, regularly are seen sitting on laps, eating off the plate, kissing their owner. Staff handle doggy bowls and human implements simultaneously without concern. The dog saliva on the table just gets redistributed with the same old rag, that is used for all tables. True, as seen in real life!
7. Unflued gas-heaters, an unhealthy and wasteful form of heating are approaching the end of season now. The doors open up and more vehicle pollution and noise is made available.

Also:
Reducing Risks when eating out
Links:
What is an 'air-freshener'?
Health Risks from Perfume: The Most Common Chemicals Found in Thirty-One Fragrance Products by a 1991 EPA Study
What is a fragrance, video
The hidden threats lurking in synthetic fragrances and indoor air “fresheners” pdf
Pharmaceuticals and Personal Care Products as Pollutants (PPCPs)
Common Synthetic Fragrances Found to Harm Wildlife, Humans
Household fragrances may be harming aquatic wildlife

Update 061211
We also would like to eat ethically wrt to industrial relations. Don't serve up up poverty wages, lack of sick leave, and discrimination. Guide (US)

Reducing risks when eating out

The right to know.. What's in the stuff, where is it from?
Occasionally restaurants specify the origin or the quality of their produce. Free-range eggs being the most commonly declared product in Manly. Most other ingredients, one has to trust, but one can not engage in informed consent. If one does not want to consume food with detrimental health effects, there is very little information provided.
” In Australia alone, more than $1 billion worth of herbicides, fungicides and insecticides are applied each year.“ Part of food literacy might also be that one would like to know the origin and treatment of the food and the ecological footprint of the resource. In various cities people eat local now, even restaurants offer locally produced foods.

Menus with imagination and consideration would be appreciated. Instead it often is the usual fish&seafood-mash up, platters full of lobster by the kg or just meat. Vegetarian dishes containing protein are as rare as organic vegetables on the menus.

Bugs in food and water can cause sickness and death - Sydney 'Gastro'
“In Australia, there are an estimated 5.4 million cases of food-borne illness every year ” In Queensland for example it has “...caused an estimated 10 deaths and 750 hospitalisations in the state every year.” In Sydney, customers do not seem to have a right to know which eateries did not pass as “ the names were best kept secret as revealing them could damage the businesses unnecessarily.“

“Over 80% of foodborne gastroenteritis due to ‘known’ pathogens is caused by pathogenic E.coli, norovirus, Campylobacter and non-typhoidal Salmonella. 32% of all gastroenteritis may be transmitted via contaminated food. Foodborne gastroenteritis results in about 1.2 million people visiting the doctor, 300,000 prescriptions for antibiotics and 2.1 million days of work lost each year.” (pdf) Water as well as food is of course a medium of possible transmission.

Hygiene – as infrastructure and practice
A measure for good hygiene in eateries (or anywhere) are the bathrooms. Facilities and updated cleaning are essential. There seems to be a general decline in the tradition of washing hands (properly, video), often the infrastructure to do so for staff and clients is also lacking.
Recently it was overheard in Manly that a small boy wished to wash his hands after a pee. His male carer convinced him that it is not important. With eateries that do not offer a lavatory one is forced to use the public ones which are in dubious states.
Having (lap-)dogs on seats or eating off dishes is common and a health hazard.

Olfactory assaults
As most bathrooms lack windows some businesses offer 'air freshner sprays' in each cubical. This practice seems more hazardous (pdf) than the previous fumes, the artificial volatile chemical vapours have been distributed into the small confined space. Some of the effects of Volatile Organic Compounds are: ”Eye, nose, and throat irritation; headaches, loss of coordination, nausea; damage to liver, kidney, and central nervous system. Some organics can cause cancer in animals; some are suspected or known to cause cancer in humans”

More cocktails to inhale
Other ambient pollutants in Manly are of course air and noise pollution from motor vehicles, which often gets topped up with gas/fire heaters (even unflued inside). Occasionally 'romantic' candles add to the cocktail of pollutants. “ Paraffin-based candles.. tend to use wicks which are made with a metal core like zinc or possibly lead." Passive smoking is still an issue, while trying to smell and taste your food. As reported before, most eateries reserve the fresh-air area for people polluting the air. Just where the air is to enter the premise, the combined toxic fumes of the smokers enter the 'non-smoking part' and accumulate there.

Mental spam pollution – while having a drink
Apart from many neon-lit 'convenience' places springing up, another new form of enforced attention grabber has sprung up. Huge screens peddling 'solid state spam', unwanted and unwelcome messages "

It would be advisable to have ecological and ethical audits for businesses, as well as for municipalities, to encourage an open transparent communication with their clients that is sustainable and reciprocal.

See also: Manly Restaurants and Eateries - a Wishlist

Links:
-"...Three-quarters of the world's fish stocks have been over-exploited, mainly by commercial fishing"
- Disclosure on industrially 'farmed fish'
- Choosing sustainable seafood, ca
- Food, Mindfully
- Public rating of restaurants, web 2.0
- One Los Angeles menu boasts dishes where 90 percent of the ingredients were raised within 400 miles.

The right to breathe while eating out in Manly

Despite the 'smoking ban' eating out in restaurants and other eateries in Manly still poses a health threat. Already many eateries are on high traffic areas, where fumes fill the establishment, additionally many places exclude non-smokers from their 'fresh air area' as they are lacking 'no smoking signs'. Additionally the outdoor spaces are where smokers produce their toxins which then blow into the so-called 'non-smoking area.' Both staff and customers are put at risk. The cyclopic 'blind eye' does not fine or withdraw licences. Till then consumers would have to make their own conscious-health choices.

We sampled some spaces:
Garfish has huge ashtrays in the small 'outdoor area', the smoke is permeating the place.
Ground Zero's outdoor area also has no non-smoking signs, hence all the smoke is entering the small space.
Le Kiosk comes out on top – indoor and outside NO SMOKING good food and toxins do not mix. Also a minimum of petrol fumes *****
Scoozime has many smokers outside and it is blowing in (along with the heavy traffic fumes)
White Water does not offer outdoor tables for nonsmokers, smoke fills the lower part of the restaurant. Traffic fumes add the rest.
The Bower now also has NO SMOKING inside and outdoors. (Update, 240907)

The following areas are supposed to be smoke-free in Manly. I assume that 'alfresco' refers to the leased footpaths and I wonder why they lack no-smoking signs.

• All harbour and ocean beaches
• Within 10 metres of all Council owned children’s play areas
• On and around all Council sporting grounds and playing fields
• Within 10 metres of all Council properties
• At all alfresco dining areas on Council land
• At all Council events.
• In any leases, licences etc on Council owned and managed land or property.
• In Council owned parking stations.
• Within bus shelters.

More on Smoking in Manly

Enhancing ambience at Fairy Bower

The Fairy Bower restaurant/café is one of the few places in Manly (Sydney?) where one can enjoy the Pacific directly and not have a noisy, stinking road separating the food and the ocean. The food and drinks are good, but the grumpy staff ensure the ordered goods get there cold or incomplete. Free expression of grumpiness ruins even the best of all natural environments. The ambience is ruined. This is a pity for a business that intends to be on the scene long-term and maintain a good reputation.

I suggest to eliminate the unpleasant interface between staff and customers, install Tablet PCs on the tables on which customers can compose their meals. On completion of the meal order, customers could pick up their (hot) dishes and optionally return the empty dishes. A personalised, competent service could be made available for a surcharge for digitally illiterate consumers or others desiring such a service. Such a business innovation would provide huge benefits for customers and the sustainablility of the business.
Update: 260807 The networked touch-screen sytem has been implemented in a restaurant now, saving personnel costs and keeping clientel in a good mood.