One of my first restaurants had such an infestation; a mouse had been stuck in a trap (under a dining room booth) and had eaten the brains of her young to stay alive. The corpses (numerous adults, plus young) were hallowed shells, the maggots had cleaned them out. The roach infestation was contained in the moist and warm kitchen, where the food was made. The most common issue I came across was insufficient cleaning and dilapidated structures. When it comes to pests in a restaurant, it’s not a matter of ‘if,’ but a matter of ‘how many.’” Clearly, this must be the source of the hair in the chips. My uncle decides to make a tactful comment about having to wear appropriate clothes when working, so as to protect against hot oil burns. After seeing the property and giving a few basic suggestions, the only other thing he notices that needs immediate attention is the deep fryer itself. The oil is old and filthy, and likely full of this guys hair, so he orders the bloke to drain it out right then and there. The owner does so, and at the bottom of the oil vat is a dead, deep fried and crispy…cat. Totally un-phased, the owner simply said: “oh, that’s where my cat went!” Turns out a few months previously the shop was having a rodent problem, so the owner bought in a cat to catch them. He thought the cat escaped overnight and ran away. Nope. Looks like little Fluffy drowned in the deep-frying oil, and Mr. Chippy has been frying him up over and over and over again ever since. The clumps of hair locals were complaining about weren’t from the half-man-half-wolf owner, but the fur and flesh of a dead cat.”
