Yes. Throw poop at your servers, as they are responsible for storing and handling the ingredients and cooking the meal. 

It was probably something you ate a couple of days before, because of incubation periods.

It is funny reading the comments of people still blaming a “dirty” hole in the wall restraunt, or an undercooked dish after reading this article. You as an individual cannot diagnose the source of your food poisoning period. Any meal you have eaten in the last week could be the cause. Any elevator button you touched…

A couple of years ago I got neurotoxic shellfish poisoning from a well known DC seafood restaurant (which technically isn’t food poisoning since the issue was mussels being harvested during red tide season, but still) and that made me more sick than I ever have been in my entire life. In addition to the usual…

Doesn’t food poisoning usually take a couple days to set in?

Many health inspector departments will also want an actual diagnosis of food poisoning from your family doctor too. So you have to go poo in a bottle for them to check, too. There are a lot of bugs which cause vomitting and diarrhoea (is that the right spelling, that is what spellcheck says it is, but it looks wrong…

Ironically, Depends could be a good tip for somebody with gastrointestinal symptoms.

I’ve gotten food illness a time or two and have always been slow to jump to conclusions. I do love when people call the next day and claim they got food poisoning and I’m like, “perhaps it was the 4 beers and 3 shots you did...”

When I took the KCMO Health Department’s manager class, we were told take as much information as possible so as to find the source of the possible contamination. I would definitely inform the restaurant before the health department, in case it’s something as simple as a bad supplier rather than lax cleanliness.

For restaurants, the main way is by numbers. If multiple people report food-borne illness symptoms, and they all at at Chipotle on the same day, they can figure out the source of the illness. Likewise, if all your guests who ate the salmon mousse get sick, but not the others, it was probably the salmon mousse.

If you think you food poisoning was caused by the food you eat at the restaurant, call the health department. They’ll schedule an inspection (how long that takes depends on how many inspectors your local health department has and how big their backlog of complaints is) and take it from there.

I’m curious how you prove it. Because by the time most people realize it’s food poisoning, the evidence has literally been flushed down the toilet.

More important than the mustard argument is the question:

You call it a flatbread, and everyone is fine because it is adequately described. Calling it a pizza, sandwich, or gyoza just pollutes the language.

Does mustard ever belong on a pizza?

Yeah, complex mustard makes this much more interesting than just American yellow mustard.

I mean... at that point it isn’t really “pizza,” is it? It’s just an open-faced toasted reuben sandwich.

I’m coming down on the side of yuk but at least they had the good sense to use good mustard and not *shudder* French’s

I put mustard of one sort or another on cheese on toast. But you remind me of Mamuska, late of the Elephant & Castle which used to be a lunchtime destination. It was the kind of establishment where you look at other customers food and wish you had ordered that. One time a chap had a French onion on the side. It had…

I could maybe, *maybe*, see mustard as an accent flavor - but as the entire sauce, dear god no.