Make you wonder....
I know it sounds crazy, but if I see some unqualified electrical work outside a restaurant, I may not want to eat there. To me it's just a sign that the business owner may take shortcuts to make bigger profits. And if he's doing this on paint, plumbing, or electrical work, what kind of shortcuts is he taking when it comes to food preparation?
[This message has been edited by ShockMe77 (edited 01-13-2007).]
