What a chef should see

Today's blog is about my canteen experience earlier on. At eleven o' clock I was feeling a little bit hungry, so I decided I would go over to the canteen to get a bite to eat. The breakfast section was on it's last legs so I decided I would have a sandwich instead. I stood in the queue for about 10 minutes while the lady behind the counter chatted to the other people in the queue. What's the problem I hear you ask , well the problem wasn't about her chatting, it was with the fact that two more girls who were with the girl she was chatting to skipped the queue (that's another blog . . I hate queue skippers). Finally it was my turn, I ordered a chicken salad roll. When I sat down to eat it a piece of chicken fell out. To my absolute disgust the chicken was really pink, now not the pink you get sometimes when you order chicken wrapped in bacon. That pink is absolutely normal as it is the dye that comes from the bacon. This pink was raw pink as in not cooked properly. I couldn't believe it the more I poked through the roll the more pink bits I found. I cannot believe that any chef even a commis chef would cut that chicken up and NOT realise it wasn't cooked !Any fool could see it wasn't cooked. I went back to the counter and explained this to the lady, I told her I was way to busy to get sick, she was ever so apologetic about it, but to my disgust the other lady said "I knew that wasn't cooked right", but yet and all she still served it and put people's health at risk. I really think she should have sent it back to the chef and said she wasn't serving it. Why are so many waitresses so afraid of chefs. As I'm a qualified chef myself I understand that people can be intimidated by our race, but really, should you be that afraid that you risk people's health?. I don't think so!. My point is why are so many so called chefs not even able to get the basic principles of cookery right, such as cooking things to the correct level i.e chicken and making nice soup. Horrible soup is something that drives me absolutely crazy. I cannot understand how a chef can't make nice soup, it's really easy to make so how can they get it so wrong. I have to say one of my biggest pet hates is ordering a bowl of soup and what I get is a bowl of watery tasteless muck. Have any of you out there had a really bad experience with food that you just have to get off your chest?