Hey Hello1234, you'll notice that I moved your questions about blueberry pancakes and food safety when eating out to this related discussion that you started a few months back. Betchya forgot about it, right? 😉

Great questions that I'm sure members like @rosemarya @athenalee @estrada53 @btwest6 @lizzy102 and others have thoughts on.

I’m 20+ years out on my second kidney transplant so my experience may be different (33 years total with transplant). When I was transplanted, the SOP I learned was pretty short and sweet. Take your meds like you life depends on it, it does. Exercise. Wash your hands constantly. Use hand sanitizer immediately after touching surfaces exposed to public touching. Wash food you’re going to eat (when in developing countries don’t eat leafy stuff). Eat. Eat lots and a good variety - watch weight gain from eating too much sugar or fat. When in doubt eating out, eat the deep fried stuff (cooked hot enough to kill bacteria).
The upshot is that I’ve eaten just about everything I was inclined to eat. I don’t worry about restaurant food, I usually let my server know that I’m chemically immunocompromised and ask for them to wash hands or use a napkin to carry my plate (hands that handle money? Ick!). I’ve gotten sick twice from restaurant food in 30+ years - I remember them because of the oh so unpleasant time I spent worshiping at the throne.
Do I think that the food service industry has become more careless or less clean in 30 years? I do not. I know the industry is better than it was 30 years ago about food service (do your research). Caveat, chain restaurants. I don’t eat at national chain restaurants for many reasons, top reason? There is no incentive for staff that turns over rapidly to maintain sanitary standards. Watch the servers in any restaurant - hair or face touching? Not sanitizing after handling money? Are the high chairs/booster seats clean? Look at the bathroom, is it clean, are soap and towel dispensers full? If not, leave. Oh! One more thing. I avoid at all costs buffet style restaurants and salad bars, once the food lands in the trays at the buffet, it will fall victim to an assault of completely unconscious people finger licking - grab the spoon - cough - sneeze and kids who reach and grab food.
I choose to eat at local chains sometimes and at lovely restaurants (that may cost a bit more). After all, I don’t eat out often (love to cook) and don’t mind spending more to get more quality control.
My advice? I don’t have any. The above is my experience and thinking from my point of view. I am so grateful to have the freedom my beautiful kidney gives me, so grateful to wake up each morning. I really don’t sweat the small stuff, stress is much more harmful to my kidney and my health than about anything else.
1234? Please reply, I’d love to learn how things have changed over the years.
Best of good health and joy to you!

@hello, seems like a great topic to ask our guest nutritionist on Thursday’s Culinary Arts Webinar. These days I’d worry far more about sitting in a restaurant with my mask down and everyone else’s masks down, spreading Covid cooties everywhere.

If I was sitting outside in the warm Florida sun, I would order the blueberry pancakes, if they’re whole wheat and served with real Vermont maple syrup, of course. And, I would ask the server to please make sure the chef 👨‍🍳 cooks them thoroughly. And, when they arrive, I’d cut into them to make sure the batter is cooked. And, just to say strawberry shortcake is something I never eat…so, I don’t have to worry about it!

I asked my son, who has restaurant management experience.
He said that a phone call is always appropriate when someone has dietary or health concerns. Most managers of reputable restaurants are eager and willing to accommodate needs and special requests. Remember to call during non dining hours. It is also appropriate to mention to server when ordering, and if you get an inexperienced server, you can always ask to speak with the on duty manager before placing order.
The kitchen is probably going to be off-limits to visitors. It is a safety issue due to being an active work zone and hot ingredients.

I love blueberry pancakes, too! Most restaurants will use frozen berries, but the pancake batter can be undercooked around the moist berries, so I prefer to make my own at home with fresh berries as a topping. I have adjusted my restaurant choice to pecan pancakes.