Um, I guess you have never had food poisoning. If I see a roach I leave. No questions asked. If it's dirty, I leave. I've had food poisoning twice and I'd sooner go hungry than get it again.
You raised a good point about time in business. The neat one with the nice workbench has been in business 25 years. They are a 5 star PADI shop. The one that is messy is reasonably new.
You make a good point about knowledge and skill being the most important things. I'll take that into consideration.
I think that diving is alot like healthcare, you need to participate in the decisions about services because you will be subject to the outcome.
I'll throw one more tidbit back to you..... A restaurant with no line likely has bad food, bad service, or both. A restaurant with a line out the door is very likely to be good eats.
I think that all of the responses have been interesting. The most important thing I've read is that I should trust my instincts and that I'm not out of line for being critical when it comes to the safety of my equipment. That tells me what I need to know and I appreciate everyone's input.
Actually... I have had food poisoning more than once... both times salmonella poisening and both times from upscale super clean yuppy restaurants. I've eatin in some of the dirtiest places on earth in third world countries and not gotten sick...(I avoided the water.)
Actually the best way to tell a good restaurant is to look for the ones with the police cars and fire trucks parked in front of them. These guys know how to eat and they've got all day to ride around looking for the best food joints. While I agree a line can be a good sign - not always... as I usually have to wait an hour or more to get into the local Olive Garden... and I still haven't figured out why. As Italian goes it is bland and uninteresting... yet people line up and wait hours for it?
I would agree - go with your gut... which is essentially what I was saying : )
Cheers