I’ve been behind the scenes at hotels on Pesach and I’ve seen “issues” with kashrus. On the other hand, that’s life. Unless you shecht and kasher your own chickens and meat, milk your cows and grow your own produce, (and even then!), there are going to be problems … We try to minimize them, but life happens. Someone who is observing kashrus because it’s his job (whether just for the week or year round) won’t be as careful as someone to whom kashrus is an inherent value, and this is a problem at all levels of food production – from manufacturing to your local pizza parlor.
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