Are you aware that having a mashgiach in a glatt kosher restaurant only became a requirement less than 20 years ago? Are any of you aware of what happened to require this? I am curious to see your responses.
In the mean time it depends on whether it is a milchig or fleishig restaurant and if it is owned by a Frum Jew or not. It also makes a difference if the frum owner is always there or if he has a frum manager there or not. If there is no one frum at the restaurant then they usually require a mashgiach temidi. If there is they may only require a yotzei v’nichnas. It also depends if they serve lettuce and other vegetables that need to be checked. In that case they may require a temidi because they make it his job to check the vegetables.
Does anyone know what type of training on needs to go through to become a mashgiach? I am also curious if anyone knows this.