I have the same issues- I just don't order food that has been sitting out. But my Polish friends leave their food out all night- salads with mayo, yuck- meats and cheeses too- I have issues with hygiene and food safety anyway.
During some periods of PRL a mandatory appetizer was added to every beer - usually an old desiccated or mouldy cheese with parsley. This is how the State cared for the sobriety of the nation.
A typical draft beer, sold at bars and restaurants of railway stations, where people spent endless hours waiting for connecting trains - "piwo dworcowe" - had more or less the same slightly sour taste everywhere, occasionally locally mixed with pugnacious soapy flavour or a relish of the bottom of the sauerkraut barrel. In the food cabinet at the bar other standard appetizers were on display:
- Śledzik po japońsku, a herring a'la Japanese. It was a half of the boiled egg, wrapped by a piece of herring, served on a bed of vegetable salad, drenched in mayonnaise. When fresh, it was even quite tasty, but since those cabinets were not refrigerated the look of this delicacy was not very inviting after few hours on display.
- Tatar "inwalida", beef tartare with one raw yolk and other various stuff on top. The word "invalid" refers to the fact that the poor Tatar had only one egg left - (one would say "one nut" in English, but then it would not be funny). The same presentation issue.
- Nóżki w galarecie, a calf-foot or pork-foot jelly. Prepared often on site. A preferred culinary component of a set known as "lorneta w meduzie" - binoculars in medusa (jellyfish). The role of binoculars was played by the two 100 gram glasses of vodka, which a person will consume, together with foot jelly, for his supper.