So You Want To Be A Waiter

The best book on waiting tables that you have never read – yet

10 “dirty little secrets” of restaurants – from Slashfood

logo

10 Dirty Little Secrets of Restaurants

by Ben Widdicombe

Sep 24, 2009

There’s a reason most restaurants keep the kitchen doors closed — and it’s not just because it’s so hot back there.

It can be tough for restaurateurs to turn a profit and Slashfood has uncovered some of the ultra-dirty deeds even the best restaurants commit in order to pinch pennies.

Read on for 10 true stories about the subtle, sneaky and sometimes downright disgusting ways restaurants cheat to save a buck — and how you might be paying the price.

Read the list here:

http://www.slashfood.com/2009/09/21/10-dirty-little-restaurant-secrets

My take? Some of what he lists is one-off horror stories and at least one is “nit-picking”. I’m not sure if using powdered creamer is using “fake creamer” unless you’re advertising it as fresh half and half.

Frankly, the one about coffee was opposite of what happens 99% of the time – the substitution of decaf for regular. I’m not saying that it happens 99% of the time, but that when it gets switched, 99% of the time, it’s decaf for regular, especially toward the end of the night when the choice is made not to brew another huge pot of regular coffee, most of which will get thrown away. The rationale is, you get more requests for decaf later at night and substituting decaf won’t cause the problems that substituting regular for decaf could do. Not saying it’s right – that’s just the way it is. When you’re brewing a gallon of coffee for just a few cups, you start thinking about the waste, especially since you’re still having to brew decaf.

2 responses to “10 “dirty little secrets” of restaurants – from Slashfood

  1. AK October 26, 2009 at 11:51 am

    None of those are really shocking, although I’d rather not find pineapple rinds in my chips…or Popov in my Grey Goose. I agree that the decaf/caf thing usually works the other way around, and that one is usually due more to server laziness than cost-cutting.

  2. PurpleGirl October 27, 2009 at 1:44 am

    “Ultra-dirty deeds?” Really? I was expecting tales of fried rats or something. The article seems to think those are heinous, unbelievable crimes. Some of them are unethical–I wouldn’t say it’s fair to short people on alochol. And I admit the steak thing is gross, as are the re-used chips. But subbing decaf for regular? OH MY GOD THE EVIL. Doing something to increase the flavor and sales of an item? Devilspawn!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: