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10 Secrets People In The Restaurant Industry Won’t Tell You

10 Secrets People In The Restaurant Industry Won’t Tell You

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Eating out in restaurants is always great. Somebody else does the cooking, the cleaning, brings everything to you, and you don’t even have to pretend to offer to help. But here are 10 secrets people in the restaurant industry won’t tell you because it might make you think twice about picking up a menu again.

Sources: EcoKaren.com, Telegraph.co.uk, ABCNews.go.com, HuffingtonPost.com, FastCasual.com

Affotd.com
Affotd.com

Ordering your steak well done means you probably won’t get the best cut of meat

If you want your steak well done, don’t expect the best cut of meat in the house. The kitchen will save that for somebody who orders it bloodier, where it’s easier to taste the quality. When you cook it all the way through, you lose a lot of the flavor as it is.

HungryHouse.co.uk
HungryHouse.co.uk

Walking in 10 minutes before closing means more than the wrath of everyone working there

Not only will the hard-working wait staff and kitchen staff start cursing you under their breath the second you walk in, but you’ll also receive less-than-stellar product. Because it takes so long to break down a standard restaurant kitchen, they’ll cook up all of your courses as soon as you order and leave your food under the warming lights so they can finish cleaning up. Expect your filet mignon to be cooked about half an hour before it arrives at your table.

WineinProvence.com
WineinProvence.com

The second-cheapest bottle of wine is marked up the most

Most people don’t want to order the cheapest bottle of wine on the menu for fear of looking cheap. You pay for that. Restaurants know this, so the mark-up on the second-cheapest bottle is often the highest on the entire list. It’s also the most commonly ordered.

GlobeEquipment.com
GlobeEquipment.com

Beware of fruit garnishes from the bar

They’ve been sitting out for hours, if not days, and I guarantee you that your bartenders have not washed their hands after making each drink and before handling your fruit. That lemon on the side probably has a bit more than vitamin C in it.

PumpkinSeedWholeFood.com
PumpkinSeedWholeFood.com

“Homemade” isn’t necessarily made in the establishment you’re in

Homemade can also mean homemade in a different establishment, even one that isn’t at all connected to the restaurant you’re in. “Homemade” can also mean that the restaurant bought a pre-made product and added a few extra ingredients to it, such as salad dressing or dips.

PulsoSocial.com
PulsoSocial.com

Fancy restaurants have tricks to keep you from focusing on price

Those fancy fonts and elaborate descriptions that keeps the prices from lining up in a row? That’s absolutely intentional. They keep you from focusing on price or trying to find the cheapest thing on the menu. Some restaurants will also leave off the price, putting just a number instead, so you don’t zero in on prices right away.

PhotoBucket.com
PhotoBucket.com

An empty restaurant doesn’t necessarily mean fast service

A slow restaurant often means the staff will be doing other things such as cleaning jobs, and may not be on the floor or in the kitchen as much as they would when it’s busy. Or, from time to time, it means they’ll take the opportunity for a smoke break, or a bit of a kid-around with coworkers. A busy restaurant means everyone is focused and on point, while a lot of other stuff gets in the way when it’s slow.

Standard.co.uk
Standard.co.uk

You should really pack your own doggie bag

For one thing, waiters and waitresses usually don’t have the time to pack up your leftovers for you. But more importantly, only you know exactly what you want from your plate, and what you would just throw out. And occasionally, things fall on the ground and will just get slapped back in there, since the waitstaff can’t really be bothered to make up a new one for your leftovers.

EscondidoEvents.net
EscondidoEvents.net

“Specials” aren’t really so special

Specials are normally created with whatever has been over-ordered in the kitchen, or what is about to go off. Chefs will create specials in an attempt to get rid of product, not necessarily to suggest something incredible to patrons. That isn’t to say that specials aren’t good, but often you aren’t getting what you’re paying for – especially if it’s marked way up.

AmazonAWS.com
AmazonAWS.com

The “B” team usually works brunch

The best kitchen and floor staff are reserved for busy shifts, often weekend nights, whereas the new and less-than-stellar staff get stuck with breakfast and lunch shifts. Unless it’s a specific daytime spot, you’re definitely not getting the best service and food an establishment has to offer at that time of day.