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30 Chain Restaurant Employees Share Industry Secrets Most Of The Customers Don’t Know About
From McDonald's golden arches to KFC's colonel, chain restaurants operate all around the world. However, there are still plenty of things we don't know about them—every business wants to get ahead of the competition, and to do so, they might try practices they want to keep on the down-low.
To gain a better understanding of the industry, we started digging around the internet and discovered a few discussions where people who worked at these establishments have been sharing insider secrets they learned on the job. Here are some of the most interesting ones.
This post may include affiliate links.
#1
Protip: When you ask your server for something, add "when you have a second". E.g. "Can I have a refill when you have a second?" 9 times out of 10 the basic human empathy you showed by acknowledging that you personally are not the centre of this very busy, very stressed worker's existence, will prompt them to put your needs as high up on their list as they can. It always worked on me. F*****g witchcraft.
Al Fun 8 months ago
I’m always tempted in a sit down restaurant to get stuff myself (I rarely do). It’s agonizing to sit a few steps away from where they keep the silverware, napkins, water carafes - and have to wait, wait, wait until someone brings it.
Rick Murray 8 months ago (edited)
I have gone and fetched stuff. Poor girl was so overstretched and stressed she didn't even notice. It's awful how the modern trend is to do more and more with less and less, because she's keeping the ship afloat and it won't be her making the money.
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Billo66 8 months ago
Treating people like people is becoming a lost art. I'm glad commen courtesy and empathy aren't quite dead yet. Seems like chivalry on the other hand has taken a turn for the worse since folks started feeling like it was sexist. That's cool, open your own door, I was just tryin to be nice.
Patricia Steward 8 months ago
I usually say something like that first, then at the end, "no rush, thanks."
Jill Allen 8 months ago
I always say this! The servers are stressed enough. I'm so appreciative that someone is waiting on me, I like to make their lives as easy as possible. One never knows what nonsense they have had to deal with
Richard Graham 8 months ago
Bottom line: old saying "You can tell a lot about a person by how he or she treats a server."
Trish Wise 8 months ago
I always say, "May I trouble you for a straw, please?" And they pop right back with a straw and a smile, "No trouble!"
Learner Panda 8 months ago
I will go out of my way to respect servers etc. Always polite, sometimes chatty. (If they're not too busy.) This has resulted in some pretty good deals over the years. Little extras, a better portion and so on. It's not witchcraft, just common courtesy.
RELATED:
#2
I used to be a waiter and it wasn't my fault that it's taking forever for your food to come out. That's the kitchen's fault. Yelling at me won't make it come out any faster. You're just making me sad and ruining my night :( I'm a person too.
BeesEelsAndPups 8 months ago
Can't say that I have ever yelled at a waiter. However, I did once yell at a restaurant owner for yelling at my waitress. Or more specifically, for yelling at and firing my waitress for bringing her child to work. It was Sunday morning and the restaurant was empty except my GF and I, and the child. The child was sitting at a table coloring, she was probably 11, good kid. The owner/manager came out onto the floor while we were being served and started yelling at the waitress about the kid. She said her husband would pick up the kid in 30 minutes, and the owner fired her right in front of us. I said "the girl isn't bothering anyone, and to fire her mother in front of her like that shows an absolute lack of humanity. I will pay for what we've eaten, but I won't be coming back." The mom and girl left crying, the manager comped our meal but I never went back there.
Michelle C 8 months ago
She had a case for wrongful termination as well…That is shameful and I hope the manager made amends and the young lady found a more understanding supervisor in a new position!
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Kim Shannon 8 months ago
I feel for you. When I was a bank teller, I used to get yelled at for interest rates.
Ray Ceeya (RayCeeYa) 8 months ago (edited)
My other favorite are the people who insist that their child is allowed in the bar until such and such time. The sign is on the wall right there and we can lose our license if you're c****h spawn is found in OUR bar.
The Other Guest 8 months ago
Am I misinterpreting the asterisks, or did BP legit censor "crotch," something that most people and many trees have?
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David 8 months ago
I think anyone with a brain knows the server is not the one preparing the food. Hopefully the patron remains civil. But it's also true the server is typically the only interface the patron has with the staff, thus any concerns are usually voiced to the server. Again - hopefully in a kind way.
Dan 8 months ago
Sometimes it is the fault of the waiter/waitress. Kitchen staff are people too :(
Phil 5 months ago (edited)
Whose fault it is, is irrelevant customerwise. Sometimes your food is slow, most of the time it isn't. Be kind.
Load More Replies... Michelle C 8 months ago
I don’t understand people justifying rude behavior to anyone, let alone service workers of any type!
R Dennis 8 months ago
I never blame the waitstaff for my food, but I do hold them accountable for the service. I had one that was absolutely amazing - I tipped her 200%. I have also had awful ones that I left pennies - I wanted them to know I didn't NOT tip them. (Ex. I had a dirty spoon and asked the waitress for a new one. She grabbed the one out of my hand and threw it into the next booth... I brought my dad to the diner because it was one of my favorites and this was his experience. I had never seen that waitress before. I left her six pennies and never returned.)
Dragons Exist 8 months ago
No? The spoon he's holding looks a little weird at first glance, but everything else lines up (and, guess what, but BP has the source link under the pic)
Load More Replies... #3
At Chipotle, the servers usually put more ingredients into the bowl version rather than the burrito version. However, you can ask for the wrap on the side when you order the bowl version for no extra cost. This way, you can make your own burrito with more ingredients for the same price.
Ashley 8 months ago
Not hard. Don’t roll it too tight. 1/2in folded on the ends. Practice.
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#4
Worked at Red Lobster as a stocker. The biscuits are baked then brushed with an oily coating to give them most of their flavor. Also you have no idea how God d**n good those things are the second they're outta the oven.
Jrog 8 months ago (edited)
It's Red Lobster, hurting your knee on the table legs would still be the best part of the "meal".
Load More Replies... Rob D 8 months ago
Crazy easy to make with Bisquick and shredded cheddar. I melt butter with garlic powder and parsley to brush when they come out.
The Other Guest 8 months ago
I use plain butter, then sprinkle on a bit of Old Bay seasoning. So good.
Load More Replies... Patricia Steward 8 months ago
I'm guessing that "oily coating" is garlic butter. This is silly.
Daphne Y 8 months ago
They sell Red Lobster home made cheese biscuit pre-mixes. There’s no extra packet to provide the ‘oily coating’ and they taste exactly the same. What surprised me was the amount of cheddar cheese (all real) one must add to the mix to make the cheese buns. DELICIOUS though!
Crystal M 8 months ago
Our Red Lobster mixes have a packet of seasoning that you mix with melted butter and brush on.
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#5
Not a restaurant, but we serve food too. The $7 tub of popcorn you buy at a movie theater costs about 9¢ to make.
FlamingZombies 8 months ago (edited)
This really isn't a secret. It's widely known that the margins on the movies themselves are almost nothing. It's the concession stand that makes the money for the theaters. Just like gas stations - the profit margins on the actual gas are miniscule. It's the people who guy inside and buy stuff that keep them afloat.
Ray Ceeya (RayCeeYa) 8 months ago
Same goes for bars and clubs that offer extremely cheap food. My usual hangout after work is a place that does $1 tacos and zero food togo. BTW the tacos are handmade and delicious. The staff gets grumpy when people aren't there for the drinks.
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Emilu 8 months ago
But... cinema popcorn tastes so much better than other popcorn... 😢 (Probably all the extra terrible stuff, but shh)
Hiram's Friend 8 months ago
Manley Popcorn Machines and butter flavored oil.
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#6
How slippery floors in the kitchen can be, and how f*****g hot plates can be when running food. Forever more I will always tip my waitstaff well.
Ray Ceeya (RayCeeYa) 8 months ago
I worked with a waitress who refused to wear anything but Nikes and you know exactly where this is going. Dishpit, slip crash, and six months in a cast.
Nikki Gross 8 months ago
When they remodeled our lab were were ecstatic to move to a smooth surface, because it made it much easier to clean up spills. Due to regulations, janitorial staff could NOT touch any spills, so we always cleaned it up ourselves. We also had to tie off and lockdown all of our HUGE Biohazard bins before outside staff could touch it and ONLY if they were wearing latex or Nitrile gloves and had proper training. They had separate mop buckets that were marked LAB ONLY and couldn't be used anywhere else in the buildings. The floors were kept immaculate, but once a week they would bring in one of the lab floor cleaner machines. Problem is, it did such a good job that the first 24 hours after they cleaned our floors it was like being in an ice rink. Due to the type of job some of us had, it required us too spend 75% of our shift running or walking really fast. 2 scrub shops had a contract with OBI, once a year we would receive a $280 scrub voucher that could be used for ANYTHING in the store.
Nikki Gross 8 months ago
So Doctors, Nurses and anyone in the Healthcare Field shopped in those stores... Shoes, lots and lots of shoes. Those "Ugly" a*s shoes you see Hospital staff wearing are designed for people that have to work over 8 hour shifts without killing our feet. Factor in being easy to clean, stain resistant and non-slip, those are the absolute best shoes you will ever buy. If you're in the Food Service Industry, look for a scrub or medical supply store, trust me you'll hit the mother lode. Also tip: Skechers or Adidas with Memory Foam are comfy as hell, have good traction and you can even get blood, food, oils, etc. out of them Super Easy. If you ever need advice on shoes, hit up a Healthcare worker and they give the best advice.
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Roxy222uk 8 months ago
Are kitchen floors in US workplaces required to be non-slip? I understand spillages happen but there are flooring types with raised granules etc that are still very high friction.
Jrog 8 months ago (edited)
It's not a legal requirement. OSHA mandates floors be kept clean and dry "as far as possible", and "recommends" non-slip surface in kitchens but it's not a mandatory legal requirement.
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Paul Donahue 8 months ago
I have scars from reaching into the back of bread "warmers" at Outback Steakhouse in the 90's. Most fun job I ever had
Glen Ellyn 8 months ago
I worked in a department store's restaurant area for several years. The kitchen floors were terracotta tiles. They could get slippery and we did our best to clean up spills quickly. But management did better for us. They contracted to have rubber-backed rug runners for the areas in the kitchen where spills were mostly likely to happen. The rug company changed the runners every day. The closing crew would roll up the runners and mop the floors nightly so that the rug company laid the new runners in the morning and then grab the used runners on their way out. It was a good system.
#7
Not a chain, but I work at a burger joint with a few locations around the area.
1) I can't do S**T about our prices. I'm a cashier, I don't decide the prices individually.
2) Nobody spits in food unless you're ordering at the trashiest restaurant in the most ghetto area of town. Not only would I not want that done to me, but if someone found out then I would get my a*s canned faster than you can say "horse testicles". We'll just complain about you out back.
Rachel Pelz 8 months ago
Tempted to say "horse testicles" as fast as I can for the rest of the day.
Jrog 8 months ago
In the USA spitting in food is considered food tampering is *literally a federal felony*. It's still a crime if you do so and tell the client. It would easily shut down the restaurant and lead to penal consequences for the culprit. In the UK, the simple act of "spitting on premises where food is sold for human consumption, or offered, exposed, stored or prepared for sale for human consumption" is altogether forbidden by the Food Act of 1984
Savannah greenleaf 8 months ago
I got a girl fired when I saw her spit in a drink. Zero regrets.
Julie S 8 months ago
Good for you I have worked in catering a long time and I would have done the same.
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Heffalump 8 months ago
I don't understand why restaurant workers are so keen to dispel the myth that sh**ty customers get their food spat on. I'd have thought they'd want potential sh**ty customers to be absolutely sure that would happen, even though it wouldn't.
Phil 5 months ago
It's because they understand that sh**ty customers are oblivious to anything and everything. They're probably sh**ty people in general, and nothing anyone tells them will make any difference in their behavior in anyway.
Load More Replies... #8
Worked at Burger King in the 1990s. Aside from the half the crew being permanently s****d, there were no real shenanigans. We wouldn't serve anything that hit the ground, made most things to order, threw out old and stale s**t.
Hell, we even threw out the frozen meat we played frisbee with.
Midwest Mike 8 months ago
Worked at Burger King - Midwest area in the mid 1990's as a high schooler. The things we could get away with since there were no video cameras. Deep fried the Whopper Patties to make a deep-fried Whopper....heaven. and when I worked weekends with the cool manager. We would give him cash to get V/odka and K/ahlua. We would say the shake machine was down for cleaning at 9pm. Would move some shake mix to a Gallon Jug and the rest to storage. Then add the 21+ liquids. I still dream of those shakes. So good.
Tropical Tarot 8 months ago
My niece's idiot boyfriend worked at the local BK. They would turn the the broiler off so they didn't have to work It takes 30 minutes to heat up. They would do this all night.
#9
I work at McDonald's. I'm f*****g sick of people asking me if I can make a suggestion that we should have the Big Tasty all year round, or that we should try and bring in a new type of McFlurry. I'm like 'Yeah, I'll just go give Ronald a call and let him know..'. The only person I can tell is my manager and he won't give a c**p.
Peter Bear 8 months ago
I work at an Arby's, and I get this all the time. So I simply tell the truth; "Sadly, folks, I just work here and no one listens to me. But you... you're a customer, the one spending money here. If you make a suggestion, they just might listen."
BeesEelsAndPups 8 months ago
I worked at a McDonalds many many years ago. Nobody ever gave me menu suggestions though.
Miranda Prince 8 months ago
That’s what websites are for. I’m sure McDonald’s has a “contact us” link. Not that anyone necessarily reads it, but at least then you’re not bothering some poor employee.
#10
Former Starbucks employee here and here's a secret:
*No one cares if you don't like the price or the coffee.* They still make millions without you. Go be hipster someplace else.
Scott Rackley 8 months ago
I p*o pooed McD's when they came out with that whole McCafe thing. Then I tried the coffee. Not bad at all.
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Wombat 8 months ago
It's hardly hipster to want coffee that actually tastes like coffee. But then I'm Australian and we like good coffee. Starbucks never really took off here - there's the odd one at airports etc but that's it.
Bob Jones 8 months ago
The only people who go to the few Starbucks left here in Australia are tourists and people who want dessert in a cup. No Australian would go there for coffee.
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The Scout 8 months ago
Nothing at Starbucks even remotely resembles coffee. It is a dessert, no less. Nothing hipster about that. If the coffee was really good, noone would want to dilute it with gallons of syrup, cream and sugar. It comes to no surprise that Starbucks never took off in countries that have an actual coffee culture. For example, Italy has a total of 20 Starbucks country-wide, while every small village has at least one espresso bar.
Ace 8 months ago (edited)
Sadly, despite early lacklustre performance, Starbucks appear to be gradually expanding within Italy as well. I think the rot set in within Italy when they stopped ridiculing anyone who ordered a cappuccino after 11am
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Barbara Wilcock 8 months ago
I really dont understand the popularity of Starbucks. My blind grandmother makes better coffee
xcooba 8 months ago
Exactly. Not like the other companies that truly care about you...
Load More Replies... Patricia Steward 8 months ago
I like the slightly burnt taste; at least it has flavor, unlike the hot brown water you get at most places.
Seadog 8 months ago
I don't drink coffee, can't even stand the smell. But I once heard someone say Starbucks coffee is simply awful. It's all the syrups and flavorings that make it drinkable. They told the person who disputed that statement to go to the counter and order a coffee, just coffee, no additives. Point proven. So my first thought was, how good would their drinks be if they actually used good coffee? And, if you have to put all that stuff in it, do you even like coffee?
Bored Trash Panda 8 months ago
Only thing I like from Starbucks is their Chai Latte. Other than that I will just drink coffee at home or from a locally owned place by my work, maybe on occasion from the Human Bean.
#11
Panera is pretty much just as bad for you as McDonald's. People come in thinking they're eating healthy, but they're really not.
The Italian Combo used to have more than a thousand calories, but they took some stuff off so it's 980 now. All the soups have >1000mg of sodium (Italian Combo has >2000mg or a day's worth). A You Pick Two with Broccoli Cheddar, Frontega, and bread on the side is not significantly different from a McDouble with medium fries.
EDIT: And the "fresh-squeezed lemonade" is made from cartons of concentrate and regular old faucet water. Green tea is the same.
HardBoiledBlonde 8 months ago
Panera was bought by a Private Equity Group a few years back and everything they buy they ruin.
Min 8 months ago
And Europeans all seem to think we only eat fast food or crappy chain restaurants. 😉
Load More Replies... #12
The better question might be---who has worked at a restaurant and would still happily eat there? I used to work at Paragary's restaurants in Sacramento (for 3 years) and they are still one of my favourite places to eat. seems to me that is a mark of a good restaurant.
Pferdchen 8 months ago
Me. I worked at an Irish pub/restaurant for a while. The owner and his wife, both Irish, were there pretty much every day. The food was excellent. The husband made his money working the oil fields in Alaska before he started the restaurant. The place was was decked from ceiling down to the floor with nautical kitsch, which was appropriate because it was on a river with direct ocean access, heavily traveled by large yachts, which could tie up right in front. The funny thing is that the husband still dressed like a rough neck. He could wander around the restaurant all day and the customers would think he was the handyman. Absolutely none of that "I'm the owner" big head nonsense that is common here in S. Florida. "Just" a modest, friendly and soft-spoken gentleman.
Heras buddy 8 months ago
45 years in restaurants. I will eat at a small local restaurant before a chain. Most care more about their employees than the chains. If you want to know the good ones ask the server how long they've been there.
Peter Bear 8 months ago
I will eat at my Arby's, because I know we keep it as clean as it's possible to do.
Phil 5 months ago (edited)
The first restaurant I worked in was a Chi-Chi's back in the late 90s. Almost all the food was actually fresh made from scratch. We really did make the salsas and pico de gallo fresh every morning, and the chips were fried fresh every morning (though from frozen). The kitchen was immaculately clean, and a 'premium' margarita was not made from mix (though the regular did use sour mix instead of lime juice). It's a real shame they had a salmonella incident (from scallions not meat) and went out of business, because the food was actually pretty decent.
Seadog 8 months ago
Saw a friends parents at a local place one night shortly after the place opened. I asked him the next day why he wasn't with them. He said he'd NEVER eat there. His company had to do some work in the kitchen area, he never would say what he saw that caused him to say he'd never eat there. Didn't much matter, they went belly up pretty quick. It wasn't from lack of experience but lack of finances. She had reopened independently after her divorce. Before, she had Shoney's and he had Capt. D's. So our area lost 2 great places to eat because of their divorce.
#13
The "delivery fee" is not a tip that goes to delivery drivers.
Hannah 8 months ago
I don't use these sorts of "services" often but occasionally needs must. I stopped adding a rider tip when I realised that the money doesn't often reach them. Now I just make sure I have a bit of cash on me, then I am sure it goes directly to the intended recipient. (PS not trying to be a saint, I just think it's important for people to do their best to acknowledge people's efforts.)
Rachel Pelz 8 months ago
So the restaurant keeps the delivery fee? So what do the drivers get besides a non-mandatory tip?
AisForRebel 8 months ago
Also on doordash dashers can see the tip amount you left. And thinking you're being smart leaving a one cent tip just means it's going to be passed around for a while out of spite.
Trillian 8 months ago
That is why I don't use these apps. I tip for good service so definitely not up front. And if they withhold something I paid for (food AND delivery) out of spite they don't deserve a tip.
Load More Replies... Phil 5 months ago
Be really careful with those apps. Sometimes they will list a restaurant, complete with menu, and the said restaurant is actually not a participating partner. What happens is you make your order, then one of the drivers will call in a to-go order from the restaurant. If something is wrong, like oh an allergy isn't communicated to the restaurant, you call the restaurant and they don't know what you're talking about as the to-go order is under a different name.
#14
I work at a Papa John's and as you may know Papa John's brags about never frozen ingredients. Well, that's a big lie. Every time that we get a truck with food all the meats are frozen. The apple pie topping also comes frozen. The only things that don't come frozen are the dough and the vegetables.
Patricia Steward 8 months ago
Patronize your local pizza place instead. Mine makes an amazing pie, among other things.
Lady Eowyn 8 months ago
My favorite pizza place closed some time before Covid, it was a second career for the owners. The best pizza in the known universe, everything made fresh, sold in humongous slices. Also great subs. RIP Vince and Dominic's.
Load More Replies... Nikki Gross 8 months ago
There crust and whatever that passes for pizza sauce is disgusting. Papa John's is the one place I will absolutely NOT eat at.
Kabuki Kitsune 8 months ago
To be fair and completely clear, the specific line that the "never frozen" is talking about, is the dough. Pizza Hut and Domino's have both used frozen dough. While Domino's changed that practice some time in the 90's, Pizza Hut continues to do so.
Phil 5 months ago
Over the last decade or so Domino's has really upped its game. It's still chain-delivery and so not as good as local, but it isn't bad. If you go into the store for pick-up, it actually smells really good.
Load More Replies... Michelle C 8 months ago
I make pizza at home for this reason. Rarely does one find wholly fresh pizza in any restaurant, sadly, from what I’ve experienced.
detective miller's hat 8 months ago
Does anyone actually believe that the bulk of food at fast food chains isn't frozen...?
Cydney Golden 8 months ago
Papa John's ticked me off when he complained about giving his employees health care back when Obama was president.
K Barnes 8 months ago
Tim Horton's in Canada used to claim their baked goods were "baked fresh in store daily." They started bringing in frozen par to fully baked goods to finish/thaw in the oven and kept that slogan. Then they started bringing in fully cooked goods baked off site and kept the slogan. Thankfully they did eventually get rid of it but it was such crock of s**t for years.
#15
I also used to work at Applebees, and can confirm that steaks are microwaved. At the location I was at the cooks threw them on the grill after the microwave to get char marks on them. Seriously guys, don't order steaks there.
Jrog 8 months ago
Nobody ever went to Applebees expecting quality, It's a last resort for times when anything else is too crowded.
Kabuki Kitsune 8 months ago
Odd. I worked at one of these for several years back in college... and the steaks weren't microwaved. In fact, the place didn't have a microwave. They did have a high speed convection oven which was used... which isn't a microwave. Makes me wonder if the people posting this don't know the difference between the two.
fly on the wall 8 months ago
How do you "get a char" using a microwave? I don't think it is possible
Lost Panda 8 months ago
I mean... I'm already there, so I know the quality is subpar... It is at that point Steak is Steak
#16
I used to work at Romano's Macaroni Grill and their delicious Rosemary Herb Bread comes in frozen and is stored at room temperature. It must be loaded with a million kinds of preservatives to last sitting two weeks in a storage closet.
Rick Murray 8 months ago
Mould isn't fussy, eventually it'll end up anywhere that conditions are right. It may be that the bread is too dry?
Load More Replies... #17
The servers are in charge of making bread sticks at Olive Garden. I can't remember exactly how it worked but all the soup/salad/bread sticks were done by the servers. Two servers would usually be scheduled to be in charge of those things. I can't remember if the breadsticks were frozen or fresh...but I think they were fresh. As soon as they came out of the oven they were slathered in butter and salted, and they usually didn't last long. So chances are the breadsticks you get at Olive Garden are gonna be fresh and tasty. We were told that a table gets one bread stick per person and then one extra...this did not help curb massive consumption of bread sticks.
Once we had to throw out a bunch of old boxes...one of which I managed to take home. I ate bread sticks for at least a month...it was glorious.
Kristin 8 months ago
I personally don't like the food at olive garden. So when we do go cause my daughter's love it, I jhat eat the bread and salad lol oh and depending on what soup they have. The breadsticks are amazing 👏 and I always buy more to take home haha
Michael Largey 8 months ago
I don’t like what they serve at Olive Garden either. I prefer Italian food.
Load More Replies... detective miller's hat 8 months ago
The breadsticks are literally the only thing edible at Olive Garden.
Michelle Carlson 8 months ago
The last time we went, the server asked if we'd like some bread sticks to take home; he gave us a whole new order. :D
Anony Mouse 8 months ago
I doubt they are fresh opposed to frozen. Like I can’t see them mixing up batches of dough back there among the microwaved lasagna and watery noodles. They are one of their few edible foods though.
Seadog 8 months ago
The spicy calamari. OG dropped it from the menu. The OG closest to us, best one we've ever visited, continued to make it because so many patrons wanted it. The manager would make it on request. That GM had such a great place OG wanted him to go fix problem stores. He had a newborn at home, he wasn't about to go galivanting around the US fixing other peoples problems. So he quit and opened his own place. That OG fell like a rock under the new GM. Go any time you want now, it's never packed. I wouldn't even call it busy in terms of restaurants. Oh, the food is still as good as any other OG, but there's no "life" in the place. The new GM is one that thinks you can run a restaurant from the kitchen and office. He NEVER comes out and talks to the patrons. We used to go at least once a week. We've been 3 times in the last 8 years. Every so often we ride through the lot and if the plaque on the column says General Manager, Rhett Cobb, we just keep going. We miss you Edgar.
Hoi-Polloi 8 months ago
I like Olive Garden well enough, just... the markup on pasta is insane. Can't bring myself to do it.
Roxy222uk 8 months ago
Being a Brit I've never been to Olive Garden but could someone please clarify what is meant by bread sticks? Is it the small, crunchy bread sticks or bready, long, baguettes?
empty void 8 months ago
They are bready with a very soft 'crust' and are around 18-20 cm long. There aren't Olive Gardens around me anymore but I loved the breadsticks and their salad dressing was amazing.
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#18
Don't eat at Golden Corral. Ever.
DON'T.
F*****G.
**EAT.**
***AT GOLDEN CORRAL***.
Zara VP 8 months ago (edited)
I visited this place once and witnessed something incredibly unhygienic and honestly just gross. A kid was dipping a dessert into the chocolate fountain, licking it, and then sticking it back in—over and over again. I saw it happen multiple times. I immediately let the manager know, expecting it to be addressed right away. I waited well over 30 minutes, and nothing was done. No one stopped the kid, and no one even spoke to the parents. That kind of behavior is unacceptable in a place that serves food to the public. Where were the parents? Why didn’t the staff take action? This isn’t just bad manners—it’s a health risk. Parents, please watch your children. Better yet, teach them how to behave properly in public spaces, especially restaurants. It’s not just about you—it affects everyone around you. Needless to say, never will eat there again! 🤢
Kiss Army 8 months ago
All the GC's I know of removed their chocolate fountains... probably for these reasons.
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April Pickett 8 months ago
The parking lot is always pretty full, so someone is eating there.
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michael Chock 8 months ago (edited)
As someone who has been in many restaurant kitchens, don't eat at any steakhouse with a buffet. Fast food is safer.
Bored Trash Panda 8 months ago
My family is on a tight budget and I agree with them.... talked to someone that worked at one and I will NEVER eat at one.
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#19
I worked at a Culver's a few years ago, and some people know, but I don't think many do, the burgers are fresh. They are portioned out hamburger, not pre-made patties. They take a cube of hamburger and press it on the grill as soon as you say you want a Butterburger. Also, chicken salad is made fresh every Wednesday morning.
So unlike Wendy's that says they have fresh, never frozen burgers (I find it hard to believe), Culver's actually does. And for those that don't know Culver's, it's a "fast food" burger/ice cream restaurant. After eating there for a year, I still am not sick of it.
Christos Arvanitis 8 months ago
RIght? So if I order it on Tuesday, it's six days old. Got it.
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Ryan-James O'Driscoll 8 months ago
Arbitrarily casting spurious doubt on Wendy's despite not knowing and having no evidence...
April Pickett 8 months ago
I don't eat at Wendy's often, more like once in a blue moon. I've been upset with them for years because of their chili. When they first opened shop here, their chili was actual chili. These days, it's like 1/2 cup of hot water with some tomatoey stuff thrown in, 2 level tbsp of ground beef, and beans (do they even put beans in it anymore?). I don't think Oliver Twist would have asked for seconds of their "chili".
Load More Replies... Michael Largey 8 months ago
If Culver’s can serve fresh burgers, why doesn’t the OP think Wendy’s can as well?
Sue 8 months ago
Wendy's is just not the same. I remember when they first opened in South Florida. The burger juice just ran down your arm.
Load More Replies... Sven Grammersdorf 8 months ago
Culver's serves frozen custard, not ice cream. Anyone who actually worked there would know that.
Sue 8 months ago
The burgers are good. I just wish you could order chocolate frozen custard on the app, but you have to go into the restaurant. When I want a chocolate shake with bananas & hot fudge, I have to go inside.
Kiss Army 8 months ago
You also can't order extra pickles (or any extras) on your burger on the app, you can only take things off. I do appreciate that if you take some things off, i.e. tomato, cheese, etc. they actually take money off the price on the app.
Load More Replies... Anony Mouse 8 months ago
Where does the never-frozen beef come from in its cube form? Trucks straight from a slaughterhouse?
Sam Trudeau 8 months ago
I can say, Culvers is a good place to eat if you can wait four years (or if you're from USA, go when they're open)
#20
I work at Panera bread. Although the dough comes Pre-made from another place. Everything there is "as advertised". The leftovers get donated, and the managers are nice to the employees. As a company, Panera is probably one of the few that are honest.
#21
I work at mcdonalds: if you ever want to get fresh fries cooked hot for you order them with no salt. The normal fries can get old and if you order no salt then we have to make a new batch and not add salt. It will take 3 extra minutes but you will get freshass fries and you can salt them yourself.
Ron Man 8 months ago
This doesn't work at most locations anymore. Too many people were doing this so now they just make a batch and set it off to the side. Chances are you will get older, less fresh fries at many locations.
Seadog 8 months ago
I've been in a few fast food locations where all the fries are unsalted and they salt them after you order.
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Sarah Suelzle 8 months ago
I used to work at McDonalds and even though technically you're allowed to do this....please, if you must do this, do it when its relatively slow. Basically everything has to slow way down or be put only hold until the no salt fries have been served. All the salty fries currently in the bin have to be bagged/boxed up or thrown out. The entire fry station has to wiped down so that no speck of salt remains. Hopefully, by the time you're done with that, the new batch of fries is ready...if not, add some more waiting time. You've made everyone else wait longer for their food which they take out on us, the staff. Not to mention all of the staff ha** you now. If you're that particular about salt and/or fries...don't order the fries or eat somewhere else.
David 8 months ago
Methods I have used boil down to simply watching how fast the fries are turning over. 1. If McDonalds is very busy, they are constantly making new fries so you get fresh ones. 2. Moderately busy, stand back from the counter and watch until fries are mostly gone / a new batch is dropped in and then order. 3. If things are super slow, I politely ask how long the fries have been there / can I get fresh ones. If work is slow and you are polite, they will almost always cook some fresh ones for you. At least, this used to work for me. I almost never eat fast food any more.
Anony Mouse 8 months ago
No - this is unfair to the employees. And to the other customers who are inconvenienced by you holding up their orders,
Jim Mahony 8 months ago
Just wait until they put out a fresh batch then order. Been doing that for years.
Sailing Leprechaun 8 months ago
Having worked at a McDonald's in college, I will say that most of the time when people tried this "hack" it was in the middle of a rush when the fries were almost certainly going to be fresh. They, of course, also tended to get annoyed with how long their order then took. Any other time we had no problem making a fresh batch if needed
Spittnimage 8 months ago
I read on dear ol' BP a guy said at the McDonald's they worked at if you order fries without salt they just throw the already cooked ones back in the fryer.
#22
I used to work for Chick-Fil-A back in high school. Practically everything but the waffle fries and maybe the chicken salad (someone else confirm this) were made in the store. We breaded the chicken, we assembled the cool wraps, and I would cut countless boxes of fresh lemons, squeeze them in a machine and add sugar every shift. There is not a thing on the menu that I would not eat. Moreover, the employees would get to take home the cool wraps if there were any at the end of the night.
Aidan Pite 8 months ago
Yeah the whole time I was reading I was just like 'well this would sound real good if I had even the tiniest interest in stepping foot there...'
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Jrog 8 months ago (edited)
They push religious extremism propaganda and made significant donations to anti-LGBTQ hate groups. Their owner is the major founder of nationalist-christian and far right groups that fight against civil rights, equality and inclusiveness. They actively participated in Trump's campaign and fundraising.
Julie S 8 months ago
They opened a couple in the UK but they had so many protests that they shut them.
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MagicJacket 8 months ago
I bet if some people found out a restaurant or company was Hitler or Stalin loving back in the day, they would have been against them. Same thing here, basically. Just a matter of scale. Following every step of the fascism playbook so far.
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TheMFKNXerdo 8 months ago
Fvck chik fil-a and any hateful homophobic i******e who patronises them.
#23
Chipotle's deep, dark secret... It's 50/50 lemon lime juice in the rice. Oh no! Seriously, that place was above-board all around.
Phil 5 months ago
That is a result of poor working conditions in agri-business. Pickers are not given proper bathrooms or breaks so they are forced to relieve themselves in the fields. The various contagions that result really cannot be washed off. This is why most salmonella and other food-born illnesses come from scallions, lettuce, and other uncooked produce. The restaurant is doing all that is proper produce-cleaning and handling, but people still get sick because farm-owners can't be bothered to provide their workers with porta-johns.
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Seadog 8 months ago
We're getting a Chipotle. Why I have no idea. We already have 7 Mexican restaurants. 1 is hands down the best around, best I've had anywhere. The only chain restaurant we have is Crapplebee's and if they didn't have a bar they wouldn't have any business at all. You couldn't open something we need? Like Ruby Tuesday or Long Horn.
GlitterPanda 8 months ago
lemon/lime juice and some cilantro are some of my favorite things to add to my rice!
The Other Guest 8 months ago
I *think* it's supposed to be good; real juice, not artificial flavors or a ton of sugar.
Load More Replies... Anony Mouse 8 months ago
Plus a bunch of soap, which ruins it for approximately 30% of us. Why oh why can’t they offer rice without that disgusting weed? Only approx. 1-2% of people suffer from Celiacs or gluten intolerance, and there’s almost always a GF option. But almost a third of us are genetically programmed to taste soap instead of whatever cilantro is supposed to be.
Laura Gillette 8 months ago
Is it really a third? I read it was 7% of the population. I have that gene. I never eat at Chipotle.
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DumbAmerican 8 months ago
is this a troll? that's called pico de Gallo, my homie.
Load More Replies... #24
I guess this is the opposite of a secret I wish everyone knew. It's a truth I wish more people understood. There is no "Secret Menu" at Starbucks. There is no recipe for drinks called a Clint Eastwood, Undertow, Tear Drop, Tuxedo, Bloody Tuxedo, or my most recent favorite "Butter Beer." Ordering these drinks makes you look like a d****e and you've got a good chance of getting decaf from your annoyed barista. If you want one of these drinks, just order it by ingredient.
Ray Ceeya (RayCeeYa) 8 months ago (edited)
Are they censoring d****e now? EDIT: Yep apparently they are.
Billo66 8 months ago
Because vaginal cleaning apparatus sounds much better.
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Christos Arvanitis 8 months ago
Actually, I used to order a "short" which was not on the menu. It was the smallest coffee they serve and they have their own smaller cups.
Space Invader 8 months ago
Invented in the Elizabethan era by publicans as a way to sell stale beer by spicing it up.
Load More Replies... Learner Panda 8 months ago
Please don't hate on decaffeinated coffee. Some of us can't deal with the side effects of caffeine.
#25
Former Domino's Employee here. Something that I didn't realize was that your delivery driver gets paid $3.15 an hour for all the time spent on the road. Please tip well. They do not get reimbursed for gas and are using their personal cars. If your pizza was late, it is much, much more likely that it was the manager's fault (the managers are the only ones allowed to make the pizzas). You work s****y hours and there is absolutely no way you are getting a Friday or Saturday night off because that's when everyone wants pizza. They will most likely be working from 5 PM to 2 or 3 AM on those nights and then if you're opening the store on Sunday, you'll be back at 11 AM. Domino's isn't even good.
Emilu 8 months ago (edited)
Ugh. I wish $hitty pay like that was illegal. I'd have to look it up to be sure but I think our base wages for delivery would be around $15-$18 an hour. Yes, the Aussie dollar sucks at the moment, but at least workers don't need to rely on the good graces (or otherwise) of customers. For the record, if my delivery driver goes above and beyond I will always tip them, even though I know they get a livable wage. And tip them in person! Make sure it goes to them!!
Slapdash1 8 months ago
Sh!tty pay like this is illegal in many civilised countries. Now, the problem is that thebworkd sees broadband internet, big buildings and nice cars and thinks the US is one too. Bit it's not. It's a third world country with a lot of glitter.
Load More Replies... Jrog 8 months ago (edited)
"gets paid $3.15 an hour" "They do not get reimbursed for gas and are using their personal cars" "working from 5 PM to 2 or 3 AM" HOW IS THAT MY PROBLEM AND WHY THE CONCLUSION IS "Please tip well"? Look for a different job. Join a f****n' union. Go on strike. Ask for more money. I pay for a service, I am NOT responsible for fixing whatever s****y practice happens on the backoffice. Ask for a proper salary and pay your proper taxes.
Beth H 8 months ago
Minimum wage here in the Seattle area is almost 30$. It’s also not my responsibility to pay an employees wages. I tip. I just don’t appreciate the guilt trips. As a person who did a service job for many years, I was entitled a tip. truthfully, that has gotten a lot worse than it because of the entitlement because I’m expected to tip even if you do a s**t job and it shows.
Emilu 8 months ago
I’d be reluctant to tip if someone’s getting a decent wage and do a poor job at what they’re doing. More than happy if they’re earning less (though it’d be better if companies just paid better wages, but 🤷🏻♀️).
Load More Replies... Lost Panda 8 months ago
This person's Domino's franchise is weird... All the ones I worked, or friends worked at had pizza makers yeah, but it was never ONLY managers making pizzas... That seems like a p**s poor way to run a shop...
David 8 months ago (edited)
Poster's comments may be true where they live but definitely not everywhere. Washington state's minimum wage prevents it. From internet: "In Seattle, Domino's delivery drivers typically earn around $21.88 to $32.84 per hour, with the average hourly pay being $29.57, including tips and mileage reimbursement". I live close to a smaller city in Washington and it's the same info except the pay rate is $17.66/hour. I know above says "including tips/mileage' but for reference, our state wide minimum wage is $16.66, and $20.76 in Seattle due to a local law.
Patrick H 8 months ago
I prefer to just drive there and pick up my food. A while ago, pizza places started charging a delivery fee that does NOT go to the driver. From my perspective, the only difference between picking up and getting delivery is the driver, so wtf is the delivery fee for if it's not the driver. I'm not going to pay a delivery fee AND a driver tip. If I do get delivery, I'm not going to tip more than a minimal amount, and that's because the restaurant is putting a tariff on my delivery, so blanket them.
Cynthia Cross 8 months ago (edited)
Calling b.s. was a driver at Domino's. While we do get paid less while driving, when there are no deliveries get get paid almost twice as much. And we get paid for our gas and it's very generous. I worked four hours a day and took home no less then eighty dollars. Sometimes as much as $130 in four hours. If it wasn't for other lazy drivers, I would still be a delivery driver.
Sara Frazer 8 months ago
Huh? Where do they only allow managers to make pizzas?? I worked at a dominos for about a month, but I was making pizza, usually alongside another lackey. Unless we were breaking some rule I never heard of...
Seadog 8 months ago
Domino's used to be good, in the late 80's early 90s. Then they changed their recipe. and STOP cutting the pizza into those ridiculous squares unless the customer asks for it. It's pizza and there's only one proper way to cut it. Where I live pop of county and city is about 55k) there are 14 places to get fresh made pizza, all within 8 miles of each other. 2 are Pizza Hut - the worst choice followed by 2nd worst Papa Johns, 3 Domino's come in 3rd worst. Winners - 3rd is a tie between 2 locals which aren't bad, 2nd and 1st all come in pretty close to each other as they're all independents and each have their own unique flavor which is what makes a pizza place great. One even offers a pizza that no other local place offers, even as a special order.
#26
Chili's
The molten cake that everyone seems to love is frozen. The paradise pie is frozen. If you complain that your food isn't hot enough, it just goes into the microwave. Oh, and people used to ask for the queso recipe all the time...it's delivered to the restaurant in a bag. The cooks would just heat it up and dump it in a skillet.
When the dishes came out of wash, there would still be wet lettuce and food particles stuck on the plates and silverware, and we'd just wipe it off. Makes me want to use plastic ware at every restaurant now.
Most of these things probably aren't secrets though.
Scarlett O'Hara's Ghost 8 months ago
I cannot fathom what you mean in your comparison! Clean means to be reasonably free from known contaminants. Your hands are considered clean after washing them with warm soap and water, sudsing them up for at least 30 seconds and rinsing them off. Sterile is the complete absence of any contaminant. Sterility can only be achieved with an autoclave. That's where I'm confused. Clean dishes don't have food particles on them, nor does wiping off or rinsing off make them clean. The only way to sterilize them is with an autoclave... So the dishes were neither clean nor sterile.
Load More Replies... GalPalAl 8 months ago
Worked at a Chili's for about e minutes as a hostess one time only. Could not get over seeing mini cast iron pans with what looked like cookie or cake dough just sitting on racks in the kitchen hanging out looking unappetizing. Not a fan of desserts after dinner anyway, but NEVER ad Chili's. And after that and changing the menu, I have never gone back.
#27
Employees at Chuck E. Cheese use the same towels to clean the arcade games as they do tables. Also, the tubes that your children crawl in are usually only cleaned once a month, if that. Don't take your kids to Chuck E. Cheese. (former employee).
Ray Ceeya (RayCeeYa) 8 months ago (edited)
And keep them the hell out of the ball pit. God only knows what's down there. If I needed to hide a body for a while, a Chuck E. Cheese ball pit might not be the worst place.
howdylee 8 months ago
I was walking into a retail store that was directly next to a Chuck E Cheese. A Cheese employee was outside their FRONT entrance door, and that was NOT a cigarette he was smoking! I know it'd be h#ll to work there, but getting h i g h while at work with a bunch of kids is not acceptable.
Jrog 8 months ago (edited)
My sweet summer child... the whole restaurant industry runs on people that are constantly high as kites and consumes more "not-cigarettes" than actual cigarettes.
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Celtic Pirate Queen 8 months ago
We always referred to CC as "the petri dish". My husband & I flat out refused to attend my niece's birthday party if they still planned on having it there. They did, so we didn't.
#28
When you complain that the coffee isn't fresh, we take your cup, add hot water to it, and give it back to you. no one has ever been able to tell the difference and usually go on about how much better it tastes now.
The Scout 8 months ago (edited)
This works because it actually improves the taste. Cooling coffee begins to become slightly oily, so adding water to the mix fixes the consistence.
Phil 5 months ago
Yep. It also is getting more acidic as the water evaporates. Adding a little hot water is just, essentially, reconstituting the coffee as it was originally brewed.
Load More Replies... David 8 months ago
Yeah, I'm thinking I would know. Even at home, drip coffee left too long on the burner tastes nasty and simply adding water doesn't fix that. And drip coffee tastes 'watered down' to me in the first place so more water = gross. For myself I make a cup each day from my mokka pot (near espresso). I have a drip coffee maker but it's just for guests that want it.
Ray Ceeya (RayCeeYa) 8 months ago
Similar trick if someone complains their soup is cold. Just run hot water from the coffee maker over the spoon.
#29
Any employees from IHOP here? That place always seemed really shadey...
Once, I ordered a BLT and found a piece of banana under the sandwich. I'm guessing they really don't clean their plates, either.
Ashley 8 months ago
Not dirty plates. Flattop. People order pancakes with bananas, chocolate chips, or whatever. Sometimes every once in a while a slice of banana doesn’t hit the target or plops out when flipping. They didn’t take their spatula and quickly scrape the excess particles/remnants of the last item cooked. It would never be b/c of dirty plate. If it was, the banana would be on the bottom of the plate.
The Other Guest 8 months ago
You're lucky! Ours used to be good, but now it's horrible. Half the menu has been discontinued, the "fruit topping" is mostly sugar, and they don't bring out the rack of different syrups anymore. If you want anything other than plain maple you have to ask. The last time we went, Mr Other Guest's orange juice was spoiled. The manager was very surly about us asking for a fresh one, and the replacement he brought was (by his own admission) poured from the same container as the first, as if that would somehow resolve the issue of it being bad.
Load More Replies... #30
I worked at Subway until this afternoon. I will say that the food is surprisingly very fresh- we sliced all the vegetables other than olives and jalepenos on location, the bread was fresh-baked daily, the meat came in frozen bags but was otherwise not-nasty. Super clean, fresh place.
That said, the managers are money-hounding, condescending, sneery a******s that insist your work schedule come before your school schedule. They expect you to be available every f****n day and if you can't do that, you're fired. Screw that!
EDIT: I would eat at Subway every day if I had to- it's all real fresh, clean, and pretty healthy given the alternates. But I wouldn't work there ever again.
Ray Ceeya (RayCeeYa) 8 months ago
Depends on the Subway these days. The one near my old place was pretty good but the one where I live now is hot garbage.
UKGrandad 8 months ago
I have never been in a Subway; for some reason just the smell of the shops as I walk by makes me feel nauseous. Every one I've passed has smelt exactly the same, a weird, sickly-sweet cloying smell that isn't unlike the smell of a recently-deceased corpse.
Koalalover 8 months ago
Me too! I think it's the bead. Makes me feel sick 😫
Load More Replies... Sven Grammersdorf 8 months ago
I worked at Subway from 2001 to 2007 and it was a great job. My manger was very nice and accommodating.
Spittnimage 8 months ago
You have to order a sandwich with four different kinds of meat to be able to taste it.
K Barnes 8 months ago
I don't eat at Subway (gross bread and smell) but feel compelled to say that this person's complaints sound franchise specific and not like something that represents the whole chain. That being said, screw managers of low paid workers who think they should be available full time and then schedule them for 12 hours a week at 50 cents over minimum wage.
MagicJacket 8 months ago
OP should explain what those chicken patties are, because they sure aren't chicken breasts (which is what they claim.) Chopped and formed slabs of chicken are basically just big, unbreaded McNuggets. Disgusting.
#31
I worked at Raising Cane's, and the chicken was never frozen, marinated, and hand battered and fried to order. The toast you can order buttered on both sides, and you can substitute just about anything for anything. They would shell out for the best longest french fries of the cut, usually getting 3-4 fires per potato, but they would get broken frozen in the bag so I didn't see the point. It was insanely clean in the kitchen too, you could do surgery in the kitchen after we left at night.
john doe 8 months ago
I hate that place they have 2 things on the menu and one type of sauce, one opened in my town a few years ago, my wife and I went I asked for honey mustard and they were like we only have cains sauce, I couldn't believe they don't have at least a couple options. Their chicken was fine but the same as every other chicken joint.
Kiss Army 8 months ago
Absolutely! I couldn't believe that didn't have BBQ! Never went back... Cains sauce is gross!!
Load More Replies... Michael Largey 8 months ago
A restaurant capacity to meet the need for surgical procedures is not all that encouraging.
#32
I worked in a kitchen for a summer and here's what I learned: don't eat from a salad bar! Don't do it! The toppings (chickpeas, tofu, carrots, etc) that aren't used one day are just put in the fridge in the salad bar container and re-used every day until they run out... you could be eating weeks old, slimy chickpeas if a lot of people haven't been eating them.
Ray Ceeya (RayCeeYa) 8 months ago
Bro, I'm from Oregon. I grew up hearing about the Rashneeshs and their attempt to poison salad bars in The Dalles to rig an election. That's a wild story.
Angie 8 months ago
I forgot about that. And they drove in fleets of Rolls-Royce's do it.
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Bored Trash Panda 8 months ago
That's not true at all places. There are use by dates that they are required to go by for certain products and if they are caught not following it, they can get in trouble.
#33
McDonalds for 5 years. When you're trained they encourage you to look for "golden moments", which are essentially targetting children and making them feel special.
Ron Man 8 months ago
Yeah, people don't realize this. McDonalds tries to be 'special' to kids, which is why they used to have the games, playground, etc. They know that if they get a kid to like them, that kid is likely to be a lifelong customer and eventually pass those good feelings onto their own kids.
Michael Largey 8 months ago
The only golden moment I could conceive of is whispering in their ear “Next time ask your mommy to take you someplace healthy for you.”
Scarlett O'Hara's Ghost 8 months ago
Not everyone is a p3d0. Not everyone fantasizes about.. Awful things. It's absolutely ok to be kind to children. It's absolutely ok to praise children
Load More Replies... #34
I worked at Starbucks for a while. Overall, everything was really clean and fresh. I got to take home "expired" foods at the end of the night because they had really strict expiration rules, and "expired" food wouldn't really expire for another few days.
BUT here's a tip: If you're EVER a d**k at Starbucks, you will get decaffed or sugar-freed or non-fatted. I always felt like an evil mastermind when someone ordered their quad venti seven pump mocha because I would decaff all four shots and only give them THE RECOMMENDED AMOUNT OF PUMPS!! MUAHAHA
Edit: Apparently I wasn't clear that I would only do this to people that were being very rude to me for no reason except that their over-priced mediocre coffee drinks are more important to them than treating people in the service industry like human beings.
I also guess I will specify that
-I worked in a "rich" community Starbucks, so I encountered more d***s than the average barista
-I would never, under any circumstances, do the opposite, ie. caffeinating or sugaring or whole-ing someone's drink, in case of medical issues. I hated the rude customers, but I don't want to be responsible for someone's diabetic coma or pacemaker going wacko.
Kristin 8 months ago
I live a block away from my local starbucks and I used to go daily until I found out I'm diabetic and stopped going as frequently but the people who worked there when I was there daily were AMAZING!! as soon as I'd start talking at the drive thru, they would say "hi Kris, we got your drink going already" I loved they knew my name, they always were so kind. During Christmas I'd take in some gifts for the morning crew. Unfortunately, none of the sane crew is there cause alot were college kids and went on to better opportunity's
The Other Guest 8 months ago (edited)
The edit isn't the flex OP thinks it is. No matter how rude/rich/arrogant/whatever a person is, you do NOT dick around with their food/beverages. Maybe they needed that caffeine to stave off a pending migraine. Maybe they're allergic to the artificial sweetener in the sugar-free syrups. Maybe they *are* diabetic, and needed that extra pump of syrup to bring their glucose level back up.
Bored Trash Panda 8 months ago (edited)
Thank you! I was thinking this exactly. I can't have most sugar-free stuff because of the aspartame in it, it will cause a HORRIBLE migraine. BUT I am not a d**k to food service workers because I am a decent person so I don't have to worry about that anyways. But yes, you should never mess with someone's food or drinks, no matter how rude the person is.
Load More Replies... #35
I worked at taco bell in the mid-nineties. The beans were dehydrated and in plastic bags like coco pebbles cereal. There were always two big pots of hot water. One pot was to add water to the beans, and the other pot was for heating the bags of ground beef, chicken, and steak. Also, I worked the closing shift. When we closed the lobby, we'd get beer and put the bottles in the ice machine. We paid for the beer by making up prices at the register and never ringing it up. When we had enough for beer we'd operate normally again. I never saw anyone do anything to the food.
I still eat taco bell.
Son of Philosoraptor 8 months ago
I worked taco bell in the late 70s. All day chopping fresh lettuce and tomatoes. Everything was fine, better than I had expected, in terms of quality. Of course, that was a long time ago.
#36
So, I have a friend who works at 5 guys, which is one of the top fastest growing restaurants in the US in the last few years. I have had heard the most awful stories about how they treat their "managers" as in make them work > 50 hours a week with wages barely 10-20% higher than minimum wage, with 0 benefits, 0 vacation days, 0 bonuses, and the entire time, they are told that they are next in line for promotion. My friend has been there for almost 2.5 years with a total of approximately a 10% pay increase over that entire time with no promotion. It's too hard for me to explain all rest of the details of the stories i've heard, but basically they are able to make tons and tons of money by treating their middle management and lower employees like garbage, and giving them the opportunity to quit if they feel that they are being treated unfairly. I know a lot of places do this, but it still doesn't make it ok. Anyone else have a similar experience with them?
Anony Mouse 8 months ago
The last time I was there (during pandemic when we were all feeling fairly generous toward front line workers) when the “add a tip” came up on screen the highest amount I could choose was 10%. I was prepared to go 20% - even for carry out due to the circumstances and his busy it was. I suggested the cashier tell her manager there was a bug in the software and threw a couple bucks extra into the tip jar. (Please don’t start yet another pointless conversation about tipping culture. It’s boring and it’s not a problem anyone is going to solve with comments on a humor site.).
Ray Ceeya (RayCeeYa) 8 months ago (edited)
That's just the USA in the 21st century. I worked for a medium sized brewery for 12 years and was making $17.50 at the end. Minimum wage here is $14.70. Working for a sausage company now and doing much better. Oh and before you ask, half German.
Kiss Army 8 months ago
I work for state government and at one point in my career went over 8 years without a raise because of "wage and hiring freezes".
Load More Replies... #37
I used to work at subway. My manager at the time was really conscious of food costs...to a fault. Most commonly was changing the expiration dates of food so it wouldn't have to be thrown out. This may not be a huge deal for a couple days, but food would last a couple WEEKS. He would also take lettuce in a pan and put it back into the bag.
Finally, he kept frozen (unbaked) bread for over a year. It was so old that the yeast had died, causing the bread to not rise. He was fired after I got fed up and blew the whistle to the franchise owner.
Rick Murray 8 months ago
You're lucky a random health inspection didn't force close the place. In my country it's the "agriculture and veterinary service" that turns up unannounced and must be given full access to audit, and they audit well. A few years back one turned up to a local bar/café. After mere minutes he told the regulars to pay up and leave, the place was being condemned. Took them three years and multiple inspections before they were able to reopen with an entirely different family running the place. They are getting quarterly inspections, which should soon become six monthly. Oh and if an inspector finds a fault that was reported during a previous inspection, it counts twice (as unresolved). Too many faults, everybody go home we're done here.
#38
Just started working at Starbucks. I accidentally brewed decaf instead of regular. After fixing the problem, I notified the girl training me that I wasted two scoops of the decaf and she laughed and said, "You should have just left it. I do that all the time -- on purpose. The customers can't tell the difference."
:/.
Bored Trash Panda 8 months ago
The migraine I would get from lack of caffeine if it were my first cup of the day would prove you wrong...
Ray Ceeya (RayCeeYa) 8 months ago
Pretty much caffine free for almost 10 years now. Nothing against it, I just didn't want it anymore.
#39
Used to work at red lobster, the biscuits are dry mix- mixed with water and shredded cheese. Then brushed with garlic butter. They are fattening as s**t. But still delicious. **After reading the Olive Garden breadstick comment, I feel compelled to add that usually the batches are hot and fresh, but in a weirdly shaped warmer that would be hard to grab with bare hands. So don't worry about dirty server hands on your biscuits, everyone used tongs at our restaurant.
Also, surprisingly, Crab legs/Lobster are very healthy if you don't slather it with butter. And the crab legs are usually excellent condition. Something about how they get a good pick from their source. I served maybe one pair of yucky looking crab legs and it was only because of the barnacle thingies on the outside. Which btw, you crabby heads, doesn't affect the inside meat really at all. It's still amazingly delicious.
Oh I forgot: All the "fresh" fish in our area (Near Chicago... thousands of miles from any f*****g ocean) is flash frozen, not fresh. That's b******t. But for some reason frozen and fresh frozen are different.. don't know why exactly. Exceptions are made for a few fish, but all the salmon,mahi, etc... frozen.
And their "wood grill" was the exact same grill as before except some smoked woodchips are added to the bottom to allow some smoke to get up into the food. They act like they throw chunks of cedar into a wood fire place in the commercials.
Janos Schumacher 8 months ago
Ocean fish is generally flash frozen on the boat with dry ice. If you want fresh fish, you buy it at the dock from someone that caught it a few hours ago. Otherwise, it goes in the hold and is frozen solid. Don't worry about it. Freezing doesn't hurt it. Yes, eating a fish while the head is still mad at you is great, but it's not necessary.
Ron Man 8 months ago
I'm sorry, but there's nothing I can agree with here. You may not live on the coast. Fish is usually only flash frozen when it's a large factory boat. I don't know of any of our westcoast fleets that do that. They store fish on ice in their hold. Regular ice to keep the temp down, they're not flash frozen. The only time they'd be flash frozen is for transport away from coastal areas, and freezing does indeed hurt the flesh of fish. But if you live inland, well away from the coast, you're only going to know what frozen fish tastes like.
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Vinny DaPooh 8 months ago
Pure semantics but you're thinking logs of wood or even wood pellets burning to make the fire. He's saying a gas burner with some small wood chips near the flame.
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BrownEyedGrrl 8 months ago
You can buy Red Lobster biscuit mix at grocery stores. It's delicious.
The Other Guest 8 months ago
You can make the biscuits with Bisquick, too. Also delicious.
Load More Replies... Ace 8 months ago
I think the fish difference is that the 'fresh' frozen stuff is just stored on ice, so around 0C, just frozen, as opposed to the actual 'frozen' stuff that's been rapidly cooled and kept at -18C. In general the latter is 'better' (unless the 'fresh' stuff is less than a day old) but in some cases it can change the consistency or appearance.
#40
I worked at a "local chain" and they prided themselves on making everything from scratch with fresh ingredients. Many things came from cans and the most cringeworthy was their summer lobster dishes made with pre cooked, shelled, and frozen lobster.
#41
Not quite a chain per se but I worked at a packing house that grows tomatoes for the vast majority of all fast food restaurants on the east coast. I've seen what happens in the fields they're grown in. Long story short I don't get tomatoes on my sandwiches anymore.
Lyoness 8 months ago
Grow your own. All you need is a cheap pot, some potting mix and seeds or seedlings. It works on a balcony too. Sunshine and water and time and you'll know exactly what's on them.
Ron Man 8 months ago
So you grow your own tomatoes and them take them to fast food places to put on your burger? Because that's what the OP is talking about. Not tomatoes in general, but tomatoes for fast food restaurants.
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#42
Might have just been the buffalo wild wings that i worked at, but dont order anything thats on an actual plate. Nobody wants to wash that s**t so we would always just kinda spray it off for half a second then put it in the clean pile.
Patricia Steward 8 months ago
One of my relatives stopped going to BWW because every time she ate there, her gums bled.
Bored Trash Panda 8 months ago
.... that sounds more like a personal hygiene thing with her gums and not the food...
Load More Replies... #43
Well, I have a good one....
If you have ever eaten at Outback Steakhouse they give you this awesome honeywheat bread with some butter. The bread is amazing itself but if you ask for a side of ranch and dip the bread in it...... It is the best m***********g thing in the world. I used to eat a loaf or two when we had a few mins between the rushes. To this day, I always ask for ranch with my bread there.
Barbara Wilcock 8 months ago
Here come the down votes. But this is why 'some' Americans are criticaly obese
The Other Guest 8 months ago
30 grams of ranch dressing have 15 grams of fat. An equal amount of butter has a smidge under 25 grams of fat. There are many, MANY causes of obesity, including genetics and certain medications.
Load More Replies... #44
I work at Panera Bread. Please don't order anything besides bread and pastries. They are the only things made fresh on a daily basis. The sandwich ingredients are always old or expired. When we find that something has passed its date, we simply switch the date to the next day, and the next and the next. The prep stations get cleaned maybe once or twice a week, the rest of the time they get wiped down with the same dirty rag I washed them with yesterday. The food all gets mixed together, there's Caesar dressing had chipotle mayo in it, and the horseradish has some olives dropped in there, I have no idea if this is turkey or chicken, but it's leaking and smelly and it's going on your sandwich. The soup comes in bags, that get heated, frozen, reheated until they're empty. It films over on a hourly basis, and we just add hot water to them and mix it up. It's really gross.
Bored Trash Panda 8 months ago (edited)
Uh, maybe at the one you work at.. I worked at Panera in Denver, CO and it was not like this AT ALL. That seems like a store manager/owner issue that needs to be reported or just extreme laziness from employees.
#45
I know that at Pizza Hut Express, they throw out unpurchased pizzas every 20 minutes. Since I thought this was such a food waste, I would stockpile them on days my manager wasnt working and take them home. Hell, I'll eat pizza thats been sitting out for days.
#46
Pizza Hut secrets:
The only fresh veggies are tomatoes, green peppers, and red onions. Everything else comes from cans/ prepackaged bags.
The only pizza dough that isn't saturated in oil is hand tossed dough. The Edge/ Original Pan dough is made with excessive amounts of oil. I make pizza dough at home and I know you can make it with 1/10th the oil.
The dough is not prepared daily. If there is left over dough from the previous day, it will be used the following day. If you've ever eaten a Pizza Hut pizza and felt the dough was thicker than usual, you've eaten day old dough.
Ham, Black Olives and Salami are the three least used ingredients in Pizza Hut pizza's. Avoid ordering pizzas with these ingredients because they are most likely going bad and haven't been changed in quite some time.
The "natural pizza sauce" or whatever b******t they tell you comes from a bag. We mix it with tap water till it's a pizza sauce worthy consistency and keep it stored in an industrial sized bucket in the walk-in freezer.
The oil in the Wing Street fryers are changed upon managerial request, usually based on the color and consistency of the oil. If it can be used for another weekend it will be. It will be topped up with fresh oil when needed, but the oil is rarely changed over completely. Knowing that, consider the amount of potentially spoiled meat products that have been sitting in the same oil that fried up your chicken wings/ tatter tots and mozza sticks.
Ray Ceeya (RayCeeYa) 8 months ago
Finally! i've been waiting for one from the Hut. I can confirm the pan dough is super oily. One pump for a small pan and two for a large. I worked at an old Red Roof so we had a salad bar and beer and wine as well. The Hand Tossed is legit but we always made too much so I would end up dumping a 50g trashcan of over proofed dough a few times a week. So wasteful.
Hannah 8 months ago
Couldn't you have taken things home and then donated them to a charity for that very same evening?
Load More Replies... john doe 8 months ago
I can confirm that the oil will be jet black before they let you drain it, it does get filtered every night but that's it. Also the pizza hut I worked at had a terrible dishwasher and the owners refused to buy the disinfectant soap that it uses except for inspections. I wouldn't eat there ever again, the pizzas are ok because they go through a 450 degree oven but everything else don't eat it
#47
Worked at Wawa for ~4 years. Management is incredibly a**l about cleanliness, "freshness" of food (you will never get something that's been "sitting out," I promise), full stock and getting you in and out as quickly and happily as possible. A challenge to work for at times and was definitely not paid enough for the work I put in, but at least the company wasn't full of scumbags.
I will say that in order to get fresher meat/cheese on your sandwich, request that they use meat/cheese that's available from the deli so they cut it fresh. It's a pain in the a*s and I can't guarantee that the deli attendant won't hate you for it, but it will be a g*****n delicious sandwich.
#48
Chipotle has the highest standards I have ever seen. I'm excited to work for them again. They are the clean. Organic and local when in season. As cruelty free as they can be. They are even trying to change laws to help animals get better treatment. The place I worked at didn't use any food from the day before. They have the best atmosphere and business model.
#49
Worked at Crakcer Barrell about 8 years ago. Like most chains all the meat came frozen. All the soups also came frozen and were boiled in their plastic bag which sketched m out. On the flip side mash potatoes and mac and cheese were made from scratch and were a pain in the a*s to make in large batches.
Dl B 8 months ago
I was hoping someone would menion Cracker Barrel. I refuse to eat there. One time I order chicken strips and they were not done. Flour was falling off them. The next time I ordered creamed chicken over biscuits. The creamed chicken was obviously canned and microwaved. Never again.
Kiss Army 8 months ago
I've always gotten breakfast there and it was delish.
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#50
As a manager of a restaurant; don't be a f****n d**k. Reason with each other.
Sometimes a get customers whom you can tell they are just stressed out and the waiter/counter person is the best option to blow off steam on.
One important thing I try to do is keep the restaurant as friendly as possible but sometimes we get these snobby a******s who just k**l the mood.
#51
I was a shift manager at a Pizza Hut when I was in college, and I would still eat there. The general manager took cleanliness seriously, and we followed the rules quite closely.
In regards to the salad bar, most items from the previous day would be kept on the salad bar, but each container was changed out in the morning. You would put enough of the fresh item in to make a full container then dump the older stuff on top. If the items from the previous day were slimy or no longer good, you threw them away. You weren't expected to put out shabby or old product. Items we knew wouldn't get used in the day wouldn't get filled all the way.
The produce for both the pizzas and the salad bar were cut fresh daily. We would often cut more in the late afternoon, and some of that would carry over to the next day to get us started. I never saw anything served that shouldn't have been.
The pan pizza dough was made fresh every day. The breadsticks and all other pizza dough come in frozen. They actually changed over to frozen stuffed crust pizza while I was working there. It was better when it was fresh, but it went largely unnoticed. Now, I wouldn't be able to tell the difference.
The Pizza Hut I worked at was safe; I can't speak as to any of the others. I know that I've gotten bad pizza from other Pizza Huts. When it happens, I usually just let it go. Occasionally, if it is bad enough, I'll call them on it. When I worked for them, the worst thing you could do was call the number on the box, as it generated a complaint that higher ups saw. We handled all our complaints in house in an attempt to never give customers cause to call the number on the box. I've used that knowledge to my benefit when necessary.
#52
I've worked in many and the thing that gets me the most is the fruit for beverages. Lemons lime oranges all that never never put them all the way into your drink. For instance, they are rarely washed before they are cut and 90% of the time are handled with bare hands by the staff. Trust me, if ya want it, squeeze it in and throw it away.
#53
Chili's:
They took out the grill in the kitchen, even though many items have "grill marks."
They cook everything in an oven and steaks are made on a flattop.
Best part:
recently decided that bartenders don't make signature drinks anymore. the day time bartender makes huge batches of the signature drinks and at night I'm required to pour this premade concoction for dining room guest.
That's when I decided to quit.
#54
Papa John's driver here. A cheese pizza dipped in garlic sauce is the same exact thing as a cheese stick dipped in marinara sauce, only it costs about twice as much. If you get cheese pizzas, and dip them in the garlic sauce, just start asking for cheese sticks with two pizza sauces, you'll save yourself some money.
#55
I worked at a Tim Horton's all through high school and a bit of University. The "Always Fresh" stuff is kind of bull s**t. Everything is frozen, and re-heated when they need to be served. The doughnuts, the eggs in the breakfast sandwich, and any baked good was all frozen, put in the oven and then served.
My location, however, was strict about the "20 minute" rule on our pots of coffee.
#56
I work at bk (the king), thee grossest thing I've ever seen happen in my store is something a customer did. Midway through this ladies meal she decides her babies diaper is full. So she changes it. On the f*****g table. Right next to her food. And as the baby is lying in ketchup she proceeds to shove French fries down her grotesque gullet.
#57
I just learned yesterday that if you order something that comes with dressing at Arby's, they'll ask you if you want Honey Mustard or Barbecue. If you want Ranch, you have to specifically ask for it or they won't tell you that they have it. The logic behind this is that Ranch is more expensive than the other two options.
Not ground-breaking, but I'm glad I asked her.
Anony Mouse 8 months ago
You know what? I hate honey mustard. I think it’s disgusting and I don’t want it anywhere near my food. But I manage to keep my mouth shut whenever it comes up here.
Load More Replies... #58
In 2008 I had a job at a Food Avenue in Target. One day my dad went into the hospital, and since I wasn't allowed to take calls while at work, I spent the day not knowing what was going on.
I sobbed into your pizzas. I sobbed and sobbed and sobbed. All over those pizzas.
So, if you had an extra salty pizza from a Target in South Florida in 2008, it was because you were eating my tears.
#59
I worked at a BWW for a while. If you go to one and order food when the bar is only open...well, just don't. The food is just cooked in a microwave at that point.
There are also many hands touching the food to make sure it is still "hot" (and if it isn't, it's just microwaved for a short amount of time) before it is taken to a table. If you wait a really long time for your food, I would complain about it and send it back to make sure you have a fresh dish.
Me 8 months ago
I worked at a large chain restaurant as a hostess. We all worked 6 hour shifts and were not allowed any breaks. When the servers got hungry, they would eat some of the food off the plates before taking the plate to the table. Usually fries or fried clams/shrimp. After working there, I would never eat there.
Russell Rieckenberg 8 months ago
I assume poster meant "only the bar is open," not "the bar is only open."
What do you think ?
Gwyn 8 months ago
A lot of people on here complaining about things being frozen but honestly, there are some things that you probably WANT to be shipped frozen to reduce the chances of spoilage or bacterial growth especially on things like meats. Any chain restaurant is going to preserve or freeze much of the food because of the time required to ship and store. If you want to make sure it's fresh, make it at home.
Ron Man 8 months ago
No, what you actually want is fresh meat sourced locally so that it doesn't need to be frozen and shipped across the country.
Load More Replies... Hippopotamuses 8 months ago
We only have a fraction of the franchises mentioned in this article in New Zealand. But the same rules apply. Put people on minimum wage, with no prospects for career development, and treat them like shīt, what the hēll do you expect?
Seadog 8 months ago
Made from scratch biscuits. There's not a fast food restaurant anywhere in the US, probably not a restaurant of any kind in the US that makes biscuits from scratch. I'd bet there's not even an employee of any restaurant in the US that even knows how to make biscuits from scratch. I haven't even met anyone that knows how since the early 70's. It is 100% false advertising. And there needs to be a law that says the food they serve MUST look like what they advertise and/or show on the menu. These big loaded sandwiches they show would make at least 3 of what they actually sell. And last but not least, nutrition labels. They are completely useless. They do not tell you what is in a normal serving, they take the results they want and reduce the serving to fit the parameters. The only thing I know of with realistic portions is Sara Lee Cheese Cake. The box says number of servings: 3. That is very realistic.
Kohl_Keene 8 months ago
I worked at a movie theater concession stand. The popcorn flavoring came to us in huge vats of a Crisco lard type-which was then heated/liquefied and placed in the butter dispensers. Yum!
Dl B 8 months ago
You can buy the same popcorn seasoning they use in theaters at Amazon. It is quite good especially if you mix it with lots of butter
Load More Replies... Rick Murray 8 months ago
So many chains I've never heard of on this side of the ocean - I only know of Wawa because they advertise on WZBA that I sometimes listen to via streaming.
SweetCheesySpaghetti 8 months ago
Please don't order the soup from Cheesecake Factory. It's kept on the line with the dirty dishes and garbage cans... people constantly reaching over it and dropping things in it by accident. And all day every day, employees are dipping into it.
Sarah 8 months ago
Coincidentally, I just read this in the Daily Mail https://www.dailymail.co.uk/news/article-14586871/Chinese-restaurant-shut-roast-duck-dead-street-pigeons.html
Annik Perrot 8 months ago
Phhheeeew! Except for Domino's, we have none of those chains here. Dodged several bullets by the sound of it.
Mike F 8 months ago
You can have them on every corner, but do you patronize them? Do you seriously eat out that often that this list would make a difference? I was a driver for years and RARELY ever went to a fast food place for anything other than using the restroom. No matter where you choose to eat (outside of your home) it's a cr@p shoot. There's virtually no difference between your local BK and Vinny Hooha's fine dining because you are trusting them to be perfectly clean and using only the freshest ingredients. It ain't that way. You don't climb into a taxi and tell the driver to move over so you can drive. And, Papa Pacelli's is just as liable to be grody inside as any place else. Ya pays your money and ya take your chances.
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Gwyn 8 months ago
A lot of people on here complaining about things being frozen but honestly, there are some things that you probably WANT to be shipped frozen to reduce the chances of spoilage or bacterial growth especially on things like meats. Any chain restaurant is going to preserve or freeze much of the food because of the time required to ship and store. If you want to make sure it's fresh, make it at home.
Ron Man 8 months ago
No, what you actually want is fresh meat sourced locally so that it doesn't need to be frozen and shipped across the country.
Load More Replies... Hippopotamuses 8 months ago
We only have a fraction of the franchises mentioned in this article in New Zealand. But the same rules apply. Put people on minimum wage, with no prospects for career development, and treat them like shīt, what the hēll do you expect?
Seadog 8 months ago
Made from scratch biscuits. There's not a fast food restaurant anywhere in the US, probably not a restaurant of any kind in the US that makes biscuits from scratch. I'd bet there's not even an employee of any restaurant in the US that even knows how to make biscuits from scratch. I haven't even met anyone that knows how since the early 70's. It is 100% false advertising. And there needs to be a law that says the food they serve MUST look like what they advertise and/or show on the menu. These big loaded sandwiches they show would make at least 3 of what they actually sell. And last but not least, nutrition labels. They are completely useless. They do not tell you what is in a normal serving, they take the results they want and reduce the serving to fit the parameters. The only thing I know of with realistic portions is Sara Lee Cheese Cake. The box says number of servings: 3. That is very realistic.
Kohl_Keene 8 months ago
I worked at a movie theater concession stand. The popcorn flavoring came to us in huge vats of a Crisco lard type-which was then heated/liquefied and placed in the butter dispensers. Yum!
Dl B 8 months ago
You can buy the same popcorn seasoning they use in theaters at Amazon. It is quite good especially if you mix it with lots of butter
Load More Replies... Rick Murray 8 months ago
So many chains I've never heard of on this side of the ocean - I only know of Wawa because they advertise on WZBA that I sometimes listen to via streaming.
SweetCheesySpaghetti 8 months ago
Please don't order the soup from Cheesecake Factory. It's kept on the line with the dirty dishes and garbage cans... people constantly reaching over it and dropping things in it by accident. And all day every day, employees are dipping into it.
Sarah 8 months ago
Coincidentally, I just read this in the Daily Mail https://www.dailymail.co.uk/news/article-14586871/Chinese-restaurant-shut-roast-duck-dead-street-pigeons.html
Annik Perrot 8 months ago
Phhheeeew! Except for Domino's, we have none of those chains here. Dodged several bullets by the sound of it.
Mike F 8 months ago
You can have them on every corner, but do you patronize them? Do you seriously eat out that often that this list would make a difference? I was a driver for years and RARELY ever went to a fast food place for anything other than using the restroom. No matter where you choose to eat (outside of your home) it's a cr@p shoot. There's virtually no difference between your local BK and Vinny Hooha's fine dining because you are trusting them to be perfectly clean and using only the freshest ingredients. It ain't that way. You don't climb into a taxi and tell the driver to move over so you can drive. And, Papa Pacelli's is just as liable to be grody inside as any place else. Ya pays your money and ya take your chances.
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