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Restaurant And Bar Employees Reveal 30 Shady Cost-Saving Secrets The General Public Is Not Aware Of
Working in food service is no easy feat. From entitled customers and their irrational preferences to horrible bosses conjuring up problems when there are none, restaurant and bar workers have seen it all. It’s just a part of the job. But while we, the customers, don’t really get to see what happens on the other side of the curtain, navigating the twists and turns of the industry leads staff to naturally pick up a few dirty secrets establishments hope to keep shut.
This stands at the center of an illuminating thread on Quora: "What’s the shadiest cost-saving tactic you’ve seen in a restaurant or bar?" The question immediately inspired servers, cooks, and other professionals to expose the nastiest management techniques they’ve ever witnessed at work, and their responses did not disappoint.
Reheated Frankenstein pizzas and bulk liquor poured into premium bottles are just a few ways businesses cut corners, according to the people who know what they’re saying. We at Bored Panda have gathered some of the most surprising responses to share with you all. So continue scrolling, but be warned: reading them may cause an uncontrollable urge to be wary the next time you dine out. Hit upvote as you go, and be sure to share your own tales with us in the comments!
Psst! After reading these stories, check out our earlier article featuring restaurant workers spilling industry secrets right here.
This post may include affiliate links.
#1
There are two extremely shady things that I’ve seen restaurants do to save money that top my list.
Years ago, I was working banquets as a part time gig for a hotel to help them get through a busy few weeks. One night, we served a large wedding, and at the end, about 30% of the food was left over. Instead of offering it to staff and throwing the rest of it away, it was saved for later use. I know a lot more about food safety now than I did back then, but even back then I knew that this was wrong. Trays of food that had been sitting out for hours, and not held hot, need to be thrown away.
The most shady thing I’ve witnessed occurred long ago. I worked in a bar and restaurant, and perhaps their most important employee was their do-it-all dishwasher. I will call him Albert. Albert was an extremely diligent man of about 50, and he also happened to be mentally challenged. The owners took advantage of his hard work and unfortunately, also took advantage of the fact that had a low IQ. They made him do every job that no one wanted to do, and quite frankly, the place would have come to a screeching halt if he decided to not show up for work one day. He worked 80 hours a week at minimum wage and did not get paid overtime. They paid him in cash for his overtime hours, but that still works out to considerably less in that particular tax jurisdiction. When the minimum wage would go up, they would tell him he is getting a raise. This is easily the most blatant abuse of a worker that I have ever seen. He was the kindest, hardest working man I’ve known in the industry. At least the rest of the staff treated him with respect and kindness.
Gabriele Alfredo Pini 3 years ago
Before reporting one should find a new work for Albert, because if not he will find himself jobless and maybe homeless
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Hugh Cookson 3 years ago
I've seen something similar when I was Head Chef at a really busy place in the UK but it involved one of the younger Chefs taking advantage of our wonderful wash up, Ernie (I have to explain that it was the last duty of the night was for the Commis Chefs to sweep and mop the floors and wipe down their work surfaces and fridge / cupboard doors etc ...), this particular little s**t somehow convinced Ernie that it was his job !! Anyway, found this out and got the little toe rag to do Ernies job over a particularly hectic weekend when I knew he wanted to get away early - as I remember he finished after 1.30am on all 3 nights, as I 'supervised' his every move and wouldn't let him go until everything was done to my satisfaction. I also made sure that Ernie got the guys proportion of the tips for the weekend as well as paying him for the 3 days he was off - poetic justice. Oh, and the boy lasted about another week before leaving.
RELATED:
#2
There are a number of things that less-than-scrupulous owners do to increase their margins. I’ve seen operators pour bulk liquor into premium bottles hoping guests won’t notice. Cocktail bars can print one brand on the menu and then pour another one because they ran out of the more expensive one. The shadiest thing that I’ve encountered though was an owner that tried to hire all of his staff as independent contractors so he wasn’t liable for paying payroll tax or required insurance. Treating the human capital poorly is the shadiest tactic an owner could do to cut costs.
Hugh Cookson 3 years ago
I worked with a guy years ago who, when we realised we had run out of Port to serve to the Freemasons after one of their get togethers, asked me to grab 3 bottles of cheap red wine and a bottle of medium dry Sherry - mixed them together in a large container and, voila, Port !! Nobody noticed the difference ...... and it did actually taste like Port !!
Colin Timp 3 years ago
What do you think the "gig economy" is? It's an end-run around paying benefits and insurance.
Phil Rubin 3 years ago
Some years ago there was a item in the news about a business that did this. The feds and state got wind and swooped in with fines and huge tax bills with penalties. The owner complained that it was the government's fault he went under.
Tom De Paul 8 months ago (edited)
There is a chain of 24-hour drive through Mexican fast food restaurants in Phoenix. IYKYK Years ago they were all shut down for not complying with some tax law (withholding, I think). They paid the $1 million fine in cash and reopened within 24 hours! They made the BEST carne asada tacos.
Amanda Hunter 3 years ago
Don't forget all-inclusive resorts watering down the liquor. You can drink cocktails all day long without a buz.
Xenon 3 years ago
Cheap liquor in a premium bottle would royally p**s me off. AND I CAN TASTE THE DIFFERENCE YOU SHADY F**K!!!
Tom De Paul 8 months ago
I can taste the difference between premium gin brands. Probably not bourbon, scotch, or rum though.
Load More Replies... RoseAnne Hutchence 3 years ago
Independent contractors, however (at least in Canada) have significantly more deductible expenses than employees; including but not limited to travel expenses and pretty much anything they buy which can be proven to be part of the income-generating enterprise.
#3
I was a 16-year-old waitress in a deli and my cheap boss would make me re-use the soda cups unless they had obvious lipstick marks on them. I lost all respect for him and soon quit.
Diana Pahule 3 years ago
Given what we know now about how we're destroying everything.
Load More Replies... Nitka Tsar 3 years ago
It would be ok if they would get washed first. Not any different to glasses and plates.
Nikki Angulo 3 years ago
Why not just use plastic or glass cups, for people eating in the restaurant, like A&W does?
#4
It was back in the 1970's. I was a young cook in a restaurant in LaCrosse Wisconsin. Most restaurants would run a Friday night all you can eat special which was always fried fish, usually beer battered, Cole slaw and fries. Yep, YOU KNOW WHERE THIS IS GOING.. An extra dishwasher was scheduled that night to search the returning plates for untouched fish and fries. These would be refried and served again. The owner's explanation was that the refrying killed all “GERMS". Needless to say I rapidly found another job before someone got sick and the kitchen was blamed.
Colin Timp 3 years ago
It is. Once it's served, it is not supposed to be served to another customer.
Load More Replies... phil blanque 3 years ago
Yeah...a steakhouse I worked at saved the lettuce garnish that people would not eat, washed it, and.....presto... salad!
Rose the Cook 3 years ago
And retrieve things out of the bin where conscientious staff had scraped plates for washing. Like the OP I beat a hasty exit.
Gemma Gilbert 3 years ago
I ordered a portion of fries in a restaurant once, they were served in a separate bowl. I had eaten most of the fries when at the bottom I found deep fried baked beans that had obviously been on someone else's plate with the fries that the restaurant had fried again and served to me.
Stannous Flouride 3 years ago
It's not necessarily the germs that are you sick/give you food poisoning. They might be killed by cooking but the chemicals produced by their metabolic processes do not. And plenty of those can make you VERY sick.
#5
In my teen years I worked at a Sonic Drive In. When it got slow, the manager would make us carhops dig through the trash (no gloves) and pull out unused ketchup, mustard, etc packets and put them back in the bin on the shelf. I did that once and then quit and never went back!
My cousin work at the same Sonic and she said they used to make her wipe the green slime off of the hot dog wieners and then throw them on the grill. Barf!!
Nikki Sevven 3 years ago
I keep unused packets of condiments. They come in handy when making marinades and sauces. I have a liter-sized container full of packets of ketchup, soy sauce, mustard, duck sauce, etc.
Jessica Blankenship 3 years ago
I think I'm gonna vomit. My best friend used yo be a cook for sonic and she also said the hamburgers and bacon are cooked and sit in a warming tray all day
Diana Pahule 3 years ago
I wish they would stop giving people condiments unless they ask for it. We usually take the food home where we already have them anyway.
Madi Smith 3 years ago
All Sonic’s are not like this!!! People would be fired at my store for anything like this. Sonic’s are franchised
#6
The shadiest thing I’ve seen is the bartenders taking left over customers drinks off tables and mistakes and pouring them all into a pitcher all day long then serving a dollar drink in a paper cup they called “ all nations” to the drunks that hung around behind the bar like alley cats.
Namesareforlosers 3 years ago
I thought this was S.O.P. for bars. Nearly every bar I've ever frequented did this. They all called it something different (two I remember are "horse p**s" and "camel sweat") They didn't "force" anyone to drink it, but everyone knew it was an option. Gross, yes, but not shady (to me).
April Stephens 3 years ago
Well said. I wouldn't want to drink it, but the people who buy it consent to it. They're not tricked.
Load More Replies... Nitka Tsar 3 years ago
I'm pretty sure it is. As with food, you are not allowed to sell anything that had already been with a customer. No matter if they took a bite/ sip out of it or if it sat there untouched. You have to throw it away.
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Jojo Dancer 3 years ago
Bartenders call that a “mat shot”, when you pick up the bar mats and pour it into a shot glass
Conan Maschingon 3 years ago
I like this move to be honest I know it is bad but if a drunk dude wants to keep drinking but only has 3 bucks left i'm sure he will be happy to have three of these dollar drinks lol
Gabriele Alfredo Pini 3 years ago
Mistaken are one things, but you cannot resold something that was tasted by the clients. There is a strong risk of biological contamination.
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#7
There's a weird thing they do at certain restaurants where you can order pizza by the slice. When someone orders a whole pizza, they’ll take an older pizza (with some slices sold from it) that's getting close to its hold time, fill the missing slices in from the new pizza, and serve the Frankenstein pizza to the customer. Then they have a bunch of brand new slices to sell instead of having to throw out the expired slices.
Peter Parker 3 years ago
Expired hold time doesn't mean the pizza is bad. I actually find this smart, it prevents unnecessary waste.
Kosh1k 3 years ago
But as a customer you'd expect a fresh pizza when you order. A fair option for everyone would be discounting slices that approach hold time or something.
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Ace 3 years ago
How could anyone not notice that their pizza was made up of unmatching slices? I find this hard to believe, TBH.
Patrick Whittington 3 years ago
Look up the chuck e cheese conspiracy...lol
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Daycare Attendant Sun 3 years ago
When I was playing Security Breach, there's actually a in-game note about this. I wasn't surprised by it because I thought it was just standard.
Panda in the Fake South 3 years ago
Not really a secret they do it right in front of you. I don't see a problem with it.
Richard Henderson 3 years ago
I love the way the toppings have been put on the pizza in the photo. So many places just dump it all in the middle and then it gets soggy. And half cut pepperoni that doesn’t stay on it’s own slice…
#8
Many years ago I tended bar for a guy that was the ultimate of cheap. He would go to restaurants and pick up the raw chicken they were throwing away, take it in the bar’s kitchen and bleach it in strong Clorox solution until it was Snow White, cover it in really hot sauce, salt it like crazy and cook it up for h’orderves. Everyone ate it. I don’t know how many people got sick from it but they kept coming back for more.
Noel Bovae 3 years ago
Is bleaching chicken something that people actually do?? I don't understand how that isn't straight up DEADLY?
Mora Chilis 3 years ago (edited)
This seems off. Did he also kill all his customers? Did you let everyone know? Did they all clap? This is BS.
Patrick Whittington 3 years ago
Oh They clapped AND OP got a medal of honor.
Load More Replies... Belle Miles 3 years ago
I don't believe that. I don't believe half of these posts on this thread.
Rannveig Ess 3 years ago
As usual I'm dying to know how many of these OP called the cops, called the Labor Board, reported things to the proper authorities, the health department, the IRS, the restaurant chain's home office, etc. I haven't read on yet that wouldn't have a legal Hammer of the Gods brought down upon the a*s who was doing any of this
#9
Do I have a story for you. When I was in college I took a part time serving job at a restaurant near my parents. The guy who ran it was CHEAP. He would serve food that was past it’s due date regularly including dairy desserts, if it had visible mold he would throw it out, but only when it was visibly moldy!
This man would make me go through the lettuce for the salad bar by hand and pick out the wilted pieces instead of just using fresh lettuce, not only cheap, but super unsanitary. He would make me do the same thing with fruit, but if the fruit was moldy he would just store it in the walk in freezer to cut the bad parts off and use.
He couldn’t afford cleaners so he expected his servers to come in an hour before their shifts, clean the bathrooms and then PREP THE FOOD. Sometimes he would even make me clean the front porches by hand with a wash cloth and bleach (it was an Inn/Restaurant) prior to opening.
He even kept his compost in the walk in fridge, which in hindsight is the weirdest thing he did, who does that???
I won’t say where the place is though, he had to close and the place was bought by a new owner who has done an absolutely wonderful job!!!
UPDATE: Yesterday I drove by this place on my way to my parents and it is absolutely amazing there now, so clean they even gave me a tour of the facilities (including the kitchen!). It’s a far cry from what it once was and I cannot believe how awesome it looks now! The new owners really deserve a hand for how they turned it around!
Colin Timp 3 years ago
Having people clean before prepping food is no big deal as long as they have good procedures in place. (If they're using proper sanitation and washing their hands) Using a rag with a bleach solution used to be standard practice.
Ronna Black 3 years ago
I keep my compost in a ziplock in the freezer. Once a week, empty the frozen compost into the bin the day before pickup…. Of course this is my own hone… don’t think I’d do it ina commercial kitchen.
Hypoxia Smurf 3 years ago
A close friend worked as a pest exterminator in affluent counties near San Francisco. He said that he never ate in a locale over five years old. No matter how thoroughly such places were de-bugged, they were still pest-ridden and filthy. YMMV.
#10
Back in the late 70’s I had a close friend who worked at a swanky restaurant in Calabasas, CA. One of the jobs she had was to remove the unused “garnish” from plates returning to the kitchen, to be used on new plates going out to customers. I was incredulous and had to see for myself, so I stopped by one night. Sure enough, she was the first person in “scrape” (kitchen slang for the area where used plates were brought to be scraped of major food debris before loading into the dishwasher), and would take parsley off and put it in a pile to the side, then scrape off the little pile of peas and carrots into a bin. Eventually, someone would come by and grab the parsley, peas & carrots, and take them to where new dishes were being assembled and the garnish would be used again. Gross!!! Who know what happens to that food while it’s out there, or how many times it was re-used? Now, when I eat at a restaurant that has garnish on the plate, I carefully shove it to the side so it won’t touch the rest of my food.
Rens 3 years ago
Any leftover food on my plate I cut into tiny little pieces so they can't be reused
Xenon 3 years ago
Congrats! You aided the kitchen in making the soup of the day for later on in the week!
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Phyllis Turbin 3 years ago
Yup! My sister's boss had the waitresses do the same thing. She told us to make sure we tore our garnishes into small bits so they couldn't do that.
Brian Droste 3 years ago
Or what you could do is cut it into small pieces so it can't be used again.
Colin Timp 3 years ago
I worked at a restaurant that used kale as garnish. This was LONG before people actually started eating it. The stuff always came in covered in beetles. Why anyone would want it on a plate, much less want to eat it, is beyond me.
Mike Soigne 3 years ago
I'm afraid 😨 those vegetables were being "reused," too.
Load More Replies... #11
Besides watering down booze or lying about premium labels, I think the worst atrocity is claiming local,organic, farm to table yada yada & getting all your products off a Syso truck.
Serial pacifist 3 years ago
You drive around a farm and then you sell it from a table. Farm to table.
Hedgielover98 3 years ago
My friend's restaurant advertises "catch of the day" but it's all farmed, frozen Tilapia
Mora Chilis 3 years ago
Sysco literally delivers organic food from farms as well. You have to transport food from the farm to the business in a vehicle.
Madeleine 3 years ago
It doesn’t have to be transported by a massive, profiteering company that’s also in the prison food business and has a history of cutting corners. Not many years ago Sysco had to pay a $19 million fine for being caught storing meat, seafood, and milk in unrefrigerated sheds. https://www.nbcbayarea.com/news/local/sysco-fined-millions-for-storing-seafood-milk-and-raw-meat-in-unrefrigerated-sheds-2/2074798/
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Heather Talma 3 years ago
Far from the worst thing, at least from what I've read on this page.
Mel Taylor 3 years ago
Whole Foods has always done this. That 10$ a pound salad/meal bar? Cysco or the like. Obviously all the dented cans and old produce, too.
Madeleine 3 years ago
I don’t believe they’ve ever claimed the salad bar and prepared foods are organic, but I stopped shopping there when Bezos bought it, maybe they do that now.
Load More Replies... #12
I have never worked in a restaurant but I cook a lot and find it interesting to take a scientific approach to cooking. I therefore know that one common method of tenderizing sliced meat is to add baking soda. The baking soda breaks down protein and leaves the meat very tender, with a slightly spongy texture. It only works on the muscle tissue however, and still leaves any stringy connective tissue just as tough and stringy as before. It also adds a slight alkaline flavor, which can usually be covered up with a marinade or seasoning. Having figured this out, I can instantly spot when restaurants use this trick. The biggest giveaway is the presence of tough connective tissue within otherwise very tender meat. And it bothers me quite a bit when an establishment advertises a dish to contain “flank steak” or “rib eye” when it’s just a cheap cut tenderized with baking soda. There’s nothing wrong with using baking soda for this purpose (actually aids digestion), but I still like truth in advertising! This trick is used mainly in Chinese stir-fry, and is quite prevalent, from what I’ve experienced.
MoMcB 3 years ago
I've never saw velveting done with bicarbonate , but with cornflour. Interesting.
Load More Replies... Colin Timp 3 years ago
Do people actually think they're getting good quality cuts of beef in their $7 beef & broccoli lunch special?
Belle Miles 3 years ago
Southern Sweet Tea has a way of going sour in the urn. If you add a tablespoon of baking soda it will keep the sugar from turning. It also makes it look clear instead of cloudy.
MetaMom 3 years ago
Someone down-voted for some strange reason (I fixed that!) I did not know this and am wondering how the baking soda makes the tea taste. Or does the sugar cover the taste? I drink my iced tea straight (and weak) and can taste when an urn isn't cleaned regularly or (forbid!) is old & bitter..... Like some people I know🤭😂
Load More Replies... Sally Barry 3 years ago
I do this with meat all the time, I can't afford filet mignon. Rub steak or pork with baking soda, let it sit 10-15 minutes, rinse, pat dry. Cook - air fryer, even, and you can cut it with a spoon.
Meredith L Brown 3 years ago
"nothing wrong with using baking soda for this purpose" .... unless your diners are particularly sensitive to sodium, in which case velveting (unless the meat is rinsed thoroughly, which most people don't do) is the cause of painful swollen extremities. I call that something wrong.
Walt Evans 3 years ago
My Dad has long passed. (born in 1916) He told me the story that he worked for a butcher when a teen. When the meat started to look shabby and brown in the case, the butcher would rub the meat with baking soda to make it look bright red again. Nothing new, I guess.
#13
I went with friends to a local chain Mexican restaurant in Northern Virginia for dessert.
As it was close to closing time the staff were cleaning up for the night. They were emptying the bowls of tortillas and the salsa from the tables back in the packets/jars. My friends questioned the staff about the hygiene and the manager denied they were doing anything wrong. Needless to say we left and my friends have never been back
Taibhse Sealgair 3 years ago (edited)
My SIL always dumps the table's unused salsa all over the uneaten chips specifically to prevent the restaurant from doing this.
Colin Timp 3 years ago
Reminds me how restaurants used to ALL refill and combine the glass ketchup bottles. It was standard practice.
Noel Bovae 3 years ago
Not even close to the same thing though. People are known to double dip their chips into salsa, so all the bacteria from their mouths goes directly into the salsa. And people touch other chips, getting to the chip they're about to eat. Ketchup that's inside a bottle has never been touched, nor does it have people's mouth bacteria in it. It's not old, or bad, so why not? What are they supposed to do, throw away half full bottles of ketchup? That'd be sooo incredibly wasteful. I'm weird when it comes to germs and what not, and even I'M ok with this 'standard practice.'
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Susan Mourning 3 years ago
My daughter worked in a restaurant in Idaho where they would take the uneaten chips off the table and put them back in the warmer.
Dorothy Stovall 3 years ago
I worked as an assistant manager in a few restaurants in my early 20s and have see some awful "cost-saving" measures. For instance, I will never go to a restaurant if it's less than about two hours until close because whether you can see it or not, the evening staff are actively cleaning with open chemicals, soaps and dirty rags/sponges right where they're preparing food, pouring condiments back into the large containers and dipping out of those to put on your food. They've basically put everything away for the night so they can go home quicker and the food hygiene is just atrocious. They're basically cleaning up for the night and fixing your food too - wearing the same gloves that they just wore to clean out the sink drains or clean the floor. You're also being fed the remains of the evening so they don't have to reopen containers in the kitchen.
#14
Let's hop in the Tardis, and travel back to Korea, circa 1982.
I was in the Army, Military Police, and, of course, every Camp had a few bars, which were set up for servicemen. When I was at Camp Long, there was one such club which I frequented. The beer and wine they served there was absolutely awful. After a few weeks, I learned one of the reasons it was so awful.
Since I treated the ladies there with basic human dignity, (which was rare, in these types of bars), they let me play at being a DJ, some nights. The DJ booth was behind the bar, and folks wanting a particular song played would send me a bottle of beer, with a note. For a young Army private, it was a cheap way to get drunk.
So, where does the shady cost savings enter the picture?
I wasn't exactly observant, back then, but eventually I noticed there were usually a few open beer bottles, behind the bar. This finally sunk in, stirring my curiosity, so I kept one eye out. One of the ladies had just cleared a table, and one of the beer bottles was not empty. She poured the remains into one of the bottles behind the bar, capped it with a manual capping thingy, and put it in the cooler, to sell to someone else.
Rannveig Ess 3 years ago (edited)
TLDR: the remains of beer that wasn't comsumed was poured into a bottle behind the bar, capped, put in the cooler, and resold. God help me, I loathe all that "TLDR" stuff but this post put me to sleep with the details. :)
Lucas Jackson 3 years ago
Thank you! I never read these long one so is handy
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Bored_NorWeirdian 3 years ago (edited)
What?! Is that even legal? Oh god, I been to many shady nightclubs where the beer have tastes weird and now all I think about is this. Disgusting and dangerous?! What if the person drinking the beer first had some health issues that can spread or bacteria?? This can’t be legal, please say this is a joke🤢 Edit: a typo.
#15
My first bartending gig was in a very popular night club ran by a family not necessarily known for being the most legit business folks in town. They only had a small handful of employees on the books and most of us were paid under the table at the end of each shift.
The business always changed hands and names whenever they were sued by former employees or got hit with huge fines. We'd show up for work and often the doors were locked with “Out of Business” signs and then called back in a few weeks later to work but the name of the place was different and no one had any idea who the actual owner was anymore.
One particularly busy night, I happened to see a manager filling up Patrón bottles with a bottom shelf tequila. He was a close enough friend that I felt comfortable asking wtf. He admitted most of our high-end liquors were actually just sh*t booze poured into better brand bottles. I was not only shocked by the deception (and knowing what we charged for “Patrón” considering!) but also that I'd never had a single customer mention any kind of doubt when ordering Patrón or Grey Goose or whatever. In fact, we often had a large percentage of Mexican customers who scoffed when ordering tequila shots and were asked “well or do you have a preference?” They'd reply things like “I only drink Patrón, none of that other sh*t!” And while I was mortified to be part of this huge scam going on behind the bar, I was more intrigued by not a single person noticing the $12 shots they were ordering in quick succession were actually just “that other sh*t”.
I've since worked for other owners guilty of this same cost-saving tactic and suspect it's a more common practice than we realize. I've also seen more expensive bottles of liquor get watered down. I almost always stick with well drinks these days when I'm out on the town and when I'm the one pouring on the other side, charge well prices for any bottles I've opened and think the cap came loose a little too easy.
Minath 3 years ago
I worked in a nightclub that had Smirnoff vodka and a generic cheaper brand. If anyone just asked for vodka we would give them the generic but charge for Smirnoff.
Elaine Roberts 3 years ago
My partner worked at a bar where the owner would order large containers of ethanol alcohol, which would be mixed with water and flavouring (whisky, gin etc) and then decanted into the appropriate bottles and served to customers. I don’t know if anybody actually noticed.
JP Doyle 3 years ago
I stopped going to a fave nightclub when I found out the owner was saving empty bottles of "the good stuff" from home and then refilling them with the bottom of the barrel rotgut. But, to make it worse, he only filled the bottle halfway and then topped up the rest with tap water. ugh. And this place was charging $3.50 a glass for whiskey & Coke in the early 90's
Shannon Stephens 3 years ago
I've bartender at several fine dinning restaurants that are all over the nation and have seen this done at everyone of them.
wenzday mary 3 years ago
Non name brand liquor. Generic brands. Vodka soda would be made with whatever the cheapest vodka the house has. If you want a grey goose and soda that's a vodka soda made with a "call" liquor.
Load More Replies... #16
Way back in the late 70’s my high school girlfriend worked at a movie theater in Studio City, CA. Each night at closing they would bag any leftover popcorn and put the hot dogs back into the fridge. The next day they would dump the popcorn back into the ‘Fresh Hot Popcorn!” machine and put the hot dogs back into that greasy display case.
The hot dog thing was gross enough, but recycling a few cents worth of popcorn is definitely the chintziest thing I’ve seen.
The Redhead 3 years ago
Just for the record it depends on the theater chain. I worked at a theater many years ago and we always made fresh popcorn daily. At the end of the evening yes the old popcorn would go into a trash bag but it was never reused. Our cleaning guy had a farm and would take the old popcorn home to feed the chickens. We didn't have a hotdog machine so I can't speak on that. One thing I'll say is if you're at a theater you can ALWAYS ask them to pop a fresh batch of popcorn so you know for a fact that it's fresh.
Michael Largey 3 years ago
Or just skip the stop at the bank before the movie to get a second mortgage, and don't buy the popcorn.
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Bored_NorWeirdian 3 years ago (edited)
That’s disgusting! Idk elsewhere but In my country it’s expensive as hell (like 5x store price or more) -and I don’t pay ridiculous 150Nok ( around $15) for a small popcorn box with yesterdays left overs! Or even worse- older…is that even legal to di? When it says it’s fresh popcorn? Edit sorry had a typo.
Diana Pahule 3 years ago
I've seen my local theater pouring plastic bags of already popped corn into the warmer. I always assumed they weren't filled with the previous day's leftovers.
Dorothy Stovall 3 years ago
Especially when you're paying $8 for 25 cents worth of popcorn/butter-flavoring.
Holly Zuidema 3 years ago
The theater I worked at did saved popcorn for the next day, but only so much. They needed to do this especially on the weekend when we had super busy matinee shows that all started at 10am. You can't pop enough first thing in the morning to fill demand. We'd also store up popped corn during the day for when we got slammed for the evening shows. As long as it's less than 12-16 hours old, it's still good and warms up just fine.
Catharina Geerts 1 year ago
That can't taste good, or (the popcorn) would have a different 'mouthfeeling'. Didn't anybody notice that? I'm sure, if I noticed the popcorn in a cinema wasn't fresh, I'd notice and never buy popcorn there again.
Bobby Sammons 3 years ago
I hate to burst your bubble on this, but a lot of places that sell popcorn get it "pre-popped" from outside vendors. In yes, in big like trash bags and they just put it popcorn machines.
#17
I used to work at Wendy's and the "unsalted fries" were just old fries thrown back in the fryer for 30 seconds to "get the salt off"
Rebekah Krause 3 years ago
As Louis Anderson used to say “that’s double, double, grease, grease”
Load More Replies... Dorothy Stovall 3 years ago
It's the half inch of grease and salt in the bottom of the fry bin. If you get fries from the bottom of the fry bin they're mushy, barely warm and scooped up with plenty of that grease and salt left in the bottom. I love salt on everything, but I can't eat fries from the bottom because it's literally a week's worth of salt on your small fries. McDonalds is the worst on this.
Sarah Summers 3 years ago
Order unsalted fries to always ensure you get HOT fries. Salt them after the fact if you wish.
mrsmir 3 years ago
Yeah. People who are trying to watch their sodium intake, don’t like added salt, etc.
Load More Replies... Mike Soigne 3 years ago
I've got to say, Wendy's French fries 🍟 have always been my least favorite. They might look like "fresh peeled and cut," but they often taste like hot, salty "cardboard." I prefer Wendy's breakfast menu.
#18
I’ve never answered a question before, but I do have a shocking cost-saving story to share.
I worked in a handful of restaurants in my teens and twenties, and they’ve all done some stuff you wouldn’t want to hear about as a patron, but one place really takes the cake. It was a “fine dining” spot in Niagara Falls, Canada.
We once served either lobster or crab for dinner service, I can’t remember which. When we brought the dirty dishes back to the kitchen, the chef had us save the shells to make stock for soup the next day. Shells that had been on everyone’s plates - in their mouths. Eugh.
At the time I was young and was disgusted, but assumed this was some sort of common practice within restaurants. I now realize the chef was just cheap. Oh and morally repugnant.
Thinking back on it grosses me out entirely.
edit: doing a little digging into my profile I see I have answered two questions before! Baby brain. I’d totally forgotten.
Mary Elliott 3 years ago
Doesn't matter. You never, ever reuse anything that has been served to a customer because you do not know what they might have contaminated their food with. And, I might add, boiling may kill the pathogens themselves but it does not necessarily denature the toxins they produce.
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Persephone 3 years ago
Saving shells for stock is smart; saving it from a used plate is a health code violation.
RoseAnne Hutchence 3 years ago
Get over yourself already. Boiling shells sterilizes them, but who actually puts shells in their mouth when eating shellfish?? The point is to remove the meat. The shells make exceptionally good stock for soup, for Bouillabaisse, for Filé Gumbo, Jambalaya ... and the list goes on. Better to use the shells than simpy throw them away, don't you think?
#19
For me, it’s some of the more rural areas of Belarus. I kid you not, in most street vendor places if you order a cup of coffee you get charged for the cup, the stir stick, the sugar (rather you asked for it or not) and the coffee. It’s quite comical really. The wife gets mad at me when I mess with the sellers and say, no I don’t need the cup thanks. The confused look on their face is priceless. Several times, to the missus embarrassment, I have actually had the waitress/waiter remove the charge for the sugar. The majority of the restaurants cut their napkins in half. The food is relatively cheap (at least for me, not as much for the locals) but the portions are small. I usually order two on some of the dishes I know won’t fill me up. I love Belarus, but man are some of the restaurants skimpy.
F. Jeske 3 years ago
It looked like he wanted to cut firewood for the rest of Europe, maybe he has an working business idea with one of his buddies?
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#20
Depends on location but watch out for the liquid cheese. Some managers will make the crew pour boiling water from the coffee maker into it when it's almost out to "make more"
Owen Jarvis 3 years ago
Watered down cheese? Disgusting and underhanded. And not something you'd ever think of.
Persephone 3 years ago
Well... it is fake cheese to begin with... that has also had moisture evaporate... I say, don't eat it anyway bc it's already disgusting!!!
Dorothy Stovall 3 years ago
Happens with milkshake syrup and other liquids too. Yeah, I have a problem with eating in restaurants as a trauma response from working in them for years. I know all the shortcuts and wish I didn't.
Demongrrrrl 3 years ago
Taco Bell does this, at least they did when I worked there many years ago. The nacho cheese would condense the longer it was out, so we had to add water.
#21
When I was in high school I worked as a “busboy” in a high end restaurant. If people knew what went on in the kitchen they would have been appalled. All I can say is I’m glad the place is long gone.
When diners came in, we were to take rolls from a large bin and place them in a toaster then deliver them to the table. That’s all well and good. But if any rolls came back uneaten, they were to go back in the bin. Yup. Gross, shady cost-saving tactic for you.
But, the owners also had two BIG dobermans they kept in the kitchen. If we brought back any plates that had meat or bones, we were to give them to the dogs. How would you like knowing that where your food was being prepared, two dogs were running around, slobering over someone’s leftovers?
Each night after we closed, the owners, a husband and wife, would sit down to a lobster or steak that had been made in that very kitchen. Apparently, they must’ve saved a lot by recycling those rolls!
Carlotta Müller 3 years ago
I have no problem with dogs eating my leftovers.... yes, I know they shouldn't be in the kitchen, but I don't care.
#22
My family and I have owned a local Italian restaurant for 30 years. I’ve had employees from most of the restaurants in town over the years and I try every new restaurant. Common shady things I’ve heard/seen are using pork instead of veal at other local restaurants (when veal is on the menu as $1 more than chicken something is wrong as it’s 6x more expensive), pouring house wine as premium wine, refilling premium liquor with well (I don't have a bar/liquor, just beer and wine), the same cheaper beer on tap for multiple selections, using off brand coca-cola products as the real stuff on coke machines (you have to buy a special adapter), using cheese with modified food starch (potato) for pizza/dinners (all the pizza chains use this), using expired products, using butter blend or margarine instead of real butter which is 3x more expensive…
RoseAnne Hutchence 3 years ago
Sadly, the hospitality industry is not very profitable. Employee turnover is high (no matter how good the boss), food and alcohol and rent and utilities ... very expensive. Yet the restaurant can't charge very much, or they'll lose customers. I'm not saying forgive the shadiness or keep silent about health hazards, but do try to understand and perhaps even provide ideas which could help the owner stay in business?
#23
I’ve seen the workers at the chinese buffet dump the old left over food in with the fresh and stir it up good.
I just thought waste not want not.
Madeleine 3 years ago
Buffets are for people who want quantity, not quality. No restaurant that can take pride in its cooking is going to want to cook it in massive quantities and keep it sitting around for hours.
M M 3 years ago
There are better buffets. I won't argue with the quantity over quality aspect, but some people just want to experience as many tastes as possible, like ordering multiple entrees at a restaurant to share at a table, tapas style. I do agree most buffets are for people who just want as much food as possible, but check reviews before going - some buffets even demolish their competition.
Load More Replies... #24
This is mostly not an answer… but I’m sharing it anyway.
A lifetime ago I was working in a bar, and doing stand-up comedy on the side.
One line I used to use was that the owner of the bar I worked in was so cheap that each new year, as the clock struck midnight he would go round each of the whiskey bottles with a sharpie. Changing the “15 year old scotch” to “16 year old scotch” and putting the price up.
Bender Bending Rodríguez 3 years ago
I don't do alcohol so I didn't get this. Someone please explain.
iblewsheep 3 years ago (edited)
15 years is how long the whiskey ages in the barrel not how long since it was bottled.
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ravn 3 years ago
You can't convince me it's scotch, tastes nothing like it. :O~
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Ruth Hempsey 3 years ago
Sorry your joke didnt get more kudos. It was a groaner but I did smile. Very Butlins or cruise ship quality. 😉
#25
One of the biggest shadiest thing is washing meats that doesn’t smell good at all with vinegar and lemon juice and cooking it like nothing happen discussing. A lot of them use expire pasta or can product and the worse of them are the ones that use the food that the health department says is bad and hazardous Nd they even take it out of thrash and still use it. If we only knew what happens in the back of the house .
Whodathunkit 3 years ago
I am traveling right now for three weeks and dependent on restaurant food. Really grossed out- not gonna lie.
Pamela Blue 3 years ago (edited)
You're not likely to die and I'll bet most decent restaurants don't do this kind of thing.
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Rachel May 3 years ago
If it's DRY pasta, not that big of a deal. Most pasta has a multi-year shelf life. Canned goods have a 12-to-18-month shelf life, as long as they're not bulging, they're still OK to use. Is it ethical? Not really. Is it going to hurt you? Unlikely.
#26
I worked in the service industry for several years during my late teens & twenties, both in bars & restaurants. I’ve worked every position in the front of the house— hostess, busser, server, bartender, cocktail waitress, manager. I loved it. It’s fun, it’s loose, it’s fast-paced, it’s something different everyday... But there are a few instances that make me shake my head & laugh (or gasp) when either looking back on them now or sharing with friends who have never worked in the industry.
I’ll share a few “inside” experiences ——
1-— For 3+ years I worked at a bar in Louisiana, just outside of New Orleans. Drinking-culture in Louisiana is an extreme sport. We would have patrons come and drink & drink until they were barely able to stand.. or walk.. or talk.. or stay awake. Yet they would STILL want to order more drinks. Getting “cut off” isn’t really a thing in Louisiana. So instead, we would be instructed to just “NOT PUT ALCOHOL” in their drinks anymore. But still charge them, of course.
It was a win-win-win for the establishment. We make money → they never know the wiser → the soda water or coke or whatever sobers them up → we are less likely to get in trouble for over-serving since they’ll be less drunk when they leave. And surprisingly- I was never once called out for it. They really were so drunk that they had no clue. Maybe the “shadiest” thing would be serving guests until they were that intoxicated to begin with… but you tell me about your last trip to New Orleans.
2—- Working at that same bar in Louisiana:
I was a hot young girlie back then. Actually, just in my late teens (you only had to be 18+ to bartend in Louisiana at the time). And I had lots of hot young girlie friends. My bar manager used to pay to have my “girlfriends” come to visit me at the bar while I was working, even though most were not even old enough to legally drink. They would flirt with the bar patrons and encourage them to buy more drinks / shots / stay longer. At the end of the night, the girls’ drinks & food that were not already covered or purchased by bar patrons would be comped. Many of their “drinks” that were bought for them would not contain alcohol. My friends would be rewarded with gift certificates & free dinners for “livening up” the place.
3—- I worked for a fine dining restaurant, also in Louisiana, that served high-end French-Creole cuisine. This wasn’t just anyplace; it was a well-regarded & highly-rated establishment. Our menu featured several oyster dishes. The oyster dishes would always be served in the shells, but the shells were recycled / put through the washer & reused, and the oysters used were pre-shucked & canned. The restaurant was on the water and instead of having a paved lot, it had seashell gravel (this is a thing in Louisiana). Occasionally, on busy nights, we would run out of the recycled shells, & a cook would have to go out into the parking lot to find a suitable oyster shell from the seashell gravel to wash up & serve from. We also re-served leftover croutons that were put on tables, but not eaten. We served crisp “croutons” rather than bread, which was a huge cost-saver, because they could be recycled & took much longer to get stale. When they finally did turn stale, they would be used to make our bread pudding.
4—- At a restaurant in California: Labor laws in CA mandate that employees working more than 6 hours are required a 30 minute break. To accomodate this law, most restaurants staff an extra server for each shift to watch the tables of the other servers while they take their breaks. Because they don’t make tips, this server is usually paid a higher hourly wage to compensate. To get around having to pay that extra person, one restaurant that I worked for would have their employees break at the very end of their shift, after the restaurant or their section had closed. A break at the end of your shift is pretty pointless, because you are about to be off anyway. So after we had finished with work for the
Rose the Cook 3 years ago
Are there no laws regarding Responsible Service of Alcohol there? It was the responsibility of bar staff to refuse to serve patrons who had obviously already had too much when I worked in the hotel industry.
Luna Crow 3 years ago
That is standard in most places. Louisiana is a completely different animal when it comes to drinking. You can even order drinks in your car, at drive thru windows (no, I'm not even kidding).
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Abnus 2 years ago
Quora post:day, instead of being able to just go home, we had to hang around for a weird 30-min of “work-break” purgatory before we could actually leave. Consequently, most servers would clock out and finish their duties while on their “break” so that they could leave sooner, or just clock out for “break” and leave—but only if someone was able to clock them back in as returned (so lie). The restaurant eventually got sued for this. 5— I didn’t work here, but this one is too good not to be mentioned. Recently, a Southern restaurant in my city got in some trouble after it was leaked that the $12 fried chicken that they were serving was actually just brought in from the local Popeye’s up the street. When confronted about it, the owner gave zero f***s, nor apologies, and compared it to restaurants using pre-made mixes or desserts. Ironically, the publicity (and audacity) of this actually ended up being a boon for their business. They are still serving Popeye’s chicken, now with a wait.
rodger coghlan 3 years ago
Another trick is to 'float' the booze on top of the drink so it tastes strong but...
#27
Watered down liquor.
Bread or food that appeared to be salvaged from another diner or diners who didn’t eat it or touch it.
I never worked in a restaurant or bar but these were observations of things someone told me sometime or that I might have read even that rather freaked me out. Not the end of the world but not appetizing.
Good time enders.
Serial pacifist 3 years ago
I really feel that cameras should be obligatory in restaurant kitchens and footage available at the request of a customer/inspector.
#28
When I was in high school in the early 70’s, I worked as a car hop at a famous root beer brand franchise in Sikeston, Mo., which served its root beer and other drinks in heavy frosted mugs. The owner was astoundingly cheap, as was his son, who was a partner in the business.
When the mugs came back in, they were cleaned in a 3-bay sink by 1. Pouring out the drink and ice remnants in the first sink and upending the mug, twisting it over a bristled scrubber that was suctioned-cupped to the sink bottom. Then 2. doused in the next sink compartment, that had detergent mixed in, then 3. Doused in the next compartment, which was a rinse sink. Then placed in a rack to dry and get re-frosted. Per mug: about 3–4 seconds total.
That was fine, efficient and I’m sure sanitary. What wasn’t was that this owner made us dunk the returned plastic straws in the detergent and rinse and re-use them. This place is no longer in business and hasn’t been for many years. I haven’t lived in Missouri since 1972 but from what I understand, the owner and his wife eventually passed away and the word was that the son and his wife took a Class A motorhome out on a test drive and never came back. I don’t know if that rumor is true, so Jerry, my apologies if it isn’t…
Michelle 3 years ago
After root beer the dead give away was frosted mugs hahaha
Load More Replies... #29
There seems to be particular liquors that somewhat emulate the taste of more expensive brands that some places refill bottles with. Sauza Silver is pretty similar to Patron, Cutty Sark is pretty similar to Jameson, and over rocks it’s pretty hard to tell the difference. At least not so much that someone would start an argument with a server as it’s also kind of impossible to prove.
Of course there’s a lot of this at restaurants as well especially with intentionally mislabeled fish. Also, anyone selling Kobi beef anything or Truffle anything is likely to have zero percent of those actual ingredients unless it’s served as the whole ingredient and you pay a truly significant price.
#30
A local popular chinese restaurant advertise all you can eat sushi. People start with plates of food, eat 1/4–1/2 and then when the bill arrives they find out the restaurant is charging them for the uneaten food in an effort to minimize waste. So they quickly see their patronage decline to the point they changed the way the all-you-can-eat sushi was being given. A waiter would be assigned to a group of tables and you had to order what food you wanted, and they would get it for you, no more serve-yourself. Again, people would order food, not like it, and then waste it. So they’d get pissed-off again for being charged for the wasted food. And so their patronage dropped yet again. Finally, they stopped offering all-you-can-eat and went back to a traditional restaurant type of service, and stopped trying to charge customers for wasting food.
Eventually, they finally closed their doors to business. People stopped going and had had enough. Too bad really as their bento-box ordered food was great and they also made an amazing curried pork.
Persephone 3 years ago
Same! These owners were not doing anything sketchy!!! Food cost is high, and it's not like they were re-serving it, or making a health violation!
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Phil Green 3 years ago
As far as I can recall, sushi is Japanese. Of course, I may be wrong, I was a chef for only forty years!
M M 3 years ago
I don't have as much experience as you (30 years), but let's be fair. Most "Chinese food" is really a bastardized experience of their real cuisine. I don't think most Americans notice the difference, really. Chefs do, but Chinese/Japanese cuisine with American fusion is what most of the US accepts as a general "Asian" experience. Yes, it's inaccurate. I don't think we can expect a lot of subtlety from most Americans.
Load More Replies... Jojo Dancer 3 years ago
That’s actually the norm at all you can eat Korean bbq joints. Otherwise a ton of food gets wasted because people order one of everything to try it and just take one bite
Roxanne D'souza 3 years ago
This is standard practice that I support. Many Asian places have a charge on wasted food items. I've been to a number of sushi joints in Europe where they explicitly state that they'll charge a euro for each sushi slice/roll wasted. People are then more conscientious about what they order and only order as per their capability to finish it.
Carlotta Müller 3 years ago
The patrons took the food themselfes? Ok, then! Here it is anounced, that wasting food will cost money. People should know that before so they can just not do that. People are really disgusting!
What do you think ?
Notorious DBT 3 years ago
I had to stop reading these because I don't want to stop eating out.
SewingStaffy 3 years ago
So, here in the UK I worked in an American diner. Lady boss was American, man boss was English. He was the money pincher. Each new hire was told to wash out straws, scrape ketchup etc back into the big jars. Instead of actual napkins on the tables he brought the supermarket own brand kitchen roll and made us fold that. Any fries that came back would be refried. There was more, that's just the main points. Somehow he always passed health inspections. Now, I was made an assistant manager and told everyone not to do his little tricks. I said if he said anything, tell him I'd said. He knew I wouldn't back down.
DuchessDegu 3 years ago
My dad wasn't in the food industry but he always told us to destroy (rip or chew it) straws, cups, anything disposable really, after we finished when eating out so "they can't reuse it". I don't know if he's had a bad experience or what, but I still do it, many decades on!
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Small and Annoyed 3 years ago
What's happened to this sit and the supposed writers? Just straight up copy pasting entire articles from other websites. How can the writers actually claim to be writers?
SewingStaffy 3 years ago
Much easier for these "writers" to take from other sites and put together grammatically incorrect titles. It's completely gone downhill
Load More Replies... April Stephens 3 years ago
When I was a child, my family would eat out at this beautiful lakeside restaurant that put little leaves of kale on the plates as garnish (this was before kale became a trendy superfood). At home, we had a "dwarf rabbit," which was actually the size of a cat, named Sarah, who LOVED kale. In fact, I did a science experiment in second grade to find out her favorite food, and she ate the most kale. Whenever we ate at this restaurant, we'd collect all of our garnishes to take home to Sarah. The waiters noticed and started giving us whole to-go containers of kale for Sarah! That was a happy rabbit.
M M 3 years ago
With 30+ years in the industry, I'm glad I've never seen any of these. I do believe they happen - the cost-profit margin is horrible with restaurants, and unscrupulous owners would absolutely adopt these methods. Check reviews before you eat out, people. I'd quit in the spot if I saw this, and I'd destroy the restaurant later, by name, which everyone above did not.
Jacquelyn Paull 3 years ago
I briefly worked at a prominent downtown restaurant in San Francisco. They had happy hour with free hor'devours. They were great right out of the oven. However when the huge platters were returned to the kitchen, they were re-heated and served again. Ugh!
Chris Yuen 3 years ago
Chinese serving Japanese food is like Americans making Pizza or English making French food.. oh wait...
Notorious DBT 3 years ago
I had to stop reading these because I don't want to stop eating out.
SewingStaffy 3 years ago
So, here in the UK I worked in an American diner. Lady boss was American, man boss was English. He was the money pincher. Each new hire was told to wash out straws, scrape ketchup etc back into the big jars. Instead of actual napkins on the tables he brought the supermarket own brand kitchen roll and made us fold that. Any fries that came back would be refried. There was more, that's just the main points. Somehow he always passed health inspections. Now, I was made an assistant manager and told everyone not to do his little tricks. I said if he said anything, tell him I'd said. He knew I wouldn't back down.
DuchessDegu 3 years ago
My dad wasn't in the food industry but he always told us to destroy (rip or chew it) straws, cups, anything disposable really, after we finished when eating out so "they can't reuse it". I don't know if he's had a bad experience or what, but I still do it, many decades on!
Load More Replies... Small and Annoyed 3 years ago
What's happened to this sit and the supposed writers? Just straight up copy pasting entire articles from other websites. How can the writers actually claim to be writers?
SewingStaffy 3 years ago
Much easier for these "writers" to take from other sites and put together grammatically incorrect titles. It's completely gone downhill
Load More Replies... April Stephens 3 years ago
When I was a child, my family would eat out at this beautiful lakeside restaurant that put little leaves of kale on the plates as garnish (this was before kale became a trendy superfood). At home, we had a "dwarf rabbit," which was actually the size of a cat, named Sarah, who LOVED kale. In fact, I did a science experiment in second grade to find out her favorite food, and she ate the most kale. Whenever we ate at this restaurant, we'd collect all of our garnishes to take home to Sarah. The waiters noticed and started giving us whole to-go containers of kale for Sarah! That was a happy rabbit.
M M 3 years ago
With 30+ years in the industry, I'm glad I've never seen any of these. I do believe they happen - the cost-profit margin is horrible with restaurants, and unscrupulous owners would absolutely adopt these methods. Check reviews before you eat out, people. I'd quit in the spot if I saw this, and I'd destroy the restaurant later, by name, which everyone above did not.
Jacquelyn Paull 3 years ago
I briefly worked at a prominent downtown restaurant in San Francisco. They had happy hour with free hor'devours. They were great right out of the oven. However when the huge platters were returned to the kitchen, they were re-heated and served again. Ugh!
Chris Yuen 3 years ago
Chinese serving Japanese food is like Americans making Pizza or English making French food.. oh wait...
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