Eating out is fun, but the reality behind the scenes isn’t as appetizing as you’d think and anyone that’s ever worked in a restaurant can likely attest to this. Let’s just say there are a few things restaurants would rather you not know. From creative cost-cutting to some questionable “freshness” claims, what happens in the kitchen might just make you cringe.
Recycled Bread Baskets
Those complimentary bread baskets might look fresh, but there’s a good chance they’ve made the rounds before. Leftover bread from other tables often gets re-served, so that “freebie” might come with a side of someone else’s dinner.
The ‘Special’ Is Usually Leftovers
That daily special sounds fancy, but it’s often just yesterday’s ingredients reimagined. Restaurants use specials to clear out unsold food before it goes bad, so you might be getting reheated leftovers with a twist.
Hidden Sugar Everywhere
Even savory dishes aren’t safe from sugar overload. Chefs add sugar to everything from sauces to salad dressings to make them more addictive. That sweet glaze? It’s probably masking the fact that the meat’s a bit subpar.
Menu Psychology Tricks
Menus are full of sneaky tricks to get you to spend more. Ever notice how the most profitable dishes are highlighted or boxed in? It’s no accident; they want your eyes to land on the priciest items first, not the tastiest.
That ‘Fresh’ Fish Might Be Frozen
Unless you’re eating at a seaside shack, that ‘fresh’ catch might’ve been frozen for weeks. Restaurants love to market their seafood as fresh, but more often than not, it’s just thawed out and dressed up.
Dirty Kitchen Practices
When the kitchen’s in the weeds, hygiene takes a backseat. Cross-contamination, dropped food getting a quick rinse, and questionable “five-second rule” saves are more common than you’d like to know unfortunately.
Reused Garnishes
That pretty parsley on your plate? It’s probably been around the block. Many restaurants reuse garnishes that weren’t eaten to save money, so what looks fresh may have been on someone else’s dish earlier.
Inflated Wine Markups
Your $50 bottle of wine probably cost the restaurant $10. Wine markups are ridiculous, sometimes up to 400%, making that house red less of a treat and more of a rip-off. Save yourself the cash and BYOB if you can.
Kitchen Staff Cuts Corners
When the kitchen’s slammed, shortcuts happen. Under-seasoned dishes, barely cooked meat, or reheated leftovers often result when chefs are just trying to get plates out the door.
Questionable Cleanliness
The dining room might shine, but the kitchen could be another story. Grease-covered floors, old food scraps, and less-than-sparkling utensils aren’t as uncommon as you’d hope. Just because you can’t see it doesn’t mean it’s clean.
Pre-Made Meals Passed Off as Fresh
That “homemade” lasagna? It might’ve come straight from the freezer. Restaurants often pass off pre-made meals as freshly cooked, especially when it comes to desserts. Your “fresh” slice of cake might be defrosted, not baked today.
The 10 Most Controversial Scandals In Food Industry History
When we think about food, it’s usually about flavor, health, or maybe price. But sometimes, what’s happening behind the kitchen doors can lead to real drama. Over the years, the food industry has faced several scandals that have not only shocked us but have also changed the way we look at what we eat. Take a look at the top ten food scandals that truly shook the industry and made us question our next bite. Do you remember them?
Read it Here: The 10 Most Controversial Scandals In Food Industry History
7 Surprising Downsides of Ordering From the Kids Menu
Read it Here: 7 Surprising Downsides of Ordering From the Kids Menu
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Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
