A compilation of secretes that i have read from the the magazine we came to love.
1. What You're Really Swallowing
In most restaurants, after 8 p.m. or so, all the coffee is decaf because no one wants to clean two different coffeepots. I’ll bring out a tray with 12 coffees on it and give some to the customers who ordered regular, others to the ones who ordered decaf. But they're all decaf.
—Charity Ohlund
2. What You Don't Want to Know
We put sugar in our kids' meals so kids will like them more. Seriously. We even put extra sugar in the dough for the kids' pizzas.
—Waitress at a well-known pizza chain
3. What We Lie About
If you're a vegetarian and you ask if we use vegetable stock, I’m going to say yes, even if we don’t. You’ll never know the difference.
4. What You Don't Want to Know
At a lot of restaurants, the special is whatever they need to sell before it goes bad. Especially watch out for the soup of the day. If it contains fish or if it’s some kind of "gumbo," it's probably the stuff they're trying to get rid of.
—Kathy Kniss, who waited tables for ten years in Los Angeles
5. What You Don't Want to Know
Now that I’ve worked in a restaurant, I never ask for lemon in a drink. Everybody touches them. Nobody washes them. We just peel the stickers off, cut them up, and throw them in your iced tea.
—Charity Ohlund, Kansas City waitress
6. What You Don't Want to Know
If you ask me how many calories are in a particular dish, I'm not allowed to tell you even if I know. I'm supposed to say, "All that information is available online."
—Waitress at a well-known pizza chain
7. What You Don't Want to Know
I've never seen anybody do anything to your food, but I have seen servers mess with your credit card. If a server doesn’t like you, he might try to embarrass you in front of your business associate or date by bringing your credit card back and saying, "Do you have another card? This one didn’t go through."
—Charity Ohlund
8. What You're Really Swallowing
Skim milk is almost never skim milk. Very few restaurants outside Starbucks carry whole milk, 2 percent milk, skim milk, and half-and-half; it's just not practical.
—Chris
9. What You're Really Swallowing
Some places buy salad dressings in one-gallon jars, then add a few ingredients, like a blue cheese crumble or fresh herbs, and call it homemade on the menu.
—Former waiter Jake Blanton, who spent ten years in restaurants in Virginia, North Carolina, and California
10. What Drives Us Crazy
The single greatest way to get your waiter to hate you? Ask for hot tea. For some reason, an industry that’s managed to streamline everything else hasn’t been able to streamline that. You've got to get a pot, boil the water, get the lemons, get the honey, bring a cup and spoon. It’s a lot of work for little reward.
—Christopher Fehlinger, maître d’ at a popular New York City restaurant
11. What We Want You to Know
In many restaurants, the tips are pooled, so if you have a bad experience with the server, you’re stiffing the bartender who made your drinks, the water boy who poured your water, sometimes the hostess, the food runners, and maybe the other waiters.
—Christopher Fehlinger
12. What We Want You to Know
Even at the best breakfast buffet in the world, 99 times out of 100, the big pan of scrambled eggs is made from a powder.
—Jake Blanton
13. What We Want You to Know
When you’re with the woman who's not your wife, you’re a lot nicer to us, probably because you know that we know it’s not your wife.
—Caroline Radaj, waitress at a members-only club outside Milwaukee
14. How to Be a Good Customer
It’s much easier to be recognized as a regular on Mondays, Tuesdays, or Wednesdays. Once you’re recognized as a regular, good things start to happen. You’ll find your wineglass gets filled without being put on your bill, or the chef might bring you a sample.
—Christopher Fehlinger
15. What Else We’d Like You to Know
Don’t order fish on Sunday or Monday. The fish deliveries are usually twice a week, so Tuesday through Friday are great days. Or ask the restaurant when they get theirs.
—Steve Dublanica.
1. What You're Really Swallowing
In most restaurants, after 8 p.m. or so, all the coffee is decaf because no one wants to clean two different coffeepots. I’ll bring out a tray with 12 coffees on it and give some to the customers who ordered regular, others to the ones who ordered decaf. But they're all decaf.
—Charity Ohlund
2. What You Don't Want to Know
We put sugar in our kids' meals so kids will like them more. Seriously. We even put extra sugar in the dough for the kids' pizzas.
—Waitress at a well-known pizza chain
3. What We Lie About
If you're a vegetarian and you ask if we use vegetable stock, I’m going to say yes, even if we don’t. You’ll never know the difference.
4. What You Don't Want to Know
At a lot of restaurants, the special is whatever they need to sell before it goes bad. Especially watch out for the soup of the day. If it contains fish or if it’s some kind of "gumbo," it's probably the stuff they're trying to get rid of.
—Kathy Kniss, who waited tables for ten years in Los Angeles
5. What You Don't Want to Know
Now that I’ve worked in a restaurant, I never ask for lemon in a drink. Everybody touches them. Nobody washes them. We just peel the stickers off, cut them up, and throw them in your iced tea.
—Charity Ohlund, Kansas City waitress
6. What You Don't Want to Know
If you ask me how many calories are in a particular dish, I'm not allowed to tell you even if I know. I'm supposed to say, "All that information is available online."
—Waitress at a well-known pizza chain
7. What You Don't Want to Know
I've never seen anybody do anything to your food, but I have seen servers mess with your credit card. If a server doesn’t like you, he might try to embarrass you in front of your business associate or date by bringing your credit card back and saying, "Do you have another card? This one didn’t go through."
—Charity Ohlund
8. What You're Really Swallowing
Skim milk is almost never skim milk. Very few restaurants outside Starbucks carry whole milk, 2 percent milk, skim milk, and half-and-half; it's just not practical.
—Chris
9. What You're Really Swallowing
Some places buy salad dressings in one-gallon jars, then add a few ingredients, like a blue cheese crumble or fresh herbs, and call it homemade on the menu.
—Former waiter Jake Blanton, who spent ten years in restaurants in Virginia, North Carolina, and California
10. What Drives Us Crazy
The single greatest way to get your waiter to hate you? Ask for hot tea. For some reason, an industry that’s managed to streamline everything else hasn’t been able to streamline that. You've got to get a pot, boil the water, get the lemons, get the honey, bring a cup and spoon. It’s a lot of work for little reward.
—Christopher Fehlinger, maître d’ at a popular New York City restaurant
11. What We Want You to Know
In many restaurants, the tips are pooled, so if you have a bad experience with the server, you’re stiffing the bartender who made your drinks, the water boy who poured your water, sometimes the hostess, the food runners, and maybe the other waiters.
—Christopher Fehlinger
12. What We Want You to Know
Even at the best breakfast buffet in the world, 99 times out of 100, the big pan of scrambled eggs is made from a powder.
—Jake Blanton
13. What We Want You to Know
When you’re with the woman who's not your wife, you’re a lot nicer to us, probably because you know that we know it’s not your wife.
—Caroline Radaj, waitress at a members-only club outside Milwaukee
14. How to Be a Good Customer
It’s much easier to be recognized as a regular on Mondays, Tuesdays, or Wednesdays. Once you’re recognized as a regular, good things start to happen. You’ll find your wineglass gets filled without being put on your bill, or the chef might bring you a sample.
—Christopher Fehlinger
15. What Else We’d Like You to Know
Don’t order fish on Sunday or Monday. The fish deliveries are usually twice a week, so Tuesday through Friday are great days. Or ask the restaurant when they get theirs.
—Steve Dublanica.
0 comments: