Tuesday, December 6, 2011

Restaurant Secrets?

Restaurant Secrets?
Well, maybe.

We have been in the food and beverage business forever and some of these "secrets" we have never seen before, other secrets are well known in the industry.
This list has been floating around for a while, it's on almost every food blog known to mankind, but we thought it was interesting enough to comment on.

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

(this isn't something we are familiar with. We always offer fresh coffee, regardless of the time)

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

(we have never heard of this, sounds really stupid)

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.

(yeah, this happens)

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

(unfortunately, this is widespread, but probably not surprising to anyone) 

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

(we've seen this as well)

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

(we have no idea what this waitress is talking about)

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."

(we haven't seen this, but it most likely happens)

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.

(usually, it's 2% and skim)

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

(we haven't seen this either. What kind of restaurants do these people work in?)

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, maĆ®tre d’ at a popular New York City restaurant.

(yes, it's true)

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

(this happens, but not everywhere)

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

(actually, better establishments use real liquid egg)

13. What We Want You to Know
People think that just because your food took a long time, it's the server's fault. Nine times out of ten, it's the kitchen. Or it's the fact that you ordered a well-done burger.
—Judi Santana

(usually the kitchen)

14. 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


15. 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.

(not sure about the days of the week thing, but yes, regulars have the advantage)

16. How to Be a Good Customer
Avoid Mother’s Day and Valentine’s Day like the black plague. It’s crazy busy, so they’re not going to be able to pay as much attention to quality. Plus, they bring out a special menu where everything is overpriced.
—Steve Dublanica


17. How to Be a Good Customer
If the restaurant is busy and your child is shy, please order for him. Kids can sit there forever trying to decide, or they whisper and you can’t hear them. Meanwhile, the people at the next table are yelling at you to come over.
—Derek Dudley, a waiter at a casual pizza restaurant in Phoenix

(yes, better yet, leave the kids with babysitter)

18. What You Need to Know About Tipping
The best tippers tend to be middle-class or people who have worked for everything they have, not the really wealthy or the kid who inherited the trust fund. Which is not to say that we mind if you use coupons. But when you do, tip on the amount the bill would have been without them.
—Judi Santana

(coupon people are usually terrible tippers)

19. What You Need to Know About Tipping
First dates, especially blind Internet dates, are great for tips. You know he’ll probably order a bottle of wine and leave a 20 to 25 percent tip because he's showing off. 
—Jeremy Burton, waiter at a grill in southwest Michigan

(most likely true)

20. 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

(good advice)