30 Restaurant Secrets We Customers Aren’t Supposed To Know

Kirkland is in fact one store brand I've been quite satisfied with

Beat or exceed are surely the same?

Kirkland pesto is the only store-bought brand of pesto that isn't shite.

Kirkland brand socks last for years.

Sometimes Kirkland products are the industry leader for whatever category, but with a different package and lower price.

You're a hero!

If restaurants ask me, I always request "no ice." (Some places just plop an ice water before taking any orders). 1) sensitive teeth, and 2) like the full taste of a beverage without it being watered down. Now I have 3) avoiding moldy contamination 😵‍💫

But answer this. Who has ever cleaned out the ice machine on their own fridge??? Yup

Not all Heroes wear cape...

We have a local segment on KPRC. "And.....there's slime in the ICE Machine!"

This happens alot in restaurants. My boyfriend said he loved the ice cream at the restaurant I worked. Any restaurant. 'It just tastes different from store bought He constantly asked me for some.A while layer we got to talking and ice cream came up. I decided to break his heart and tell him the ice cream from my job was bought at IGA, a local grocery store. He was so disappointed 😗

Well, if they have money for those stupid fees, I'd say go on then to sell them slice of cake for two w the price of whole cake. Deserved.

Any vendor buys, and resells. That's how businesses work

Whatever that cake is looks great

Hmm, good points.

If when you first walk into a casual or any restaurant you catch a whiff of what smells like old grease, LEAVE, because it is old and it's likely everywhere in the kitchen. On the walls, behind and under things, etc. Also, take a look at any HVAC ducts in the ceiling to see if they and the ceiling around them are free of dirt and grime. If not, you are breathing in whatever nastiness is in the ductwork. I also very strongly suggest you go check out the restroom before ordering, especially the men's room because what that looks like is pretty much the condition of the kitchen. If it's so bad you grab a paper towel to avoid touching the door on your way out, remember that employees very likely did touch it on their way out and are preparing your food.

Having only worked fast food and in the dining hall at a retirement home, I can tell you they made me get a food handler's permit and know my stuff in both those settings.

Causal dining sounds... interesting. 🤔

MacDonalds is fastidious about hygiene...

This is how restaurants work. They buy stuff, do something to it, then sell it at a higher price. I thought this was an operating model that most people understood.

This might be specific to this restaurant, I think most restaurants make their own dessert.

Recently found out a local pizza place has their dough made by the bakery of a local grocery store. He pick up 2 giant bags everyday and they use that. At least both places are local!

I would never buy cheesecake from walmart...I hope this isn't true..and if it is, maybe I need to change how I think about shopping at Walmart...🤔

My wife worked in a well known restaurant chain here in New Zealand. She told me, 90% of the food was cooked the day before, put in the cooler, and microwaved when it was ordered.

Most places with a recognizable name have to go through audits.. often. As well as health inspection. TYPICALLY anything wrong is caught before any health inspection can occur. And the audits can trigger fines, and many other things if things are not up standard

i worked at a national fast food chain once, and it was immaculate...i mean immaculate...the local chain i worked at was not...

JJ’s meat is not high quality. It’s one step above Subway, which is one step above prison meat. I’m glad to hear it’s clean though.

I worked for a fast-food chain restaurant and the standards were impeccably high for quality and hygiene. BUT it was because the management wouldn't tolerate anything less. I've also worked in independently owned high-end restaurants where the managers constantly cut corners on hygiene and quality of the food to show a profit, and chefs and staff have quit.

This is NOT the case in the UK. Cleanliness very much depends on the franchisee..

It was nice of you to actually check though, it’s more than a lot of people would do.

As a 23 year long vegetarian, this is a very real conundrum to run into. The ingredients might be meatless but what about the base? I either ask or avoid but never assume. Absolutely nobody would know the difference if meatless soups/dishes were cooked with/in vegetable stock but it doesn't occur to anyone who isn't a vegetarian to even do this.

And the secret is? It is common to use chicken or beef broth to make other soups.

I just commented above about "vegetarian" soups. You really need to check ingredient list because of the broth. Sure they don't have meat in them but the broth is almost always chicken