“Everyone Will Hate You”: 35 Restaurant Workers Reveal Dirty Secrets You Might Not Want To Know
Interview
Anyone with restaurant experience can attest how tiresome, fun, frustrating, entertaining, and intense it can get. That’s because while working there, they get to experience everything—the good, the bad, and the ugly.
That typically entails familiarizing oneself with all the ins and outs of the industry, including its darkest secrets. Redditor u/PocketGoblix has recently addressed the restaurant workers of the ‘Ask Reddit’ community asking about said secrets; they wanted to know what people who frequent such places should know. Scroll down to find the redditors’ answers on the list below and see what dirty secrets are hidden behind restaurant walls.
Bored Panda has reached out to the OP and they were kind enough to answer a few of our questions. You will find their thoughts in the text below.
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I'm guessing my comment will get lost in all of this, but here goes. Managed restaurants for over 25 years and my #1 piece of advice is to stop going to any restaurant that is always hiring. No one is more likely to give you food poisoning than understaffed, undertrained, overworked brand new employees.
Any kitchen I've worked in (been many years) you did NOT f**k with people's food. You didn't joke about it, you didn't threaten to do it, it was not amusing. Not like sending out a wrong temp steak or slow working a ticket if a table sucked, that kind of thing was fine, you can f**k with people. But you didn't adulter the food. No bodily fluids, no foreign substances, you send out clean food and you don't f**k with that.
That the staff hates when religious groups come in. Like a lot. Christians were always the WORST! Church group comes in and you know they're gonna be high maintenance and loud af, Karen WILL complain and you're lucky if they tip you. Always hated the Sunday crowd.
I worked a brunch place that was popular with the after church crowd and I can confirm. The waitress can't feed her kids with bible quotes and good intentions. She needs MONEY so she can buy FOOD.
And there you have it: the tip system DOES NOT WORK. PAY STAFF DECENT WAGES.
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It's horrible to hear that and for a member of the Christian community, I sincerely apologize for all the jerks that hide behind that name. My husband and I, along with all the people that we've gone out with tip 25%-30%, or more. I've given 50% when I've had good service. We are supposed to treat everyone with kindness and respect and the "Christians" that dont...aren't. I'm so sorry
Nothing like being told you are going to hell for working on Sunday when the only reason the restaurant is open is to serve the after church buffet crowd.
LOL I had this conversation with a buddy of my husband's. He was going on about how terrible it is to work on Sunday, then asked if we wanted join them for Brunch and a movie after services...
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After-church people, I’ve never understood- you just got done celebrating your personal connection with an all loving deity, shouldn’t you be in a *good* mood?
I have this theory that they really don't like going to church. They do it out of a sense of obligation, or tradition, or they really think God will send them to hades. Either way, I don't think they actually LIKE going to church and take it out passive aggressively on the staff.
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There's a Christian group who come into my restaurant but they are all really nice they pay extra so they get a back room all to themselves and they just sit and chat and sing for a few hours. But some 'christians' are horrible people
I used to work in fast food and I alwayyyyys dreaded the Sunday church crowd. They were so entitled and rude
I've had customers make me sit and pray with them before they'll tip me. It's totally inappropriate and uncomfortable, but I have bills to pay.
You should have said, "Let me clear it with my manager first," then notify him/her about the situation. A good manager will put a stop to that immediately. Prayer is voluntary, not mandatory.
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Christians think they are the best people on the planet because of their religion, but my experience has been they are the most insufferable to be around in many aspects of life. I used to repair church organs. I was once chastised for playing jazz when testing the instrument. "Because the bible says Jazz is the music of the devil." And all this time I thought jazz did not come into existence until the early 1900's.
If English was good enough for Jesus, it ought to be good enough for everyone! *sigh* If they're so afraid of demonic influence, what does that say about their god? If God is omnipotent, all powerful, and the creator of everything, surely He's strong enough to deal with a little jazz, or Harry Potter, or whatever.
Load More Replies... Ooooh total agreement. Had some ja minister ask if I wanted to leave my tip for the collection plate. Nope, I'll put that $5 in my gas tank thank you Jesus.
And for the love of all holy, QUIT LEAVING THOSE STUPID RELIGIOUS PAMPHLETS!! We don't want them and throw them away!!! 😜
And they always leave a mess and those tracks. Never did like the tracks...or the ZERO tip!
I used to do service calls to homes. We all joked about the religious crowd. They always say it’s terrible that they make us work on Sunday. Really Karen? If you really believed that why schedule an appointment on a Sunday?
Got to terrorise the local schools over books Monday to Friday obviously.
Load More Replies... I used to serve very close to Bob Jones University when I was in grad school. Talk about awful! It would take me all day to tell even half the stories!
I didn't mind the people so much. The churches around were all very liberal. The kind with giant pride flags flying over the front entrance etc. The problem was we went from zero tables at 11:30m to 40 tables at 11:40 and we'd just get slammed. So service was obviously slow. Some people understand, some don't. And the church crowd is mostly on pensions with limited incomes, so it was the cheapest things on the menu, with the minimum of tips. So, on Sunday mornings you were hung over as f**k, getting totally slammed and not making good money.
Easy ; close on Sundays or refuse to accept their business. Did this once in a place I had in deepest darkest Suffolk (UK) back in the '90's, basically barred the bunch of mostly elderly people who were a bunch of c***s, vile, racist, hateful, spiteful bastards who lived in the village ; changed the menu to a more contemporary one with (gasp), things like curries, stir fries and Italian food, instead of the crappy menu that the guy bought the place from (basically everything with chips, topped off with a cheaply made Sunday lunch (think braised Brisket of Beef or Roasted Leg of Pork). I was making more money within 3 months from our Restaurant than he had in the previous 6, and made more money, with happier customers in the first year than he had in his final 5 years of trading. If your customers are the problem, get rid of them !!
I have worked seasons in Lourdes and our hotel catered to high ranking such as bishops, they would not talk to us directly, have their "secretary" manage eveything, and every so often the cleaning crew would find very explicit magazine in their rooms (thing pictures of very young boys and so on)
Partner worked in a private club here in Australia. The heads of the main (4ppl) churches had a weekly lunch on Fridays. With the wine they ordered they'd rack up a minimum of $10,000 every week. Donation money hard at work.
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I haven't waited in 35 years and it's sad that this is still true. I finally refused to work Sunday lunch, for religious reasons. Hehe
Worst that I personally saw was the youth pastor's adopted son running around and pouring his drink in all of the salt and pepper shakers. After we switched to the disposable shakers the little bastard even tried pouring his drink through the holes on the top. Pastor and his wife never did a damned thing to try to stop him.
I used to go out with a church group after service once a month. We always tipped 50 percent, were very polite and none of us ever complained about anything.
Here we go with the "tips shouldn't be a thing" crowd thinking they're saying anything new and that already hasn't been said a million times. WE ALL KNOW.
Spoken like someone whose never worked an after church shift. This isn't made up. They suck.
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All Christians are the "wrong" Christians, friend. Organized religion is evil and a scam to brainwash and control people.
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In a recent interview, the OP told Bored Panda that they used to work in a restaurant themselves, which is why they became curious about the experiences of others in the food service industry.
They revealed that they were a part of it back in their teenage years and shared that, compared to the answers from fellow redditors, their former place of employment didn’t have very many dirty secrets.
If you order from pizza delivery places regularly, you will be treated different depending on how you treat the staff. A lot of systems have sections to leave notes on customers.
Personally, if I knew the person was cool I would hook them up with discounts, or as much cheese and peppers and napkins as I could stuff in their bags.
If they were jerks, it was always "Whoops, sorry buddy, just ran out!".
The cleanest food you can get grilled is waffle house. Everyone can see the grill. It's cleaned with a grill brick every day. Police come and eat there all day. If you want to bag on the House, go ahead, but I worked that grill, and I can tell you, it's clean.
The OP said they were very surprised about the amount of similar answers they saw in the thread. “Many of the comments repeated the same ‘secrets’, confirming the fact that it must be a very common thing; for example, not washing silverware properly.”
Unfortunately, said secrets are rarely ever positive and likely more common than customers would like them to be. A 2014 investigation of public health inspection reports from national chain restaurants in Canada has found that nearly one fourth of them reported at least one major violation.
Don't come in 10 minutes to close. Everyone will hate you.
Most restaurants are lawless, godless s**t shows staffed and run by alcoholics, addicts, and idiots. You'll never have more fun at work or meet more awesome people though. I miss it terribly.
Contrary to popular belief, in my city at least, food trucks are inspected much more frequently and thoroughly than brick and mortars. The health inspector tends to show up at every single event/festival and inspects all food service. For some trucks, this can mean multiple inspections PER WEEK.
So, in general in my city, food trucks are far more sanitary than most restaurants.
Presumably, the health inspector enjoys food-truck fare more than he/she does sit-down restaurant food.
Just a couple of years ago, in 2022, there were roughly 12.5 million people working in the food service industry in the US, marking a slight increase from the 11.2 million a year before, Statista reports. It is unclear how many of them bear witness to secrets that stay behind the closed doors of restaurants, but the members of the ‘Ask Reddit’ community who did didn’t seem to shy away from sharing their experiences with fellow food service workers.
There are exceptions but most people who own restaurants are horrible people. The business attracts the worst kind of people to work for because it's easy to take advantage of people who need money, are easily replaceable and often undocumented immigrants. Sexual harassment is very common with usually no consequences. If you work for a big company that has HR then maybe you can report your handsy manager but when it's a mom and pop type place and pop is the boss then you can either quit or deal with it. I have been lucky enough to work for a couple of really great bar owners but in my experience most of them are smarmy, greedy little shits with God complexes and bad breath that put their grubby little hands all over their staff if they can get away with it and try to squeeze as much labor out of people for the smallest amount of money and have zero appreciation for anyone.
Very true. Very sad, but unfortunately small time restaurantt owners get away with a lot of “hands on” tricks bc they know the wait staff will put up with it and still work for literal pennies! Been there, done thank.
Pasta is one of the highest-mark-up items on the menu (with soft drinks being #1 by a country mile). A plate of pasta that costs $15 to order probably cost $1 to make.
Actually the highest isn't even in a restaurant, it's in a movie theatre. You can get away with over 5000% markup on popcorn at a theatre. It's so cheap it's almost free.
The special is just some meat or fish that is a day away from going bad.
The amount of food that comes frozen, from a plastic bag and straight into the microwave is shocking.
When I worked at Pizza Hut in the '90s, ALL the deep dish/pan pizza dough was frozen. Oil the pan, put the frozen dough disk in the pan and put the pan in the proofer. Three hours later, dough ready to go.
They work sick. All the time. While handling your food. Especially while handling your food.
If they don't have paid sick leaves that's what ends up happening
Our ranch was just the Hidden Valley seasoning packets, following the recipe on the back. The only difference, our ‘secret’ ingredient if you will, was just using buttermilk instead of regular milk. People would come in regularly just to buy our ranch, still blows my mind.
I really don't understand the obsession with ranch dressing. How can you dip your toast in ranch and then eat it? 🤢🤮
The delicious brownies sold for 10$ a slice? Yeah, that's Duncan Hines.
If you wait tables, find something in common with your guest. Even if it’s a lie. I used to tell people I had family where the were from, tell people I used to live where they are from, tell them I graduated from their university. Really whatever it took to create a larger tip. People are more willing to give to someone they share things in common with. Never be overly nice either. People don’t like you to sound fake. So that’s my secret, oops.
A good portion of the entire restaurant industry, especially fine dining, relies on undocumented workers for menial labor like cooking/prep cooking, washing dishes, and cleaning. They intentionally hire these people to exploit them and pay them far less than the minimum legal rate.
The US economy would probably collapse without a massive army of undocumented workers who can be underpaid, exploited and terrorised into compliance.
You should not drink fountain drinks. If you knew what the hoses inside looked like and how rarely they were cleaned you’d never touch one again.
Where I worked, we knew most of the time when the health inspector was turning up. We also tried to delay letting them into the kitchen. Also, some health inspectors don't really give a s**t.
The rags used to wipe your table were used to wipe several dozen other tables before yours in addition to any other surfaces that needed wiping before you showed up. They are disgusting.
Unless you're licking the table you should be fine. Also, hardly a secret. Did they think they get a new rag for every table?
I once worked at an upscale, no children allowed on the property bed and breakfast ... and the staff was instructed to save everything. Someone didn't finish their milk? Pour it back into the container for the next meal. Only ate part of their steak? Cut off the rest, slice it thin, and now we have steak for breakfast. And it was everything served. Butter, vegetables, desserts ... just everything. So f*****g disgusting. But I was young and didn't know you could report them. Luckily, I was just a maid but I still feel bad that I didn't do anything to stop it.
Truffle oil is fake in most restaurants, do your own research on what it’s actually made with.
When I worked in a restaurant (Cajun/Creole bar and grill, the owner was from Baton Rouge) we kept it clean and followed code even if the inspector wasn’t coming, so nothing “dirty” really, but…
We cold-brewed our iced tea by filling huge Rubbermaid trash cans (they were dedicated for this, had never been used for their manufactured purpose) with cold water and throwing a few kitchen-sized tea bags in them before leaving them in the walk-in overnight. We filled them with a hose attached to the sink while they were in the walk-in otherwise they’d be too heavy to move. We’d fill the tea dispensers by drawing it from the trash cans with small buckets. We would go through two of those f*****s a day, and the little bit remaining at night would be emptied, and the cans would be cleaned with bleach water and hosed out thoroughly before being refilled again.
The staff is sleeping with each other.
esoteric_enigma:
As someone who managed restaurants for years I can confirm this. Half of my problems stemmed from drama that led back to someone on staff fucking or not fucking anymore. But to be fair it's not just food service. I have friends who worked in retail and basically everyone there is fucking too. If it's a mall, it's damn near an orgy.
Can confirm as well, though I'm kinda the dad who watches over all the children and talk to them about all of their relationship problems. I try to have the backs of the ladies who get hit on waaaay too much by cooks who have no boundaries or social cues. I tell them "I'm not your wingman. I'm the father of a teenage girl. I will cut your d**k off and throw it in the dumpster out back."
Sexual assault and harassment is still very common in the industry. Anthony Bourdain was nice enough to discuss this topic.
Corporate run restaurants have procedures to deal with this issue, but non-corporate restaurants turn a total blind eye.
If you work at a place where you feel unsafe, be careful about your personal safety.
18 years ago I was part of the opening staff of a new brewpub. We were open for less than six months before the first manager got fired for sexual harassment. The closing waitresses always asked me to walk them to their cars. I figured it was because they were afraid of getting mugged. No they were afraid of our bar manager.
You would be REALLY surprised with what restaurants can legally get away with as it pertains to cleanliness. Stuff that you think would absolutely get a restaurant shut down is just a simple warning from a health inspector.
You think the restaurant you eat in is pest free? Think again. Even the nicest, outwardly cleanest-looking restaurants have roaches and rats. You can’t eliminate them - you can only manage them.
It's not about that they are there, but how many and where exactly they are. I worked in two bakeries. Both had mice. I would take home food from one of them but not the other. In one of them the mice came through the doors and never too many, but due to generally being as hygienic as possible and using appropriate storage containers, they weren't in the foods or ingredients, they merely were on the floor and behind corners and lived of the unavoidable spills and kernels falling onto the floor in the loading areas. In the other bakery they came through the walls already since no one bothered to ever move the storage cupboards to clean behind and since the storage was problematic, they lived behind furniture and machines and were everywhere. I wouldn't buy from a that bakery since I saw people clean mice droppings from sheet pans right before use, something that never happened in the other bakery. But yes, both had mice. You couldn't prevent it completely.
In most places in the US, your tips are the servers wages. The tipped wage minimum in the US is $2.13/hr. Any tipped employee can make below minimum wage, so often a server has to tip out the bar tenders and other staff. The restaurant is supposed to make up the difference if you don’t hit normal minimum wage. Often, they don’t. Wage theft is not everywhere, but is common.
Not here in Oregon. Minimum wage is $15/hr and you will make fifteen an hour, before tips, or BOLI will shut the whole place down.
I worked for a pizza place in college. The hot wing sauce was just straight Frank's (I think it was Durkee brand back then and later changed to Frank's). The mild and medium were Frank's diluted with liquid butter... ungodly amounts of liquid butter.
Hand-washing by the cooks sometimes was just a quick rinse in the pot sink water. But those same cooks prepared my free shift-meal with those dirty hands, and I ate it, often sitting on a milk crate next to a dumpster. Now, restaurants are best-enjoyed by forgetting I ever worked in them.
Many people in the biz have substance abuse issues or personality disorders.
I worked at Chipotle for about a year. We did not clean the ice machine or soda machine that entire time. It honestly didn’t even cross our minds. The rest of the restaurant was spotless though so that’s good I suppose.
Until someone files a complaint with the health department, because they got sick.
We served instant potatoes (like from a powder) mixed with boursin to a $500/plate event because our exec was a moron (and banging the owner) and forgot to order. They got rave reviews because boursin is amazing.
This is probably more common than anyone who pays that much for a dinner cares to know.
You go to, like, an 'Irish pub' or something that has 'shepherd's pie' on the menu. Guess what? It's topped with instant mash. There's no way anyone is peeling, chopping, boiling, mashing a whole lot of spuds for something you can do with just boiling water. Jazz it up with some milk, some butter, some cheese, whatever, but it's still instant, and no-one ever complains that the mash isn't 'real', because it's good. Same for most whipped/creamed/mashed potato items.
Worked in a place that has won "Best Pizza" in the city awards in a large regional city, nearly a million population and lots of restaurants.
All of the ingredients they used were bought prepared from supplier from crust, to sauce, shredded cheese.
There were no culinary skills involved. Customers could have made the same pizza with a Kraft pizza kit from the grocery store. Yet everyone right up to food critics just f*****g raved about this pizza.
Too many pizza places are like this. The one that gets me is the bagged shredded cheese. I can tell the difference. Fresh shredded gives you that authentic stretchy melted cheese you used to see at pizza places until the '90s. The pre-shred has anti-cake like corn starch added to keep it from clumping together. So no more gooey stretchy cheese. :(
Sometimes your ginger ale is sprite with a splash of coke.
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And if you think you can tell, I promise you can't.
All you need to know is what the carpet or floor looks like at the kitchen exit. If it’s dirty, go somewhere else. If the toilets are dirty, go somewhere else. As a hygiene barometer, they’re pretty accurate. Loads of restaurants have pests which come and go: it’s a part of life, especially in old city centre buildings, but if a cockroach lands on your head, then you’re better off not coming back.
I agree with this one. My wife and I went to a restaurant a few years ago. The food and prices were okay, but when I was in the men's room I made a line in the soap scum in the sink in the restroom with my fingernail. I told our waitress about it. We went back a week or so later, and guess what? That mark was still there. We didn't go back.
We absolutely judge you not just for what you ordered, but how you talk to us. Yes, we gossip and laugh at you. Learn how to act in public if you don’t like it.
Lettuce is *the* grossest thing at a restaurant. Comes with bugs, dirt, and s**t. Large vegetable spinners can hold water for days. Cross contamination is a huge concern because it's never heated. I've almost come to blows over my sanitized lettuce sink.
I'm gonna push back on this one a bit. Until recently, I worked salad at a local restaurant. We always thoroughly washed our salad, then chopped and mixed oourselves. I was always extremely careful with cross-contamination and cleaned the station often and changed my gloved after each order.
Behind the scenes, all kitchens and staff (front of house and back of house) are all the same. It doesn’t matter if you are eating at the most fine dining establishments imaginable/5-star rated places, or chain restaurants or tiny little dumps- the kitchen guys are swearing like sailors, tatted up and may be on work release, and are blasting their rap music (if allowed), servers can go from super professional and polite, to cussing and talking s**t about their customers. All of the behind the scenes drama is all the same, from one place to another.
Ok so? Are they not allowed to be themselves? This one is dumb af, so what if they do all of that? Just because they working doesn't mean they are going to stop being themselves.
When fajitas come to your table all sizzley, it's just a mixture that is sprayed onto the hot plate the moment the food is about to leave the kitchen that makes it do that.
That the secret sauce at Bronco Burger is ketchup and mayonaise.
The margins are razor thin, which means most joints are going to buy the cheapest ingredients in bulk that they can find. Only rarely, as in my experience, does the restaurant buy only from local producers in small batched at exorbitant prices, but the end quality is exceptional. Support those precious few places that do it this way—they are putting you the customer first.
Profit margins for U.S based Restaurants is 2-5%, with most being closer to the low end than the high.
The dishwashers I worked with would eat whatever the customer didn't finish.
I worked at Wendy's years ago and a co-worker would do this. He would eat around where the customer had eaten. I don't think he had a lot of food at home.
If your beer is flat or comes out tasting weird/off it’s because there is chemical residue inside of the cup which means the dishwasher isn’t washing properly.
Or it just means the owners are cheapskates and use less gas on the tap... or the tank is almost empty!
Ask the server what they eat on their shift comp/discounted meal. Then order it exactly the way they do.
Just got a Wygu burger no mushrooms tonight.
There was another post on BP some time back where server said they made fun of people that asked for recommendations.
All cut fruit is disgusting. Lemons, limes. Don’t put it in your drink. It’s been touched by 30 people and probably fallen on the floor. Also has some bar liquid on it.
Not a restaurant, but a high end movie theatre. I'll never eat "fresh" movie theater food again.
Hot dogs: Always super overcooked and came in bags that smelled awful and didn't have expiration dates on them, so it was a mystery how old they were when they went out on the heated rollers.
Nachos: The chips were fine, but the nacho cheese that came with them was usually so gelatinous that we had to cut it with whatever oil we had on hand to get it to an edible consistency.
Popcorn: We'd always pop it on a big opening night or, more often, Friday night as that was always our busiest day. We'd pop it then because customers could see it and it gave the impression that the popcorn they were eating was fresh. It wasn't. It was at the very least 2 days old and, more often than not, a week old. Whatever we popped on that Friday, we'd bag in these giant, thick yellow plastic bags while the popcorn was still hot (usually burning little holes in the, I'm assuming, food-grade safe plastic, but honestly who knows) and keep in the back for up to 7 days. Then we'd take the least fresh bag, rip it open and toss the popcorn into the heated cabinet, and shovel that into the bucket you ordered.
I have seen parasites pulled out of fresh fish that was longer than my arm on multiple occasions, and there is no way to make sure you got all of them out.
Food hits the floor and goes on the plate far far more often than you would think.
Some places only give cooks a certain number of towels a shift and everything gets wiped off with the same dirty towels all night.
Just because you're eating at I fine dining restaurant doesn't mean everyone in the kitchen is a chef. Sometimes is just a bunch of criminals and teenagers sometimes working their first kitchen job.
Cooking is easy. Most people just don't want to learn proper techniques. Because of that, we roast you every time you order something like Alfredo that you can just make at home for literally 4 dollars.
But mostly everyone is overworked, underpaid, and on drugs.
I like to cook and know how to make alfredo from scratch. It's definitely cheap and easy. But sometimes you just want to sit back and let someone else do all the work - including the after dinner dishes. Not having to do the dishes after cooking feels like a whole damn vacation.
Sometimes those little cherry tomatoes in your salad accidentally roll off the counter, onto the floor, and then are picked up and tossed right back into your salad.
If you want to test out your gag reflex, volunteer to clean the soda drip tubes and drains. Never have you seen such putrid yellow snot. A real pleasurable texture in the hand…
If those are not being cleaned nightly your restaurant is being run by dirty büggers.
Many times the species fish you order is not the species of fish you get. 1/2 finished bottles of wine were often drank by the staff, I did often when I was working. I'm in recovery now.
At Chick-Fil-A, the workers who make the food wear gloves and hair nets but the workers who bag it don’t wear anything at all. So your fries and milkshakes and everything are all touched by the employees.
"but the workers who bag it don’t wear anything at all." Wait, Chick-Fil-A lets their staff work NAKED?!? They're more progressive than I thought.
90% of what a lot of restaurants serve is prepackaged. The only thing they do is heat it up and sometimes that’s as easy as throwing it in a microwave. Just because it says homemade or hand breaded means absolutely nothing. Your could probably buy the same stuff from Restaurant Depot for a fraction of cost but you’d get a hell of a lot of it.
Do not ever buy the second most expensive wine on the list. Here is why:
The most expensive bottle is clearly pretentious. So the macho dude knows that and because he know nothing, he picks the second most expensive bottle. And that is the one that is double the price that it should be. It is probably awful.
Instead, you should know what wines you like: Merlot, Melbec, Cabernet, or what ever. Look for the flavor you like and pick that.
Silverware is not always as clean as people might think.
In HS I worked at a major chain Asian restaurant. The silverware would go through the wash and come out. After the wash there would still be peels of vegetables stuck to the back of spoons that would just be flicked off post wash and placed into the clean rotation.
Every time I go back I always request plastic ware.
They usually don't remake your food. They'll refry it or microwave it. If your order is messed up or cold, ask for the manager to remake it. They are more inclined to physically recook the item because they don't want to have to discount your check.
One time a restaurant forgot to remove nuts from my husband's salad to which he has a deadly allergy. The salad they brought back looked suspiciously mussed up, so I looked through it just to be sure (he's also vision impaired), and they had only picked the visible nuts off the top - there were still lots of fragments lower down. So terrifying!
The nacho machine that spits out that nasty orange sludge can get really gross. Don’t EVER order the nacho sludge.
No matter how clean it looks. It's not. Even a place that passes an inspection is disgusting.
Not all the time I take pride in how clean my kitchens are, pull out a fridge and you will see! lol
When you send your utensil back because it’s not clean enough we just run it under water for like 2 seconds. No soap or anything, just water.
I didn't. I got them a different set. Why would anyone do this? That would take longer.
I worked at a Pub and every so often someone comes to clean out the grease traps. The guy was cool and talkative cause some processes took longer and he just had to wait till it was done. He worked at many many places. I asked him. “What’s the worst place you have to clean?” He said without even thinking. “Swiss Chalet, it can take up a whole day”.
9 times out of 10 McDonald’s has roaches in their McCafe machines.
Everything is overpriced, all you're paying for is convenience and decorations.
I don’t understand how this is a secret. Restaurants are defined as places where they prepare food for money.
Been in so many different kitchens and seen a lot of yuck, but I used to service a prominent pie place and they stored the pie filling in trash cans. Not dedicated cans or drums for food, but clearly used for garbage trash cans.
The more fiddly and expensive your food, the more hands have touched it (probably gloveless) and the more likely the chefs dropped sweat in it.
This is also stupid, it has nothing to do with how fancy the meal is. Ugh the idiocy on this one is strong.
If you order a "water and a - -" and then do not drink the water, you are being judged, and you're automatically one of the most annoying people in the place.
I automatically brought a glass of water to my guests that order alcohol. I want my people to be hydrated. I would even joke about that with the ones that you know you can joke with.
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I worked a few different restaurants and also was an area manager for a chain of 13. 98% of the things people on here are saying I have never seen. I also know many food service employees well and have never heard anything like this from them either.
Right. I commented above that my husband worked at McDonald's in college, and I just remembered he worked at a Little Caesars too. He always talks about how strict they were about cleanliness standards. My son worked at a Cafe Rio and said the same thing. I have a good friend who manages a restaurant now, but has worked in the kitchens, and as a server in several restaurants and I've never heard anything like what was listed here.
Load More Replies... I have been a server in lots of restaurants and never seen a lot of things on this list.
You know, the people writing this stuff CAN (and should) do something about it. Don't let bystander effect get you! If you see health violations- record and report! The standard you walk past is the level you endorse. If you think a restaurant should do better, start by you doing better!
But if the place they work gets shut down they're out of a job.
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This has absolutely nothing to do with this post, I just don’t really have friends I can talk to about stuff and you Pandas are some of the most thoughtful and kind people I know, well internet know. My husband travels for work and fire trucks got called to his hotel last night because a homeless man froze to death. He text me a pic of his truck temp and it was 19 F this morning. This just breaks my heart. I just want there to be more people thinking about him because dying cold and alone sounds so awful. So if you don’t mind, take a minute to think of this man so he has someone grieving him. I realize he could have lots of people grieving him in real life, but it’s also possible he doesn’t and he’s still a human worthy of grief. Thanks pandas.
Approximately 60% of restaurants fail within the first year of operation and 80% fail within the first five years
Yet somehow restaurant owners are the ultimate capitalist parasites and labor thieves particularly intent on screwing their employees in particular /s
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A question for my fellow servers: do you want to do away with tipping and just "have your boss pay you a living wage?" I don't know a single tipped employee who would do the job without the tips.
I could but only because I'm really frugal. Tips pay for all my "non-essentials"
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Just remember that the source for this was asking people to specifically post DIRTY secrets. They didn't ask for the good ones, they're only asking for the bad ones.This is just a bunch of people on reddit posting their random experiences, and a lot of them will probably have worked in a restaurant for fewer than six months.
There is 100% crime happening. Might not be big crime, but crime none the less. We kept things really clean when I was working fast food as a kid, but many of us were high and/or drunk and using on the job. If the manager wasn't around, no employees paid for their food. The closing shift was absolutely wild.
Lots of these have to be specific to OP's restaurant, and it must suck. But also.... some have a lot of truth to them.
I worked a few different restaurants and also was an area manager for a chain of 13. 98% of the things people on here are saying I have never seen. I also know many food service employees well and have never heard anything like this from them either.
Right. I commented above that my husband worked at McDonald's in college, and I just remembered he worked at a Little Caesars too. He always talks about how strict they were about cleanliness standards. My son worked at a Cafe Rio and said the same thing. I have a good friend who manages a restaurant now, but has worked in the kitchens, and as a server in several restaurants and I've never heard anything like what was listed here.
Load More Replies... I have been a server in lots of restaurants and never seen a lot of things on this list.
You know, the people writing this stuff CAN (and should) do something about it. Don't let bystander effect get you! If you see health violations- record and report! The standard you walk past is the level you endorse. If you think a restaurant should do better, start by you doing better!
But if the place they work gets shut down they're out of a job.
Load More Replies... This has absolutely nothing to do with this post, I just don’t really have friends I can talk to about stuff and you Pandas are some of the most thoughtful and kind people I know, well internet know. My husband travels for work and fire trucks got called to his hotel last night because a homeless man froze to death. He text me a pic of his truck temp and it was 19 F this morning. This just breaks my heart. I just want there to be more people thinking about him because dying cold and alone sounds so awful. So if you don’t mind, take a minute to think of this man so he has someone grieving him. I realize he could have lots of people grieving him in real life, but it’s also possible he doesn’t and he’s still a human worthy of grief. Thanks pandas.
Approximately 60% of restaurants fail within the first year of operation and 80% fail within the first five years
Yet somehow restaurant owners are the ultimate capitalist parasites and labor thieves particularly intent on screwing their employees in particular /s
Load More Replies... A question for my fellow servers: do you want to do away with tipping and just "have your boss pay you a living wage?" I don't know a single tipped employee who would do the job without the tips.
I could but only because I'm really frugal. Tips pay for all my "non-essentials"
Load More Replies... Just remember that the source for this was asking people to specifically post DIRTY secrets. They didn't ask for the good ones, they're only asking for the bad ones.This is just a bunch of people on reddit posting their random experiences, and a lot of them will probably have worked in a restaurant for fewer than six months.
There is 100% crime happening. Might not be big crime, but crime none the less. We kept things really clean when I was working fast food as a kid, but many of us were high and/or drunk and using on the job. If the manager wasn't around, no employees paid for their food. The closing shift was absolutely wild.
Lots of these have to be specific to OP's restaurant, and it must suck. But also.... some have a lot of truth to them.
