Insider Secrets: What Restaurant And Bar Workers Won’t Tell You About How They Cut Costs Behind The Scenes
Watered down liquor.
Bread or food that appeared to be salvaged from another diner or diners who didn’t eat it or touch it.
I never worked in a restaurant or bar but these were observations of things someone told me sometime or that I might have read even that rather freaked me out. Not the end of the world but not appetizing.
Good time enders.
When I was in high school in the early 70’s, I worked as a car hop at a famous root beer brand franchise in Sikeston, Mo., which served its root beer and other drinks in heavy frosted mugs. The owner was astoundingly cheap, as was his son, who was a partner in the business.
When the mugs came back in, they were cleaned in a 3-bay sink by 1. Pouring out the drink and ice remnants in the first sink and upending the mug, twisting it over a bristled scrubber that was suctioned-cupped to the sink bottom. Then 2. doused in the next sink compartment, that had detergent mixed in, then 3. Doused in the next compartment, which was a rinse sink. Then placed in a rack to dry and get re-frosted. Per mug: about 3–4 seconds total.
That was fine, efficient and I’m sure sanitary. What wasn’t was that this owner made us dunk the returned plastic straws in the detergent and rinse and re-use them. This place is no longer in business and hasn’t been for many years. I haven’t lived in Missouri since 1972 but from what I understand, the owner and his wife eventually passed away and the word was that the son and his wife took a Class A motorhome out on a test drive and never came back. I don’t know if that rumor is true, so Jerry, my apologies if it isn’t…
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