Insider Secrets: What Restaurant And Bar Workers Won’t Tell You About How They Cut Costs Behind The Scenes
There seems to be particular liquors that somewhat emulate the taste of more expensive brands that some places refill bottles with. Sauza Silver is pretty similar to Patron, Cutty Sark is pretty similar to Jameson, and over rocks it’s pretty hard to tell the difference. At least not so much that someone would start an argument with a server as it’s also kind of impossible to prove.
Of course there’s a lot of this at restaurants as well especially with intentionally mislabeled fish. Also, anyone selling Kobi beef anything or Truffle anything is likely to have zero percent of those actual ingredients unless it’s served as the whole ingredient and you pay a truly significant price.
A local popular chinese restaurant advertise all you can eat sushi. People start with plates of food, eat 1/4–1/2 and then when the bill arrives they find out the restaurant is charging them for the uneaten food in an effort to minimize waste. So they quickly see their patronage decline to the point they changed the way the all-you-can-eat sushi was being given. A waiter would be assigned to a group of tables and you had to order what food you wanted, and they would get it for you, no more serve-yourself. Again, people would order food, not like it, and then waste it. So they’d get pissed-off again for being charged for the wasted food. And so their patronage dropped yet again. Finally, they stopped offering all-you-can-eat and went back to a traditional restaurant type of service, and stopped trying to charge customers for wasting food.
Eventually, they finally closed their doors to business. People stopped going and had had enough. Too bad really as their bento-box ordered food was great and they also made an amazing curried pork.
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