Insider Secrets: What Restaurant And Bar Workers Won’t Tell You About How They Cut Costs Behind The Scenes
The shadiest thing I’ve seen is the bartenders taking left over customers drinks off tables and mistakes and pouring them all into a pitcher all day long then serving a dollar drink in a paper cup they called “ all nations” to the drunks that hung around behind the bar like alley cats.
There’s a weird thing they do at certain restaurants where you can order pizza by the slice. When someone orders a whole pizza, they’ll take an older pizza (with some slices sold from it) that’s getting close to its hold time, fill the missing slices in from the new pizza, and serve the Frankenstein pizza to the customer. Then they have a bunch of brand new slices to sell instead of having to throw out the expired slices.
Many years ago I tended bar for a guy that was the ultimate of cheap. He would go to restaurants and pick up the raw chicken they were throwing away, take it in the bar’s kitchen and bleach it in strong Clorox solution until it was Snow White, cover it in really hot sauce, salt it like crazy and cook it up for h’orderves. Everyone ate it. I don’t know how many people got sick from it but they kept coming back for more.
Do I have a story for you. When I was in college I took a part time serving job at a restaurant near my parents. The guy who ran it was CHEAP. He would serve food that was past it’s due date regularly including dairy desserts, if it had visible mold he would throw it out, but only when it was visibly moldy!
This man would make me go through the lettuce for the salad bar by hand and pick out the wilted pieces instead of just using fresh lettuce, not only cheap, but super unsanitary. He would make me do the same thing with fruit, but if the fruit was moldy he would just store it in the walk in freezer to cut the bad parts off and use.
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