Insider Secrets: What Restaurant And Bar Workers Won’t Tell You About How They Cut Costs Behind The Scenes
Let’s hop in the Tardis, and travel back to Korea, circa 1982.
I was in the Army, Military Police, and, of course, every Camp had a few bars, which were set up for servicemen. When I was at Camp Long, there was one such club which I frequented. The beer and wine they served there was absolutely awful. After a few weeks, I learned one of the reasons it was so awful.
Since I treated the ladies there with basic human dignity, (which was rare, in these types of bars), they let me play at being a DJ, some nights. The DJ booth was behind the bar, and folks wanting a particular song played would send me a bottle of beer, with a note. For a young Army private, it was a cheap way to get drunk.
So, where does the shady cost savings enter the picture?
I wasn’t exactly observant, back then, but eventually I noticed there were usually a few open beer bottles, behind the bar. This finally sunk in, stirring my curiosity, so I kept one eye out. One of the ladies had just cleared a table, and one of the beer bottles was not empty. She poured the remains into one of the bottles behind the bar, capped it with a manual capping thingy, and put it in the cooler, to sell to someone else.
Way back in the late 70’s my high school girlfriend worked at a movie theater in Studio City, CA. Each night at closing they would bag any leftover popcorn and put the hot dogs back into the fridge. The next day they would dump the popcorn back into the ‘Fresh Hot Popcorn!” machine and put the hot dogs back into that greasy display case.
The hot dog thing was gross enough, but recycling a few cents worth of popcorn is definitely the chintziest thing I’ve seen.
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