Insider Secrets: What Restaurant And Bar Workers Won’t Tell You About How They Cut Costs Behind The Scenes
This is mostly not an answer… but I’m sharing it anyway.
A lifetime ago I was working in a bar, and doing stand-up comedy on the side.
One line I used to use was that the owner of the bar I worked in was so cheap that each new year, as the clock struck midnight he would go round each of the whiskey bottles with a sharpie. Changing the “15 year old scotch” to “16 year old scotch” and putting the price up.
One of the biggest shadiest thing is washing meats that doesn’t smell good at all with vinegar and lemon juice and cooking it like nothing happen discussing. A lot of them use expire pasta or can product and the worse of them are the ones that use the food that the health department says is bad and hazardous Nd they even take it out of thrash and still use it. If we only knew what happens in the back of the house .
I worked in the service industry for several years during my late teens & twenties, both in bars & restaurants. I’ve worked every position in the front of the house— hostess, busser, server, bartender, cocktail waitress, manager. I loved it. It’s fun, it’s loose, it’s fast-paced, it’s something different everyday… But there are a few instances that make me shake my head & laugh (or gasp) when either looking back on them now or sharing with friends who have never worked in the industry.
I’ll share a few “inside” experiences ——
Post Comment