Restaurant Employees Admit Which Foods They’ll Never Order

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Lots of restaurants have some sneaky tricks and secrets you should be aware of. Here, then, are some foods restaurant workers suggest we stay away from.
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Be Amazed by these things you should never order at a restaurant. The 8-Page Rule – Gordon Ramsay once said that a restaurant menu shouldn’t have more than four pages so that cooks can focus on freshness and quality without getting overwhelmed by too many items. The Ingredients Rule – If you find something you like on a menu, don’t order it right away – do some due diligence. Say you want a beef sandwich. McDonald’s food – There’s also been reports of worms turning up in unexpected places. In October 2017, Jasper Lee ordered a McDonald’s breakfast in Singapore. Taco Bell’s meat – Taco Bell has received its fair share of flack over the years — including accusations that it puts sand in meat to give it texture and that it uses only 36% beef and 64% mystery ingredients. Subway’s meats – According to a former employee, the “roast beef is so full of preservatives it’s iridescent (super shiny and rainbow-like ).” Wendy’s chili – Several workers claim the chili is far from fresh. So, how is it made? Baseball park hotdogs – According to a former hotdog employee, they come in perfectly fine, but that’s where the problem begins. Gas station slurpees – These may taste good, but you could be risking more than just brain freeze.

Kobe beef – Kobe is a place in Japan that produces the most expensive beef in the world. Cows are given beer and sake – which is rice wine – to make them eat more to produce the fine marbled fat that runs evenly throughout their meat. Specials – According to Alberto Morreale, executive chef and owner of Farmer’s Bottega – a high end restaurant in San Diego –he’d never eat whatever special a restaurant offers . Oysters – According to Chef Mark Nichols, owner of JC’s Catering – a high-end business – oysters are a risky business because they contain a number of harmful bacteria like norovirus. Complementary bread and snacks – Although some restaurants serve their complementary bread fresh straight from the oven, not all do. It all depends on when that bread comes out of the oven. House salads – According to executive chef Kayson Chong, house salads are to be avoided. Caviar – This delicacy is already expensive because it’s becoming rarer and rarer each year. Ice – The food industry uses ice as a way to save money—the more ice they include, the less actual drink they have to put in.