Restaurant Employees Admit Which Foods They’ll Never Order

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.