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Top 10 Dirty Secrets Restaurants Don't Want You to Know



The impeccable crease-less cloth lay neatly on the table. The chairs are aligned straight. The menu is neatly spread out and refilled with seasonings. The rooms have a delicate balance of candlelight and bayberry vanilla. Your table is a joy. Music is clearly picked out by people. Ah, you do not love the restaurant. Slow, beautiful and lovely.


The dish was dumped in a dirty pool. The bench is filled with half-cut vegetables. The water has boiled for 15 minutes. There are a lot of prancing, lots of calories, and a lot of people in this space is not big enough to handle all this. There are shouting. Sweat the eyebrows. Disturbed concentration. Welcome to the kitchen on the other side of the kitchen. This is angry, confusing, dirty.Not sounds like an old witch, but it is crucial while dining out to ensure safety. From the Consumer Watch Group researchers published a study in the Central Institute of Science, the public interest of the Science Center, have said that people twice as likely to get food poisoning compared to eating out, it can eat in any restaurant, in any Time and reason, you can fill out the pop-up page. Sometimes, see the restaurant margins reused by the next security restrictions on the ingredients. Sometimes, the staff is not careful - or troubled - as you would expect.
In order to avoid getting sick, you need some solid tips on your belt. And the best man to give you this ammo? Who works in these restaurants, of course! They are inside, they understand the management's decision, they see what happens inside the kitchen, and in the big, their restaurant. Most importantly, they know the secret of the average customer is unknown. Of course, these are large-scale generalizations and are not specific to any restaurant itself. These things may or may not happen in every restaurant, but industrial workers swear it's quite rampant.


1. Walk through the salad bar, please: toppings, fruits and vegetables, such as carrots, tofu, chickpeas, etc. can be reused for days. In some places, an unused day toppings are stored in the refrigerator and the next day is simply reused. It is common for restaurants to re-use the ingredients - but it is not always the most creative way to finish and you really do not want your plate on the three-day chickpea.



2. Hot, hot French fries: French fries in the fast-food restaurant is getting really fast. If you want a batch of fresh, steaming fries, order without salt. The guy behind the counter will make a new batch and it will take him an extra 3-minute coat. It is also important that these servers know about salt-free tricks. It is actually better, according to them, just say you want fresh french fries because then they do not have to be careful about frying stations and worry about knowing about them without getting salt.


3. clumsy, Ho: If you are at your table, this is not covered with sheets to drop food, do not pick it up to eat. Most restaurants use the same old rag to wipe the table, transferring all the dirt and bacteria from the table to the table. The same applies to pallets; restaurant staff have little time to clean them - or they clean with old dirty rags.


4. Ruthless Facts: Ice machines in most restaurants are almost never cleaned. When they do this clean, half a year or even a year later, there are molds and stuffy things out of the filters and ice storage boxes. This comes from someone who has been working in the restaurant industry for 11 years and has already seen this firsthand guy. The same applies to soft drinks. In fact, the 12-year-old Robles Jasmine proved 70 percent of the time from the fast-food ice in her award-winning middle school science program than the toilet water.


5. Word games: Normally, all the warm and toasted words on the menu are meaningless. The word "fresh" is the worst offender - it could just mean "never freeze" or something that was recently brought into the restaurant. Some restaurants say their sauces and dips are "house-made" but they just add some ingredients to the store to buy the sauce and condiments. The mayonnaise stuff is used a lot, even better, more upmarket Of honey, mustard, tomato sauce and other flavors are actively joined to Mayo, so many secret sauce. Other seasonings rely heavily on butter.

One of the more obvious, but the other words to avoid is and 'special' day '- during the day and the chef recommended soup is usually made from yesterday's leftovers, they are highlighted or marked until they come out. Be careful if the specials contain fish or something for some kind of "okra" - you know, they are trying to get rid of - fast.


6. What is good for my man? When you ask for help from your server while ordering, remember that they can not say which menu item is not all great. They are trained by corporate bonds saying everything is beautiful, hearty playboy. If you want your own true views, though, always ask "what do you like best" and never "what's good?"


7. I will not touch that: with your cocktail pineapple film? Do not eat it. The subsequent topping of most of the toppings left in the bar minus the transfer of the cooling server throughout the process, as well as their shift in use as well. Also, do not touch the lemon in a restaurant. They cut back on the morning of the morning, opened in the cold, handled by too many people, and they never washed. They are the most unhealthy items you can find in a restaurant.

 
8. Oh no, he did not: get the parameters with your server and worry that he could mess with your food? Relax. No one has ever really used your food canteens. Chefs on their craft and what they do true love. At most, the server will make fun of you back with their friends in the kitchen, we have a laugh, perhaps in your grilled vegetables, but not always happen in this regard after the kitchen door.

 
9. sweet, sweet things: a lot of sugar can be in the dishes, you do not know can use sugar. It makes the food look shiny, so you hooked. It can be used in pizza dough - or in pasta cuts the bitterness of tomatoes. Vegetables can also be prepared in the "glaze" which is full of sugar and butter.


10. Adoption of the buffet: buffet most of the bacteria, all the food sitting on uneven and inconsistent temperature, the reason is very simple hotbed. Self-help is almost always full of leftover ingredients, food made from starch or food which is made of fat. In the past, a study at the University of Virginia found that some of the buffet did not even use real eggs! Instead, they use liquid egg substitutes. Surprising.



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