10 Dirty Restaurant Tricks

Eateries cut corners and assume you won't notice
By Kevin Spak,  Newser Staff
Posted Sep 23, 2009 12:09 PM CDT
10 Dirty Restaurant Tricks
Would you know the difference between fried seaweed and fried cabbage?   (Shutterstock)

Restaurants are known to cut a few corners for the sake of their bottom lines. Slashfood sheds some light on dirty little industry secrets, including:

  • Using cabbage instead of seaweed: An ex-maître d’ at an upscale Chinese joint says the chef assumed his celebrity clientele wouldn’t know the difference. He was right.
  • Topping off beer pitchers with seltzer: “The drunker the guys got, the more seltzer they got,” says one sports bar insider.

  • Refilling pricey bottled water from the tap: “Where I worked we served Voss,” says one waitress, “because it has the easiest screw top to re-seal.”
  • Serving rotten meat: Steakhouses routinely hold bad meat until someone orders it well done.
  • Serving caffeinated coffee as decaf: One Philadelphia waiter reports returning to the kitchen with a cup of caffeinated coffee after a customer complained. “The head waiter took the cup from my hand, handed it right back to me, and said, ‘There—now it’s decaf.”
For more, check the source.
(More restaurant stories.)

Get the news faster.
Tap to install our app.
Install the Newser News app
in two easy steps:
1. Tap in your navigation bar.
2. Tap to Add to Home Screen.