Restaurant Employees Admit Which Foods They'll Never Order

There is an old saying that "buyer beware"

which

means that every time you buy something you are taking a big risk, but nowadays we are not always aware of the risk when we buy things, especially when it comes to food both in gourmet establishments such as fast food. We trust that

they

know what

they

are doing and have our safety in mind, while most things don't always go as planned, here are some

foods

that

restaurant

workers suggest we stay away from Gordon's Eight Page Rule Ramsay once said that a

restaurant

menu should be no more than four pages so that cooks can focus on freshness and quality without feeling overwhelmed by too many items; according to other restaurant workers, the maximum should be eight, because if They have more than that means they have too many items. requiring a large amount of ingredients that sometimes need to be stored for a long time, the only way to get

order

s to customers quickly is to pre-cook the food and then microwave or boil it in plastic bags when

order

s are placed , depending on how much you need. worry about flavor and freshness stay away from restaurants with more than four pages of dishes, ingredients rule if you find something you like on a menu, don't order it right away, do your due diligence, say you want a steak sandwich before ordering it at first glance check the rest of the menu and if you find another dish that has meat then go for it, if no other item on the menu has meat then don't order it when different dishes use the same item it will run out quickly

which

will force to the restaurant to ask for more. guarantees freshness if only one dish uses an ingredient and there is not much demand for that dish, that ingredient can remain in storage for a long time, meaning it could be stale by the time you order it McDonald's McCafe McDonald's has been selling ground coffee for years and in September 2018 filed a patent for its MIT coffee brand.

However, according to several Reddit users who claim to have jobs at McDonald's across the US, this is not a good idea, not because of the coffee beans but because of the equipment they

never

clean. It's not that they don't want to, he said it takes a specialist to take it apart so they can get in and clean it properly. One employee said all of McCafe's drinks go through a horribly dirty machine, we're talking five inches or more of unclean liquid nonsense that makes up ATS inside the parts that's not the only disgusting machine they apparently have in 2017, a branch in Auckland, New Zealand, served 11-year-old Charlotte Harris an ice cream with a complementary ingredient, oh worm, they apologized after she started screaming, of course, and said they would investigate the machine in question McDonald's food There have also been reports of worms appearing in unexpected places in October 2017 Jasper Lee ordered a McDonald's breakfast in Singapore the branch clearly prides itself on its freshness because after a few bites he discovered live worms in his pork sausage burger Andrea Calkins got something even cooler: fly larvae in his fish fillet in June 2017, which he ordered at a Waterford Township branch in Michigan around the same time Lee was munching on his MIT Yasmin worm butt or finding live worms. in the big macs that he ordered at a branch in Sydney, Australia, something that a spokesperson denies and states that no living being could survive the cooking process.

Queensland's Amy McHugh found the same thing in a cheeseburger happy meal she ordered for her son, which McDonald's again denies and claims that once the food leaves their property, they can't guarantee it's anything other than downright gross. Here's another tip from

employees

, since McDonald's focuses on burgers, they tend to fly off the grill, so they won't sit around for long collecting dust. So for chicken and fish, apparently they cook a whole batch at the beginning of the day and if no one orders them, they can sit there for a long time somewhere else. They are mcribs that look and taste delicious, but that's not how they made their way to franchises.

Instead, they come pre-frozen and look like concrete blocks. Taco Bell Bell's beef taco has received its fair share of criticism over the years, including accusations that it puts sand in it for texture and that, thankfully, it only uses 36 percent beef and 64 percent beef. hundred mysterious ingredients. Now we know they use real meat, but what type exactly is another question. What each franchisee receives looks like gingerbread dough wrapped in plastic. Luckily, it's nothing like that as soon as they put it in your food. Subway meats, according to a former employee. Roast beef is so full of preservatives, it's iridescent, super shiny and like a rainbow.

The sausages are no better, as they come in a syrup that supposedly smells like that part of your anatomy from which solid waste comes out, like black forest ham. It has little piggy hairs if you look close enough, according to someone who worked there for two years, their tuna and seafood used to come with labels saying they did not contain dolphin or turtle meat and yet in 2012 the labels disappeared to To be fair, that is not the case. It means they now use dolphin or turtle snags meaning no one is sure what they actually contain. Wendy's chili.

Several workers claim that the chili is far from fresh, so how is it made? According to

employees

posting online, they collect old beef jerky scraped off the grill. on top, including expired meat, put in the refrigerator until they are ready to make the chili, cutting it, adding chili sauce, boiling it and leaving it in the warmer, but it doesn't dry out, you ask of course, but they have a solution Simple cost savings just add more hot dogs from the water ball park according to a former hot dog employee, they come in perfectly fine but that's where the problem starts, they are grilled and then sold, what's left there is Stores in the refrigerator before reselling for several days.

A former vendor once insisted on throwing out the water and hot dogs after two days despite protests from management, so you're thinking this is just a ballpark, thanks to consolidation, in reality not almost all hot dogs sold in the US come from just a few companies that have a goon. in the market for Hillshire, Tyson Foods and Sara Lee brands, it is also because many of these major food brands pay stadiums to sell only their brands, meaning that most, if not all, follow a Similar system at service stations. Slurpees, these may taste good, but you could be at risk.

More than just brain freeze, you could also suffer something unpleasant, as they don't always clean them well, the result is mold that could cause illness despite the low temperatures in 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, so that they eat more and produce the fine marbled fat that runs evenly throughout their meat. They are also tanned with massages and made to listen to classical music to relax and be happy, resulting in $50 hamburgers. and the steaks that sold for up to thousands of dollars the problem was that they were all faith because until 2014 they were banned in the US and they were also banned in Europe until 2017, so there is a good chance that the expensive meat of Kobe and that expensive restaurant don't be.

There were actually only nine restaurants serving authentic Kobe beef in the United States in 2016, and although the list has grown slightly, it is still not very common in the US and is primarily served in specialty restaurants. high-end, according to Alberto Maury al. Executive chef and owner of Farmers Bottega, an upscale restaurant in San Diego, he would

never

eat restaurant specials. Because? Because more often than not, those specials are what the restaurant is trying to get rid of. Maury Al states that they are generally Oysters are made up of ingredients that are about to expire so they need to get rid of them quickly, which makes their offer cheap and is sometimes combined with other offers to make them more attractive to diners, according to chef Mark Nichols, owner of JC's catering, a high- Final commercial elevators are a risky business because they contain a number of harmful bacteria such as norovirus.

You will not eat raw oysters from a restaurant if they come from more than a hundred miles away to ensure their freshness if the restaurant is near the roller coaster. A good reputation for hill seafood considered if handled incorrectly these delicious delicacies can apparently kill you, so it is best to proceed with caution as he does with complimentary bread and sandwiches, although some restaurants serve complimentary bread fresh from the oven, not everyone does it it all depends on when the bread comes out of the oven otherwise the bread basket is not fresh if a table doesn't finish their part they will put the remaining bread in their basket according to many chefs it is quite common for part The bread in your basket have made their rounds throughout the day, which means they might also be full of complementary germs.

The same goes for nuts and pretzels which are a staple of many cocktail bars, most high end ones won't leave them out in the open as high end chefs don't want diners to lose their appetite sooner. of the main course those who have open bowls full of complimentary snacks are full of more than just bland, they are also full of germs, imagine how many random hands have touched that bowl and what is not finished is set aside and used for the next ones guests or even for the next day how salads according to executive chef Kaysen Chong how salads should be avoided not only do most use ingredients that you can get much cheaper and prepare yourself but do not reflect the true talents of the chef;

In other words, why pay more when you go out to eat when you can eat much cheaper if you stay at home? Chung recommends appetizers and sides that reflect the chef's talent and ingenuity in this delicacy's caviar. It's already expensive because it's getting rarer every day, according to chef Tim Carey. However, restaurants that serve it mark them up even more until they are no longer worth it. If you really love caviar, save your money and buy it at retail stores. Then spend what you save at a really good restaurant, just be sure to avoid the caviar when making ice.

The food industry uses ice as a way to save money. The more ice they include, the less drink they have to put in. Unfortunately, studies have shown this. that I served at some well-known establishments like McDonald's, Burger King, Starbucks and KFC may have more bacteria than their toilets. Why, since they clean and disinfect bathrooms regularly, their ice machines are another question, especially since they are more difficult to clean. It is also due to hygiene. Not all workers wash and sanitize their hands and equipment regularly now, although I have painted a depressing picture of the restaurant industry, don't let that discourage you, most do the best they can and operate under strict safety guidelines. health and food safety most of the time.

Don't be put off eating out, just be careful where you order, with that being said, do you know of any other dishes that should have been on the list, let me know in the comments below and thanks for watching!