My apologies for doubting you, and thanks for the verification. Although I won’t repeat this story to anyone (if I did, it’d be FOAF status), you’re close enough to it to be reliable.
All the same, it seems that most restaurants don’t do this, from what folks are posting; I wonder if it’s just more common in your area. And I admit that I’m a little sensitive to it, having had the displeasure of dining with one too many tweakers who giggle about the dog in the local Chinese food. Charges that restaurants of a particular nonwhite ethnicity uses subpar or nasty food prep practices raise my suspicions. (Incidentally, before this message board, I’d never heard the rumor that black BBQ restaurants use opossum or raccoon in their meat; I’d love to see a cite on that one :rolleyes: )
But I figure you’re probably telling the truth. Thanks, and apologies!
My husband and I saw a worker at Taco Hell pull condiment packages out of the trash and put them back in the condiment bin two summers ago. Yuck! We immediately told the manager who threw the whole bin out and reprimanded the worker. It may have been for our benefit, but the manager did seem pretty repulsed.
I know a guy in Iowa who will not eat at the local Bonanza because he witnessed the following:
An old woman went through the buffet line carrying her plate. But instead of getting food, she had come back with her soiled plate RETURNING uneaten portions BACK INTO THE BINS!
The best and most expensive steaks have been cut from aged beef. Sometimes aged for 30 days iirc. The chef with then cut off the dried out outer protions and butcher the beef normally. Its said to give the best flavor. I poor so I dont know for sure.
