Based on the stories in this thread, allow me to guess…
I Can’t Get No Satisfaction?
Paint it Black?
Before They Make Me Run?
Brown Sugar?
Down in the Hole?
Let It Bleed? Too Much Blood?
Look What the Cat Dragged In?
Short and Curlies?
The Spider and the Fly?
Hell, I had no idea either, and I’ve seen their TV ads…
Joe
I knew too, but I’d love to dine at Sympathy for the Devil.
Now the shop I work in is clean,and the food product is superior but they do pinch the pennies, down to scraping tomato paste out of the ridges of the tin can so they can yield a quarter teas[poon more for sauce. But its going too far when the wash cloths they use look like rags. Full of holes, grease stained, dark gray and shredded. Clean they are but, god what a sight to clean a table with a filthy looking rag. Buy a GD bag of new towels once in a while!
Ruby Tuesday’s does advertise nationally. I just saw a commercial for them on the Discovery Channel.
I’m pretty sure everyone’s allergic to Smilex, at least a little.
I got nothing to add, but I would like to thank all of you for making it easier for me to follow through with my resolution to get back to cooking real meals for my son and myself.
I don’t think I’ll be able to eat out without worrying for a long time, and I’m not overly squeamish.
I think I’m the most stunned about Bear Claws. I don’t ever get them, but I thought they were supposed to be almond flavored not “whatever was leftover” flavored.
Oh wait…I’ve got one
There was a hole in the wall near campus famous for chilli. It wasn’t open 24 hours, but nearly. There was a vat of chilli, always on a low heat. The vat was never changed, just new ingredients added to bring the level back up.
I’m trying and failing to find it, but I swear I read somewhere of a custom in … some Asian village, can’t recall details … of chicken broth being cooked this way in restaurants or inns or something, too, and much like sourdough starter is more prized the older it gets.
OH! Do food ‘factories’ count?
I have never met anyone who works in a beverage industry (beer, water, soda etc) that will EVER drink out of a recycleable bottle.
The place I worked a couple years as a teen I was manning the bottle washing machine. There were several stations and all of them disgusting. They ran the bottles through so fast and only had one person/station looking at quality control…those bottles went by so fast that if you did see a bottle with something in it you had to RUN after it…and while you disposed of it who knows how many others went by. Also, because it took time to clean the machine and add cleansers…they ran the machine far longer than they should have before cleaning/restocking the cleaners. The crap I found in bottles…{Shudder}
I also made soda for a summer when the guy doing it quit. At first, I tried. I really tried. However, I would get yelled at for being too slow. The problem, you see, was bugs. Particularly wasps. They loved the sugar. I also worked in an open area instead of a nice closed one so I couldn’t stop the bugs from coming in (but the bosses could see if I was working). In order to meet quota/not get fired I basically had to ignore the bugs in the soda making machine. One time, at the end of the day when I was cleaning the machine, there was several INCHES of dead bugs on the surface.
This was the soda that went into the recycleable bottles.
No way…I just cannot ever drink ANYTHING out of a recycleable container (one that is reused - not aluminum cans) ever since then.
Not a restaurant, but a supermarket. It had a counter where they sold “fresh cream cakes”
The cakes were brought in frozen, then had whipped cream scooshed onto them, then they were put on a plate and put in the cabinet. Anything that wasn’t sold was taken back off the counter, the cream scrapped off and disposed of, and new cream put on, and back on display they went. Anything left after that was crumbled up and turned into trifle, and that would have cream scrapped off and reapplied next day.
They also had a stand selling baguettes of all sizes, leftovers from one day would be put back into the oven the next day and heated for a few minutes and put out on the stand so people would think they were hot from the oven. Anything leftover from that was cut up, had garlic butter spread on it, was wrapped in foil and frozen overnight before being labelled “garlic bread” and put out in the chill cabinet.
The supervisor was a filthy so and so, she would leave soaking wet dirty cloths lying in a pile overnight (instead of putting them in a bucket with some sort of bleach or disinfectant overnight). The mops used on the floors were left overnight outside the back door of the shop, heads on the ground. The shop floor would be mopped with cold water and no cleaning fluid of any sort.
Everyone who ever worked in there knew what was going on and wouldn’t shop in the place…
I’ve always suspected that about grocery store garlic bread. It always looks great, but it never tastes like much of anything.
This at least doesn’t completely gross me out. I’ve always imagined that garlic bread exists because some thrifty home cook wanted to serve bread but only had day old and needed to spruce it up.
I am all for reducing waste. If you don’t want repurposed foods stay away from meat loaf, meatballs, and many soups.
Not to mention sausage. Mmmm, sausage.
We have a restaurant that never changes out the oil they deepfry hamburgers in. I have never eaten there and never will. when they opened a new location they had a police escort moving the vat.
I once was the night auditor at a small/medium hotel, 133 rooms. It had a restaurant/bar on one end.
They made bacon for the buffet once a week.
Got quite crunchy toward day 7
Deep fried hamburgers? You sure 'bout that? It exists, but it’s not at all common.
Not to mention Biscotti and croutons. mmmmm frugal.
This place boasts that it has used the same grease for almost a hundred years.
I’m not doubting the old grease. I’m doubting deep frying a burger – because it is fairly uncommon.
Look again: