Posted: 5/12/2017 2:10:30 PM EDT
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I go out often due to hectic schedules, and the more I've gone out the more of a sucker I think I am.
I've gotten "smoked" foods from a deep fryer, reheated hamburgers (in a microwave no less), and brisket that was from the day before covered in juice to try to hide its dryness. Some are chains, some are not. Lets head some of your stories |
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wing hunt thread
http://www.ar15.com/forums/t_1_75/258729_guy-doing-the-and-34-wing-huntand-34--at-Buffalo-Wild-wings-EDIT--NOW-FIRED-AND-BEING-SUED-FOR-SLANDER.html Quoted: Ok, most of us worked in the food business one time or another, did you ever do something you hoped the customer never found out about? I’m a cook and worked at many restaurants and witnessed food being dropped on the floor and picked up and served all the time. At the restaurant I’m at now we have something called a wing hunt. When a customer orders say 12 wings and we only have 11 we go on a wing hunt. (Look under stations etc. for a dropped wing and pop it in the microwave and wola we got 12). Its sounds bad but when we do it our entire kitchen staff is in hysterics its pretty funny. Most of us smoke so we try to get the orders out as fast as possible so we can take smoke breaks. If we didn’t do the hunt, we would have to wait 8 minutes for wings to cook and in the time a rush could happen then we might not be able to smoke for another 3 hours… You wouldn’t believe the secrets cooks keep, do you have any stories of your own? |
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I went to Outback last night (wouldn't have been my pick but I was with a group and we were celebrating). I ordered a medium rare steak, got well done. They replaced it but Outback is still not very good. On top of that it fucked up my stomach. Fuck that place.
ETA: I used to work in a kitchen and we never did anything like that "wing hunt" as posted above me. We were all pretty serious about food safety. |
| Holy shit what a genius. |
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I went to Outback last night (wouldn't have been my pick but I was with a group and we were celebrating). I ordered a medium rare steak, got well done. They replaced it but Outback is still not very good. On top of that it fucked up my stomach. Fuck that place. ETA: I used to work in a kitchen and we never did anything like that "wing hunt" as posted above me. We were all pretty serious about food safety. The manager came over when I said I didn't want them and informed me all their meats are prepared in similar fashion. |
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I have seen some shitty practices when it came to cleanliness, and in large part this is why I hate seeing illegals in kitchens
they have a very different concept of what is safe and reasonable to serve people and to be honest, they serve them selfs some nasty shit |
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Went to smokey bones two nights ago and asked for their "slow smoked" wings. They came out burnt, like black and dark brown burnt. I asked if they had a problem with their smoker, the waitress said " no, these are smoked then cooled and when someone orders them we put them in the deep fryer." The manager came over when I said I didn't want them and informed me all their meats are prepared in similar fashion. |
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Thats retarded. Deep frying is probably the worst way to reheat something that has been smoked. Quoted:
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Went to smokey bones two nights ago and asked for their "slow smoked" wings. They came out burnt, like black and dark brown burnt. I asked if they had a problem with their smoker, the waitress said " no, these are smoked then cooled and when someone orders them we put them in the deep fryer." The manager came over when I said I didn't want them and informed me all their meats are prepared in similar fashion. |
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Not my experience personally but I have a relative who travels a lot who complains of fish bait n switch, where the fish served is a less expensive fish of somewhat similar flavor to what was on the menu. |
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Charging for a refill on iced tea.
GF and I ate at a small Mexican place that I've eaten at for years and they charged me $2.50 for a second so-so iced tea. I've probably eaten there 40-50 times over 10 years and I've never been charged extra for the tea I always order. Asked and the waitress said si, si. Oh well. Chris |
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Went to smokey bones two nights ago and asked for their "slow smoked" wings. They came out burnt, like black and dark brown burnt. I asked if they had a problem with their smoker, the waitress said " no, these are smoked then cooled and when someone orders them we put them in the deep fryer." The manager came over when I said I didn't want them and informed me all their meats are prepared in similar fashion. I've worked in many high end restaurants. The whole "drop shit on the floor and serve it anyways" is a bit like the $3000.00 oil change referenced in the Ferrari thread. |
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The wings of a stingray makes really good scallops, shark is good to eat but doesn't seem scallop like that I ever had. Quoted:
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scallops that swam the ocean as a shark.  
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I once watched a particularly well known chef submerge several frozen solid New Zealand lamb racks right into a fryer when the carving station of the Mother's Day brunch ran out. Those fuckers came out a perfect medium rare a few minutes later. I've worked in many high end restaurants. The whole "drop shit on the floor and serve it anyways" is a bit like the $3000.00 oil change referenced in the Ferrari thread. I know I will get hugely chastised for this and I am not proud of it but..... One slow night I was serving a table of 4. Somehow, I dropped a NY strip on the floor as I was serving. I quickly realized that no-one at the table had noticed. In one fell swoop I bent over, picked up the steak, put it back on the plate, and served it. The lady later told me it was the best steak ever. 
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You guys are goin' to the wrong spot... https://www.AR15.Com/media/mediaFiles/88343/primavista3-206995.JPG 
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This is likely a local problem if the Franchise heard about it they would put a stop to it. Call Corporate offices see what they say.
Only one time in 10 years of restaurant work did we stray from best practice. After the grill was clean and cold someone who had already been served ordered a hamburger to go. So we nuked it in microwave until it was a dull gray then Deep fried it to give it some color. Must have been good they ordered another the next night. |
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I go out often due to hectic schedules, and the more I've gone out the more of a sucker I think I am. I've gotten "smoked" foods from a deep fryer, reheated hamburgers (in a microwave no less), and brisket that was from the day before covered in juice to try to hide its dryness. Some are chains, some are not. Lets head some of your stories You've gotten MUCH worse than that, you just didn't know about it. |
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A buddy and an ex-wife of mine worked at the same BBQ restaurant in the 90's. They had an all you can eat chicken night every week. They both told me that if the raw chicken was a little "old" smelling or extra slimy they would rinse it in a bleach/water solution to freshen it up for AYCE chicken night.
I always thought this sounded horrible but the damn chicken there was always delicious plus I learned later that the chicken processing places spray a chlorine solution on chicken as it is processed anyway so I guess it's not that bad. I also got the sauce recipe from that place, to this day I still keep a bottle mixed up in my fridge at home, awesome sauce. |
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I worked in hotels and"high end" restaurants when in college along time ago. I could tell stories by the hour. Shit happens. I know I will get hugely chastised for this and I am not proud of it but..... One slow night I was serving a table of 4. Somehow, I dropped a NY strip on the floor as I was serving. I quickly realized that no-one at the table had noticed. In one fell swoop I bent over, picked up the steak, put it back on the plate, and served it. The lady later told me it was the best steak ever. Hell, I had an Exec Sous throw a fucking plate at my head because he said the shrimp tails smelled like ass. That plate had been sent up to a room the previous fucking night by room service and then sat in the room for hours and hours. Godamned French. They're real SOBs sometimes. |
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To each his own I guess. None of the chefs o worked for would have put up with that shit. And if I ever caught any of my cooks doing it, they'd be fucking gone at that moment. Hell, I had an Exec Sous throw a fucking plate at my head because he said the shrimp tails smelled like ass. That plate had been sent up to a room the previous fucking night by room service and then sat in the room for hours and hours. Godamned French. They're real SOBs sometimes. |