Resturant tricks and dodges?!
Resturant tricks and dodges?
I worked in a local resturant for a couple of months one of the dodges they had was to buy really cheap wine and then add a teaspoon of Ribena to each bottle to make it more palatable it works do you know of any other dodges
Answers:
That's incredibly unethical. Sorry, but I didn't get where I am by swindling my customers.
Putting leftover wine into one bottle and re-selling it.
Pounding out chicken breast and selling it for veal
using food that is over two days old and advertise it as fresh,
water in the beer
using slops of beer in each pint
A restaurant in soho that i used to work in would buy most of it,s ingredients at Lidl but we where never allowed to walk into the restaurant openly carrying a lidl carrier bag we where told to put the lidl food inside carrier bags from a fancy Italian deli.
right this is totally legal
when you go for a meal you DO NOT have to pay full price for the food
if you complain and say its not nice etc you are allowed by law to leave an amount that you think the meal was worth.
sorry that was one for the customers
one for the returants
where i worked we used to water down the beans and the chilli and the chicken tikka
once a boy working there dropped millions of prawns everywhere washed them off and put it back
if someone didnt eat all the table salad it was put on the next customers table yuck!!
The "Special" or "Chef's Special" or "Soup of the Day" will usually follow a pattern depending on the previous days leftovers, especially if it is served with garlic, pepper or another strong flavoured sauce.
One restaurant I know of reused the side salad on the starters!
Washing off cooked meat, re cooking it and serving as a complete other meal
Chinese takeaways giving out stale prawn crackers
Seaweed from takeaways actually being shredded cabbage
I can't see a teaspoon of anything changing the overall taste of a full bottle. However, I know many restaurants/bars use slightly smaller jiggers or slightly thicker shot glasses to stretch the liquor a little more.
At one club, during our Super Bowl time here in Houston, there were some guys ordering Cristal Rose in the VIP area. The club ran out after 3 bottles, so when the customer wanted another, they used regular Cristal and added a small amount of grenadine for coloring. The customer never noticed!
This is ridiculous. As a former restaurant owner, I can say that I never sold anything other than what I said it was. If you cheat your customers, they will find out from a disgruntled employee and it will kill your business.
Training and portion control is what makes that difference.
Now, you can save money with your well liquors. You sell a rum and coke for $4.95 but it costs you $.30. That is where you make your margins.
By the way...as a consumer, if I find out that I am not getting what I pay for at a restaurant, I can guarantee you that everybody in my city would know!
make cocktails you don't need to put full measures of liqueurs in .people will just think you have when they see blue bols ,amaretto and vodka they will think that they are full measures.this is perfectly legal
not restaurant but a pub I used was caught out watering the spirits and washing off unused lemon slices and re-using them - yeuk! I no longer smoke but when I did, I would stub out my cigarette on any left over food. Sorry to Mr piggy who probably ate it. Has anyone eaten bacon that had a taste of tobacco? my fault maybe............