5 Restaurants’ Dirty Secrets The Staff Won't Tell You

Lifehacks

January 29, 2019 12:57 By Fabiosa

When dining at a restaurant, you can’t know what happens in the kitchen and on the way to your table. We can only hope that the products they used are fresh, the kitchen is clean, and all the staff have health permits.

5 Restaurants’ Dirty Secrets The Staff Won't Tell YouMinerva Studio / Shutterstock.com

READ ALSO: 5 Mistakes That May Lead To Food Poisoning

Perhaps this is true about fancy restaurants, but lower class establishments are more likely to neglect these customers’ expectations.

5 restaurants’ dirty secrets that the staff won’t tell you

1. Strictness toward cross-contamination

5 Restaurants’ Dirty Secrets The Staff Won't Tell YouMan cooking at home alone boredMarian Weyo / Shutterstock.com

READ ALSO: That's How It’s Done! A Man’s Response To ‘Restaurant Prejudice’ Is Applauded On The Web

You will probably be satisfied to know that the cooks work in headdresses and gloves. However, you don’t know what they have touched with those gloves except for food. In the process of cooking, cooks can take a mobile phone, as well as touch handles on the door or fridge, which harbor thousands of bacteria.

2. Toilet – the face of a restaurant

5 Restaurants’ Dirty Secrets The Staff Won't Tell YoufdsfsdfStanislaw Mikulski / Shutterstock.com

To form an opinion about the cleanliness and hygiene standards at a restaurant, we advise you to take a look at their washroom facilities. If it’s dirty and smelly, it’s probably much worse in the kitchen, since it is not on public display.

3. Freshness of special and discount dishes

5 Restaurants’ Dirty Secrets The Staff Won't Tell YouAnna_Pustynnikova / Shutterstock.com

Products that go into a ‘special dish’ or ‘dish of the day’ are likely to expire soon, or they are not selling well. That’s why the waiters are so persistent that you try them.

4. Sick staff

5 Restaurants’ Dirty Secrets The Staff Won't Tell Youbelchonock / Depositphotos.com

It is common for chefs to work until the end of the day even if they are falling ill with ARVI or something, instead of going home immediately. After all, if they take a sick leave, they won’t be paid for the part of the day they have worked. So you can’t know if (and how many times) the chef sneezed on your dish while cooking it.

5. Waiters push expensive dishes, not better ones

5 Restaurants’ Dirty Secrets The Staff Won't Tell Yound3000 / Shutterstock.com

Expensive doesn’t mean tasty, and vice versa. The number one task of the waiters is to get customers to spend as much as possible. That’s why they offer you more expensive dishes and don’t recommend the cheaper ones.

And finally, a little lifehack: If you want to be sure of the quality of service and freshness of products, look for newly opened establishments that are fighting to make a positive image.

READ ALSO: 15 Important Etiquette Rules, Every Decent Person Should Know!