15 facts about restaurant food, which the waiter never tell you
• 15 facts about restaurant food, which the waiter will tell you never to
Going after work to drop in your favorite restaurant for dinner? One minute! We have some important facts that I have shared with us the workers of restaurants. They can be useful to you.
Do not ask the waiter whether a dish is delicious. Of course, delicious! And what is more the answer you expect to hear?
Another thing, if the waiter himself eager to give you advice. In 9 cases out of 10, which means bonuses for the implementation of provider personnel of its products, such as meat for steak.
Vegetables for salad hardly just got to bed. Far more likely that they stood in the refrigerator in the form of a blank for a few days and finally we waited for you. Dried up sausage and smoked dried up as it usually go on salads.
"Dish of the day", the waiter recommended, includes any product whose shelf life is almost exhausted and from the urgent need to get rid of.
Alcoholic cocktails perfectly mask Nedolya alcohol. Dear liqueurs in them easily replaced by cheap, rancid beer stirred with a mixer, the remains from different bottles of the same drink is poured into a glass. And, of course, the ice is better to ask to file separately, and not something you can fill them all glass.
If you are forced to wait too long to order, perhaps, the waiter just forgot about you, but it is much more likely that all detained chefs: cooking - matter that requires time. Do not settle for a lemon! Cooks and waiters take lemons hands, but often forget to wash fruit.
Potatoes - it is a potato, so that would not be singing waiter about New Zealand's sunlit meadows where this root vegetable has been grown - it does not justify the inflated price. Very often you can hear tales of the products with the "home factory" - do not believe.
Do not rely too much on the numbers calorie meals if they are listed in the menu. Cooks usually too lazy to count them accurately, so take out of my mind, based on the approximate calorie ingredients.
Be friendly to the waiters - in their hands the fate of your stomach. Jobs in catering - still the stress, so the staff with special sympathy responds to humanity. Do not rush to swear and complain - if you plan to visit this place in the future, try to make a good impression, and then about your order will never forget.
Japanese, Chinese, Armenian, Italian and any other kitchen does not necessarily imply that it must prepare dishes chefs respective nationalities. The point is skill, not the nationality.
Leave a tip of 10% of the total bill. If the score was very impressive, it is possible to reduce the amount of up to 5%. But healed tip - heinous act. In some restaurants the waiters even share a tip with other staff, so believe me, the tip - this is important. If you do not want to be overheard and spread important information - do not talk with the waiter. No matter how well-trained he seemed not, this man - not deaf. And keep your secrets he does not have.
Sometimes the waiters are hauling food from the plates. It's unpleasant to think about it, but it happens. They want to eat banal, and they can not stand and eat at your expense.
In general, it is best never to think about what happened with your food before it got to your table. She could fall. Could impair a little. Yes, you never know what ...
If you have a bad temper - you can try it yourself to ensure your food adventures. It is possible that if a loud yell at the waiter, he was on his way from the kitchen gape and "accidentally" drop it your pasta bolognese on the floor. Or something worse to inflict.
And finally - a piece of advice: if you do not "own" places where you know and love, it is preferable to visit the new, just opened the place, who are forced out of all the forces fighting for customers. There you really try to offer the best service. Fortunately, they are opened and closed very frequently - such a business.