Foods

26 Dishes That Cooker and Waiters will Never Order in Restaurant

75% of visitors to cafes and restaurants go there because they do not want to spend their free time cooking, preferring to dine in the company of friends outside the home. It seems that today catering establishments can satisfy the request of even the most demanding gourmet, and the menu pages kindle the appetite. But it’s better to bypass some positions in order not to spoil your rest, but also your health.

Happy Worthy Life has studied the reviews of waiters, cooks and other kitchen workers and knows exactly what dishes are not worth ordering, even if you really want to.

  • In Japanese restaurants it is better not to try tempura (deep-fried vegetables or seafood): only kitchen workers know when the oil for the dish was last changed.
  • In the evening or at night, refrain from dishes with  sashimi  – raw slices of fish and seafood. Often these are leftovers that did not get into other dishes. Instead, take soups, and if you want to try sashimi, come to the restaurant early when the food is still fresh.
  • Do not order anything from the Starbucks secret menu because it does not exist . If you want Nutella frappuccino, Caramel Snickerdoodle Macchiato, or something else, name the base drink and the toppings. If you just say the name, a coffee shop employee will be forced to come up with ingredients on the go and may not do what you expect.
  • Barbecue sandwiches, especially in popular fast food chains, are made from not the freshest chicken: the meat is soaked in sauce and then kept in the heater for a long time.
  • Chicken fingers or nuggets: usually leftovers, meat of the lowest quality, are used for these dishes
26 Dishes That Cooker and Waiters will Never Order in Restaurant
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  • Do not order dishes with raw tomatoes, even if it is a hamburger, because such tomatoes  are a favorable environment for the propagation of pathogenic bacteria. Exceptions: a good Italian restaurant where products are regularly checked, or an institution whose chef is a graduate of the culinary academy Le Cordon Bleu.
  • Do not order swordfish, even if you want to try something exotic. Any marine animal can have parasites, but swordfish are literally teeming with them.
  • If fennel is added to the fish , then it is not the first freshness, but fennel masks an unpleasant aroma. Fresh fish does not need a lot of spices and aromatic herbs.
  • Promotional drinks that are not on the menu are usually offered during happy hours. As a rule, the components of the worst quality go in combination with sugary syrups.
  • It is better not to order dishes that the waiter strongly recommends to try: this means that if the dish is not served today, then the provisions will have to be thrown away.
  • You should not try seafood in a restaurant that is far from the coast, unless you are sure that they are delivered promptly every day directly from the dock. Otherwise, they will either be frozen repeatedly, or their shelf life will be running out, which means you can forget about the delicate taste .
  • Appetizing slices of baguette, ciabatta and not only often transferred from one bread basket to another. It is likely that bread from the basket of another guest will lie on your table. About this writes the former waitress Debra Ginsberg in his book “Confessions of a Waitress.” The same goes for snacks like peanuts.
  • In an unfamiliar place, do not order items with a lot of spices : a lot of spices are often added in order to hide spoiled meat.
  • Stew, curry, pasta bolognese and other dishes where you can easily send leftovers. Many restaurants “save” the ingredients and do not throw away untouched by other guests the components of the dish: tomatoes, mushrooms, potato wedges and so on. If you do not want to finish eating the dish, please cut the unused products: this will reduce the likelihood of their reuse.
  • It is better to choose pasteurized rather than freshly squeezed juice. In  fresh juices can get the bacteria, because they occur regularly food poisoning.
  • A medium rare roast burger is more dangerous than a steak of the same roast for one simple reason. When cooking meat, bacteria from knives and work surfaces get on it. If we are talking about steak, then microorganisms do not get inside the piece, but settle on the surface and disappear subsequently due to exposure to high temperature. In the case of minced meat, bacteria can get inside the patties, and medium rare roasting will not be enough to destroy them.
  • For fettuccine with shrimp or other seafood, they usually choose the cheapest frozen products, because their taste will in any case be masked by the sauce.
  • In the dish “from the chef” usually add products that are either on the verge of shelf life, or have been heated or frozen several times – in general, not the best quality. Thus, the restaurant seeks to get rid of ingredients that are rarely used.
  • Spinach sauces are usually prepared in the microwave from frozen convenience foods, rather than fresh herbs. To improve the impression of the dish, add chips or french fries to the plate.
  • Chocolate cake is on the menu of many restaurants and cafes, because some are sure that it must be in a good institution. In fact, instead of a chocolate cake, a simple chocolate dessert is often served , which is prepared from a semi-finished product: it has much less chocolate and no flour, and it is also too dry.
  • Grilled chicken is easy to prepare and can be made at home. But it is much more important that salmonellosis can be picked up through this dish, because the meat is often not brought to the desired condition.
  • Pizza in any non-specialized restaurant is likely to be far from ideal: it will turn out either too watery or overcooked. Sometimes it may have too much cheese. Therefore, it is better to order Italian classics in themed restaurants.
  • The same thing applies to fish and chips: if the institution does not specialize in English cuisine, most likely they will not have a proper deep fat fryer, and the portions will be microscopic.
  • It is better to avoid a tuna sandwich: in combination with sauce (especially with mayonnaise), the dish quickly deteriorates and becomes a fertile environment for the propagation of harmful microorganisms.
  • A good risotto requires a lot of time and literally constant stirring. In popular restaurants, the chef cannot pay so much attention to the dish, so it can rarely be found on the menu. If the dish is on the menu, chances are good that it will be cooked incorrectly and disappoint you.
  • Never order nachos: these are the usual inexpensive corn chips coated with melted cheese and poor quality meat.

What dish will you never taste in a food service establishment and why?

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