articles.moneycentral.msn.com — #10: "Never go out to eat on a Monday - If you think that Monday, when restaurants tend not to be crowded, is a great time to eat out, think again. "You're being served all of the weekend's leftovers".
Jun 13, 2007 View in Crawl 4
Closed AccountJun 14, 2007
This is definitely a dupe. In the (immortal) words of Kevin Rose, "DUPE DUPE NO DIGG!"
m4ttjirmJun 14, 2007
I also have worked at a restaraunt (ya ya spelling, don't care) a lot of this stuff is true.i've seen some nasty s**t in the kitchen. Then again, most of the stuff on this list is pretty common sense. I think most ppl expect a restaraunt to use left overs the next day if they dont get a delivery. I think that if you eat turkey soup 2 weeks after thanksgiving you pretty much know where that turkey came from :-POf course restaraunts use a "first in first out method" I mean, if you buy a pack of lettuce for your house, and then your spouse buys a pack of lettuce 2 days later, and there is still some left over from the first pack, most people wouldn't open up the new package until the older one is finished. Yes, they also put so much butter on everything, it was what you use on the flat top to cook chicken, steak, fish and watever else.There is so much more that they didn't put on this list, If I were to write a book I might make a lot of money :-/ the stuff on this list was not as hardcore as i was expecting to see, they basically only talked about how a restaraunt is trying to make profits, but i mean why else would they be in business? To love and feed everyone?
Closed AccountJun 14, 2007
1. Torrents are for sweaty people. Really sweaty people.2. f**k the RIAA.3. Brush your neck with nettle leaves.
fkr3Jun 14, 2007
The report strikes me as kind of stupid. It obviously wants to make restaurants look bad, and anything can be made to look bad in the right context.I worked in 8 gourmet restaurants from the age of 16 to 23, and in every one of them it was common to prepare ingredients and parts of meals in advance and put them together on demand. Any part of a meal on any day could have been "left over" from the day before or even two days. Some stuff we would prep a weeks' worth at a time. These were restaurants were a cheap night'd cost you $50 before drinks.The markups aren't ridiculous, they're out of context. The article fails to account for the costs involved which you can be absolutely certain the restaurateer has accounted for. The ingredients are only a single part of the cost.Some wines are very expensive and it makes perfect sense to put a camera on them. The wine in any decent restaurant is worth far, far more than whatever cash is in the till.Overbooking is completely standard. Most decent restaurants have two seatings, arriving between 6:30 - 7:00 and arriving 8:00 - 9:00. Sharing tips is a good thing. Just because a waiter assists you throughout your evening doesn't mean there isn't a team of people in the kitchen and managing the restaurant doing nothing on your behalf.
dpbrownJun 15, 2007
Re #9:Let’s call this ‘tip pool’ what it really is, a ‘Redistribution of Wealth Pool.’ These employers are penalizing the servers that bust their ass for a good tip and rewarding the lazy slackasses whose tables go without refills or any attention. These employers are indoctrinating their staff with the values of socialism and considering so many people’s first job is in the service industry, this is a pretty scary thought. These kids will go into their next job believing that what’s theirs really isn’t theirs at all. They’ll grow up believing that no matter how hard they work, they will be rewarded as equally as the guy who did nothing all day long. Eventually they’ll stop busting their ass. Why should they? They’ll draw the same paycheck either way.Redistribution of wealth stifles ambition. It causes people to lose their self worth. It ruins a society.I will not knowingly go to any restaurant that participates in a ‘tip pool’ and I encourage everyone else to do the same.