What is Digg?17 Comments
- coltrane68, on 10/11/2007, -2/+12This article is really old - I think that I have seen it twice before.
- cyberpope, on 10/11/2007, -0/+9Not sure on how really old the article is. However I do specifically remember reading this on Digg maybe 1 or 2 months ago.
http://digg.com/business_finance/10_Things_Your_Restaurant_Won_t_Tell_You
http://digg.com/offbeat_news/10_Things_Your_Restaurant_Won_t_Tell_You_3
http://digg.com/offbeat_news/10_Things_Your_Restaurant_Won_t_Tell_You_2
http://digg.com/business_finance/10_Things_Your_Restaurant_Won_t_Tell_You_5
Look around - inactive, on 10/11/2007, -0/+6Read the title of this. It's the 6th iteration of the same article..
- tonicboy, on 10/11/2007, -2/+8They forgot #11: "Don't piss off your waiter"
I used to work at a restaurant and it can be seriously nasty some of the things servers do to food if you make them mad. - illegalamigo, on 10/11/2007, -2/+7This is definitely a dupe. In the (immortal) words of Kevin Rose, "DUPE DUPE NO DIGG!"
- cyberpope, on 10/11/2007, -0/+4Well the links didn't work correctly (copying/pasting them into the browser does) but just do a search for 10 things your restaurant won't tell you and you'll find plenty.
- fkr3, on 10/11/2007, -0/+3The 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. - taitacakes, on 10/11/2007, -0/+2That Monday rule is purely situational.
Monday was the best day to eat because everything was chucked out and it was all fresh for the new week. - noreturn, on 10/11/2007, -0/+2@fkr3
You should have kept reading:
"It's not all gravy though. Restaurants keep only 4 cents of every dollar spent by a customer, says Hudson Riehle, the vice president of research and information services at the National Restaurant Association. The remainder of the money, he says, is divided among food and beverage purchases, payroll, occupancy and other overhead costs." - Jorlwind, on 10/11/2007, -0/+1#8 pissed me off, being a former cook.
first - no restaurant can use that much butter, the manager would skin you alive for the cost, secondly - You load on the high calorie stuff because it tastes good! Your going out for a *good meal*, not to eat some watered down CRAP. Honestly, if you want to eat healthy, stick with the salad, either that or piss in your Lean Cuisine and throw it in the oven. Just don't come to me when your dinner tastes like French sewer water. Restaurants are meant for special occasions.
#9 is wildly exaggerated. I wish I had gotten 3 dollars for every $10 tip.
Generally the waitresses will give about 15% at most from the entire night's work. They still go home with the most pocket money. Even if it's the quality of the food that really matters.
#10... Well, actually your eating leftovers and older food with almost every meal. The best mantra is to prepare as little food on the spot as possible, because when you get busy, that ***** has to go out quick. So potatos, veggie mixes, and the like have probably been prepped extensively. Besides, profit margins are actually very low on a lot of American style foods. Food costs can run up to 30-40% alone without labor, so if it hasn't touched a customer's plate you got to do something with it to keep afloat.
And Asian/mexican foods places? I'm surprised they didn't mention it, but most of those places buy the old produce. This is produce that has been sitting on store shelves, or in warehouses, and is on the edge of going bad. It doesn't last long, but it's cheap. Consider that next time you see some of those cut up veggies in your mexi food. - scabbers, on 10/11/2007, -0/+1LOL at "voluntary tip".
- dpbrown, on 10/11/2007, -0/+0Re #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. - OllyHagen, on 10/11/2007, -1/+1They are soo *****
- m4ttjirM, on 10/11/2007, -1/+0I also have worked at a restaraunt (ya ya spelling, don't care) a lot of this stuff is true.
i've seen some nasty ***** 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 :-P
Of 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? - godofpumpkins, on 10/11/2007, -8/+4good for you. now will you please explain why your browsing habits are our business? the restaurant business hasn't evolved much in the last few years, and the items are probably still relevant to all those who have not yet read it :P if people digg it, they think it's interesting, which probably means that they have not yet read it :)
- inactive, on 10/11/2007, -7/+21. Torrents are for sweaty people. Really sweaty people.
2. ***** the RIAA.
3. Brush your neck with nettle leaves.
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