22 Employees Share The Foods You Should Never Order From Chain Restaurants
you may want to rethink where you get your next meal from
Published 7 years ago in Eww
3
“Worked at Taco Bell for way too long. Obviously, nothing is top of the line, but I never ate anything with beans or red sauce. They sit out, get all nasty and crusty, and then the workers just pour hot water in it. By the end of the day, it’s just recycled crusties. The beans aren’t as bad because they go through more, but that red sauce is disgusting. Red sauce is in the Mexican pizzas, burrito supremes, bean burritos, etc. Avoid that shit. Edit: the red sauce is not in the Mexican pizzas, but there is pizza sauce. If anything, this stuff is worse because they only use it for the pizzas. Grows a thick crust throughout the day.”
4
“It’s been a while since I worked there, but don’t get a bourbon steak from Applebee’s. It’s like a black licorice tasting steak. It makes no sense. I’m convinced that every one of those I ever cooked was someone trying it for the first time. I remember one time we accidentally cooked an extra one, and we offered it to a waitress to eat. She took one bite and immediately spit it out. She kept asking us all night “what did you guys put on it?!” she was convinced that we had put something nasty on it to mess with her. We didn’t do anything to it…that’s just how bad they were.”
5
“Most of the food at Panda Express is kept in a more sanitary environment than you would expect but I wouldn’t get the mixed veggies, fairly often we would get shipments of carrots that were clearly bad, like gooey and moldy but I was told to cut around the gross parts and then the carrots still got used. Also, the blancher rarely gets cleaned or properly and gets used to clean off the wok ladles after every other dish gets made so there’s usually debris from other dishes just sitting in the water.”
7
“Seafood specials/buck a shuck oysters. It means my seafood delivery is tomorrow and I’m trying to get rid of my old stock. Really most special dishes are either ‘trying a new dish to see if it should go on the menu or not’ or ‘I’m trying to get you to buy this product before I have to throw it out.'”
16
“I worked in the deli at a Winn-Dixie for a few years when I was younger. (Winn Dixie is a grocery store in the south). We sold an Antipasto salad that was just made up of the ends of all the lunchmeats and cheeses we didn’t sell. They were usually expired, but we cut them up into cubes, and cover them with Italian dressing. I never tried it, but it sounds disgusting. People loved it though. On a related note, at Winn-Dixie, after you open a new package of lunch meat, you have 6 days before the rest of it has to be thrown out. We would label it with a sticker, and wrap it in saran wrap every time we used it. Every night, we would go through the case, and pull the ones that went past their date. The manager would come in in the morning, and smell them. If she thought they smelled ok, she would put a new sticker, and put them in the case for another 6 days.”
17
“Order what a place is known for. I used to work at an Italian Beef place (not Portillo’s but similar) and the beef sandwiches we served contained Italian beef cooked at another location and dropped off daily, giardiniera and peppers we prepped and cooked ourselves, bread delivered daily… quality food. Fresh. Then, we had a BBQ rib sandwich. A box of them came frozen, we warmed em up and sent em out. Same thing with a fried steak sandwich we had. It was a beef place, just order the beef!”
19
“I will preface this by saying it has been years since I worked there but here goes. Subway. Stay away from anything with mayo on or in it. We used to get our food shipments from a major distributor. We’d get our mayo in enormous bags. I started to notice in many bags that there were these lumps that got thrown away. One day I picked one out to examine. It was spongy and kind of yellow. We began referring to this as the mayonnaise meat. It will be in the squirt containers, in the tuna salad, etc. I saw this in multiple stores. Also, those veggie patties were foul.”
21
“I worked at Denny’s for years. Everything comes frozen (even the avocados, which are then microwaved,) the gravy is powder stirred into boiling water, nacho meat microwaved. Store to store can vary from cleanliness, but at mine I suggest avoiding the scrambled eggs, nachos, corn hash, sausage, French toast and waffles (especially the wheat or whatever custom mix they have.) I occasionally glanced at the menus and was surprised at how much they charge.”
22
“Basically anything from Fridays. It’s almost all frozen, your lobster, soup, veggies – all microwaved. If any of your food isn’t hot enough, microwave. Plus if you order fries, anyone who walks through the kitchen and sees the plate on expo probably ate a good portion of them. At my restaurant, they kept cooked and raw meat literally right next to each other but wondered why people complained about getting sick. All around distasteful. Also, anything “vegetarian” actually isn’t. All the soups have meat or meat bases in them. And 85% of the time your food has been touched by hands that likely weren’t recently washed. Plating the food before it’s served means one of the staff touched it with bare hands because they’re too lazy to use gloves. I never ate anything there when I worked there.”
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