Sauce and gravy cover up a lot of mistakes.
Was reading an article about the top then things that restaurants don't tell you. :)
To some of us which are restaurateur's would probably already know. :)
1. It's more about the sizzle than the steak.
Even menus are rigged. We list the item that makes the most profit first so it catches your eye, says restaurant consultant Linda Lipsky, and bury the highest-cost item in the middle.
2. Eating here could make you sick.
A lot of poor, transient people work in restaurants, says Peter Francis, a co-author of industry exposé How to Burn Down the House. They're not giving up the $100 they'd make in a shift because they're sick.
3. Our markups are ridiculous.
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.
4. Big Brother is watching you . . . eat.
At some restaurants, however, the cameras are indeed trained on the tables. At New York City's four-star Daniel, for example, four closed-circuit cameras monitor the dining rooms, offering a bird's-eye view of every plate.
5. There's something fishy about our seafood.
There's also the problem of outright substitution -- inexpensive fish, such as pollack, getting passed off as something pricier, like cod.
6. Reservation? What reservation?
After almost an hour of standing by the bar being ignored, we ended up leaving for another restaurant, Dillon says. Terragusto says it was its first week open: We were probably working out a lot of glitches, a spokesperson says
7. Our specials are anything but.
Pastas, stews and soups containing expensive meats are also suspect. There's an old saying in the restaurant industry, says David A. Holmes, the vice president and director of Out East Restaurant Consultants. Sauce and gravy cover up a lot of mistakes.
8. There's no such thing as too much butter.
Restaurant meals average 1,000 to 1,500 calories, says Milton Stokes, a registered dietitian and spokesman for the American Dietetic Association. That's roughly two-thirds of the daily average calories recommended by the U.S. Department of Agriculture. And according to a recent study, women who eat out five times a week consume an average of 290 additional calories per day.
9. Nice tip -- too bad your waiter won't get it.
In 2006, waitstaff from the Hilltop Steak House in Saugus, Mass., won $2.5 million in damages after complaining that managers dipped into their tips.
10. Never go out to eat on a Monday.
What to do if you wish to dine out on a Monday? Ignore your instincts and go to a place that's perpetually crowded. If you are open 24/7 and busy all the time, says New York chef Lucia Calvete, all your ingredients are fresh all the time. So in which case it means mcdonalds?
To some of us which are restaurateur's would probably already know. :)
1. It's more about the sizzle than the steak.
Even menus are rigged. We list the item that makes the most profit first so it catches your eye, says restaurant consultant Linda Lipsky, and bury the highest-cost item in the middle.
2. Eating here could make you sick.
A lot of poor, transient people work in restaurants, says Peter Francis, a co-author of industry exposé How to Burn Down the House. They're not giving up the $100 they'd make in a shift because they're sick.
3. Our markups are ridiculous.
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.
4. Big Brother is watching you . . . eat.
At some restaurants, however, the cameras are indeed trained on the tables. At New York City's four-star Daniel, for example, four closed-circuit cameras monitor the dining rooms, offering a bird's-eye view of every plate.
5. There's something fishy about our seafood.
There's also the problem of outright substitution -- inexpensive fish, such as pollack, getting passed off as something pricier, like cod.
6. Reservation? What reservation?
After almost an hour of standing by the bar being ignored, we ended up leaving for another restaurant, Dillon says. Terragusto says it was its first week open: We were probably working out a lot of glitches, a spokesperson says
7. Our specials are anything but.
Pastas, stews and soups containing expensive meats are also suspect. There's an old saying in the restaurant industry, says David A. Holmes, the vice president and director of Out East Restaurant Consultants. Sauce and gravy cover up a lot of mistakes.
8. There's no such thing as too much butter.
Restaurant meals average 1,000 to 1,500 calories, says Milton Stokes, a registered dietitian and spokesman for the American Dietetic Association. That's roughly two-thirds of the daily average calories recommended by the U.S. Department of Agriculture. And according to a recent study, women who eat out five times a week consume an average of 290 additional calories per day.
9. Nice tip -- too bad your waiter won't get it.
In 2006, waitstaff from the Hilltop Steak House in Saugus, Mass., won $2.5 million in damages after complaining that managers dipped into their tips.
10. Never go out to eat on a Monday.
What to do if you wish to dine out on a Monday? Ignore your instincts and go to a place that's perpetually crowded. If you are open 24/7 and busy all the time, says New York chef Lucia Calvete, all your ingredients are fresh all the time. So in which case it means mcdonalds?
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