re: What industry “secret” do you know that most people don’t?

quote:

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In college, I worked a couple of years as a waitress. One place was a really nice restaurant. The others weren’t. In the back, it made no difference. NEVER BE RUDE TO THE PEOPLE HANDLING YOUR FOOD. I can’t believe the shite I saw. I was literally the only person who refused to defile the food of rude customers. The other servers made fun of me for it. If you are an arse to your server, I hope you like having your steak wiped on the floor before it’s put on your plate.

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You added the caveat that most of the places you worked at weren't the nicest places, but, I've worked everything from fine dining, corporate restaurants, wine bars, and small cafes, and I have never once seen someones food fricked with. It's taboo to even joke about doing that in the kitchen.

Granted, I'm not a server, but, generally, when servers pick up your food, they're in view of others in the kitchen, until they exit into the dining room, where they're in view of customers. So if it is common practice, the average server is far slicker than I would have ever guessed.

Not saying you didn't see those things but if you're eating at any halfway decent place this isn't happening.

Now, fast food, yeah. I've seen enough videos of dumbasses doing this posted on the internet over the years to assume it's relatively common.

*the worst thing I've ever done is, after having a well done steak sent back twice during a rush (it temped at 220 the second time), I threw it in the deep fryer for a minute, and finished it off back on the grill to burn off the oil. I was thinking, "Hope that's well done enough for you, dickhead," when I sent it back out, but the customer ended up saying it was one of the best steaks he'd ever had.