re: Let's talk "insider" industry secrets

Likely not a secret but Joe's Crab Shack is a dump.

Southern Yacht Club was the most racist working experience I've ever had.

Working at a steak restaurant and eating a filet with a slice of cheesecake for dessert is not healthy.

Managing a restaurant that is owned by rich guys that don't know shite about the restaurant industry sucks.

When working in SoCal be especially nice to the young gentleman that come in with 18s tatted all over their body.

Refilling an underage hostess' NO2 bottle isn't always a good idea.

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I'm willing to bet it was not that "nice" if this is how they decided what to push off as a special.
Great restaurants like to use nightly specials as a way to show off the chef's skills and probably use fresh stuff.

I know what you are saying does happen in the lower level places.
I love Anthony's book.

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You know not what you speak of...


Not all specials are based on what is nearing expiration but It is common place. There is a little thing called 'food cost' that a lot of chefs actually receive bonuses on. I remember a certain restaurant that used to offer diver scallops at cost to employees after expiration. And yes, that is after running specials to customers.