2006-09-20 13:49:39 · 12 answers · asked by Anonymous in Food & Drink ➔ Beer, Wine & Spirits
Hey Ulsun,
Well, You certainly have asked a willie of a question!
The fact that most people wouldn't know - Many bars do not have screens on their liquor bottles and during the summer months (Or any month in a warmer climate) the more expensive, higher sugar content booze will have dead flies in the booze! Even most nighttime bartenders don't know this because they never have to strain the bottles - that is done during the daytime hours when the bar is closed!
I have to get rid of some of your wrong answers here!
Onii -- Horse meat is not allowed in slaughter houses here in the US! I worked in a packing plant in Los Angeles - We never brought any horse meat in, and we made hamburger patties. When we say 100% beef, IT IS! Although, it may be Cheek Meat, Lips, Head Meat or other forms of Beef that is not considered "Offal"
Green Eye's:-- Make-up and Lip color are not made from dead "Carcass" - they are made from shells of dead insects, like beetles, and shells from sea urchins and scallops.
Margaret: -- Shame on you! How dare you! Bad employers treat their employees like sh.t! My advise, try another employer! Most of my servers/bartenders will work a four or five hour shift, clear more than $100 in tips, and do the very minimum in side work. I have on many occasions spent time fixing things that servers didn't do, after putting in a 12 hour day. The two things that I get that a server/bartender doesn't "Vacation Pay" and "Health Insurance". I think on a daily basis that maybe I should trade that all for being able to work just 4 or 5 hours per day. Heck, I could even work another part-time job and make more money! (On salary I barely net over $100 per day).
Just my experience,
San Diego restaurant manager
2006-09-20 19:47:10 · answer #1 · answered by jpr_sd 4 · 0⤊ 0⤋
That while in a kitchen, chefs have guidelines they must follow for staying within health codes, when they're on their own, watch out! lol
Example: In a professional kitchen, each time a dish is tasted, a clean spoon is used and the spoon is placed immediately into a "dirty dish" area, whether that's a sink or a pile or a bin.
But... when chefs go out to eat together, to check out a new restaurant, etc, they order the same number of dishes that they are in number at the table, perhaps an extra few... then they pass each plate around, with each chef tasting and then passing the plate to the next chef.
So... they have no problem sharing germs... just can't do it in a kitchen where someone will see them :)
2006-09-20 21:26:59 · answer #2 · answered by thegirlwholovedbrains 6 · 0⤊ 0⤋
Syrup for soft drinks come in whats called a "bag in a box". A full unopened box of coke syrup weighs more than a full unopened same size box of diet coke syrup because the sugar makes the coke syrup more dense.
2006-09-20 22:56:24 · answer #3 · answered by Anonymous · 0⤊ 0⤋
They treat their workers like **** because they know you are replaceable, tomorrow. They pay little. They usually aren't unionized and they should be. Their workers usually earn the lowest incomes in the city. Cooks and Managers are usually the only good earners.. The rest of them should start a union.
2006-09-20 21:55:21 · answer #4 · answered by Margaret I 2 · 0⤊ 0⤋
I have been a server for 20 yrs. and have NEVER EVER seen anyone spit in a customers food!!!!!!!
Contrary to popular belief, this is NOT the norm.
I think fear has perpetuated this rumor over the years......guilt of a asshole customers is the REAL reason people believe this!!!!!!!
2006-09-20 21:01:53 · answer #5 · answered by BigTip$ 6 · 0⤊ 0⤋
worked in the grain business for years. we would ship wheat that was full of dead mice and feces. inspector would sometimes catch us and tell us to dump and reload. would dump a small part of it and then put good stuff on the top. worked every time. also in my younger years worked at one of the largest beef packing plants in the u.s. if was infested with cockroaches.you would be surpised the sh*t you put in youre mouth and never know it!
2006-09-21 08:28:14 · answer #6 · answered by namkciub 3 · 0⤊ 0⤋
well here goes... get into the hotel inderstery.. they got way more on that !!!
waitresses are different.. and when u get off work most places will let u in for free with ur paycheck stubb so u can party all night long !! oh ya!!
2006-09-20 20:59:48 · answer #7 · answered by blazer 2 · 0⤊ 0⤋
That it kicked into high gear during the time of Louis XIV's spectacular fetes.
2006-09-20 21:47:17 · answer #8 · answered by LL 4 · 0⤊ 0⤋
during manufacturing of all products there is a certain amount of rodent feces and hair that is allowed in you food
2006-09-20 20:58:22 · answer #9 · answered by k dog 4 · 0⤊ 0⤋
how long a product actually sits in a warehouse and how far it travels before it gets to you.
2006-09-20 20:52:03 · answer #10 · answered by Mom 5 · 0⤊ 0⤋