15 Dirty Secrets Restaurants Don't Want You to Know

Often, in a restaurant, the word “fresh” really just means “never frozen.”

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What is the dirtiest thing in a restaurant?
Are restaurants really dirty?
How dirty is a restaurant menu?
How do you know if a restaurant is clean?
What are the dirtiest things we touch?
What's the dirtiest place in the human body?
Why are kitchens dirty?
How dirty is a hair in your food?
How do you know if a restaurant is bad?
Are Lemons the dirtiest thing in a restaurant?
What is it called when you clean tables at a restaurant?
What is the dirtiest part of a dining table at a restaurant?
How do you clean a restaurant kitchen?
What is in a restaurant kitchen?
Do restaurants Wash lemons?
How do restaurants clean tables?
How do I report an unhygienic restaurant?
How do you tell if a restaurant is a front?
How many germs are on a restaurant menu?
How dirty are grocery carts?

00:00 - Intro
00:30 - It’s all in the wording
01:36 - Restaurant’s order for you
02:25 - Menus that have a large variety of options, don’t have the freshest ingredients
02:53 - There’s a lot of hidden information on a menu card
03:51 - Even if you’re ordering the healthiest option, there is still sugar added
04:32 - Upselling makes the restaurant profit
05:13 - Simple tricks to upsell easily…
06:09 - Don’t eat the garnish!
06:43 - The true cost of running a restaurant
08:02 - These items have the biggest mark-ups
08:42 - Someone is sick…
09:16 - Making a reservation is no guarantee of a decent table
10:00 - Bacteria in the kitchen is the least of your worries
10:38 - Best to order a bottle or can
11:00 - Never order these items at a restaurant:
11:53 - Question

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[Nauti_Games]

Currently a chef and no the 5 second rule does not apply nor has it applied in any kitchen I've ever worked in. I would fire someone on the spot if they dropped food on the floor and slapped it back on the grill.

[sohamkhare]

Fun fact
In hotel - taste like home
In home - mom I want taste like hotel
😂😂😂

[keronwilliams]

So basically don’t eat at a restaurants/eat out. Got it 👍

[A.J.PMotivation]

I NEED TO SEE THE LADY BEHIND THE ALUXER VOICE

[toyman]

Here's another one. My late father was a meter reader for the Toronto electric utility. This was "back in the days" when all meters were inside in basements. He ALWAYS had horror stories about Chines restaurants, especially the ones downtown. He saw, over the years, dead rats and mice, live rats, mice and insects crawling over vegetable crates, layers of rat and mouse sh*t on floors, overflowing toilets, insects clinging to walls and even a few dead cats. He always assumed the dead cats were the next day's Chef's Special

[chef-travis]

Thanks for this video! I'm Chef-Travis, I have walked awesome lots of jobs, because I would not use the 5 minutes rule, and othercross contaminant practices. Now I want to open my own restaurant to follow the correct rules. A Chef with a great heart will win. I cook as if I'm about to feed my Mom, or a love one.

[goretoriumgaming]

The 5 second rule definitely doesn't apply in kitchens I've seen people be fired over it.

"California meaning fresh and healthy is bs... in a kitchen California means it has avocado"

Yes... we do know what your gonna order, we don't waste what we order, we know what we're geared to sell more of and exactly what we're gonna sell. Upper right center thing totally true.

The cost thing yes true actually right now I'm the chef at a country club and we don't even list the prices.

The sugar added thing... we rarely use sugar, on veggies its butter on steaks its also butter but not sugar. I couldn't tell you the last time I used sugar in a non dessert.

The pushing things before they expire yes. But no... specials not on menus. Soup of the day, weekend specials are usually to move stuff however we Do Not sell anything expired. Ever...

Garnish at the beginning of shifts, yeah no the cooks refill them for servers generally in the back takes us 2 minutes to fill their tray of limes lemons etc, and its "thrown out" ie I eat all the cherries. At the end of the night not kept to the new day.

Soda fountain markups yes...
10 cents per cup there's a reason we get it for free and refills are free.

Yes modifying your dish with cheese avocado, etc is all markups not costing much.

Someone is sick... I mean if we know someone is sick we send them home, if they don't say anything or show signs how the hell do we know.

I can't speak much of the reservations that side isn't my expertise.

There's bacteria everywhere as per menus being particularly bad idk soda guns and beer tips id agree with.

Monday fish specials are fine as long as people store it properly.

As per well steak... yes we fucking hate cooking them well you heathens... but we're not going out of our way to hunt down and pull out a bad cut of meat for you from the back of a walkin when we have steaks in our line cooler right there... also if we get bad steak it goes back to the supplier for refunds... if theres an old steak in the back of the walk in it goes in the trash and someone gets chewed out for not rotating properly not on your well done heathen plate lol.

-source chef for years

Edits while watching

[toyman]

Thinking or ordering Chinese food? Think again. Years ago, I drove taxi on Friday and Saturday nights in Toronto, Canada while attending college. Always busy with 99% radio calls. I received a dispatch to pick up a take-out order at a Chinese restaurant on Danforth Avenue. While waiting at the open side kitchen door for the order I saw two kitchen workers using a pail, situated beside a crate of vegetables, as a urinal. Lots of "splashing" onto the vegetables. When done, they just "gave it a shake, " zipped up and went back to cooking without hand washing. I left without the order and contacted my dispatcher who called the customer. She was grateful that I left without the order. The following Monday I called the City Health Department. The person with whom I spoke told me that over 75% of the calls they receive about filthy restaurants involved Chinese eateries. True story!

[dystopia]

It’s like the restaurants knew I was going to walk in the door even before I left the house

[fairy]

Yeah It's true, that's why food made at home is always healthy and fresh...

[mrmoustache]

Hi from Ireland 🇮🇪
Good Video The weather is good

[sanjitselvan]

Been watching your channel for so long. I can see how much effort you put in making each video entertaining as well as educational 👌. Hats off! Thanks! Hope you can continue it.
Bonus is that the voice makes it immersive and doesn't bore the watcher.

[AutoHunter]

Hey you. Yes, you. The random person I would never meet. I truly hope that you would find happiness in life. Today is going to be a great day. blessings and love✍️💯♥️❤️♥️❤️

[harshvpandeyx]

One day my grandpa told me a story...

He was in a restaurant and asked the waiter that how old this cheese is?

The waiter said that this cheese is from the day when the restaurant was opened and it's been mixed with new cheese everyday

And that was an old restaurant my grandpa told me. IDK how true is this but whenever I think about it I get panic attacks...

[jonathanconnor]

I have a fully trained chef friend who used to work in a pub kitchen and he said that they used to microwave most of the food rather than cook it. Said pub was rather expensive as well!

[eliasg]

All these are great tips! But also an important thing to have in mind that often people forget to check is the water they bring. I advice you if the restaurant don't bring water sealed in bottle then ask for it because they often refill and recycle in a bad way

[TheDanaYiShow]

Interesting list! Music fit really well for this video :)

[brazookabroad]

Like most immigrants, I washed more pots and plates in my first two years in London than my mother did in her entire life. After that I have filled many chef positions in lots of restaurants...I can tell you: the most disgusting thing about a commercial kitchen are the dish washing machines. If not cleaned and maintained twice daily, bacteria`s growth and dirty rinsing water become a problem that the majority of customers are not aware of. Since the 2000`s, I myself use only disposables at any eatery....

[brightwriter]

It's all in the name: ice cream à la mode, Hawaiian style pineapple, spinach florentine, cauliflower du Barry, etc.

[petersmith]

In addition to drinks, side dishes like fries, onion rings, coleslaw, etc… have very high profit margins for the restaurants. Another category with high margin is the desserts. That’s why I avoid these items when ordering takeouts. But it’s difficult to avoid them when dining in as people also need something to drink when eating at restaurants.