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Whether you’re a food connoisseur or someone who just loves a good meal, when you place an order at a restaurant, there is a certain level of expectation. You would most likely have gone there because a friend recommended it or you read some great online reviews. You’re hoping to get the best service and food that’s made fresh with a lot of care. But customers don’t always know what goes on in the kitchen. If you want to play it safe, here are 8 dishes that chefs themselves ask you to avoid when ordering in a restaurant.
Though the law requires restaurants to throw away food that’s passed its expiration date, breads are a whole different matter. Three well-known American chefs have admitted to Food Network Magazine that uneaten bread usually passed from one table to another. They do get warmed before they are served but you never know who’s hands have been at it before.
2. Vegetarian Dishes
In an anonymous survey of chefs conducted by the Food Network Magazine in the United States, 15% of respondents said that the actual contents of vegetarian dishes in restaurants may not fully coincide with those listed on the menu. If you’re very particular about what goes into your vegetarian/vegan salads and find yourself constantly reminding chefs and waiters about how your want your dish, order at your own risk. Angry chefs may just add a few pieces of bacon or tuna to your salad.
3. Salmon Sushi
Fans of sushi and rolls should think twice about ordering salmon sushi for good reason. Most restaurant sushi is made from freshwater species of salmon. Freshwater environments are also a breeding ground for various parasites. But if you’ve been eating sushi regularly, there’s no need to rush for a health check. The processes used for freezing fish usually kill most harmful microorganisms and almost
all the fish used for sushi and rolls goes through the freezing process. To be safe, you could always ask the waiter if the salmon used is fresh or frozen.
If you’re having oyster cravings, go to a restaurant that specializes in seafood because if they don’t have fresh oysters, they won’t serve it. Stale oysters can cause food poisoning and unless you’re certain that you’re being served fresh oysters, refrain from ordering it.
5. Well-Done Steaks
Do you like your steaks well-done? Then make sure you don’t order one at the restaurant! Celebrity chef Anthony Bourdain reveals that restaurant workers don’t like to throw away a toughened piece of meat. The best way to get around that is to serve it to customers who like their steak well-done.
6. Iceberg Salad
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Have you noticed that people who work at restaurants never order Iceberg salad when they’re eating at other places. That’s because the moist recesses of salad leaves become a breeding ground for bacteria. And because of how the leaves are shaped, it’s almost impossible to completely clean the ingredients.
7. Non-Core Dishes
This one is a no-brainer but every time you go with friends, there’s always this one person who orders pasta at a steak house. If you’re that person, you’re basically setting yourself up for disappointment. Apart from the fact that the dish is not the restaurant’s specialty, the ingredients used for such dishes are rarely used and are most probably stocked up in a refrigerator for a long time. So you never know how old they are.
8. Fish On A Monday
Most restaurants buy their stock of fish just
before the weekend, usually on Thursdays or Fridays. Fish markets remain closed over the weekend and fish can stay fresh only for three days. If you do the math, you’ll realize that whatever fish you’re going to be served on a Monday is almost certainly 2-3 days old. So a fish meal on Monday means either stale or frozen fish.