By Tom Fitzmorris
Originally published August 24, 2007
Maybe you'd better not read this. There's a disadvantage to knowing how restaurants operate behind the scenes, and I've seen a lot of funny things. These are far from universal, but I've seen them enough to always wonder. . .
1. That ramekin of butter. . . did they just top it off after the last diner, or throw away the 90 percent of what was left, or cook with it, or what?
2. Applesauce, pureed tomatoes, chopped ham. . . well, we all know that they don't use the BEST apples, tomatoes, or ham to make those things.
3. The bread that they took away when they brought you a fresh loaf. The bread pudding. Connection?
4. The house wine. The leftover one-third of a bottle of wine some diners(believe it or not) leave behind. Connection?
5. Baked potato soup. Yesterday's baked potatoes? All right, fine. But where were they between baked and soup?
6. Bread crumbs. We all know that they don't bake bread specifically to make crumbs, so. . .
7. What happens to live Maine lobsters when they die? In the tank, I mean. Lobster bisque?
8. The restaurant has been closed for two days, as it is every week. Did everything they're serving on Tuesday come in Tuesday?
9. Those half-melons in the produce department. What's the other half look like?
10. Why is there no truth-in-menu law in Louisiana?
Have a good dinner!
© 2007 Tom Fitzmorris. All rights reserved. firstname.lastname@example.org