What are the dirty secrets of restaurants?

I washed dishes last year. Because I was really tired, I changed several places. It is recognized in the industry that washing dishes is tiring, but most people can persevere. I haven't done physical work in decades, so I can't persevere.

I have worked in roadside shops, nationally renowned chain brand stores, and listed companies. Not much different. One word, black, two words, really black.

The vegetables are basically not washed, except for onions, coriander, etc. It was the first time I helped pick the pepper padi, and when I finished, I poured it into the pool. The colleague next to me was shocked and said, "Hey, don't wash it!"

I ate three pounds (surprised), can I eat this, this, this, this without washing it?

Not to mention the pesticide residue, when I picked it, it was slippery. I used to like eating chili padi soy sauce rings the most. They are not fried, they are directly imported, and I feel scared even thinking about them.

There were many new people at that time, so the head chef held training meetings. They say that only employee meals are washed, but the food eaten by guests tastes like water after being washed. It doesn't taste good, it's not easy to store, and it rots easily.

The first time I wash the dishes, put them in the disinfection cabinet. There is only one disinfection cabinet, where can I put it? Press it again and the power will not go on. It's just a deaf ear - a decoration to cope with the inspection.

The water in the dishwasher is 70 or 80 degrees Celsius. Detergents and desiccants are used. I don’t know if there are any chemical residues. Anyway, our employees scald them with boiling water.

This is not bad. Many small shops just have a big footbath or a sink. After washing, you can rinse it with cold water. The water used for washing dishes is thick, and there is really no time to change the water during the peak period. One is used for washing.

The same goes for some big stores. For example, the one where Ma Baoguo is really good at washing dishes is just soaking and flushing.

The kitchen is as big as a palm, and you have to walk sideways. Of course, you can’t fit in the disinfection cabinet. The rice is never washed when steaming rice, and the lettuce is cooked directly with hands without wearing gloves. It is said that the pork ribs are zombie meat that has traveled across the ocean. No wonder the pork ribs rice is so cheap. You can’t even buy pork ribs for that little money.

Therefore, entry into the kitchen is strictly prohibited. The antonym of red is the restaurant chain Tea, which is very large, with hundreds of them across the country.

There are several check-in and grading reviews every month, which happen suddenly and without notice. Inspectors sometimes wear plain clothes and enter the back kitchen. If no one stops them, they will deduct 20 points, which is basically a veto.

This score is linked to each person’s bonus. Therefore, it is difficult to enter the kitchen. There are many kitchen knives in the kitchen.

That famous listed company seems to be much more formal. The kitchen is shown directly to guests via video, and you can also apply for a visit. This is mainly because they basically do not process the ingredients and they all pack them in bags.

Hot pot is basically like this, the meat is not fresh. Of course, there are also fresh ones, such as the bullfrog chain store, which claims to be freshly killed. It is true, but if you kill too much, you still mix it with the freshly killed meat and sell it the next day.

As for the internet celebrity restaurant where you can eat fish, it’s so delicious and sour. It is said to be fresh bass, now killed. In fact, they are all frozen and distributed uniformly from the central kitchen. So the fish doesn't have much flavor, but the sauerkraut is fine. Our employees sometimes eat meals, usually sauerkraut.

There is a famous traditional dish in Guangdong, pork belly wrapped with chicken, which many people like to eat. Wrap a whole chicken in the pork belly, add the ingredients and simmer over low heat.

Before serving the food, it will be given to the guests to verify their identity. On a tray, a chicken is wrapped in a pork belly, and the pork belly is sewn with thread.

This is actually a prop, just one, which needs to be replaced every three to five days. The chicken I chose was so small that an ordinary chicken wouldn't fit in.

In fact, chicken is chicken and pork belly is pork belly, stewed separately. The soup is also made separately. Since the chicken needs to be chopped, the chopping board has many ravines and it is very expensive to replace it. It is inevitable to eat some sawdust and meat paste. It looks disgusting, like something from a bath, but it's better to keep it out of sight.

Don’t believe in any chef’s secret recipes. There are basically no chefs, they are all amateurs. There were times when there was no one around, so I worked as a chef.

Especially chain stores, all have SOPs, weighing, preparing, and standardizing operations. Therefore, the synonym of "green", Xiang Technical School, seems to be out of date. Chefs don't need to study, just look at the pictures and speak for themselves.

The delicious taste comes from the ingredients.

Summer is coming soon, crayfish, braised prawns, cold beer are all delicacies in the world.

A pot of crayfish, half a pot of oil, two or three bottles of beer, and a dozen kinds of Chinese medicinal materials and spices. Pour the MSG and chicken essence in one ladle, and put them both at the same time. So you will definitely have a dry mouth after eating it, that’s for sure.

MSG is said to be bad. Some people don’t eat it at home, while others only put a few pills in it. Put a few at a time, a serving of MSG and chicken essence in crayfish, you won’t be able to finish it in a lifetime.

The catering industry is a hard-working industry, with people starting early and working late.

Washing dishes is tiring, and so is the waiter. We have to close the table and serve the food, and we have to suffer from both sides. Some gods, customers, will scold the waiter for just a little bit of winter melon and tofu. Then the head waiter and the store manager also blamed the waiter for poor service, which made God angry and affected the dining experience.

Especially if you have to watch the stands, there are people running orders every week. God’s power is boundless, his supernatural powers are vast, and he is impossible to guard against. The wind is rustling and the water is cold, but the strong man will not pay for it when he leaves.

The boss will not pay for this, but the waiters in the stands will. Sometimes there are hundreds per table, and the salary is only over 3,000 a month.

Most of the waiters come from old, young, border and poor areas. They traveled thousands of miles across mountains and rivers to reach Shenzhen. Pay for the petty bourgeoisie with proletarian wages. What kind of spirit is this? This is crazy and sick. But there is no money for treatment, and we are poor.

The chef is also tired. The peak period is like a war. When there is a huge order, the order will be several meters long. There is a time limit for each dish, such as half an hour. Sometimes the pot doesn't even cook for an hour or two. If you exceed the time limit, you will be deducted money, and the waiter will scream and scream, which is really annoying.

Especially in summer, many have no air conditioning, only ventilation. The chef was about to go crazy, as if a certain part in his underwear was not turned off and kept leaking water.

Don’t withdraw the dish at this time, reheat it and add some salt or something. This should be given priority and jump in line. I saw a chef who was so angry that he almost smashed the iron pot and spat directly into the food. Before taking the pot out of the pot, I blew my nose, threw it into the pot, and turned it over a few times before taking it out of the pot.

We are all tired, so there is a chain of contempt in the restaurant. The chef despises the chef, the chef despises the chef, the chef despises the waiter, and the waiter despises the dishwashing.

Then why do I despise washing dishes? I just despise bowls. I don’t want to wash the dishes if there are no dishes. So sometimes I have to break two bowls and play.

Today next year will be your anniversary. Bang, send it to an end. Once there was a small rice bowl with the bottom down. If it fell, it would not die or break. Tried again, same thing.

I just thought this was some kind of public test in Newtonian mechanics? I didn’t think clearly, I didn’t go to college. It broke a third time. It seems that Newtonian mechanics is not a universal and eternal truth, it depends on fate.

Life is too heavy. If you don’t resolve it, living will be too bitter.

The boss is also suffering. Before my divorce, there was a food street downstairs in my community, and I lived there for ten years. There are only two or three companies that have survived for ten years. Some stores change owners three times a year.

As soon as I chatted with the boss, I sighed to the sky that business is difficult. It can cost hundreds of thousands or even millions to renovate, but it will be a pile of scrap metal once it closes. Don't close the business. Rent and labor are so expensive, and the gross profit margin is only about 50%.

Business is not good, and money turns to water every day. It's all hard-earned money. If you throw it into the water, there will be a splash when the towel makes a sound. Probably 333, 30% makes money, 30% protects capital, and 30% loses money.

It is unrealistic to ask the boss to completely guarantee quality, quantity, health and hygiene. Competition is so fierce that raising prices is tantamount to suicide.

So the boss takes advantage of his employees. The salary ranges from three to four thousand to two thousand and zero. No insurance, no overtime pay, more than ten hours a day.

Employees are fed less than pig food, let alone dog food. How happy it is to be a dog now. A wagging tail means the dog is born a winner.

There is a hotpot restaurant in Baoan called Shuadaxiaxia. I was holding the steamed buns in my hand, but there wasn't a drop of oil in the dish. Life in the restaurant is so painful, one step at a time.

In the morning, there were no steamed buns, porridge, or pickles. The porridge can illuminate my nose hairs. You stand under the morning sun, looking haggard. That is you as gentle as water, that is your clothes flying around.

At noon and evening, boil cabbage, winter melon or radish in a piece of water. Sometimes there are pieces of fat meat coming out of the ancestral graves, which are white and flawless and have a twelve-level beauty.

When it’s time to eat, the takeaway guys come and go in a hurry, and they are all ordered by the ladies and gentlemen in the store. An old aunt who was washing dishes saw that there were occasionally leftover beef bones from the guests in the hot pot. Her eyes glowed green, and her hands were like lightning. She took them out and gnawed them.

I worked for three days with a fearless revolutionary spirit and a strong revolutionary will. Kneeling when walking. I don’t want the salary, I don’t want the money, I want my life. I can't die, my child is still young.

As for God, he is also suffering. 996, 007, mortgage, car loan, children, elderly, cheating and divorce. I feel a lot of pain, how to cure it? Food heals everything. I know it’s unhealthy and possibly unhygienic, but I still line up to eat.

What about the barbecue on the roadside? It looks grilled. When wearing skewers, most of them are done with bare hands. Perhaps the healthiest and most hygienic thing is the fried rice served at a roadside stall. The fried rice noodles are all eaten with your hands.

Of course, this is the situation in Shenzhen, and it may be similar in other places.

This is the reality. Everyone has their own difficulties, and there is nothing that can be done at once.

It may still have to be solved slowly by the development of the entire society. For example, gutter oil is basically gone now, including at roadside stalls. Development is the last word.

Therefore, let us finally wish our great motherland prosperity.

I studied as a chef in a culinary school for three years. After graduation, I worked as a chef in restaurants of all sizes. Later, I opened a small restaurant myself for nearly 10 years. It can be said that the chef knows these things very well.

The catering industry is the place that pays the most attention to "water as the cleanest thing", and the catering industry is related to people's health, so food safety and hygiene issues should be the first priority for every catering operator , which is also what a restaurant must abide by if it can operate for a long time.

Today’s restaurants are generally divided into the following models according to their scale of operation and dishes:

1. Mid-to-high-end hotels: Mid-to-high-end hotels have large business areas , the store has sufficient manpower, clear division of labor, complete hardware and software facilities in the kitchen, and is subject to regular supervision by relevant departments, so food safety and hygiene will be better.

2. Ordinary restaurants: Ordinary restaurants generally operate with an area of ??more than 200 square meters. The staff in the store is relatively complete, and for long-term operation, the general sanitary conditions are also acceptable.

3. Home-style restaurants on the street: Home-style restaurants on the street generally have a small area, and most of them are mom-and-pop shops or a combination of a chef, a boss, and a waiter. Due to business conditions and Due to the influence of human hands, the general sanitary conditions are worse.

4. Single-dish fast food: Many street fast food restaurants mainly serve takeaways. Because the business area is small and the profits of the dishes are not high, they will think of some ways to reduce and save costs. This There are certain tricks in the procurement of raw materials and production of similar stores.

5. Chain franchise stores: The chain franchise business model has become particularly popular in recent years and is also a popular store opening model. The dishes in this type of store are semi-finished products and are generally prepared by the central canteen set up by the headquarters. For delivery, it only needs simple and mature processing in the store. The more the store does, the higher the quality of the general product will be.

As a former catering operator, I have heard and seen a lot of shady secrets in catering. Let me introduce a few of them to you:

The price of ingredients will vary greatly depending on their freshness and quality. However, generally after they are cooked, they will be covered by seasonings. , most consumers cannot eat it.

For example, dead fish are sold as live fish, dead seafood is sold as live seafood, etc. However, these stale ingredients have different characteristics in the production, that is, they all use strong flavors. To make, such as: spicy, braised, sweet and sour, etc., the odor of the ingredients is masked by adding oil and seasoning. Therefore, when ordering fresh seafood and fish at a restaurant, the simpler the preparation, the better you can taste the original taste of the ingredients, and the store will not dare to cheat.

2. Saliva

Saliva is the most disgusting phenomenon, but some operators are so greedy that they will do it. Some of these cold dishes can be said to be hardest hit, such as peanuts, edamame, pickles, etc. If you can't finish them on the table, they are likely to be taken down and put on a plate later.

Third, the use of oil

Nowadays, due to the severe crackdown on gutter oil, many operators no longer dare to do so. However, using cheap chicken oil on the market for cooking is used in many fast food The store is no secret. This is why the oil in the takeaway we order will solidify when it cools down. If you encounter such fast food, remember to "block" it next time.

4. Substituting one thing for another

Many "black-hearted" businesses will use the method of substituting one thing for another in order to make huge profits. For example, when shelled seafood such as oysters, scallops, and abalone are made, frozen meat is packed in the shell, because frozen meat is much cheaper than fresh seafood in shells, and customers may not be able to eat it after adding seasonings. If the shell and meat of seafood are well separated and there is no residual meat attached to the shell after eating, then such seafood is questionable.

5. Dishes with current prices

Some dishes on the restaurant’s menu will not indicate the price, but will use “current price” instead. You must ask about the price before ordering such dishes, otherwise most of the conflicts caused by eating such dishes are this kind of dishes, especially during the tourist season and in restaurants near tourist attractions. Such "seasonally priced" dishes are the source of conflicts and disputes.

6. Processing of stuffed foods

The saying "Don't eat stuffed foods when you go out" is widely circulated, which shows the status of some stuffed foods in the hearts of ordinary people. Most of the ingredients used in stuffed foods such as steamed buns, dumplings, pies, etc. are leftovers that cannot be sold by butchers. The quality of the food made with such ingredients is naturally worrying. If you encounter stuffed food that is particularly cheap, it’s best not to buy it. After all, you get what you pay for.