Your waiter is helpful, friendly, and quick with a smile. But they’re also holding onto a few insider truths. Some are surprising and others might just change how you order your next meal. These are the 9 secrets they usually keep quiet.
9. The Shocking Truth About Fruit Garnishes
That lemon wedge in your water? It might look refreshing, but it’s likely one of the dirtiest items on the table. Multiple restaurant insiders have revealed that fruit garnishes are rarely prepared with proper hygiene. Often, they’re cut in advance without gloves, stored in open container, and handled by multiple staff members with their bare hands. Next time, maybe ask for your drink without any garnish.
8. Your Reservation History Is Watching You
Modern reservation systems today have a powerful memory. Servers and hosts can leave digital notes about your behavior that are attached to your profile. These records can include things like your favorite wine or whether you’re a “poor tipper.” These notes can be used to decide who gets the best tables and service.
7. The Menu Is Full of Psychological Tricks
Restaurants don’t just sell food; they sell choices. There are menus designed to make you spend more. Techniques like “decoy pricing” place an expensive item next to a slightly cheaper one, making the latter seem like a bargain. Another tactic is removing dollar signs, which could make customers feel like they’re not spending that much money.
6. That “Fresh” Seafood Special Isn’t So Fresh
It’s true, especially on a Monday. A widely known secret among kitchen staff is that restaurants often receive their fresh seafood deliveries on Tuesdays and Fridays. So when Monday finally rolls around, the “catch of the day” is likely from the last week’s supply. It’s not necessarily unsafe, but it’s far from the fresh, high-quality fish you expect.
5. Why You Should Never Arrive Right Before Closing
Walking into a restaurant minutes before it closes is a cardinal sin in the eyes of the staff. Placing an order just before closing time means the entire kitchen and front-of-house team need to stay an extra hour or more. The result? Your meal may come out rushed and of lower quality.
4. The Reason You’re Getting Less Soda
If you feel like your glass is all ice and no drink, you’re not imagining it. Fountain soda is already chilled, so the ice is mostly for show. A glass packed with ice means your server can pour less soda, and this saves them time on refills during a busy day. For the most bang for your buck, ask for your drink with no ice.
3. The Unspoken Rule of Ordering: All at Once
It might feel more relaxed to order your meal in stages (apps first, entrees later). But this practice can disrupt the kitchen’s workflow. Place your full order at once and the chef can time everything perfectly. Staggering your order may just lead to delays between your appetizer and main course.
2. The Secret Behind Well-Done Steaks
Many chefs and servers admit that this is their least favorite order to fulfill. It takes longer to cook, which can delay the entire table’s order and the kitchen’s timing. Also, some kitchen staff, frustrated by the request, use lower-quality meat for well-done orders, thinking the diner won’t taste the difference.
1. That “Clean” Restaurant Might Have a Dirty Secret
Even the most pristine-looking restaurants can have a problematic ice machine. Ice machines are difficult to clean and often neglected, making them a breeding ground for mold and bacteria. Another surprising hygiene hotspot? The rags used to wipe down tables. These are often used multiple times without being properly sanitized, spreading germs from one table to the next.