What Shouldn't You Order at a Restaurant I Worked At?

As an ex-international director of operations, ensuring restaurant standards was a critical part of my role. While my experience includes overseeing a variety of operations, there were some dishes I would never encourage customers to order. This article explores these choices, offering insights into restaurant hygiene, food quality, and management practices based on my firsthand experiences.

Experiences at Different Restaurants

During my time working in the restaurant industry, I observed a range of practices that both upheld and fell short of standards. Each experience provided valuable lessons on what to look out for when dining out.

The High-End Italian Restaurant: Fried Chicken

I once managed a high-end Italian restaurant. The menu offered an array of exquisite dishes, but there was one glaring exception: fried chicken. Despite being a popular choice, the dish did not meet the quality standards that other items did. If someone requested it, I wouldn't explicitly discourage them, but I would be honest about its shortcomings. Over the years, it's possible this establishment has improved its offerings. However, at the time, the quality simply didn’t live up to the experience of the rest of the menu.

The Dairy Queen Dilemma

Another memorable experience dated back to my early days in the fast-food industry, where I worked at a Dairy Queen. After just two weeks, my disdain for fast food became palpable. The primary issue wasn’t just the questionable food quality; it was the deeply disconcerting hypocrisy. The very things they claimed to care about in their business practices were not reflected in their actual operations. This disconnect was frustrating and unsettling. It reminded me of the ethical and financial shenanigans prevalent in the industry during that time, which appeared to prioritize profits over customer satisfaction.

The Subway Dilemma

Many friends I knew worked at Subway during high school. After frequent visits to these friends’ work, I found a particular sandwich troubling: the tuna sandwich. Like the fried chicken and the fast food dilemma, the tuna sandwich’s quality left much to be desired. I decided to document this problem on Reddit, sharing a picture to highlight the poor quality of the fare. Since then, I’ve made it a point to avoid these sandwiches when dining at the restaurant.

Restaurant Management Practices

While my work primarily involved overseeing operations, I also managed the walk-in refrigerators at each restaurant. Ensuring food safety and quality was a top priority. Below are some key practices that contributed to maintaining high standards:

Proper Food Storage and Handling: Everything was labeled strictly and used on time or tossed if past its expiration date. This helped in minimizing waste and ensuring fresh food items for the customers. Health Inspections: We consistently maintained near-perfect scores on health inspections. During my tenure, we achieved a 100 and a 98 on these inspections. We faced a dock of two points for temporarily removing a bar fridge thermometer for an outdoor cooking event and failing to replace it promptly. Cooking Practices: Rigorous handwashing and clean workstations were part of our daily routine. We washed cutting boards thoroughly after handling raw meat and prepared salads with tongs to prevent cross-contamination. Regular Cleaning: The restaurant was cleaned thoroughly nightly, and a deep clean was performed every six weeks. This included attention to areas like the beer taps, where we encountered a few issues with fruit flies.

While the sourcing of ingredients was occasionally a concern, this was mainly a byproduct of the industrial food system, outside my control and more a matter of personal choice in balancing quality and cost when working in restaurants.

Conclusion

Based on my experiences, there are certain dishes and practices to be wary of when dining at a restaurant, especially if it has subpar standards. By maintaining high standards in food quality, hygiene, and management, restaurants can provide a better dining experience for their customers.