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As somebody who worked in the hospitality industry for years and loved every second of it (sorry haters), I can tell you first hand which restaurants are worth your money and which aren’t.
Allow me to be your guide on this journey.
First off, any mom and pop, or Greek owned places I would avoid at all costs. 95% of the time it’s Cysco products, which is the cheapest shit you can buy that usually is garbage found off trucks with limited if any refrigeration, and quality is non existent.
Do you buy bacon where every strip is the same size and shape? That’s cysco.
If the server is still printing out a ticket that’s hand written, what do you think the kitchen looks like? Greek restaurants use that open access POS code that’s been around for decades and hasn’t been updated in over ten years. If they cannot give the server an easy program to use, why would they spend money on quality products?
The open kitchen.
If there are walls that separate the dining room from the kitchen in 2022, don’t eat there. Chances are the cooks aren’t wearing gloves, somebody is sleeping in the back, or the cooks stole a bottle from the bar and are doing shots between orders. If you can’t see the cooks, the front of the house shouldn’t see you, period.
Never give your credit card to a server or bartender. Ever. Ppl have swipes on their phone now and only need a photo of the number to steal all your info. If you start a tab, use your drivers license.
Beer.
Unless you want to get sick, ask the bartender when was the last time the lines were cleaned. Draft lines should be cleaned every single day. No exceptions other then buying bottle. If there’s stoppers on the drafts, that means there’s fruit flies. Walk out. Clean bars with clean lines don’t need to put stoppers on the taps.
Worst places I’ve worked;
Cheesecake Factory- hands down the filthiest place I have ever worked in my entire life. Food left out was covered in roaches in less then a minute. The expo would flick the roaches off the window while waiting for food. When I saw a roach on my shoe once, I walked out.
Outback- another filthy place. They have a company come in and clean the back and if they don’t show up, fuck it, just work with days old food all over everything. Somebody took home a salt grinder that was broken and was fired over it. The guy took it home to fix it but was still fired.
Ginos East- but I think that’s a Chicago thing. Their gimmick was you could draw on the walls. So you bring your family and have to sit in a booth with crudely drawn porn by your pizza. It also had a smoking room. I’d never eat at a restaurant that had a smoking room.
They also, the owner, put in a draft line system DIY and crossed all the lines up so nobody knew what beer was coming out which draft for a week. And he never fixed it. The cooks were awesome tho.
I’ll add on later. There’s more honest truths to be told.
Allow me to be your guide on this journey.
First off, any mom and pop, or Greek owned places I would avoid at all costs. 95% of the time it’s Cysco products, which is the cheapest shit you can buy that usually is garbage found off trucks with limited if any refrigeration, and quality is non existent.
Do you buy bacon where every strip is the same size and shape? That’s cysco.
If the server is still printing out a ticket that’s hand written, what do you think the kitchen looks like? Greek restaurants use that open access POS code that’s been around for decades and hasn’t been updated in over ten years. If they cannot give the server an easy program to use, why would they spend money on quality products?
The open kitchen.
If there are walls that separate the dining room from the kitchen in 2022, don’t eat there. Chances are the cooks aren’t wearing gloves, somebody is sleeping in the back, or the cooks stole a bottle from the bar and are doing shots between orders. If you can’t see the cooks, the front of the house shouldn’t see you, period.
Never give your credit card to a server or bartender. Ever. Ppl have swipes on their phone now and only need a photo of the number to steal all your info. If you start a tab, use your drivers license.
Beer.
Unless you want to get sick, ask the bartender when was the last time the lines were cleaned. Draft lines should be cleaned every single day. No exceptions other then buying bottle. If there’s stoppers on the drafts, that means there’s fruit flies. Walk out. Clean bars with clean lines don’t need to put stoppers on the taps.
Worst places I’ve worked;
Cheesecake Factory- hands down the filthiest place I have ever worked in my entire life. Food left out was covered in roaches in less then a minute. The expo would flick the roaches off the window while waiting for food. When I saw a roach on my shoe once, I walked out.
Outback- another filthy place. They have a company come in and clean the back and if they don’t show up, fuck it, just work with days old food all over everything. Somebody took home a salt grinder that was broken and was fired over it. The guy took it home to fix it but was still fired.
Ginos East- but I think that’s a Chicago thing. Their gimmick was you could draw on the walls. So you bring your family and have to sit in a booth with crudely drawn porn by your pizza. It also had a smoking room. I’d never eat at a restaurant that had a smoking room.
They also, the owner, put in a draft line system DIY and crossed all the lines up so nobody knew what beer was coming out which draft for a week. And he never fixed it. The cooks were awesome tho.
I’ll add on later. There’s more honest truths to be told.
