When I first met her I Took my kids mom to a place in Clifton park NY called valentines for Valentine’s Day , it was highly recommended by her parents , Asked the waiter if the veil was fresh or frozen , he said fresh, it was clearly frozen , when he asked how everything was I mentioned it and he lied again , hope he enjoyed the $2 tip on the $50 bill I delivered produce in my teens and seen some gross kitchens on my route , A guy I known forever TJ bought a wine and spirits shop and when I was buying a bottle of win for my sister and brother in law house warming party TJ told me no bottle of wine is worth more than $40 no matter how much they are trying to sell it for
Who is shocked by the fact that soups and sauces are made ahead of time? do you really think I'm going to sit there and make a marinara sauce that takes a minimum of 2 hours do you expect me to really make a a single cup of soup each time I get an order and have it ready for you in 5 minutes also serving the rest of the entire restaurant? Videos of ever seen mashed is such a terrible company
For sure, I order a cup of onion soup, expecting to wait 2 hours minimum to get my food, and I always make sure to order my brisket the day before so I can get it after a 12 hour smoke. Trash list
My first job was in a restaurant. I did a lot of prep work. Even the bacon for your breakfast is cooked ahead of time in the oven and just crisped up before serving.
I worked at a very busy, high volume restaurant when I was in high school. One day, a hot water dispenser malfunctioned and I got a really serious 2n/3rd degree burn on the back of my hand. I literally watched my skin melt off. My manager didn't want to let me leave and go to the er. He even tried putting a slice of tomato on it- saying some weird bullshit about how that would help the burn. I had to push his ass out of my way to run to the back of the house to get to the burn kit. Didn't really matter as I ended up having to leave to go to the er anyhow. I ended up having to wear this weird soft cast on my hand for a long time, and still have a scar to this day. I'm in my 30's fyi. Restaurants are notorious for not only not paying sick leave, but guilting/pressuring you into coming in when you're sick as a dog. It's a hard line of work.
Honestly they missed the point on that one. It isn't the item it's the amount. What most people consider a pinch of salt is about 1/4-1/8 what a chef considers a pinch of salt
Gloves in the kitchen also leads to cross contamination according to our city health inspector. He would only let us use gloves when working with raw chicken and ground beef.
Fine dining commandment: only wear gloves when the health inspector is there. Washing hands, practicing basic hygiene, and kitchen cleanliness is enough. Gloves are an expensive waste!
Gloves can also melt and create a worse burn. Gloves are good when breading food or in pantry ( salad ) section . And yes if a health inspector come in it’s hats and gloves . Been there done that !
Note: If you are cutting hot peppers like jalapenos you'd want gloves, otherwise you'll be spending the rest of the day with your hands on fire regardless of how much you scrub 'em.
mikemil828 worst part is that false sense of security when you think the gloves are fine but there is a hole. The chili’s get on your fingers. You go to the bathroom. Later, mysterious pain and redness ensue around your man parts. You think, maybe it’s the waitress I slept with last week? Long story short, gloves are the worst.
if you're at a "fine dining establishment" and taking shortcuts by dripping beef broth and passing it over as ajou, you're not in a fine dining establishment.
I wash my hands like every 10 minutes or more. Every time I've prepared something or touched something, I wash my hands and knife. When I go to the bathroom, I wash my hands, then when I'm finished, i wash my hands and when I get back in the kitchen, I wash my hands again. Food can be very delicate and I don't want to cross-contaminate food and also not mess with the flavours. The food needs to be as pure as possible, so I also use a some tools to transport foods.
remember that bit about gloves if you're one of those people who has inexplicably decided to don a pair whilst outside, in a vain attempt to protect yourself from plague
Exactly. As a semi professional chef, while we may touch your food, at the rate we wash our hands, the plate we put the food on is dirtier than the digits and utensils we use to plate up. EDIT: note: Gloves are usually only used by those who handle raw meat, or in the direct view of the public. The majority of cooks and chefs dont use them, and thats ok. Do YOU wear gloves when cooking dinner?
Learning cooking from dishwasher upwards is actually better than culinary school because you learn every aspect of the craft and also learn respect for every station and for the kitchen environment. And you get paid instead of paying for it.
The school gives you a more rounded education. Learning at a single restaurant allows you to learn how to correctly prepare everything on their menu, that's all.
Ah, but they ARE giving you what you paid for. Because legally you're right, a restaurant doing a switcheroo from what's on the menu IS a type of fraud. But if you notice, most of the time the menu descriptions are very generic even if they sound thorough and detailed. With the well-done steak example, as long as I don't explicitly say it's a USDA Prime graded cut, I can swap out a Choice cut and at well done, even some of the best chefs can't tell the difference. Same thing with labels like "organic" and "fresh" that have very specific legal definitions. I guarantee you when you read "organic" on a menu, you think it means something completely different from what it actually means. Maybe you'd still consider that fraud, but according to the law, it's just a case of cavaet emptor
The salt is one reason COVID has been good for my health. I used to eat out 6 times a week or more. Now I have had food prepared outside five times (two from restaurants, the other three from grocery delis) since March 17th.
Another dirty secret of (mostly fancy) restaurants - use of illegal labor. And that won't be a hole-in-the-wall - no, those will be mostly fine dining places, that would be routinely exploiting unpaid labor of interns, promising them experience, or "stage". This is illegal, according to US labor laws. And it's just dodgy, knowing that your money will go to business owners, that use this practice to save on labor costs.
@lilmothugsThe customer isn't always right or smart, but they paid for it, so I give it to them. Of course, I still mutter under my breath what a moron they are.
I would think that after the coronavirus scenario; it’s probably better if people eat their foods in their own homes to avoid any viruses passed on by any restaurant employees! It’s always less expensive to eat at home with food from the supermarkets! There are plenty of pressure cookers available; and air fryers in the supermarkets, or online!
They said if you see an item on the regular menu and the specials it's a red flag...what's wrong with that? It's coming up to expiry so they give you a deal. I don't see what's wrong with that at all. Isn't that just normal practice?
Here's another secret you weren't supposed to know.... Salt is a flavour enhancer. Think about that for a moment, think about how often you eat at fine dining restaurants, and think about what you would expect from that experience. Yeah, that's right, Food that tastes as good as it can. This video is what's hard to swallow.
I worked in a restaurant so let me tell you something- after you had your food delivered to your table and the waitress comes back to take it back with any excuse- let her or him take it back and don't argue that it's what you ordered- there's a reason why she's taking it back because it was intended for someone else- you fill the blanks
I industrial psychology is a field unto itself. Corporations pay big bucks to obtqin all forms of marketing techniques. This includes the music that is playing during your shopping experience.
I live in South Africa. There are plenty of drinkable cheap wines. Most of the time I do not like very dry wine. A fruity semi-dry is good enough for me and for the traditional South African brie (barbecue) a local semi-sweet rose of which there are several cheap and nice brands is the ideal accompaniment. Other than that we occasionally go to an Indian restaurant very popular with the local Indian community.
Fine dining, not The Cheesecake Factory. Bread is rare as far as I'm aware in fine dining, they prefer to be more outlandish or experimental. Also, this video is bullshit. 99% of this is just good business and common restaurant practice. Making sauces and certain items ahead of time?? No shit, dude, you can't make anything that takes 2 hours minimum in 5 minutes. Been in the food service industry for 6 years, and I see all of this, all the time, everywhere I go.
Hi. Culinary graduate here who has worked at restaurants from Fast Food to Fine Dining over the course of 14 years... This video is mostly garbage. When a FINE DINING restaurant runs a special there are only 1 of 2 reasons: A. They want to add a product to a menu but want to see how popular it'll be so they run a "special" to test the waters. B. They've already changed the menu and still have product left over from the old menu to get rid of. Other points in video: YOU ARE NOT EATING EVEN CLOSE TO A STICK OF BUTTER Health Science has shown the amount of salt needed to raise blood pressure is actually much much higher than initially thought (according to nutrition class). Any fine dining restaurant worth a damn WILL NEVER use pre-made offsite products for 99% of their menu. No self-respecting restaurant is going to higher a recent grad with only school experience as a Sous-Chef or higher. They'll start at the bottom just like everyone else. Some points that were semi-accurate: Well-done steaks - We'll use the same cut off the subprimal but it will be the thinnest cut we made as these temps take FOREVER to cook on a decent-sized cut. When being sick: Yes. We go in sick and don't go home sick. And believe me the % is MUCH higher than 15%. Health insurance has almost zero to do with it. If someone calls off there is typically not enough kitchen staff to cover which makes things harder on everyone. And when it comes to health insurance restaurants CAN NOT AFFORD IT. A little known fact is food cost is typically 30%. Meaning for every dollar you spend on a meal 30 cents goes to just the food on the plate. that means the other 70 cents goes to employees, taxes, and keeping the lights on. On average only 2 - 5 % of total profits actually goes into the owner's pocket so they can't afford it.
Learn to cook. Anybody who knows his way around the kitchen can prepare meals in less time then it takes to eat out and at a fraction of the cost. Start with the basics - stewing, pan, frying, braising, roasting, poaching - and learn how to use fresh herbs and spices. Then master sauces, starting with a basic white (béchamel) sauce and tomato (marinara) sauce. And remember the two most important rules of good cooking - (1) your food can only as good as the ingredients you use and (2) get all your ingredients ready before you start to cook (as the French say, “mis en place”). Knowing how to cook will also make you more discerning diner when you choose to eat out.
Their attempts to trick the rich actually give really rich people the opportunity to take the game to the next level. We use this knowledge to see who has it, and who does not.
I know many Chefs who made their way up from the dishwasher and they can actually perform much better than some people with culinary schools that I've seen. Every chef should be judged based on experience, not the education..
I agree. This Mashed list is ridiculous and unreasonable. As long as the dish is prepared correctly I don't care if the chef came from Le Cordon Bleu or the dishroom.
really though! sometimes there are two cooks on the line feeding upwards of 250 people and then cleaning and closing everything down two hours after closing sometimes. People have no idea how hard the work can be, and cooks generally do not receive much if any of the tips that the servers get from the guests.
JKnowles when they were speaking of saliva covered foods during the middle of the covid-19 pandemic, it seems that this was only meant to hurt the business. Very unprofessional and could be very damaging to restaurants in today’s day and time.
I think the Mashed Lady does not have a clue as to how long it can take to make a proper Beef/General Meat Stock. (This is a base for many soups and sauces). Four days! White meat, Chicken and the like, two days! I think this is restaurant Bashing.
Really?. Most all people who claim to have gotten food poisoning from a restaurant turn out to have done it to themselves. Nearly all food poisoning is the result of home cooks. People who have dined out and gotten sick tend to assume it was the restaurant and not the un-refrigerated egg salad sandwich they had for lunch.
Or just try knowing anything for yourself. I know that sounds crazy, but if you know what a bottle of wine retails for in your market, you can look up and down a wine list at a restaurant and see where the best deals are. If you don’t understand wine, you deserve to be overpaying anyway.
1:57 Number 2 about the "specials" is no secret at all. Everyone knows that a "special" may very well be made of about-to-go-bad ingredients. Do you think we are all children or something and that we don't understand profit-and-loss and how to run a business?
You'll never get "freshly prepared food" in a fine dine restaurant. Because it's just not possible to make all that stuff on the spot. But, it will always be stored, hygienically (atleast places where I've worked), at around 2-3°C. And trust me that is safe, and it is as per standards. Restaurants associated with 5 star hotels, have to adhere to hygienic practices due to the occurrence of random audits, by 3rd party organisations hired by the hotel chain. So, atleast 4/5 times, the food you eat is good, safe and hygienic. But, not worth the money, trust me.
I cooked in the Navy aboard a ship for 4 years. We used to get a newsletter twice a year from some independent organization listing the top 50 food processing/preparing companies/organizations based on hygiene. These were restaurants, companies like Kraft foods, or Tyson Foods, military etc. Out of the top 50 the Navy, as an org., always placed between 17th to 13th. The number one spot on every list? McDonald's. It might not be haute cuisine but their restaurants are clean.
@@donmiller2908 Indeed. McDonald's hygiene standards are strict to the point of absurdity, which is a good thing obviously. They have myriad rules pertaining to food's shelf life, food handling, etc. It's really clean. Eg: the shelf life of a freshly prepared batch of fries is just a couple of minutes (2-3 minutes maybe, I don't remember clearly, but it's in that ballpark). It's immediately replaced with a fresh one, as soon as the the timer goes off.
Wow, paranoia much? As someone who has worked in and run a kitchen for several years, most of this is garbage. Just that note about "specials have a good chance of being things almost ready to go off"? No, family meal is the typical vehicle for that. Just because, for example, you have the inner part of the brussels sprout leftover after using the outer leaves as a garnish, you can't just make up a special to use them up and expect people to order it. (If you can come up with a good dish, absolutely, but it's not nearly as simple as "we have this left, let's special it".) Final comment is that I hope most fine dining cooks want to be there and want to do their job well. I certainly hope for more from the chefs, and that is the person who should make the final decision about whether or not something like a piece of fish gets served. And then you adjust your ordering, you figure out if you should ice or oil a protein to keep it fresher for longer, or you decide whether you should have the dish at all. That's the most frustrating part of this video, it ignores that most head cooks/chefs are REQUIRED to make those decisions, because YOU are the person responsible for food costs, wastage, etc. Every restaurant is different, but a lot of this is fear-based nonsense. At least the food safety parts...can't comment on the wine, 'cause I only ever had to order cooking wine!
Did she say “en jus”? The use of this French term by non French speakers is sometimes crazy. They will call the sauce (jus) au jus. Au jus means with sauce and not just the sauce it self.
Every business strategizes how they conduct business too maximize sales and profitability. It’s called promotion and marketing !!!!! Stop trying to make a conspiracy of everything. Restaurants aren’t health spas. That’s like eating at McDonald’s and blaming them your fat. You as a consumer make choices and decisions. Any business exists to get your business.
Ths has nothing to do with fine dining. Fine dining restaurants and not concerned with trcking you. The average meal per person in a fine dining restaurant is about $300.00 and up, they do not have to cut corners and if they do then the high end customers will not return. Plus if you are eating previously frozen food you are NOT at a fine dining establishment.
Soooooo as usual the click bait title is for a whole heap of things that are simply common sense, if you have enough brain power to tie your own shoes. Here’s a thought kiddos.....if you don’t want to eat good tasting food, do it at home in your stupid gloves and skip the fats and salt and you can revel in your holiness while eating your bland, boring meal.
I was working one night and we were busy, like 350 guest, and someone sliced there hand then. Instead if saying anything, this person SEARED THERE HAND IN A SKILLET. Popped a glove on then went back to work. The kitchen is wild. (He didn't use the pan after)
What are some memorably bad experiences you've had in restaurants?
The worst restaurant experience I ever had was watching his god-awful video
And one time I was even molested in the bathroom of a Tgi Fridays
When I choked on a mozzarella stick and my brother had to grab it out
When I first met her I Took my kids mom to a place in Clifton park NY called valentines for Valentine’s Day , it was highly recommended by her parents ,
Asked the waiter if the veil was fresh or frozen , he said fresh, it was clearly frozen , when he asked how everything was I mentioned it and he lied again , hope he enjoyed the $2 tip on the $50 bill
I delivered produce in my teens and seen some gross kitchens on my route ,
A guy I known forever TJ bought a wine and spirits shop and when I was buying a bottle of win for my sister and brother in law house warming party TJ told me no bottle of wine is worth more than $40 no matter how much they are trying to sell it for
Never buy bakery delivered bread on Wednesday or Sunday in NY capital district since none deliver those days
If restaurants offer specials in order to use up excess food, then I’m okay with that! Why not? We get a deal and there is less food wasted.
the food is less fresh
@Green Crewposter yeah cuz I’m paying $1 for my burger lmao
I’m not gonna pay $10 for a seafood soup that went bad 2 days ago.
@@HenryZhoupokemon your right $1 for a burger that went bad 3 weeks ago is much better than a soup that went bad 2 days ago. What were we thinking
Thats really not true
Good restaurants prepare specials fresh
Who is shocked by the fact that soups and sauces are made ahead of time? do you really think I'm going to sit there and make a marinara sauce that takes a minimum of 2 hours do you expect me to really make a a single cup of soup each time I get an order and have it ready for you in 5 minutes also serving the rest of the entire restaurant? Videos of ever seen mashed is such a terrible company
For sure, I order a cup of onion soup, expecting to wait 2 hours minimum to get my food, and I always make sure to order my brisket the day before so I can get it after a 12 hour smoke. Trash list
My first job was in a restaurant. I did a lot of prep work. Even the bacon for your breakfast is cooked ahead of time in the oven and just crisped up before serving.
I worked at a very busy, high volume restaurant when I was in high school. One day, a hot water dispenser malfunctioned and I got a really serious 2n/3rd degree burn on the back of my hand. I literally watched my skin melt off. My manager didn't want to let me leave and go to the er. He even tried putting a slice of tomato on it- saying some weird bullshit about how that would help the burn. I had to push his ass out of my way to run to the back of the house to get to the burn kit. Didn't really matter as I ended up having to leave to go to the er anyhow. I ended up having to wear this weird soft cast on my hand for a long time, and still have a scar to this day. I'm in my 30's fyi. Restaurants are notorious for not only not paying sick leave, but guilting/pressuring you into coming in when you're sick as a dog. It's a hard line of work.
So butter and salt make food taste better, that's a shocker.
Honestly they missed the point on that one. It isn't the item it's the amount. What most people consider a pinch of salt is about 1/4-1/8 what a chef considers a pinch of salt
Gloves in the kitchen also leads to cross contamination according to our city health inspector. He would only let us use gloves when working with raw chicken and ground beef.
Sounds smarter than most
why is this titled fine ddining restarants, when a lot of these " secrets" are from lower end places
Nearly all.
Fine dining commandment: only wear gloves when the health inspector is there. Washing hands, practicing basic hygiene, and kitchen cleanliness is enough. Gloves are an expensive waste!
Gloves can also melt and create a worse burn. Gloves are good when breading food or in pantry ( salad ) section . And yes if a health inspector come in it’s hats and gloves . Been there done that !
i would be happier if the chef washed their hands instead of wearing gloves. people are more careless when wearing gloves
Note: If you are cutting hot peppers like jalapenos you'd want gloves, otherwise you'll be spending the rest of the day with your hands on fire regardless of how much you scrub 'em.
mikemil828 worst part is that false sense of security when you think the gloves are fine but there is a hole. The chili’s get on your fingers. You go to the bathroom. Later, mysterious pain and redness ensue around your man parts. You think, maybe it’s the waitress I slept with last week? Long story short, gloves are the worst.
And sometimes it gives off a plasticy flavor to food. I had to stop wearing gloves whilst making crackers because it left that flavor.
if you're at a "fine dining establishment" and taking shortcuts by dripping beef broth and passing it over as ajou, you're not in a fine dining establishment.
$60 for a ribeye? That shit better be 5 inches thick lol
I wash my hands like every 10 minutes or more. Every time I've prepared something or touched something, I wash my hands and knife. When I go to the bathroom, I wash my hands, then when I'm finished, i wash my hands and when I get back in the kitchen, I wash my hands again. Food can be very delicate and I don't want to cross-contaminate food and also not mess with the flavours. The food needs to be as pure as possible, so I also use a some tools to transport foods.
That's why I prefer to make it myself. Make whatever is on any menu
Seriously...did we go to the same culinary school? This is literally a week's worth of class assignment information.
As a chef, I'm shocked that restaurants actually prep things in advance, the horror
remember that bit about gloves if you're one of those people who has inexplicably decided to don a pair whilst outside, in a vain attempt to protect yourself from plague
Exactly. As a semi professional chef, while we may touch your food, at the rate we wash our hands, the plate we put the food on is dirtier than the digits and utensils we use to plate up.
EDIT: note: Gloves are usually only used by those who handle raw meat, or in the direct view of the public. The majority of cooks and chefs dont use them, and thats ok. Do YOU wear gloves when cooking dinner?
Food workers definitely need sick leave. I don't want to get sick because of some greedy owner. Now is the time to do so for sure
Learning cooking from dishwasher upwards is actually better than culinary school because you learn every aspect of the craft and also learn respect for every station and for the kitchen environment.
And you get paid instead of paying for it.
The school gives you a more rounded education. Learning at a single restaurant allows you to learn how to correctly prepare everything on their menu, that's all.
He shouldn't be tasting out of a ladle for a start.
I knew it !! I just could feel it in my bones. My favorite Italian restaurant trying to stick it to me !!
9:07..are they naked under that apron?! 😂😂
I don't want her anywhere near my food
Not giving someone what they paid for is called fraud where I come from.
people who order a well-done steak deserve a lower quality product
You ordered your steak well-done, you’re getting EXACTLY what you paid for
Ah, but they ARE giving you what you paid for. Because legally you're right, a restaurant doing a switcheroo from what's on the menu IS a type of fraud.
But if you notice, most of the time the menu descriptions are very generic even if they sound thorough and detailed. With the well-done steak example, as long as I don't explicitly say it's a USDA Prime graded cut, I can swap out a Choice cut and at well done, even some of the best chefs can't tell the difference.
Same thing with labels like "organic" and "fresh" that have very specific legal definitions. I guarantee you when you read "organic" on a menu, you think it means something completely different from what it actually means. Maybe you'd still consider that fraud, but according to the law, it's just a case of cavaet emptor
Lots of restaurants that claim to be “fine dining” use frozen food and overcharge ,
Fine Dining Is For Pretentious & Suckers
The salt is one reason COVID has been good for my health. I used to eat out 6 times a week or more. Now I have had food prepared outside five times (two from restaurants, the other three from grocery delis) since March 17th.
Another dirty secret of (mostly fancy) restaurants - use of illegal labor. And that won't be a hole-in-the-wall - no, those will be mostly fine dining places, that would be routinely exploiting unpaid labor of interns, promising them experience, or "stage". This is illegal, according to US labor laws. And it's just dodgy, knowing that your money will go to business owners, that use this practice to save on labor costs.
Too bad none of this matters right now because no restaurants are open
no one who orders a well done steak deserves the best cut. You ruin beef when you cook it like that.
@lilmothugs If you'd like I can give you my rubber boots too. They'd probably taste about as good as a well done steak. 🤣🤣🤣
@lilmothugsThe customer isn't always right or smart, but they paid for it, so I give it to them. Of course, I still mutter under my breath what a moron they are.
I would think that after the coronavirus scenario; it’s probably better if people eat their foods in their own homes to avoid any viruses passed on by any restaurant employees!
It’s always less expensive to eat at home with food from the supermarkets!
There are plenty of pressure cookers available; and air fryers in the supermarkets, or online!
You know what? I am still going to eat out!
Shocking mark up is shocking
They said if you see an item on the regular menu and the specials it's a red flag...what's wrong with that? It's coming up to expiry so they give you a deal. I don't see what's wrong with that at all. Isn't that just normal practice?
Yeah I don't see the problem with it if it's cheap enough.
It's not what most people mean by special, though. It would be a lot less attractive if they told the truth and called it fire-sale meatballs.
Support local restaurants fine dining or hole in the wall!
Here's another secret you weren't supposed to know.... Salt is a flavour enhancer. Think about that for a moment, think about how often you eat at fine dining restaurants, and think about what you would expect from that experience. Yeah, that's right, Food that tastes as good as it can. This video is what's hard to swallow.
Restaurants want to sell their products? Wow, never realized their true intention.
As long as the food is not expired it's great that they try to get it through tho
Japan deserves to get more Michelin stars
In the two steakhouses I've worked in, they do save the shitty cuts for well done orders.
I worked in a restaurant so let me tell you something- after you had your food delivered to your table and the waitress comes back to take it back with any excuse- let her or him take it back and don't argue that it's what you ordered- there's a reason why she's taking it back because it was intended for someone else- you fill the blanks
I industrial psychology is a field unto itself. Corporations pay big bucks to obtqin all forms of marketing techniques.
This includes the music that is playing during your shopping experience.
I live in South Africa. There are plenty of drinkable cheap wines. Most of the time I do not like very dry wine. A fruity semi-dry is good enough for me and for the traditional South African brie (barbecue) a local semi-sweet rose of which there are several cheap and nice brands is the ideal accompaniment. Other than that we occasionally go to an Indian restaurant very popular with the local Indian community.
Who looks at the middle of the menu first? It's a book meant to be read from left to right
Bread baskets get reused from table to table.
Fine dining, not The Cheesecake Factory. Bread is rare as far as I'm aware in fine dining, they prefer to be more outlandish or experimental. Also, this video is bullshit.
99% of this is just good business and common restaurant practice. Making sauces and certain items ahead of time?? No shit, dude, you can't make anything that takes 2 hours minimum in 5 minutes. Been in the food service industry for 6 years, and I see all of this, all the time, everywhere I go.
Nothing is going to get me in a restaurant anytime soon.
Hi. Culinary graduate here who has worked at restaurants from Fast Food to Fine Dining over the course of 14 years... This video is mostly garbage.
When a FINE DINING restaurant runs a special there are only 1 of 2 reasons:
A. They want to add a product to a menu but want to see how popular it'll be so they run a "special" to test the waters.
B. They've already changed the menu and still have product left over from the old menu to get rid of.
Other points in video:
YOU ARE NOT EATING EVEN CLOSE TO A STICK OF BUTTER
Health Science has shown the amount of salt needed to raise blood pressure is actually much much higher than initially thought (according to nutrition class).
Any fine dining restaurant worth a damn WILL NEVER use pre-made offsite products for 99% of their menu.
No self-respecting restaurant is going to higher a recent grad with only school experience as a Sous-Chef or higher. They'll start at the bottom just like everyone else.
Some points that were semi-accurate:
Well-done steaks - We'll use the same cut off the subprimal but it will be the thinnest cut we made as these temps take FOREVER to cook on a decent-sized cut.
When being sick: Yes. We go in sick and don't go home sick. And believe me the % is MUCH higher than 15%. Health insurance has almost zero to do with it. If someone calls off there is typically not enough kitchen staff to cover which makes things harder on everyone. And when it comes to health insurance restaurants CAN NOT AFFORD IT. A little known fact is food cost is typically 30%. Meaning for every dollar you spend on a meal 30 cents goes to just the food on the plate. that means the other 70 cents goes to employees, taxes, and keeping the lights on. On average only 2 - 5 % of total profits actually goes into the owner's pocket so they can't afford it.
So what they say is bs
I don’t wear gloves when I cook and don’t expect anyone in the restaurant to wear them
Learn to cook. Anybody who knows his way around the kitchen can prepare meals in less time then it takes to eat out and at a fraction of the cost. Start with the basics - stewing, pan, frying, braising, roasting, poaching - and learn how to use fresh herbs and spices. Then master sauces, starting with a basic white (béchamel) sauce and tomato (marinara) sauce. And remember the two most important rules of good cooking - (1) your food can only as good as the ingredients you use and (2) get all your ingredients ready before you start to cook (as the French say, “mis en place”).
Knowing how to cook will also make you more discerning diner when you choose to eat out.
So li might as well buy a Marie Calendars and save money!!!!!!!
The mark ups are not worth the convenience of dining out, now.
It doesn't help that service has also been going downhill.
Their attempts to trick the rich actually give really rich people the opportunity to take the game to the next level. We use this knowledge to see who has it, and who does not.
Song at 7:20? Heard it somewhere awesome once...
4:03 - Shout out to my man, Bryan Callen! From The Fighter & the Kid 👊
Just saw my uncle (Jamie kaler) in this episode.
I must be a cheapskate cause none of those marketing on the menu affect me lol.
What a load of bollocks this is 😂
lol....
doesnt sound like fine dining... I GOT BAITED
Did anyone else know when you saw the title that there would be a clip of Gordon Ramsey?
Fine dining is not at all using up leftover ingredients right before spoiling, what is the script writer on??? i want some
I know many Chefs who made their way up from the dishwasher and they can actually perform much better than some people with culinary schools that I've seen. Every chef should be judged based on experience, not the education..
I agree. This Mashed list is ridiculous and unreasonable. As long as the dish is prepared correctly I don't care if the chef came from Le Cordon Bleu or the dishroom.
Really people are you that shocked when you're In a high volume kitchen you have ticket times In a small frame rushes are 2-3 hours for dinner
really though! sometimes there are two cooks on the line feeding upwards of 250 people and then cleaning and closing everything down two hours after closing sometimes. People have no idea how hard the work can be, and cooks generally do not receive much if any of the tips that the servers get from the guests.
@4:08 is that Byron Cologne?
Being a cook over ten years some of these are true some maybe iv just never seen someone do it.
This is absolutely full of non-truths. Ridiculous. Do some more background research.
Lonnie B yep I’m a chef. It’s bull shit.
JKnowles when they were speaking of saliva covered foods during the middle of the covid-19 pandemic, it seems that this was only meant to hurt the business. Very unprofessional and could be very damaging to restaurants in today’s day and time.
Maybe something restaurant but not all
@@Rubix1982 I mean I get where you're coming from but maybe some restaurants do it but she kind of like generalizing it was all restaurants do that
Like the French always say. "There is no to much butter" 🙃🙃🙃
Theres like maybe a tablespoon or 2 of salt in most 2 gallon batch salad dressing. Portioned out its literally a dash of salt...
What im getting is that you're basically ripped off and fooled if you go to any restaurants in the US
They can shove their golden triangle.
I think the Mashed Lady does not have a clue as to how long it can take to make a proper Beef/General Meat Stock. (This is a base for many soups and sauces). Four days! White meat, Chicken and the like, two days! I think this is restaurant Bashing.
*After watching this video*
Me: "I'm never eating out again"
This is total bs so don't listen
I go to the same 3 restaurant and order the same food 🤷🏻♀️ and I don’t drink alcohol of any kind 🤷🏻♀️ more butter is better for me 🤷🏻♀️
Is that @bryancallen eating butter with a spoon?
I could tell you some stories that would shock you and make you never want to eat out in fine dining restaurants.
If you’re thinking of getting the soup of the day, remember to ask what the soup of yesterday was
You think they are gonna tell the truth?
Why do I feel deja vu ?!
The butter isn’t a secret. At least to anyone with a tongue or rudimentary knowledge of Europe.
I love butter.
I am my own secret in the kitchen at home
Chef is Chef
Butter... 🙄
Food poisoning at Marco Pierre White's with a wild mushroom pasta dish.
Really?. Most all people who claim to have gotten food poisoning from a restaurant turn out to have done it to themselves. Nearly all food poisoning is the result of home cooks. People who have dined out and gotten sick tend to assume it was the restaurant and not the un-refrigerated egg salad sandwich they had for lunch.
Or just try knowing anything for yourself. I know that sounds crazy, but if you know what a bottle of wine retails for in your market, you can look up and down a wine list at a restaurant and see where the best deals are. If you don’t understand wine, you deserve to be overpaying anyway.
1:57 Number 2 about the "specials" is no secret at all. Everyone knows that a "special" may very well be made of about-to-go-bad ingredients. Do you think we are all children or something and that we don't understand profit-and-loss and how to run a business?
Plus why is this a bad thing? Like I'd rather them put it on special than throw it out
Soup of the day= simmered food scraps.
You'll never get "freshly prepared food" in a fine dine restaurant. Because it's just not possible to make all that stuff on the spot. But, it will always be stored, hygienically (atleast places where I've worked), at around 2-3°C. And trust me that is safe, and it is as per standards. Restaurants associated with 5 star hotels, have to adhere to hygienic practices due to the occurrence of random audits, by 3rd party organisations hired by the hotel chain. So, atleast 4/5 times, the food you eat is good, safe and hygienic. But, not worth the money, trust me.
I cooked in the Navy aboard a ship for 4 years. We used to get a newsletter twice a year from some independent organization listing the top 50 food processing/preparing companies/organizations based on hygiene. These were restaurants, companies like Kraft foods, or Tyson Foods, military etc. Out of the top 50 the Navy, as an org., always placed between 17th to 13th. The number one spot on every list? McDonald's. It might not be haute cuisine but their restaurants are clean.
@@donmiller2908 Indeed. McDonald's hygiene standards are strict to the point of absurdity, which is a good thing obviously.
They have myriad rules pertaining to food's shelf life, food handling, etc. It's really clean.
Eg: the shelf life of a freshly prepared batch of fries is just a couple of minutes (2-3 minutes maybe, I don't remember clearly, but it's in that ballpark). It's immediately replaced with a fresh one, as soon as the the timer goes off.
Wow, paranoia much? As someone who has worked in and run a kitchen for several years, most of this is garbage. Just that note about "specials have a good chance of being things almost ready to go off"? No, family meal is the typical vehicle for that. Just because, for example, you have the inner part of the brussels sprout leftover after using the outer leaves as a garnish, you can't just make up a special to use them up and expect people to order it. (If you can come up with a good dish, absolutely, but it's not nearly as simple as "we have this left, let's special it".) Final comment is that I hope most fine dining cooks want to be there and want to do their job well. I certainly hope for more from the chefs, and that is the person who should make the final decision about whether or not something like a piece of fish gets served. And then you adjust your ordering, you figure out if you should ice or oil a protein to keep it fresher for longer, or you decide whether you should have the dish at all. That's the most frustrating part of this video, it ignores that most head cooks/chefs are REQUIRED to make those decisions, because YOU are the person responsible for food costs, wastage, etc. Every restaurant is different, but a lot of this is fear-based nonsense. At least the food safety parts...can't comment on the wine, 'cause I only ever had to order cooking wine!
Did she say “en jus”? The use of this French term by non French speakers is sometimes crazy. They will call the sauce (jus) au jus. Au jus means with sauce and not just the sauce it self.
Greg Johnson cool she’s not French and this isn’t a French channel
Almost correct . Au jus is made from meat juice from cooking ,so not sauce. .
Sorry Mark but still incorrect au jus literally means at jus or at sauce. This is when a sauce is added on top of the protein.
I worked in resturaunts from fast food to high end. You Tell the truth, the industry is about money. Diner beware.
Carl Bowles that’s why it’s called an industry
well it's an INDUSTRY, not CHARITY
It is funny to hear the science denying crowd still saying butter and salt are bad. LOL
Everything in life is such a lie! Nothing Nothing but lies!
I work in a Restaurant in germany and i can say every Think is true
I guess we are just better in America.
Every business strategizes how they conduct business too maximize sales and profitability. It’s called promotion and marketing !!!!!
Stop trying to make a conspiracy of everything.
Restaurants aren’t health spas.
That’s like eating at McDonald’s and blaming them your fat.
You as a consumer make choices and decisions. Any business exists to get your business.
Butter is very good for you .if you smoke eating butter will open your air ways
If they offer food that didn’t sell well more then fine if there’s mold and roaches no standards people standards
Ths has nothing to do with fine dining. Fine dining restaurants and not concerned with trcking you. The average meal per person in a fine dining restaurant is about $300.00 and up, they do not have to cut corners and if they do then the high end customers will not return. Plus if you are eating previously frozen food you are NOT at a fine dining establishment.
You're punished if you are sick.
Yeah because a $60 ribeye steak is a deal compared to the Waygu LOL OKAY
Soooooo as usual the click bait title is for a whole heap of things that are simply common sense, if you have enough brain power to tie your own shoes. Here’s a thought kiddos.....if you don’t want to eat good tasting food, do it at home in your stupid gloves and skip the fats and salt and you can revel in your holiness while eating your bland, boring meal.
Emphasis on "gloves provide a false sense of security"
Usinunue matumbo Sunday
I was working one night and we were busy, like 350 guest, and someone sliced there hand then. Instead if saying anything, this person SEARED THERE HAND IN A SKILLET. Popped a glove on then went back to work. The kitchen is wild. (He didn't use the pan after)
Country gravy is made in 5 gallon buckets every tuesday morning and reheated the rest of the week.
This is the Karen of lists lol
If ur ordering steak well done, maybe u shouldnt be ordering steak
Too many ads