Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
I'm not This is not an opportunity to clown on
any particular restaurant, So let's not necessarily use name brands. Okay,
And I'm not even looking for like the nasty. If
you've gotten nasty, fine, But I mean, what is the thing?
I mean, it's Anthony Bourdin wrote a whole book about
this kitchen confidential rip. But what is the thing if
(00:23):
you've worked in the food service industry that happens that
people might be surprised to know? For example, I guess
those bread baskets are commonly reused. Like if bread comes
to your table and you don't touch it, apparently it's
not uncommon that they will then put the bread in
another red and serve it to somebody else that's in
that Anthony boor.
Speaker 2 (00:46):
You picked through the bread that you want, like you know,
you go to a certain spot, it has brown bread
in bread in the same fast. So they you're telling
me you're at the table and you touched all over
the bread, and then I down and they bring me
the bridge.
Speaker 3 (01:01):
It's possible they refresh the bread.
Speaker 1 (01:03):
The other thing is people like even if you don't
touch it, which a lot of times, you know, you
get a restaurant. You don't touch it, you're still kind
of breathing on it and whatever else, and it might
wind up back on your tap.
Speaker 3 (01:12):
It's possible. Wow, there was a whole list of his stuff.
Speaker 1 (01:14):
But I'm wondering what comes to mind, because this I
saw over the weekend on TikTok from the Tampa Bay Times,
a very high end Japanese restaurant in Tampa is apparently
doing this.
Speaker 3 (01:25):
January, the Tampa Bay Times received a tip that Co,
a Tampa Heights restaurant, was taking foxtail ferns from a
neighboring apartment building and using them to garnish plates.
Speaker 1 (01:34):
And so this TikTok, it shows a man in a
waiter like he's appears to work there next to the restaurant,
in the like the planters at the apartment complex, and
he's seen chopping the plants from the apartment complex and
then apparently they take them back to the restaurant, they
washed them, and then they use them as garnish. And
(01:56):
while the restaurant's not saying where they from, where they
source them, they are saying that they're not intended to
be eaten, but they are on the plate and they
are cleaned. But I don't think this is like far
they have a farmer's market out and back or like
you know, farmed a table. I mean, I think it
looks like this is actually the landscaping from the neighboring
residential area and they're just chopping the little leaves and
(02:19):
putting them on the plate.
Speaker 3 (02:20):
Imagine what it's sprayed with, possibly, you know or who knows.
Speaker 1 (02:24):
I don't like a dog pete eye, Yeah, exactly, like
or like, how about if you're going to do that,
don't wear the what appears to be a waiter outfit
from the restaurant. Like I know restaurants that they'll have
like a garden in the back or whatever, and they'll
they'll have a little like parsley or whatever else, or
maybe even the garden is like on the outdoor dining
area and they'll use some of that.
Speaker 3 (02:44):
Like I get all that. What I'm just shook.
Speaker 2 (02:47):
This is this whole brand thing is really disturbing to
That's why.
Speaker 4 (02:50):
You should never complain in a restaurant, never have your
food taking back because you don't know what's gonna happen
to it.
Speaker 3 (02:56):
I mean, I roll with that.
Speaker 2 (02:57):
You know, I'm gonna complain about it, but my food.
But I can't believe this bread thing. This bread thing
is really has me shook right now.
Speaker 3 (03:06):
You know how long those crackers sitting there?
Speaker 5 (03:09):
I don't think I ever restocked a cracker basket, and
I worked at the restaurant for like ten years.
Speaker 2 (03:14):
So it's just like a basket full of crackers.
Speaker 5 (03:16):
Yeah, like you know, there's the crackers and the bread's
on top of it. Like then you get it, like
I never cleared the basket put new crackers in there.
Speaker 3 (03:24):
You're part of the problem. Oh yeah, definitely part of
the problem.
Speaker 1 (03:28):
I wish I could remember what else I'm looking up
what else was in kitchen Confidential? But okay, so you
guys worked Various people in here have worked at restaurants, Like, okay,
you worked at one. Yeah, maybe it's not unsanitary, but like,
what's something that goes on that we might be surprised
to know?
Speaker 2 (03:42):
The only thing that goes on is that, you know,
if you ordered chicken pop pye from a certain restaurant,
it's the chicken from yesterday.
Speaker 3 (03:49):
That's okay with me.
Speaker 1 (03:50):
I think that's pretty common. I know, like there's certain
faced food restaurants that the leftover beef that they yeah,
they jumped that up and they put in the chili.
Speaker 3 (03:57):
Yep.
Speaker 2 (03:57):
And if you get like a pooled chicken sand much
barbecue chicken sandwich, that chicken is shredded from the day before.
Speaker 3 (04:03):
That's funny, big deal. It's the same thing as old bread.
No bro.
Speaker 2 (04:09):
On your table, laughed all over my bread and.
Speaker 3 (04:17):
Goes through the basket.
Speaker 4 (04:19):
I don't know, I would say, like also like working
fast food restaurants, the the ice machines, the thing that
I don't think I don't know how much they're cleaned
at all, Like.
Speaker 3 (04:30):
Oh yeah, yeah, bugs and dust. I think the same
is true for those little spouts on the you know, you're.
Speaker 4 (04:37):
Supposed to take them off and soak them overnight.
Speaker 3 (04:40):
I used to do that every day and then scrub
it with a little brush morning. You Yeah, because it's
the same thing.
Speaker 4 (04:45):
Like at a bar, how they put plastic all over
the things because fruit flies will get on the bottles.
Speaker 3 (04:50):
Yeah.
Speaker 1 (04:50):
I've watched a lot of bar rescue, as you know,
and uh, that seems to be one. Fruit flies seem
to be very common. Also, like in the alcohol bottles.
I guess they crawl in there because if they don't
put little those little like condoms on the top of
the thing.
Speaker 3 (05:06):
You know, as long as I don't see it, it's
good for my Honestly, I feel the same way alcohol
to kill anything. Right, good point?
Speaker 1 (05:14):
What? Okay? I was like googling as we do this.
What some of the other.
Speaker 4 (05:21):
Working a vast food I know if you say, hey,
can I get fresh fries? Most of the times they'll
take them fries and put it back in the basket
and dip it in the and they look they look
hot again.
Speaker 3 (05:31):
But oh, I think we're about to get that confirmed.
I have done it. Your mom ordered like what does
she say? Actually wants extra chrispy love.
Speaker 1 (05:43):
You know, I love Mama fred more than too, But
my god, does everything have to have some extra element
to it? Like she loves it. She loves it like nothing.
Nothing can just be. I'll have that. I love my
mom so much, but nothing can be like I'll take
it as it comes. There has to be. I'd like
my fries extra crispy.
Speaker 3 (06:01):
I'd like that.
Speaker 1 (06:02):
And granted, she's paying for it so she can have
whatever she wants. And that's what she'll trust me, She'll
tell you when I make fun of her The other
thing is she will take and she loves me for
telling this story. She will take home a little tiny,
little itty bitty little bit of something like one little bite,
and then we get the whole container in the big
ass bag for this little bite that we don't wind
up eating half the time.
Speaker 3 (06:23):
Ashley, good morning, How you doing.
Speaker 2 (06:26):
I'm good, How are you very well?
Speaker 1 (06:28):
So you're here to confirm that if you ask for
fresh fries, you may not get getting it really necessarily.
Speaker 3 (06:35):
Oh yeah, no, that's not happening.
Speaker 5 (06:39):
I worked at McDonald's for four years and anytime someone
would come through and ask the fresh fries, especially in
the drive through.
Speaker 1 (06:47):
Yep, they would just fill up enough or whatever fry
whatever size they wanted and throw it back into the
fryer and that's what they would get.
Speaker 3 (06:57):
Okay, all right. Yeah.
Speaker 4 (06:59):
The key to ask for fries with no salt, because
because then they have to remain have to make new fries.
Speaker 2 (07:05):
So they don't they do it for that too, because.
Speaker 3 (07:08):
Well they wash them off.
Speaker 4 (07:12):
Oh I don't know, but I have to salt on
myself then, like why would I want no salt on
my well?
Speaker 1 (07:15):
Yeah, then you I mean much, I want no salt
on my fries. They make you new fries and they
can have some salt.
Speaker 3 (07:26):
Actually, thank you so much. I have a great day.
Speaker 1 (07:28):
It's ridiculous and I'm not picking on anybody any one
particular price, but you all in ice machine slime.
Speaker 3 (07:35):
Oh god, yeah, yeah, I think a lot of stuff.
Speaker 1 (07:39):
The other thing is, you know, I'm kind of a
weirdo about like, I don't know, I don't need to
see the preparation of the food because a lot of
the short cuts kind of like taco bell for example,
I think the sour creams and like a cock gun.
Speaker 3 (07:53):
You need to see that, Like I don't really need it.
Speaker 1 (07:55):
And then like a lot of the stuff's in drawers
or like bags, like a lot of soups coming back
ext It's like there's nothing wrong with that, nothing at all.
I just don't necessarily need to see you pour my
soup out of a bag and then warm it up
in a microwave. Just bring it to me however it
if it tastes good, Yeah, no, what's a little ice slime.
It's not gonna hurt any much, right, yeah, I mean yeah,
(08:17):
probably more freadshells next,
I'm not This is not an opportunity to clown on
any particular restaurant, So let's not necessarily use name brands. Okay,
And I'm not even looking for like the nasty. If
you've gotten nasty, fine, But I mean, what is the thing?
I mean, it's Anthony Bourdin wrote a whole book about
this kitchen confidential rip. But what is the thing if
(00:23):
you've worked in the food service industry that happens that
people might be surprised to know? For example, I guess
those bread baskets are commonly reused. Like if bread comes
to your table and you don't touch it, apparently it's
not uncommon that they will then put the bread in
another red and serve it to somebody else that's in
that Anthony boor.
Speaker 2 (00:46):
You picked through the bread that you want, like you know,
you go to a certain spot, it has brown bread
in bread in the same fast. So they you're telling
me you're at the table and you touched all over
the bread, and then I down and they bring me
the bridge.
Speaker 3 (01:01):
It's possible they refresh the bread.
Speaker 1 (01:03):
The other thing is people like even if you don't
touch it, which a lot of times, you know, you
get a restaurant. You don't touch it, you're still kind
of breathing on it and whatever else, and it might
wind up back on your tap.
Speaker 3 (01:12):
It's possible. Wow, there was a whole list of his stuff.
Speaker 1 (01:14):
But I'm wondering what comes to mind, because this I
saw over the weekend on TikTok from the Tampa Bay Times,
a very high end Japanese restaurant in Tampa is apparently
doing this.
Speaker 3 (01:25):
January, the Tampa Bay Times received a tip that Co,
a Tampa Heights restaurant, was taking foxtail ferns from a
neighboring apartment building and using them to garnish plates.
Speaker 1 (01:34):
And so this TikTok, it shows a man in a
waiter like he's appears to work there next to the restaurant,
in the like the planters at the apartment complex, and
he's seen chopping the plants from the apartment complex and
then apparently they take them back to the restaurant, they
washed them, and then they use them as garnish. And
(01:56):
while the restaurant's not saying where they from, where they
source them, they are saying that they're not intended to
be eaten, but they are on the plate and they
are cleaned. But I don't think this is like far
they have a farmer's market out and back or like
you know, farmed a table. I mean, I think it
looks like this is actually the landscaping from the neighboring
residential area and they're just chopping the little leaves and
(02:19):
putting them on the plate.
Speaker 3 (02:20):
Imagine what it's sprayed with, possibly, you know or who knows.
Speaker 1 (02:24):
I don't like a dog pete eye, Yeah, exactly, like
or like, how about if you're going to do that,
don't wear the what appears to be a waiter outfit
from the restaurant. Like I know restaurants that they'll have
like a garden in the back or whatever, and they'll
they'll have a little like parsley or whatever else, or
maybe even the garden is like on the outdoor dining
area and they'll use some of that.
Speaker 3 (02:44):
Like I get all that. What I'm just shook.
Speaker 2 (02:47):
This is this whole brand thing is really disturbing to
That's why.
Speaker 4 (02:50):
You should never complain in a restaurant, never have your
food taking back because you don't know what's gonna happen
to it.
Speaker 3 (02:56):
I mean, I roll with that.
Speaker 2 (02:57):
You know, I'm gonna complain about it, but my food.
But I can't believe this bread thing. This bread thing
is really has me shook right now.
Speaker 3 (03:06):
You know how long those crackers sitting there?
Speaker 5 (03:09):
I don't think I ever restocked a cracker basket, and
I worked at the restaurant for like ten years.
Speaker 2 (03:14):
So it's just like a basket full of crackers.
Speaker 5 (03:16):
Yeah, like you know, there's the crackers and the bread's
on top of it. Like then you get it, like
I never cleared the basket put new crackers in there.
Speaker 3 (03:24):
You're part of the problem. Oh yeah, definitely part of
the problem.
Speaker 1 (03:28):
I wish I could remember what else I'm looking up
what else was in kitchen Confidential? But okay, so you
guys worked Various people in here have worked at restaurants, Like, okay,
you worked at one. Yeah, maybe it's not unsanitary, but like,
what's something that goes on that we might be surprised
to know?
Speaker 2 (03:42):
The only thing that goes on is that, you know,
if you ordered chicken pop pye from a certain restaurant,
it's the chicken from yesterday.
Speaker 3 (03:49):
That's okay with me.
Speaker 1 (03:50):
I think that's pretty common. I know, like there's certain
faced food restaurants that the leftover beef that they yeah,
they jumped that up and they put in the chili.
Speaker 3 (03:57):
Yep.
Speaker 2 (03:57):
And if you get like a pooled chicken sand much
barbecue chicken sandwich, that chicken is shredded from the day before.
Speaker 3 (04:03):
That's funny, big deal. It's the same thing as old bread.
No bro.
Speaker 2 (04:09):
On your table, laughed all over my bread and.
Speaker 3 (04:17):
Goes through the basket.
Speaker 4 (04:19):
I don't know, I would say, like also like working
fast food restaurants, the the ice machines, the thing that
I don't think I don't know how much they're cleaned
at all, Like.
Speaker 3 (04:30):
Oh yeah, yeah, bugs and dust. I think the same
is true for those little spouts on the you know, you're.
Speaker 4 (04:37):
Supposed to take them off and soak them overnight.
Speaker 3 (04:40):
I used to do that every day and then scrub
it with a little brush morning. You Yeah, because it's
the same thing.
Speaker 4 (04:45):
Like at a bar, how they put plastic all over
the things because fruit flies will get on the bottles.
Speaker 3 (04:50):
Yeah.
Speaker 1 (04:50):
I've watched a lot of bar rescue, as you know,
and uh, that seems to be one. Fruit flies seem
to be very common. Also, like in the alcohol bottles.
I guess they crawl in there because if they don't
put little those little like condoms on the top of
the thing.
Speaker 3 (05:06):
You know, as long as I don't see it, it's
good for my Honestly, I feel the same way alcohol
to kill anything. Right, good point?
Speaker 1 (05:14):
What? Okay? I was like googling as we do this.
What some of the other.
Speaker 4 (05:21):
Working a vast food I know if you say, hey,
can I get fresh fries? Most of the times they'll
take them fries and put it back in the basket
and dip it in the and they look they look
hot again.
Speaker 3 (05:31):
But oh, I think we're about to get that confirmed.
I have done it. Your mom ordered like what does
she say? Actually wants extra chrispy love.
Speaker 1 (05:43):
You know, I love Mama fred more than too, But
my god, does everything have to have some extra element
to it? Like she loves it. She loves it like nothing.
Nothing can just be. I'll have that. I love my
mom so much, but nothing can be like I'll take
it as it comes. There has to be. I'd like
my fries extra crispy.
Speaker 3 (06:01):
I'd like that.
Speaker 1 (06:02):
And granted, she's paying for it so she can have
whatever she wants. And that's what she'll trust me, She'll
tell you when I make fun of her The other
thing is she will take and she loves me for
telling this story. She will take home a little tiny,
little itty bitty little bit of something like one little bite,
and then we get the whole container in the big
ass bag for this little bite that we don't wind
up eating half the time.
Speaker 3 (06:23):
Ashley, good morning, How you doing.
Speaker 2 (06:26):
I'm good, How are you very well?
Speaker 1 (06:28):
So you're here to confirm that if you ask for
fresh fries, you may not get getting it really necessarily.
Speaker 3 (06:35):
Oh yeah, no, that's not happening.
Speaker 5 (06:39):
I worked at McDonald's for four years and anytime someone
would come through and ask the fresh fries, especially in
the drive through.
Speaker 1 (06:47):
Yep, they would just fill up enough or whatever fry
whatever size they wanted and throw it back into the
fryer and that's what they would get.
Speaker 3 (06:57):
Okay, all right. Yeah.
Speaker 4 (06:59):
The key to ask for fries with no salt, because
because then they have to remain have to make new fries.
Speaker 2 (07:05):
So they don't they do it for that too, because.
Speaker 3 (07:08):
Well they wash them off.
Speaker 4 (07:12):
Oh I don't know, but I have to salt on
myself then, like why would I want no salt on
my well?
Speaker 1 (07:15):
Yeah, then you I mean much, I want no salt
on my fries. They make you new fries and they
can have some salt.
Speaker 3 (07:26):
Actually, thank you so much. I have a great day.
Speaker 1 (07:28):
It's ridiculous and I'm not picking on anybody any one
particular price, but you all in ice machine slime.
Speaker 3 (07:35):
Oh god, yeah, yeah, I think a lot of stuff.
Speaker 1 (07:39):
The other thing is, you know, I'm kind of a
weirdo about like, I don't know, I don't need to
see the preparation of the food because a lot of
the short cuts kind of like taco bell for example,
I think the sour creams and like a cock gun.
Speaker 3 (07:53):
You need to see that, Like I don't really need it.
Speaker 1 (07:55):
And then like a lot of the stuff's in drawers
or like bags, like a lot of soups coming back
ext It's like there's nothing wrong with that, nothing at all.
I just don't necessarily need to see you pour my
soup out of a bag and then warm it up
in a microwave. Just bring it to me however it
if it tastes good, Yeah, no, what's a little ice slime.
It's not gonna hurt any much, right, yeah, I mean yeah,
(08:17):
probably more freadshells next,
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