Good Lifestyle

The restaurant workers have crossed a lot this year. Although some of them had been congratulations or lost their jobs, others face unexpected challenges at newly reopened restaurants. From the handling of rude customers to initiate secrets on what is happening behind the curtains, here are some things that restaurant staff will not tell you.

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Knowing that the potential to be infected with coronavirusesis bigger in closed and poorly ventilated spaces Gives many restaurants feel dangerous to return to work.If there is an AC or a fan In the dining room of the restaurant, the virus could circulate through the space and travel distances of larger six feet. "It's not because the state says it's correct to open it does not necessarily mean that it's safe," saidA Food Service Professional in Chicago. here is9 things in restaurants that you will never see.

Because ofA lack of guidelines for health agencies, a restaurant is not responsible for closing or informing the public when they learn from a COVID-19 confirmed case. This means that your servers can know that someone on the staff has recently been positive for coronavirus, but they have to do business as usual. here isThe only worst thing you can tell a restaurant server right now.

A restaurant worker in New YorkGothamist The experience of serving the guests on the patio is actually horrible for servers. "You dropped sweat. Your face melts because you wear a mask, and you can not put the gloves of God on because your hands are wet and sweaty, too. It takes a lot of time to keep these necessary measures And you must also continue and continue to serve people, "he noted. Read about these5 new dangers of meals at the exit of anyone come from.

Restaurant workers literally get in danger to work during this pandemic. Restaurants are definitelynot the safest places To be with regard to the spread of the virus, the restaurant staff works for the same basic pay while taking much greater risks than usual. "There are really basic things that have not been treated for workers and we are completely neglected when the state grows to reopening," said aProfessional Service Industry in Chicago.

At first glance, the outdoor dining room seems an excellent alternative to dining rooms pinging customers. However, some restaurant staff have begun to note a completely disgusting side effects of street catering, especially in large cities. A restaurant in New York reported that their guests had to deal withThe most undesirable guests at dinner rats-rats.

At present, your services are responsible for the application of the rules of social distancing during your creation. If you present yourself in a large group, it will be extremely difficult for them to welcome you. When the waiters see a bigger group than four, they know they are in a hard job to welcome you. "The main issue of concern is the aversion of some people to social distancing," said aNorth Carolina Server.

We talked toA server of a high-end restaurant of North CarolinaWho said she had clients taking raw comments on their behalf. Some customers also sought to prove it: "I was asked several times if I knew even anyone who caught it [and] I know at least four people who have, and these customers are visibly upset when you leave They know you do not think it's a hoax. "Here's5 horrible error servers have seen with reopened restaurants.

We all sawMeltdowns on mask policies Which became virals, but imagine that you were the person who really had to uphold the rule of the mask with customers - it may want to walk in a minefield. Your servers really do not want to have to handle a violent explosion just to do their job. ARestaurant owner in Royal Oaksaid he was now working in front of the house himself to save his staff of angry guests, "I tried to do most seats because it's just very difficult when you have a person aged 18 or 19 years old. employee] at the front of upholding the bearing mask. "

And they do not simply hold up the rules of the mask and social distance, because they hate the confrontation, but because the restaurant workers are really afraid of their own safety. "It's very upsetting. Are you tremulating after having these conversations with people, because you just do not know. And if someone was killed because they told them to wear a mask? You worry about everything Time, "A coffee owner saidEater. And their fears are completely justified-A restaurant in Michigan Decided to close the doors after their servers are attacked verbally and realized verbally on the rule carrying the mask.

Restaurant workers report that some of their clients have donated to think that tilting is optional during the pandemic. "Some of the [customers] believe that the way we interpret and apply the guidelines is part of their design calculation," said a restaurant directorTODAY. A mac daddy server told usA similar story, "Customers did not change right at all. I worked most difficult I've ever had as a server and I make the least money I could imagine."

Restaurant servers always have the best scoop on what is happening behind the scenes. Unfortunately, there is often something about how the restaurant operates or prepares your food that would probably make you horrify. To this end, many restaurant workers have confessed (anonymously, on the internet) that there are some menu items that they serve their customers butwould never eat. Yikes!

This refreshing lemon corner that comes with your drink or on your seafood plate could be a cesspool of germs. A waitress of the city of Kansas confessed on the internet: "Now that I worked in a restaurant, I never ask for lemon in a glass. Everyone touches them. Nobody lavies them. We just issue the stickers, cut them, and throw them in your iced tea. "Do you know these40 big things found in food and fast food?

Although daily specialties are generally delicious and tempting,An insider restaurant tells us They will almost always be more expensive than regular menu items. And not only are you going to pay the best dollar for that, you risk crazy about something that is actually less fresh than other objects. Many chefs and servers confessed the promotions are usually made around the ingredients that the restaurant tries to get rid of because they expire.

It may not be surprising that the waiters prefer to see regular customers they have a relationship with (and who points them well), a new person they do not know. But what could surprise you is that regulars often get many benefits because of their status. "Once you are recognized as a regular, good things start to happen. You will find that your glass of wine is filled without being put on your bill, otherwise the chef could bring you a sample," noted an insider.

This "proof of the day" special fish or the hot bread of the piping in your bread basket has probably been made several days in advance and frozen, then warmed up to taste as they were freshly made. It would be extremely economical and complicated for restaurants to serve fresh foods made from scratch, more often, the "fresh" objects on the menu are anything but. here isSome items that are never fresh in restaurants.

Restaurant employees often have to follow very strict rules of conduct and food preparation defined by their upper senior. These are things that you certainly do not know - how your waitress welcomes you, the way they managed your complaints, and even the number of olives they are allowed to put in your sandwich have been pre-approved by their manager. Here is some of theMost odd rules Fast food employees must follow.

You may think that your server in a fast casual restaurant discovers on your meat or express sauce, but that's not the case. Fast food restaurants have strict policies on the amount of each ingredient in building a burrito or sandwich. Chipotle employees are responsible for not giving requests for "just a little more meat" without charging more, and metro employees have a defined number of tomato and olive slices that go into each sandwich. Learn more about thishere.

Even in the best Notch restaurants where food quality standards are high, a few days ago where things are at their coolest. This particularly concerns the very perishable and less expense ingredients in a short day or two, like seafood. "Do not order fish on Sunday or Monday. Fish deliveries are usually twice a week, so Tuesday to Friday at during which are great days. Or ask the restaurant when they get theirs, "advises a restaurant worker. here is8 reasons why you should never order salmon.

A waitress said that the children of the children's menu can be prepared with more sugar than the same article on the regular menu ", we put the sugar in the meals of our children so that the children will love them more. Seriously. We have Even put extra sugar in the dough for children's pizzas. "

It's not just embarrassing or obvious flirting that can tilt a server on a first date - they can usually tell what you are ordering and how much you fail. "The first dates, especially the blind Internet dates, are ideal for advice. You know it will probably order a bottle of wine and leave a tip from 20 to 25% because it expresses itself," said a Michigan waitress.