Dining out can be fun, convenient, or both, but one thing is for sure, it is always nice to have a night off from cooking. But not everything is always as it seems as there are some restaurants out there who are not putting their customers’ needs first and it is crazy to think they have so easily got away with it. There are deceiving food portions, deceitful and confusing signage, and much more. Maybe there is a sneaky restaurant secret that you’ve fallen for? Let’s hope not, but it’s probably a good idea to check these out to avoid any future disappointment.
All restaurants have to undergo a health inspection once a year. Once completed, they are graded an A, B, or C. Every restaurant should be aiming for grade A, and a part of the requirement is that the grade has to be displayed in the window.
After being graded a B, this restaurant twisted the truth and added some extra letters to make the word, Brunch. Speaking out about it, an employee said, “Since it was on the window anyway, and we have brunch every Sunday, my friend got the idea to go to the copy center and print out the other letters.”
You know the saying, ‘profit before the consumer,’ well this captured moment at a popular coffee house just proves it. When there are a side salad and a main course salad on a menu, everyone expects them to be different sizes. That fact seems pretty obvious, right? Well, that is not the case here.
Trying to hide the truth by placing the salad on two different sized plates didn’t quite work out for this chef. A customer was quick to take a photo to make sure they had solid proof. Not only that, but the salad itself looks far from delectable.
How’re your fries?
When ordering fries in this place, the customers better be ready to be disappointed with their barely-there portion. Serving the fries in a paper cone, this restaurant found a sneaky way to make their portions appear much bigger, by filling half the cone with paper and adding just a few fries on the top.
This customer claimed that they had just a couple of handfuls of fries with their burger and took evidence for themselves. What would you do if this happened to you? Some would complain while others take a picture to name, shame, and spread the word loud and clear.
They be Fooling
It is always amazing to see restaurants and businesses taking that next step to help the world by reducing their plastic usage, but there seemed to be something missing here. Heavily promoting across their social accounts and inside of their restaurants that they are no longer using straws to “protect and conserve [the] environment,” one customer noticed something was amiss.
Isn’t it ironic, don’t ya think? Right there, below the sign, was a stack load of plastic cutlery! So what is the real reason they are no longer using straws? Perhaps it’s more about cutting costs.
Not As It Seems
This restaurant was scamming its customers before they even walked through the door. Placing a sign in the eatery’s window, the sign appeared to say “free burritos,” but it wasn’t until customers came to pay that they realized that was far from the truth. Tricking its customers with small print, the restaurant also ran a clause that meant customers could not return their food after they had ordered it.
A customer was quick to post a complaint online saying, “Talk about false advertising.” So guys, next time, it will be worth your while to spend a little more time reading the signs.
Ice or Nothing
We all know the old trick that restaurants do where they fill your cup full of ice so that they can get away with giving you less soda than what you deserve. On some occasions, the worker is just too embarrassed to tell you that they cannot fill up your drink, so this restaurant put out a sign to ensure everyone knew exactly how it was.
A customer couldn’t believe when they read, “Please understand if you request No Ice or Less Ice, we cannot fill your cup to the top. Thank You.” Now, this is awkward.
Nacho so Nice
When it comes to ordering nachos, it is very easy to daydream about your dish before it arrives. The crispiness, the cheese, the jalapenos, and let’s not forget the beef. Waiting for a full plate of nachos to arrive, this customer’s mouth dropped open once it landed on their table.
And not in a good way! Are those Kraft Singles on that plate with probably the most overcooked brisket we’ve ever seen and to make matters worse, that un-melted cheese right there is cheese squares. This is by far the worst plate of Nachos of all time.
You know how employees in this fast-food chain always tip your fries out on the tray a little? Well, this is all part of a plan.
Now we all know these are some of the most famed fries in the fast-food industry, but one employee confessed that they were taught how to make fry containers look fuller than they actually were. So while you may think you are getting a full portion of your favorite fries, its really just the packaging and the way it was filled that make it look like a lot of fries.
To Footlong or Not to Footlong
This sandwich chain is popular around the world, and the question in all customers minds’ is, “shall I have a footlong or not?” People started to catch on and began measuring their sandwiches and finding out that they were not a footlong at all.
Subway released a statement explaining that the term footlong was more of a trademark than an accurate account of the sandwich’s length. Talk about some sneaky wordplay! Then again we guess the ‘almost footlong’ wouldn’t be a great sandwich name in terms of branding.
How many times have you ordered a pizza and your favorite sides, but when it arrives, it appears that they have miscounted on those chicken wings. That box of 14 has become 12, and those parmesan bread bites are missing some friends, but is there more to it than it seems?
Well, an ex-employee was quick to share that the delivery drivers often pluck out and eat things from their drop-offs.
I’ll have the McRib please
If you are looking to dive into some delectable ribs, then you might want to think again before you order. This chain found themselves in a sticky situation when the information was released about the real ingredients in their rib sandwich.
It might be covered in sauce to mislead, but under all of that, there is nothing more than once-frozen ground pork parties. Yuk!
If you have ever been out for ice cream, then you have more than likely been asked whether you want a cup or bowl. With both different shapes, one appears bigger than the other and will include a heftier price.
But there is a catch; the sizes may not be that different after all. Did you know, “People would pay more for a bowl, and just get a cup of soup in a bowl that was shorter and wider at the bottom than the cup.”
The rumor mill has been swirling with things being said about vegan milk being cows milk, and one employee was overheard explaining how their decaf was more just watered-down regular coffee and not actual decaf. To make matters worse, employees also used cheaper light mayonnaise in all its bottles and servings instead of regular mayo.
Stay alert guys, and make sure you are getting your money’s worth. You can always ask to check the product to be double sure.
Not What You Paid For
It is annoying, right? That even though you know how much money these fast food restaurants are making, they still think it’s OK to deceive their customers. Thanks to those who went the extra mile, public lawsuits can provide us with the information we need.
These meat tacos were found to contain only eighty-eight percent of seasoned meat! So what is in the other twelve percent?
Many people opt for the grilled option when dining out, especially since this is promoted as a healthier option. Not only that, but grilling meat can give it a wonderful extra taste as well, but be warned; those grill markings might be a total lie.
Fast Company published an article with some alarming details stating, “rather than install expensive equipment and pay for a dedicated chef; most chains outsource the cooking to giant processors, whose job it is to add those grill marks before the food even arrives at the restaurant. ”
Those Super High Markups
We all know a restaurant’s main aim is to make a profit, after all, money makes the world go round, but at whose expense? If you happen to be dining out and the menu doesn’t give specific details of the ingredients on your pizza, then be sure to ask a member of staff. It’s important to make sure you’re not paying an exceptionally high price for some rather cheese and tasteless cheese.
Sources have revealed that the ingredients inside popular meals like pizza and salads cost only a fraction of the price to make. This means that customers often end up with some massively overpriced food.
It is a standard procedure to be asked, “how would you like it cooked” after you have just ordered a steak, and in this case, everyone is different. From rare, all the way through to well-done, everyone knows exactly how they want it served to them.
One disgruntled ex-employee spoke out the truth behind how a popular restaurant really cooks their steaks, “whenever someone asked for a ‘medium-rare’ steak, I had to say we only make them ‘pink’ or ‘not pink.’ Most of the kitchen is just a row of microwaves. Pink or not pink only referred to how microwaved to death you want your meat.”
Freshly made dessert, or is it?
Treating yourself to dessert can be one of the nicest things to do when you dine out, as it’s not very often you get to eat something so fresh and delicious, but is that the case? When a group of chefs was asked how they had been previously told to cut corners, one confessed, “most of our desserts are purchased from Walmart directly across the street, then marked up 500%.
For the price of a couple of pieces of cheesecake, you could just go across the street to Walmart after your meal and buy a whole one. We just drizzle a bit of chocolate or raspberry sauce on it so that it doesn’t look exactly like the one from Walmart.”
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Not actual Kobe beef
One of the most popular steaks around the world is Kobe beef, and a restaurant can attract a wealth of customers by having the steak on its menu. The meat is loved for its rich flavor and tenderness, and of course, it is priced much higher than other dishes.
Originating from Japan, it’s not the easiest meat for chefs to get their hands on. Be sure to check and then check again that your Kobe beef is the real deal. Food & Wine magazine stated that “only nine restaurants in the U.S. sell true Kobe beef.”
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Menu psychology is a thing
Although this is something you have probably never had to think about, menus have been psychologically designed to encourage you to buy the most expensive thing on the menu! Find yourself often being drawn to the right-hand corner? When giving out some helpful information to its clients, a design product website revealed the following details, “sweet spot” — the area that most people look at first when they’re out to eat.
As a result, many restaurants place the menu item they want to sell most (often an expensive dish) in that location. ”
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I Didn’t Order That
Have you ever sat down at a restaurant and the waiter will bring over some water or bread before you’ve even had a chance to look at the menu? Well, it’s worth clarifying with them if the items are complementary or not, or you could end up with an unwanted charge at the end of it.
One unsuspecting dining said, “my local restaurant places two water bottles on the table without saying anything. In case you drink, you pay for it, even though you have not asked for it.”
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How does that even make sense?
Don’t worry, its not you, it’s the bathroom door signs. Confusingly, this restaurant thought they were playing a light, practical joke on its customers, but this signage is more annoying than funny. It came to a head when someone’s child ended up in the wrong bathroom, with no idea what was going on.
Next time, let’s just try to stick to normal signage, please, for everyone’s sake!
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Freshness is key
Many restaurants have a huge amount of waste at the end of the day, but they should provide their customers with fresh ingredients. However, some break the rules without a care in the world. “My manager was really conscious of food costs… to a fault. Most commonly was changing the expiration dates of food so it wouldn’t have to be thrown out.
This may not be a huge deal for a couple of days, but food would last a couple of WEEKS. He would also take lettuce in a pan and put it back into the bag.”