The iceberg wedge salad is one of the industryâs biggest rip-offs. Take into account that iceberg lettuce is about 98 percent water, and itâs easy to see why. âIt's marked up at least 20 times,â says Peter Chastain, executive chef and owner of Californiaâs Prima Ristorante. Plus, germs can hide inside lettuceâs cracks, corners, and edges. âYou think lemons in water are dirty? The salads are filthy,â Cannon says. Even if restaurants do decide to wash their greens, the lettuce is often served soggy, which is big red flagâstanding water mixed with lukewarm, mayo-based dressing is a disaster waiting to happen.
You might think best-selling items have high turnover. But to keep up with demand, fast-food restaurants and some other places pre-make their top sellers, which gives these wrapped and bagged choices plenty of time to develop food-borne illnesses. Instead, opt for the less popular options which are more likely to be prepared to order, says Howard Cannon, CEO of Restaurant Expert Witness and author of The Complete Idiotâs Guide to Starting A Restaurant, who adds, âAnything sitting in holding, covered with mayonnaise, is probably not that great."
"One of the most dangerous items in a restaurant is water,â Cannon says, although anything that sits between 40 degrees to 140 degrees for more than a short time has a high potential to harbor bacteria. If your table is already set with a carafe of water, or you're handed anything warmer than ice-cold, ask for a new glass.
Free bar snacks
Since these nuts, pretzels, and other munchies are free of charge, restaurants and bars often donât set out a fresh serving for each new customer. It's like eating out of a stranger's hand! Then at closing time they're dumped back into a container, to be re-poured into dishes the next day.
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Meat with the bone in
Small cuts of meat, like bone-in pork or chicken breasts, are harder to cook thoroughly because their outsides easily char. This often translates to crispy on the outside and raw on the inside. Unlike undercooked beefâsay, a rare burger or a steak tartareâundercooked pork and chicken are highly dangerous and could causes food-borne illnesses, according to the Center for Disease Control and Prevention
. Plus, bone-in means less meat.
To avoid running out of ingredients during the dinner rush, restaurants often order more food than they need. At the end of the day, surplus ingredients that haven't expired can turn into tomorrowâs specials, disguised with sauce. âWatch out for an expensive item used in a way that's minimizing its flavor,â says Stephen Zagor, founder of consulting firm Hospitality & Culinary Resources, in Wall Street Journalâs SmartMoney
. Be wary of meat that's been cut, braised, and disguised in a pasta, stew, or soup dish.
Restaurants with a built-in-grill dining table sound like fun. But: âBraised food from a steam table is fraught with perilâsneezing customers, improper cooking,â says Chastain. One Korean BBQ joint in Las Vegas shut down after earning an astoundingly disgusting 53 demerits from the Southern Nevada Health District. Leave the cooking to the chefs.
First, there's often more filler than meat, but restaurants think if they drown the dish in enough sauce and seasoning, you won't notice. To help sell it further, many menus use descriptive words like âhomemade,â âhome-cooked,â âhome-style,â or worst of all, âMomâs.â Donât insult your mama! Order a burger or a steak.
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Unless the joint is known for its seafood, thereâs no guarantee you're going to get what's on the menu. âAbout 70 percent of the time, for example, those Maryland crab cakes weren't made using crabs from the Chesapeake Bay,â says James Anderson, chairman of the Department of Environmental and Natural Resource Economics at the University of Rhode Island, in Wall Street Journalâs SmartMoney
. And while the kitchen might swap snapper for a cheaper tilapia, many times the distributors do a bait and switch, too.
By working in one expensive ingredient in small batches (see: truffle oil, fois gras), many customers are cheated into believing theyâre getting a taste of highbrow fare for a relatively low price. Beware: Most commercial truffle oils are created by mixing olive oil with a lab-produced chemical. Zagat ranked truffle oil as one of the eight most overrated ingredients
, comparing the oil to trendy fashion labels: "itâs obnoxious, overpriced, and made with cheap material."
Unless itâs exotic or made in-house, itâs not worth your time, money, or caloric intake. âThe idea of dropping big dollars in a restaurant to pay for the same brand I can get from the local grocery doesnât make me want any,â says Mark Ladisky, senior operations consultant for Synergy Restaurant Consultants.
He who orders chicken is, in terms of ordering outside the box, a chicken. âThere is typically nothing unique about the preparation that is worth my attention on the menu,â says Ladisky. It's also cheap meat that gets marked up substantially. Be bolder.
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Pizza is a gold mine for restaurants: cheap ingredients and big mark-ups. So buying pizza from a restaurant that isnât dedicated to doing it right is a waste of money and tomatoes, according to Ladisky. âI canât recommend throwing money away on a slightly upgraded freezer-section pizza baked in a toaster oven,â he says. One New York City pizzeria spends $3.64 on ingredients for a margherita pizza and sells it for $10âthat's a 300 percent markup.
Though it might be the cheapest appetizer on the menu, itâs never worth as much as it costs. A giant 12-oz. steamable bag of edamame at the grocery store will run you the same price on average, if not cheaper. And all that goes into preparing edamame is a little heating up.
A basket of bread is a restaurant standbyâand more importantly, a complimentary restaurant standby. Donât be duped into doling out a few bucks, even if it's artisan-quality.