13+ Things You Shouldn’t Eat at a Restaurant

We surveyed dozens of people in the restaurant biz on what they never, ever touch, whether its to avoid outrageous markup, food poisoning, or germ minefields. Watch for these offenders.

By Sheri Alzeerah
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    Iceberg lettuce

    The iceberg wedge salad is one of the industry’s biggest rip-offs. Take into account that iceberg lettuce is about 98 percent water, and it’s easy to see why. “It's marked up at least 20 times,” says Peter Chastain, executive chef and owner of California’s Prima Ristorante. Plus, germs can hide inside lettuce’s cracks, corners, and edges. “You think lemons in water are dirty? The salads are filthy,” Cannon says. Even if restaurants do decide to wash their greens, the lettuce is often served soggy, which is big red flag—standing water mixed with lukewarm, mayo-based dressing is a disaster waiting to happen.

    Best-sellers

    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 Idiot’s Guide to Starting A Restaurant, who adds, “Anything sitting in holding, covered with mayonnaise, is probably not that great."

    Tap water

    "One of the most dangerous items in a restaurant is water,” 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 don’t 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.  

    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 beef—say, a rare burger or a steak tartare—undercooked 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.

    Sauced-up specials

    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 tomorrow’s specials, disguised with sauce. “Watch out for an expensive item used in a way that's minimizing its flavor,” says Stephen Zagor, founder of consulting firm Hospitality & Culinary Resources, in Wall Street Journal’s SmartMoney. Be wary of meat that's been cut, braised, and disguised in a pasta, stew, or soup dish.

    DIY grilling

    Restaurants with a built-in-grill dining table sound like fun. But: “Braised food from a steam table is fraught with peril—sneezing customers, improper cooking,” 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.

    Meatloaf

    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 “homemade,” “home-cooked,” “home-style,” or worst of all, “Mom’s.” Don’t insult your mama! Order a burger or a steak.

    "From-there" seafood

    Unless the joint is known for its seafood, there’s no guarantee you're going to get what's on the menu. “About 70 percent of the time, for example, those Maryland crab cakes weren't made using crabs from the Chesapeake Bay,” says James Anderson, chairman of the Department of Environmental and Natural Resource Economics at the University of Rhode Island, in Wall Street Journal’s SmartMoney. And while the kitchen might swap snapper for a cheaper tilapia, many times the distributors do a bait and switch, too. 

    “Gourmet” Burgers

    By working in one expensive ingredient in small batches (see: truffle oil, fois gras), many customers are cheated into believing they’re 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: "it’s obnoxious, overpriced, and made with cheap material."

    Ice cream

    Unless it’s exotic or made in-house, it’s not worth your time, money, or caloric intake. “The idea of dropping big dollars in a restaurant to pay for the same brand I can get from the local grocery doesn’t make me want any,” says Mark Ladisky, senior operations consultant for Synergy Restaurant Consultants. 

    Chicken

    He who orders chicken is, in terms of ordering outside the box, a chicken. “There is typically nothing unique about the preparation that is worth my attention on the menu,” says Ladisky. It's also cheap meat that gets marked up substantially. Be bolder.

    Pizza

    Pizza is a gold mine for restaurants: cheap ingredients and big mark-ups. So buying pizza from a restaurant that isn’t dedicated to doing it right is a waste of money and tomatoes, according to Ladisky. “I can’t recommend throwing money away on a slightly upgraded freezer-section pizza baked in a toaster oven,” he says. One New York City pizzeria spends $3.64 on ingredients for a margherita pizza and sells it for $10—that's a 300 percent markup.

    Edamame

    Though it might be the cheapest appetizer on the menu, it’s 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. 

    Bread baskets

    A basket of bread is a restaurant standby—and more importantly, a complimentary restaurant standby. Don’t be duped into doling out a few bucks, even if it's artisan-quality.

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    Your Comments

    • http://moneygizmo.net/ Mark Hugh Neri

      *reads the menu* guess there’s nothing more to eat here. :p

    • Ben

      This is a horrible article. The author must be cheap, paranoid and a hypochondriac.

    • chef

      some of the items here are idea of a non sense moron….

    • Pavel Adamek

      As for the pizza markup: sure, it costs $4 to make and it is sold for $10, but if one were to purchase the ingredients in the smallest quantities just to make one pizza, one would spend much more than $4. You can’t just buy 20 grams of shredded tuna or ten slices of pepperoni. So the price actually reflects the willingness to pay for something that you are too lazy or incompetent to do yourself and pay the prices for the respective ingredients… since the sum of these prices would not be much smaller than $10.

      • Carlos Danger

        Right – when you go to a restaurant, you are paying for the convenience of not having to cook yourself (or clean up for that matter). In *every* financial transaction there is a markup. What I didn’t see is pop, which has zero food value and is marked up about a zillion percent.

    • discoal

      THIS ARTICLE IS PURE PC CRAP! They basically say that everything is filthy and dirty and full of germs — all of a sudden it seems like. GET REAL! Iceberg lettuce served with Blue Cheese Dressing is the same stuff and served the same way it has been for decades. Now, all of a sudden, we are trying to protect ourselves from ourselves and everything is bad and you gotta watch it!! ENOUGH ALREADY! No more PC overhyped nonsense.

      • KSEubanks

        Maybe it’s been making people sick for decades too. Just because something has always – or for decades – been done the same way doesn’t mean it’s safe.
        Although I agree with you, if we listened to how bad everything is for us we’d never eat.

    • noruskihere

      beer. do not forget beer. one never knows what was in the glass where the beer came from, and you pay 8bucks for a one-dollar treat

    • songboy

      This is a stupid,stupid article.
      Who cares what the mark up is on Pizza.
      Should they be sold so cheap they cant keep the doors open?
      But I made the mistake of reading this stupid,stupid article.

    • Lynne

      I was made quite ill by scallops served at a seafood restaurant on their all-you-can-eat catfish night. My friends who had the catfish were fine. I think sometimes eating what’s on special is a good idea, because those items are more likely fresh. I puked all night and felt awful all the next day. Not something I wish to repeat ever in my life. The spoiled condition of the scallops was covered up by their blackening seasoning. Something else I will not eat again, anything blackened.

    • big time

      Foods spread illness is because of not being prepared properly and the preparer is not cleaning himself properly. Washing hands, cleaning veggies, cutting boards and cooking utensils.

    • Monica Friedman

      What I get from this is that you should never, under any circumstances, break bread with the author of this slideshow.