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

    • Anne Janzen

      Where are these people eating??? Not only are there outrageous and blatant inaccuracies in this article (less meat on a bone-in portion?) Clearly the writer does not have a background in food preparation, but one in fear mongering and paranoia. There are simply far too many misguided interpretations into what the industry professionals consulted were trying to convey, to begin to refute. Even the accuracies are conveyed inaccurately! (truffle oil) Articles like this one are poisonous to local businesses and should be fact checked – or better yet – authored by someone with an understanding of the subject matter. To anyone with a hankering for a wedge salad – go ahead and order one. The $6-$8 it will cost you to satisfy the craving is far less expensive than the 2 hours it will take you to shop for, prepare, and clean up. Don’t get me started on the blanket statement “don’t order chicken”. That’s just the absolute dumbest thing on here. If you feel like the chicken – and you are eating in an establishment that hires people who know how to cook food properly, then order the chicken. The best advice I can give you is to care about what you put into your body, and eat intelligently. Consult online restaurant review sites at the very least and dine out in your neighborhood. Eat locally, avoiding chain restaurants to which this article dimly seems to refer. That is not food anyway. It’s sugar and salt and fat, processed into food-like substances aided by a little food dye and protein glue. Chain restaurants are designed to satisfy your tongue and to make you feel full. There’s too much crap to navigate through to find the food on their menus anyway. Please spend your dollars on the chef down the street who is working 18 hr days, has solid reviews and clean restrooms. Let the money you plunk down for that wedge salad put his or her kid through college, and lastly avoid at all costs – retaining anything you read in the article to which I am referring, except the thing about the bar nuts. The thing about the bar nuts is true.

    • sickchef1

      i worked as a chef for 20 yrs & almost everyday i pissed ,shit,spit & even wacked off on peoples food,,esp ladies :)

    • Joe

      “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.”
      No, that’s a 200% markup.  3.64 + (2.0)(3.64) = 10.92

      This is a common error.

    • http://www.facebook.com/nameistyler Tyler Hwang

      If they added anything else, we’d be living in a bubble.

    • kelsey

      so basically, don’t eat anything served in a restaurant. got it.

      if you’re seriously going to get out your calculator at the dinner table and complain about the markup, stay home.

      • InkedLin

        Or at the very least, calculate it correctly

    • Serena61

      Is there any thing left to eat. Others are so right there is much more than just the cost of the food.

    • Michael White

      No. 14: The door mat. 

    • Lauradoll13

      It must be Deena’s lol :-)

    • Lauradoll13

      I love this article

    • Lauradoll13

      Is this Deena?  lol  :-)