Tell us a secret you know because of your work that others might not know...

[Majid]

Can someone tell me if the gravy at KFC is also powder based? I've loved their gravy growing up. Nothing beat a box of "small fries with gravy opened" for lunch.

Any Popeyes employees? How is their cajun gravy made?

[Happy13178]

[QUOTE=sPiKyAZN]lol nice....$12 for a microwave lasagna heh[/QUOTE]

To be fair, thats really kind of understating it. These aren't crap grocery store ones, they're actually really good, specially made for ESM. They're one of the few things worth the money.

[Majid]

[QUOTE=Happy13178]To be fair, thats really kind of understating it. These aren't crap grocery store ones, they're actually really good, specially made for ESM. They're one of the few things worth the money.[/QUOTE]
The ESM lasagna's aren't even that good to begin with.

[zegerman]

Don't order pizza (or food) an hour or less before closing. This makes the kitchen guy take a longer time to close the kitchen (i.e. clean and stock the kitchen). If it's slow during the last hour before closing the kitchen then they have time to clean and get out at a reasonable time. But if they are stuck making orders until closing time it takes WAY longer to finish up .. especially on a friday or saturday then it cuts into his drinking time after work. You don't want a pissed off cook making you food 10 minutes before closing.

[Majid]

The fact that your packages say "this side up" or "fragile" don't make a difference at FedEx. They don't get any special treatment.

[KsprayDad]

[QUOTE=Majid]Can someone tell me if the gravy at KFC is also powder based? I've loved their gravy growing up. Nothing beat a box of "small fries with gravy opened" for lunch.

Any Popeyes employees? How is their cajun gravy made?[/QUOTE]

Recipe for KFC gravy:

During the day bits of chicken skin/fat/meat/secret spice (Yes it IS a secret, NOBODY at store level knows the proportions or exact spices) fall from the chicken while deep frying and fall to the bottome of the deep fryer in an area called a collector.

At least once a day, and sometimes twice, the fryers are 'broken down' to be cleaned (oil is drained, insides washed and scrubed, oil put back in). When we do this the collected 'bits' at the bottom are put into a large metal sieve.

After a day of being in the seive most of the exess oil has drained and you end up with something that has the consistency of a slightly moist OXO cube.

This is the base for the gravy.

You add this and water and a premeasured amount of spiced flour mix (which is almost the same as the KFC secret mix) into a double boiler. Bring to a boil, wisk until smooth and keep for serving in a water heated tray.

(Gravy is considered 100% profit on the store's books)

THAT is how you make the KFC gravy.

[masterballer]

[QUOTE=KsprayDad]Recipe for KFC gravy:

During the day bits of chicken skin/fat/meat fall from the chicken while deep frying and fall to the bottome of the deep fryer in an area called a collector.

At least once a day, and sometimes twice, the fryers are 'broken down' to be cleaned (oil is drained, insides washed and scrubed, oil put back in). When we do this the collected 'bits' at the bottom are put into a large metal sieve.

After a day of being in the seive most of the exess oil has drained and you end up with something that has the consistency of a slightly moist OXO cube.

This is the base for the gravy.

You add this and water and a premeasured amount of spiced flour mix (which is almost the same as the KFC secret mix) into a double boiler. Bring to a boil, wisk until smooth and keep for serving in a water heated tray.

(Gravy is considered 100% profit on the store's books)

THAT is how you make the KFC gravy.[/QUOTE]

:-0 ewwww....nasty

[Rifle]

The restaurant industry, most of them use fake mash potatos. They contain mainly corn starch, garlic, etc. They do this because fresh mash potatos do not have the texture and taste as fake mash potatos. They are just are good though.

And most likely if a wing or a meat that is deep friend is dropped, it will be refried and plated..... I don't personally do this, but other jerks do.

[KsprayDad]

[QUOTE=Majid]The fact that your packages say "this side up" or "fragile" don't make a difference at FedEx. They don't get any special treatment.[/QUOTE]

It sounds broken.

UPS MAN
Most likely sir! I bet it was
something nice though! Now... I
haver an insurance form. If you'll
just sign here, here, and here,
and initial here, and print your name
here, we'll get the rest of the
forms out to you as soon as we
can.

[IMG]http://www.moviebunker.com/ace_ventura_pet_detective_fake_picture.jpg[/IMG]

[freakygirl]

i don't exactly know how they re-use the tapiocas either, but as others have mentioned, they probably take out the leftovers and then put them in other drinks.

seems like this thread is exposing quite a lot of secrets about the food industry! now i have more reasons to NOT eat out :|

[nsr250]

When i was an apprentice at a large chained auto shop the "20 point inspections" usually just = 3 sec look at the car , if the car is newer than 5 years or so with decent mileage then we'll mark "excellent" for everything.

[cipher]

[QUOTE=Headhunter]Be very wary of chili at places with low turnover, it keeps fairly well depending on how you make it/where it was purchased from and can be extremely old. The chili at Wendy's for example is perfectly fine, but I'd avoid the stuff at Lick's...

[/QUOTE]

I don't know if this happens at other Wendy's or not, but I have a co-worker who told me that he used to work at Wendy's and burnt burgers and burgers that accidentally fell on the floor were ground up and put in the chili. He told me never ever order chili from Wendy's.

Another one. My high school buddy used to work at [rfdlink=/forums/autolink/redirectpage.php?linkid=24]Canadian Tire[/rfdlink] years ago. He told me that every Timex watch cost [rfdlink=/forums/autolink/redirectpage.php?linkid=24]Canadian Tire[/rfdlink] $12 regardless of what the retail price was.

[Majid]

When you take your car to valet, if we mess it up we will just park it and not say anything unless it's on video or someone sees it.

We will also check out all the camel toes when girls get in and out of the car and not care if you know it or not. If you don' tip us and come back, we will fart in your car, grind you gears, and pray to god that you get in a head on collision on the way home.

If you are drunk and don't tip us, we will call the cops on you and report you as DUI.

[nsr250]

[QUOTE=Majid]When you take your car to valet, if we mess it up we will just park it and not say anything unless it's on video or someone sees it.

We will also check out all the camel toes when girls get in and out of the car and not care if you know it or not. If you don' tip us and come back, we will fart in your car, grind you gears, and pray to god that you get in a head on collision on the way home.

If you are drunk and don't tip us, we will call the cops on you and report you as DUI.[/QUOTE]

The DUI i can understand because it can endanger other people. But hoping someone gets in a car accident and possibly killing themselves + other people because they didn't give you a few dollars extra? Pretty damn moronic to me.

[Gold Monkey]

[QUOTE=Konowl]That's the biggest crock of **** I've EVER heard. Our chain hires INDEPENDENT contractors to perform health and safety checks, and they've NEVER found ANY evidence of rodents... yet alone "birds" LOL. And if they did, head office would be all OVER our ***** to get rid of them. Yes, we are a big box store.[/QUOTE]

I used to work in a grocery store (major chain) and one day at the back of the stock room we found piles of rat ***** all over the top of puritan beef stew. The boss just washed them off and sold them as reduced because the labels were a little wet.