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Do restaurant staff eat leftovers?
At a US independent fine dining restaurant thats trying to manage costs, surplus food that is safe to eat from mis-fires (wrong or refused orders), too much supply, or incorrect order/delivery either gets:.
promoted by the waitstaff (our halibut is especially tasty tonight) used for comps (the chef would like to send you out a ceviche on the house) reworked into a special of the day if not prime quality or failing inspection, cooked as part of a staff meal or used for stock, sauces, dishes that dont matter (e.g.
If all else fails it can be given to staff and owners to take home. There are also charity services that pick up extra shelf-stable or prepared food. .
Informal staff meal at Wafu in Portland, leftovers just taste better. All of this is at the discretion of the chef on duty, whose job it is to keep food costs in line and to keep staff from stealing.
Its pretty informal, extra food, wine, flowers, bread loaves, half empty wine bottles, cases of energy drink, pig carcasses (dont laugh), etc. , often get put on a countertop where where its understood theyre free for the taking.
But staff members arent supposed to nibble off the leftovers without permission: thats undisciplined, unsanitary and it encourages theft. To set an example, the chef wont do that either, other than necessary tasting.
Sometimes, but usually not. Many restaurants (and their accountants) find the barrier between eating leftovers and stealing the companys food to be too fine to negotiate. As a result, employees eat either specially prepared meals or regular meals sold at a discount.
Thats like asking do people like Country and Western. Some do, some dont. Thats a question of restaurant policy and restaurant culture.
Those are just eaten by the least well treated of staff. No one who works in food should ever have to be so hungry they have to eat someone elses food off a half-eaten plate. Sadly it happens, especially in chain dining.
Then there are the theres more in this pan than I need leftovers. Theyre eaten when they can not be reused, theyre a loss for the place anyways.
Itd be a shame, a disservice, and a disgrace to the animals who died for this food or workers who labored for it, to throw it away. Stuff like that doesnt make a full meal, though.End-of-shift leftovers are another matter.
Theyre a direct loss for the kitchen. Might as well eat them, yes, but theyre also a sign that your chef sucks.
A good kitchen has very little leftovers at the end of the night.Soon-to-expires do happen. Even in very good places, just much less than in not so good ones.
Theres no reason not to eat what cant be sold and would go bad otherwise. Read above about disservice.Now for the meat of the matter.
No employee of a restaurant should ever have to eat leftovers. Were working in food, this would be a little bit like a cobbler going barefoot.
A good restaurant has family meals (cooking for the staff by the staff) and a good policy about taking things for oneself as long as its not excessive.
In my places I have always insisted that food, coffee, water, and soda is free, as well as one or two alcoholics after shift.
Ive also worked in a place where our benefits included ten percent off your meals here, at which point I made it a habit to walk in there with food from a competing restaurant or the nearby McDonalds.
Its just bullcrap to have such a rule.On the turn, if the staff doesnt want to eat what it cooks or serves, would youwant to eat there? See.
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