Restaurant dining is a pleasure, but the menu contains secrets that may flip your order. In 2025, I consulted with retired restaurant employees and chefs through BuzzFeed and X in order to find dishes best avoided. From fishy specials to creamy sides, these 15 selections, between 200 and 800 calories per serving, lay bare kitchen cuts and health concerns. My family’s dining experimentation and internet rumors influenced this guide. Here’s how to order menu items like a pro with suggestions to make better decisions.
Restaurants are a pleasure, but only those in the know understand what’s hiding behind the specials board. I was keen to learn why certain dishes disappoint or present dangers, so I embarked on expert insights. These 15 dishes reveal common mistakes, from cleanliness to quality. Let’s find out what to steer clear of and why.
These dishes, from seafood to sides, can trip up your meal if you’re not careful. My research and dining tests offer practical tips to order wisely. Whether you’re at a chain or a fancy spot, these insights ensure your meal is delicious and safe.
1. Seafood on Monday/Sunday & Swordfish
Having seafood on Monday or Sunday is not good, as it’s usually not fresh. There are usually Tuesday and Friday deliveries, so early-in-the-week fish can be days old. Swordfish is another warning sign former employees remember finding worms in it. With 200 calories per serving, it’s wholesome but questionable. My family steers clear of it after hearing nightmares online.
The demand to sell through old inventory translates into Monday’s fish special becoming Friday’s leftovers. Swordfish’s parasite risk, highlighted by chefs such as Anthony Bourdain, raises further doubt. Elevated mercury content is not helpful either. Mushy textures from older fish are warned against by X users. Midweek is the best time for safer seafood.
Smarter seafood options:
- Order fish Tuesday to Friday.
- Opt for salmon or shrimp instead of swordfish.
- Inquire about delivery schedules.
2. Well-Done Steak
Well-done steak, with a nutritional count of 600 calories per serving, is probably a safe bet, but culinary professionals such as Anthony Bourdain expose it as frequently employing cuts that are not the best. Restaurants reserve tougher, older cuts for well-done because charring conceals imperfections. Steak nights with my family taught me medium-rare is better. The overcooking covers up defects, making it dry.
Kitchens value minimizing waste, so good-done requests receive inferior cuts with gristle or less flavor. Employees will treat these orders with no respect as a result of lengthy cooking time. X gossip affirms chefs keep good cuts for rare orders. Medium or medium-rare guarantees a juicier bite. Request cut quality in order to be not disappointed.
Avoid well-done for improved taste. It’s slower, keeping your table waiting, and the texture is compromised. Online advice says to verify meat origins for assurance. If you need to have it well-done, eat at a steakhouse restaurant. Otherwise, you’re probably having the kitchen scraps.
3. Pancakes (Particularly Pre-Made Batter)
Pancakes at 400 per stack taste like brunch heaven, but frozen batter can harbor terrors. A former hotel employee recounted stories of cockroaches in overnight batter, sometimes blended in. My children adore pancakes, but this led me to question restaurant orders. Lapses in hygiene in crowded kitchens are very real.
Batter left in fridges attracts insects, and busy staff might not notice problems. Even high-end establishments skimp, as X posts show. Fresh, homemade batter is the exception in high-traffic areas. The airy charm falters when you think about the risk of contamination. Home pancakes are now my standard for safety.
Steer clear of pancakes if you don’t have confidence in the cleanliness of the kitchen. Hunt for signs of fresh preparation, such as made-to-order menus. Word of mouth on the Internet warns of pest dangers in chain restaurants. If you must have them, inquire about how batter is stored. Better still, make a batch yourself at home for assurance.
Make healthier pancake options:
- Inquire if batter is prepared fresh daily.
- Monitor restaurant cleanliness ratings.
- Go for waffles, which are frequently made to order.
4. Avocados (Frozen and Unthawed)
Avocados, 150 calories per serving, are a star of the menu, but restaurants use frozen and unthawed ones. A former waitress exposed they don’t have the fresh, creamy texture we adore. My homemade avocado toast surpasses restaurant’s mushy versions. Cost-cutting through freezing ruins the quality.
Restaurants freeze avocados to control ripeness and avoid waste, but the outcome is bland and watery. X users are dissatisfied with soggy guacamole from thawed avocados. Fresh avocados are more expensive, so chains take shortcuts. The contrast is jarring in salads or toast. Request sourcing to guarantee freshness.
Thawed avocados disappoint with their odd texture. Freezing extends shelf life but dulls flavor, as online reviews note. If you’re craving avocado, check if it’s fresh-cut. Otherwise, you’re eating a shadow of the real thing. Make guacamole at home for the best experience.
5. Fruit Garnish & Lemons in Drinks
Fruit garnishes, such as lemon wedges on beverages, appear healthy but conceal hygiene problems. They are low-risk in terms of calories, at 10 calories per garnish, but high-risk for bacteria. A 12-year veteran server reported fruit being mishandled or sitting around too long. My family avoids them after listening.
Cross-contamination is rampant, with new fruit piled on top of older, germ-covered wedges. Servers too often bypass tongs, picking wedges with hands that came in contact with money. X posts caution against lemons that have been placed on raw meat surfaces. Olives in brine are better, since they are resistant to contamination. Have no garnish to remain safe.
Steer clear of fruit in cocktails unless you observe clean prep. Online buzz points to dirty cutting boards as an issue. Ask for olives or avoid garnishes altogether. It’s a small adjustment for peace of mind. Your cocktail will taste just as good without the germy lemon wedge.
Safer garnish alternatives:
- Ask for olives rather than citrus.
- Order no fruit garnish.
- See if fruit is cut fresh daily.
6. “Specials” Menu Items
Daily specials, ranging from 300 to 800 calories, sound tantalizing but tend to conceal near-expiry items. Chefs such as Gordon Ramsay caution they’re an opportunity to get rid of old stuff. My family received tasteless “special” soup once, affirming the ploy. Restaurants save pennies but you receive less fresh produce.
Specials need to be creative, but most are just left-over vegetables or meat recycled. X users report specials frequently taste off or unmatching. Seasonal specials, such as fresh asparagus dishes, are a better bet. Ask questions about the dish’s source to determine freshness. Otherwise, stick to regular menu offerings.
The specials board tempts, but it’s a gamble. Kitchens prioritize profit over quality for these, as online tips suggest. If the special feels out of place, it’s likely a clear-out tactic. Choose classics or ask your server for details. You’ll avoid the kitchen’s castoffs.
7. Foie Gras
Foie gras, 200 calories per serving, is a gourmet indulgence, but its force-feeding production raises ethical concerns. Chefs such as Nigella Lawson exclude it due to animal welfare considerations. My family avoids it having discovered gavage. It’s a luxury with a shadow.
The fattened liver’s rich texture comes at a cost animal cruelty bans it in places like the U.K. X posts highlight chefs refusing to serve it. The ethical concerns outweigh the flavor for many. Safer, humane options like pâté exist. Ask about sourcing if you’re curious.
Steer clear of foie gras to be good with your values while dining. Its manufacture is incompatible with contemporary values, online discussions argue. If you want richness, have mushroom pâté instead. You’ll have the same feel without offending your conscience. Your dinner will be all the better for it.
Avoid foie gras:
- Have mushroom or vegetable pâté.
- Inquire about ethical production.
- Have plant-based starters.
8. Complimentary Bar Snacks
Free bar snacks, such as peanuts at 150 calories per handful, sound like a blast, but they’re a hygiene disaster. Previous employees advise that bowls are left out hours, infrequently cleaned. My bar trips now bypass these upon learning of germ-covered hands. They’re not worth it.
Unwashed hands from bathroom visits infect communal bowls, transmitting foodborne disease. X users report on dusty, unused snack bowls. Even hectic bars restock without cleaning containers. The salty allure deteriorates when you think about the health risk. Stay with packaged snacks for protection.
Bar snacks are tempting but full of hidden germs. Warnings online point out the cross-contamination dangers from several diners. Say no politely or request new, sealed-up snacks. Your beverage goes perfectly without the communal bowl. Enjoy your meal free of concern with this easy bypass.
9. Dishes Drizzled with Truffle Oil
Truffle oil meals, with 300-600 calories, are guaranteed luxury, but chef Gordon Ramsay hates them. The oil is artificial, without actual truffles, and emulates taste by chemicals. My family’s “truffle” fries were disappointing greasy and artificial. It’s a food hoax.
Restaurants use truffle oil for its trendy appeal, but it’s a far cry from real truffles. X posts echo chefs calling it “pungent” and artificial. The umami allure is just lab-made aroma. Ask for dishes with real truffles or skip the oil. You’ll avoid the overhyped fake.
Avoid truffle oil for true flavor. Online critiques blast its artificial flavor. Ask for olive oil or the fresh herbs instead. Your meal will be more delicious without the chemical gloss. Reserve the truffle atmosphere for upscale restaurants using the real thing.
Skip truffle oil:
- Request olive oil or seasoning with herbs.
- Order actual truffle shavings if offered.
- Ask if the meal is made with true truffles.
10. The Secret “Soup of the Day”
Soup of the day, 200-400 calories, sounds comforting but tends to conceal leftovers. Gordon Ramsay cautions it’s used to clear out old vegetables or meat. My family’s watery “special” soup attested to this. It’s a cost-saving trick, not a new creation.
Kitchens reduce expired ingredients to waste nothing, mixing them into soup. X customers complain of off-flavored daily soups with strange textures. Freshly prepared soups are scarce at bustling areas. Stick to menu favorites such as minestrone. Inquire about prep to guarantee quality.
The soup’s allure fades when it’s yesterday’s scraps. Online tips suggest checking for seasonal ingredients as a freshness clue. If it’s a vague “vegetable soup,” pass. Choose a classic or inquire about the recipe. You’ll dodge the kitchen’s clear-out tactic.
11. Dishes Featuring Hollandaise Sauce
Hollandaise sauce, with 200 calories per serving, improves Eggs Benedict but is dangerous. Anthony Bourdain described its pre-made status as encouraging bacteria growth if not stored correctly. My brunch team steers clear of it upon discovery of this. It’s a health risk despite creamy allure.
Raw egg yolks and butter stand at unsafe temperatures in high-volume kitchens, inviting foodborne illness. X postings caution against hollandaise standing out too long. Freshly prepared sauce is uncommon under time constraints. Use simpler preparations such as scrambled eggs. Ask about prep time for safety.
Hollandaise’s rich texture is enticing, but the danger’s not worth it. Social media buzz emphasizes healthier brunch alternatives such as avocado toast. If you adore Eggs Benedict, order fresh sauce. Otherwise, forgo it to prevent possible sickness. Your dish will still be brilliant without the risk.
Healthier brunch options:
- Opt for avocado or tomato toppings.
- Inquire if hollandaise is freshly prepared.
- Order scrambled or poached eggs.
12. The Tempting Traps of All-You-Can-Eat Buffets
All-you-can-eat buffets, 500-1000 calories per plate, which guarantee variety but can lead to overeating and contamination. Food is left out, spreading between safe temperatures, incubating bacteria. My family’s buffet was bloating and suspect. The spread is great-looking but conceals health traps.
Nutritionists alert that buffets promote overeating, heaping on calories and salt. X users complain of lukewarm food and cross-contamination from common utensils. Fresh foods such as salads are safer but not free of risk. Eat small portions and lean protein. Stay away from buffets during peak times for greater safety.
Buffets tempt with abundance, but the hygiene issues are real. Online tips suggest checking food temperatures before serving. Stick to made-to-order stations if available. Otherwise, choose à la carte for control. You’ll enjoy a safer, lighter meal without the buffet chaos.
13. Chain Restaurant Sides and Hidden Shortcuts
Chain restaurant sides, such as applesauce or mac and cheese at 200-400 calories, appear to be comforting but tend to be from cans or microwaves. One past hostess told us veggies are steamed in a bag, not fresh. My family experienced the processed, bland flavor. Chains value efficiency over quality.
Pre-pack sides are convenient but don’t have the same home cooking taste. X posts grumble about soggy vegetables and watery applesauce. In-house fare such as steaks is better. Question preparation techniques to identify fresh sides. Choose plain fare such as baked potatoes for improved quality.
Chain sides disappoint with their shortcuts. Online reviews suggest sticking to main dishes or asking for grilled veggies. Microwaved sides lose texture and taste. Choose restaurants with transparent prep or make sides at home. You’ll savor the meal more with fresher picks.
Smarter side choices:
- Ask for grilled or fresh veggies.
- Choose baked potatoes over canned sides.
- Inquire about in-house prep methods.
14. The Perilous Pleasure of Appetizers
Deep-fried snacks, such as mozzarella sticks at 300-600 calories, are decadent but calorie bombs. Nutritionists caution they contain more fat than entrées. My family’s Bloomin’ Onion indulgence left us lethargic. The crunchy temptation conceals unhealthy fats and sodium.
Frying absorbs oil, shooting calories and artery-hardening fats through the roof. X users complain about the bloated feeling after appetizers. Spring rolls or calamari are no better. Go for lighter appetizers like salads to leave space. Steer clear of fried starters to maintain balance in your meal.
The appetizer selection teases, but the health price is high. Tips online advise splitting tiny servings or forgoing them. Fry foods mask the showstopper. Opt for steamed or fresh flavors without the guilt. Your body will appreciate the lighter beginning.
15. The Deceptive Comfort of Extra-Creamy Mashed Potatoes
Rich mashed potatoes, with 300 calories per serving, are warm comfort, but the butter and heavy cream puff up their fat intake. Nutrition experts point out they can over-calorie main courses. My family enjoys them but feels uncomfortably full. Their rich texture masks a dietary pitfall.
Restaurants overload potatoes with milk to get that rich texture, but it’s a calorie bomb. X chatter reports that light versions with milk are not common. The heavy add-ins overpower the potato’s own taste. Order less cream or a reduced serving. Home versions allow for more control.
Mashed potatoes are delightful, but the richness is misleading. Online critics suggest grilled vegetables as a lighter accompaniment. Indulge with caution, complementing with lean proteins. Ask for olive oil-cooked potatoes if offered. You will have the comfort without the heavy consequences.
Dining Like a Pro
These 15 restaurant foods, from hidden seafood to sneaky sides, show the secret side of eating out. My family dinners and X tips helped me eat smarter, avoiding health traps and dull flavors. With these ideas, you can enjoy every bite with ease. Eat menus with your eyes open, and your next meal out will be worry-free delicious!
