Ever Wonder What Really Happens in a Restaurant Kitchen? What Not to Eat in a Restaurant is Horrifying and Hilarious! All the focus on healthy eating usually misses one critical point - when you eat in a restaurant, what has happened to your food between the pantry and the plate? Yes, it has been cooked... but that might not be all. Author Carrie Herring isn't trying to scare readers into becoming hermits with her book What Not to Eat in a Restaurant: A Light- hearted Guide to Avoiding Dodgy Food when Eating at a Restaurant, but to use her extensive ex- perience behind the scenes in a range of restaurants to help people make informed choices about where and what to eat when they go out. Every restaurant, even that great place you love and eat at frequently, has some secrets they would prefer stay in the kitchen. From the disappointing to the deeply disturbing, Herring reveals them in What Not to Eat in a Restaurant in a way that elicits as much laughter as dis- gust. She reveals the truth about rodents and rats out restaurant renegades with a down to earth list of warning signs about disgusting diners and wayward waiters. What Could Possibly Go Wrong? Do you really want to know? Well, Herring lays it all on the table - from the corporate level to the staff on the floor. She even includes customer behavior. Yes, if you are rude and demeaning to staff, you might get a side order of kitchen karma with your meal. Learn the dangers lurking in the ice bucket and the bisque so you can order with con- fidence when you find a restaurant free of any of the warn- ing signs of slovenliness. You might want a stiff drink when you read what this book has to say about bars. They aren't any better, Herring warns, and she covers some shocking territory that will change the way you think about your favorite watering hole. Whether you are a fussy foody or you spend a lot of time travelling and trying new places, Herring's What Not to Eat in a Restaurant: A Lighthearted Guide to Avoiding Dodgy Food when Eating at a Restaurant will give you the insight and infor- mation to make solid and safer dining out decisions.
About the Author: Carrie Herring has worked in just about every kind of eatery out there, and in the years she spent waiting tables and tending bar she's seen a lot. She also got an eyeful of kitchen creepies when she worked delivering food to restaurants. Herring has worked in small, family -owned cafes where she was the only employee to huge casinos with more than 10,000 staff members.