<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/0b24ed76-9b62-4d59-82e4-d49a1af35258/9A69F655-841B-4378-A400-5BA4F21CF803/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.newser.com/story/70027/10-dirty-restaurant-tricks.html" href="http://www.newser.com/story/70027/10-dirty-restaurant-tricks.html" style="font-size: 11px;">www.newser.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.newser.com/story/70027/10-dirty-restaurant-tricks.html"><P> <SPAN class="source"> (Newser Summary) </SPAN> – Restaurants are known to cut a few corners for the sake of their bottom lines. Slashfood sheds some light on dirty little industry secrets, including: </P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.newser.com/story/70027/10-dirty-restaurant-tricks.html"><div align="center"><img src="http://content6.clipmarks.com/blog_cache/www.newser.com/img/6D587A8B-1500-4E70-A4AD-D07C45AE347E" alt="Would you know the difference between fried seaweed..." /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.newser.com/story/70027/10-dirty-restaurant-tricks.html"><li style="margin-left:16px;padding-left: 0px;"><B>Using cabbage instead of seaweed:</B> An ex-maître d’ at an upscale Chinese joint says the chef assumed his celebrity clientele wouldn’t know the difference. He was right.</LI></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.newser.com/story/70027/10-dirty-restaurant-tricks.html"><li style="margin-left:16px;padding-left: 0px;"><B>Topping off beer pitchers with seltzer:</B> “The drunker the guys got, the more seltzer they got,” says one sports bar insider.</LI></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.newser.com/story/70027/10-dirty-restaurant-tricks.html"><li style="margin-left:16px;padding-left: 0px;"><B>Refilling pricey bottled water from the tap:</B> “Where I worked we served Voss,” says one waitress, “because it has the easiest screw top to re-seal.”</LI></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.newser.com/story/70027/10-dirty-restaurant-tricks.html"><li style="margin-left:16px;padding-left: 0px;"><B>Serving rotten meat:</B> Steakhouses routinely hold bad meat until someone orders it well done.</LI></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.newser.com/story/70027/10-dirty-restaurant-tricks.html"><li style="margin-left:16px;padding-left: 0px;"><B>Serving caffeinated coffee as decaf:</B> One Philadelphia waiter reports returning to the kitchen with a cup of caffeinated coffee after a customer complained. “The head waiter took the cup from my hand, handed it right back to me, and said, ‘There—now it’s decaf.”</LI></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/9A69F655-841B-4378-A400-5BA4F21CF803/blog/" title="blog or email this clip"><img src="http://content7.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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