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Tricks of the Trade

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2009_11_waiterrules.jpgA few dirty tricks supposedly employed by restaurants and their staffs: passing pork off as veal, making the chef's special the easiest/cheapest dish to prepare, marrying half-drunken bottles of wine and on the bartender side, putting all the booze in the straw of your watered-down drink. [Slashfood]

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