So... have any of you orgers who have worked in a restaurant ever urinated in a customer's food or drink?

I've never peed, but no comment otherwise

I haven't ever worked in a food joint, but I can honestly say that I might urinate in the food or drinks of some of you org personalities.

Ok that's it...I'm eating in tonight.

althom said:

Not to worry... I am not working at a food joint... but there are a LOT of other people urinating in customers' food right now.

My dad used to put boogers on certain people's hamburger's and spit in their drinks when he worked at a drive-up restaurant when he was in school.

I've never done that...but I knew a guy who would spit tobacco juice into the chili.

That's part of why I do not like chili

AzureStar said:

I KNEW IT!

Nikster said:

See what I am saying, people???

I've worked in restaurants but I've never done anything gross to anyone's food. Saw someone spit in someone's soup before though And I used to feel bad when our lettuce was bad & we'd have to push ceasar salads (it covered up the brown leaves better)...

IceNine said:

Have you been watching Fight Club again?

tommyalma said:

No... but I should.

I can't remember them urinating in food, but I liked the movie quite a lot. Did they urinate in food? If so, I will watch it again tonight!!!

IceNine said:

They put something from their nether regions in the clam chowder, I can tell you that much...

tommyalma said:

I haven't watched that movie in a few years, so I will have to revisit it soon.

Excellent stuff, really...

Nothing beats a cum-filled pie!

One of my friends was a manager at Little Ceasers and came in early one morning to find another manager fucking a dough ball...

applekisses said:

That must have been awkward for everyone involved. Including the dough ball.

applekisses said:

That's EXACTLY the kind of thing I am talking about!!!

How do you know you aren't eating a cock pizza or something???

applekisses said:

I feel bad for the doughball.

IceNine said:

You don't know...it's scary.
Also, a friend of mine worked at Chi Chi's and a fellow waitress saw someone in the restaurant who date raped her so she added dirty mop water to his drink. I think he deserved it.


dangling participle edit

[This message was edited Tue Mar 11 6:41:36 PST 2003 by applekisses]

When I was younger I worked at several restaraunts. The worst I ever saw was a cook poured jalapeno juice on someone's food.

I guess you have to consider that if you're working in a kitchen with 6 or 7 other people, they're gonna look at you kinda funny if you whip your dick out on the counter, more than likely the food would never make it to the table because it would create an uproar in the kitchen first.

What I HAVE seen done though, especially on a busy night, is a cook would accidentally drop a well-done NY strip on the floor (which takes 12-15 minutes to cook) and because they didn't want the management and the servers yelling at them for the order taking too long, they would throw it back on the grill for a few min to "kill the germs" then serve it.

When I worked at TGI Fridays as a cook, two of our salads went out with a half mangled gecko in them. Their lettuce is cleaned and soaked in ice cold water before it makes its way to the cooks, so we could never figure out how that happened. I've also seen perfectly intact grasshopers (coated in french dressing) come back to the kitchen in people's salads.

minneapolisgenius said:

It wasn't consensual...I'll tell you that!

Tom said:

My mother has a story about a giant centipede appearing on top of a salad, as well.

applekisses said:

How do you know?

applekisses said:

I just remebered that I used to LOVE Little Ceasar's doughy, bread sticks.
Now I really feel bad for the doughball.

Catsume said:

Rumor on the street...
Plus he had to kneed the thing so hard before penetrating it I'm sure the poor lil dough ball was discombobulated to all get out.

Here's to all the food fuckers out there!

IceNine said:

WHAT ABOUT POO

IS POO AN ADDITIVE

POOK said:

Absolutely!

I am certain that it has been used MANY times.

Next time you're browsing the supermarket in search of the makings of that night's dinner, pause a moment to read the ingredients
labels of your favorite red-colored ingestibles and cosmetics. Chances are, you'll discover a notation for cochineal, carmine, or carminic acid, pigments whose origins might surprise and possibly disgust you.

Cochineal and its close cousin carmine (also known as carminic acid) are derived from the crushed carcasses of a particular South and Central American beetle. These popular colorants, which today are used to impart a deep red shade to fruit juices, gelatins, candies, shampoos, and more, come from the female Dactylopius coccus, a beetle that inhabits a type of cactus known as Opuntia.

Dactylopius coccus was the source of a red dye used by Aztecs and Mexican Indians for centuries before the arrival of the Spaniards. Those indigenous peoples would collect cochineal insects, briefly immerse them in hot water to kill the beasties and dissolve the females' waxy coating, and then dry them in the sun. The dessicated insects would then be ground to a fine powder.

The Spaniards immediately grasped the potential of the pigment, so these dried insects became one of the first products to be exported from the New World to the Old. Europeans took to the beautiful, bright scarlet colour immediately both for its bright hue and for its extraordinary colorfast properties, ensuring that boatloads of cochineal insects would make the trans-Atlantic trek.

Today cochineal has been surpassed as a dye for cloth by a number of synthetic pigments, but is still widely used as a coloring agent for a number of foodstuffs, beverages, and cosmetics (because many of those synthetic dyes proved dangerous to humans when taken internally or allowed to leach into the body through the skin). It takes about 70,000 insects to make one pound of cochineal.

While cochineal is used in a wide variety of foods, it is not found in kosher products because Jewish dietary laws prohibit the inclusion of insects or their parts in food. The "ewww!" factor nothwithstanding, cochineal is a safe food colorant aside from a few rare cases of allergic reaction.

Another red dye used in foods, FD&C Red Dye #40 (alternatively known as Red #40), is often mistakenly assumed to be a euphemism for cochineal or carmine. It's not -- it's bug-free and is actually derived from coal.

Our distaste at the thought of ingesting bugs is based on cultural factors rather than the properties or flavors of the insects themselves. Western society eschews (rather than chews) bugs, hence the widespread "Ewww!" reaction to the news that some of our favorite foods contain extract of beetle.

Schwarcz, Joe. "Roots (and Wings) of Red."
The [Montreal] Gazette. 7 November 1999 (p. C5).


Seay, Elizabeth. "Insect Dye Has Consumers Seeing Red."
The Denver Post. 16 may 1997 (p. A2).


The Washington Post. "Red Dye Tied to Allergic Attacks."
The [Bergen County] Record. 14 December 1997 (p. L9).