The Dr. Oz Show
Airdate: November 26, 2012
Dr. Oz: Secrets Restaurants Don't Want You To Know
- Dr. Oz brings in experts to share restaurants secrets you need to know
- Banish varicose veins with a new non-surgical treatment
- Saggy breasts perk up with these tips for the best bra fit
- Cellulite treatments from experts
Waiters, chefs, and insiders reveal what restaurants don't want their customers to know. Dr. Oz tackles body complaints from varicose veins and cellulite to how to choose a great fitting bra.
Photo credit: FreeDigitalPhotos.net
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Dr. Oz: Secrets Restaurants Don't Want You To Know
Dr. Oz goes behind the kitchen doors at restaurants throughout the country to reveal what owners don't want you to know.
Don't order fish on Sunday or Monday because it's probably old, Restaurants typically receive fresh fish deliveries closer to the weekend. Kids meals may have added sugar to please the palettes of picky eaters. Coffee served after 8pm is often decaf so the restaurant can use it up before closing time.
Richard Blais, winner of Bravo’s Top Chef All-Stars, chef, restaurateur, and cookbook author, shares these secrets and more with Dr. Oz so you can get the best meal when your out to eat.
Dr. Oz Restaurant Secret #1: Serving Rotten Meat
Chef Blais has heard of restaurants that will use older meat, meat that is not as fresh, when a customer orders a well done cut of meat. Try ordering medium for fresher meat.
Dr. Oz Restaurant Secret #2: Avoid the Special
Specials can be a great deal on new or seasonal ingredients but some restaurants use the name “special” to move older ingredients or ingredients that they have too much of and need to get out the door. Know your restaurant and listen to how enthusiastic your server is about the food. If the special ingredient in the special is seasonal then you're probably safe ordering it. If the server is thrilled about the dish then your more likely going to get something with fresh ingredients.
Dr. Oz Restaurant Secret #3: Extra Sugar in Foods
Customers respond well to foods that have sugar cooked into the meal. It's a fact that sugar is pleasing to our taste buds. Sugar can also be used to make a dish look shiny and that makes a meal more visually appealing to customers.
Dr. Oz demonstrated how different a plate of steak and vegetables will look with and without sugar. Truthfully, the plate with the sugar added on top was certainly shiny and did look more appealing when next to the non-sugar plate. Chef Blais says to talk to your server if you're concerned that the kitchen staff is adding sugar to enhance the appearance of food. A good chef can make food look shiny and just as appealing without the sugar.
Dr. Oz Restaurant Secret #4: Buffet is Filled With Bacteria
As a customer, the buffet meal can be a great deal however there are some things you need to know. Look at the color of the vegetables. The color should be bright and if it's not the veggies could have been cooked too long and may have been sitting out long enough to start growing bacteria. Foods at the buffet should be replaced frequently, a quick turnover. If the tray of potatoes is at the end and the food is looking dried out then skip for something fresher.
Dr. Oz Restaurant Secret #5: Serving Trays Are Filthy
When eating at a fast food restaurant, or one of those buffet joints, the trays used to carry your foods in reality are not cleaned as frequently as they should be. In a typical restaurant, Chef Blais explained, the trays may be cleaned once or twice each day. The cloth used to clean the tray is probably the same towel that was used to clean the tables. In essence, the cleaning cloth used is spreading bacteria. Use your own disinfecting wipes to clean a tray or order food “to-go” even if you're staying in the restaurant so the food is placed in clean containers.
Dr. Oz Restaurant Secret #6: Skip the Lemon
A restaurant insider said to never order a drink with a lemon. Lemons are never washed when the come into the restaurant and they are touched by every staff member.
Dr. Oz Restaurant Secret #7: Dirty Silverware
Plates, silverware, and napkins left on the table and look clean will go right back onto the shelf and used for the next customer. Inspect your place setting carefully to make sure it's clean.
Dr. Oz Restaurant Secret #8: Microwaves Used Often
To cut corners and save time, restaurants will use a microwave more often then customers would think. Instead of using the stove or the oven, a meal may be popped into the microwave then served to customers.
Dr. Oz Restaurant Secret #9: Dirty Bathroom Hands
Restaurant servers and staff are not washing their hands after using the bathroom. Always in a hurry, restaurant staff many skip washing to get back to work touching food and menus and spreading germs.
Dr. Oz Restaurant Secret #10: Sending Food Back to the Kitchen
Peter Deluca, food inspector, joins Dr. Oz and Chef Blais, to explain that time and temp is vital when dealing with food. Food should be hot, if it's not ask how long has it been sitting. Chef Blais said sending food back may hurt the chef's and the kitchen staff's feelings because they care but you need to make sure you get what you ordered and what was listed on the menu and you've got to do it right.
Be polite when you're unhappy about the food you've been served. If you bring a concern to the staff's attention in the right way, the restaurant staff will go out of their way to please you.
Dr. Oz Restaurant Secret #11: Dirty Pitchers
Watch how the server pours water from the pitcher into the glass. If the pitcher doesn't touch the glass the water glass then you're good but if the staff is doing what Mr. Deluca calls a touchdown when the pitcher touches the glass then your glass may be contaminated.
Dr. Oz illustrated the extent of possible contamination with some simple math. In a typically sized restaurant, six servers who serve 24 customers each in an evening have a possibility of contaminating the water pitcher on customer glasses 144 times in one evening.
If you see the staff doing a touchdown with the water pitcher than ask for a clean glass to be filled from directly from the tap instead of the pitcher.
Dr. Oz Restaurant Secret #12: Menu Tricks
Menus are designed to get customers to order more food and therefore spend more money. Restaurants have spent a great deal of money on marketing to determine how to encourage customers to order more.
The first menu item in a section is often ordered most frequently and therefore will often be an item that makes the restaurant the most money. Chicken is often placed in this position as chicken doesn't cost the restaurant to purchase and they can sell it for a big profit.
In the steak section of the menu, filet mignon is often listed first and it will often be the highest priced item. Looking further down the list in a section may provide you with a good cut of meat at a low price.
Dr. Oz Restaurant Secret #13: Doggie Bag Don't
Mr. Deluca says to not let the waiter take your food to the kitchen to box up your doggie bag. There's no designated area in the restaurant kitchen to pack the to-go container so your food could be placed near dirty dishes or near the trash. Ask for a container to be brought to the table and package it yourself.
Click the links to read posts from Chef Blais' previous appearances on The Dr. Oz Show:
Dr. Oz: Tackles Body Complaints
Dr. Oz tackles women's most common body complaints and apparently we have no shortage of them.
Dr. Oz Body Complaint #1: Varicose Veins
Unsightly and often painful, varicose veins plague women of all ages. Dr. Luis Navarro, MD, FACS, FACPh, is the Founder and Medical Director of The Vein Treatment Center, has spent most of his career helping women get rid of their varicose veins. He's created and perfected a treatment that freezes and numbs the vein for easier and pain-free removal of varicose veins. It's called Cryo Sclerotherapy Therapy and it can dissolve problem veins without surgery.
A Dr. Oz fan volunteered to undergo Cryo Sclerotherapy Therapy stage. Dr. Navarro says the therapy works on varicose veins and spider veins. The volunteer said the treatment did not cause any pain at all. As Dr. Navarro injected a solution into each vein, while an assistant held a tube the blew frozen air on the area, the vein immediately disappeared.
Results will last forever as the vein is completely removed. A person prone to varicose veins will likely develop more in about two years. Dr. Navarro explained that 40 injections will cost about $1,400.
Dr. Oz Body Complaint #2: Saggy Breasts
It's the number one complaint of women: saggy breasts. Dr. Oz called in an expert: Jene Luciani, fashion journalist, expert stylist, and author of The Bra Book. She knows about fit, lift, and form and shares her secrets to making the girls look perky again.
Wearing the wrong bra may be a fashion faux pas but it could also be hurting you. A bra that lets the breast sag will continue to stretchy those already stretched connective tissue and muscles and lead to even more sagging.
Ms. Luciani said yes it's true that 90% of women are wearing the wrong bra. You've got to know about structure of bras to determine which bra you should be wearing.
The bra band is the structural integrity of the bra and carries most of the weight load. The band should be snug so snug in fact that only two fingers, and no more, fit under the band. Ms. Luciani said she has meet women who can fit another person in their bra band it's so loose.
Next, check the straps of the bra. Adjust the straps every day, every time you put it on to make sure the straps provide the perfect fit.
The bra cup should not have any gap areas between the breast and the bra – that means the cup is too large. A cup that is too small will cause breast tissue to spill over the sides of the cup.
The wing of a bra is the area of the band that goes around the side. Ideally the wing should sit on the rib bones and not push into the breast tissue which will cause spill over.
Between the cups is a little area that's called the bridge. The bridge should sit on the skin between the breasts, there should not be any gaps in the bridge.
Ms. Luciani worked with two women from the audience to choose a perfect fitting bra. The difference was amazing. In the first bra make-over, the woman's shape was greatly enhanced with the right bra.
The second bra makeover recipient was Tiffany who had lost a great deal of weight and doesn't know how to dress her new shape. Ms. Luciani fitted Tiffany with a new bra, a larger bra. Tiffany went from a 32B to a 34E. Get rid of the misconception of bra numbers and sizes and find what fits your body, explained Ms. Luciani.
Dr. Oz Body Complaint #3: Cellulite
All that cottage cheese looking skin on our arms and legs cause us much grief and a lot of complaining.
Dr. Heidi Waldorf, MD, Associate Clinical Professor of Dermatology at Mount Sinai Hospital, has what Dr. Oz calls a powerhouse mix of products to help reduce the appearance of cellulite.
Dr. Waldorf explained that genetics, circulation, inflammation, and age all play a part in how much cellulite a person will develop. She shared her ultimate cellulite equation = retinol + caffeine + antioxidant. Antioxidants in topical creams support the health of the skin, caffeine goes beneath the skin and shrinks fat cells, and retinol tightens the skin.
You may already have products with these ingredients. Check your cabinets, you may already have everything you need.
Elisabeth Halfpapp, personal trainerwith Exhale Spa, shared two exercises that take only minutes to complete that can have a positive effect on cellulite that may show up on the legs. Ms. Halfpapp explained that the exercises were developed to pull in new blood to the cellulite effected area and squeeze out toxins.
Stand with the legs wider than the hips with the abs pulled in and shoulders back. Do a basic ballet-style squat for one minute. For another minute, hold low in the squat and press the knees back.
To target the gluts, stand with the heels together and the toes apart at a 45 degree angle. For these leg lifts, slightly bend the front leg while extending the other leg back for leg lifts bringing the toe to the ground on each lift for one minute. For the next minute, bring the same leg back in a tighter, more controlled lift where the toe does not touch the ground. Switch legs and do the same two exercises.
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