The Under-550 Calorie menu is a lie.Īpplebee’s Riblets come to the restaurant pre-cooked and packaged in an airtight bag.

If I were a diner, I would think that it was salt.” 7.

So you’re sending out these sides that have little flakes of plastic stuck on them. “The plastic is flaking over everything because it’s been subjected to this heat. “You don’t take the broccoli out of the bag until just before it goes out, because it will start congealing and looking weird, so my job as an expediter was to dump it on the plate,” McMillan adds. Broccoli, for example, comes pre-cut and bagged. In addition to reheating rotten potatoes, McMillan said the proportioning for sides is done in advance. “I would turn to the guy training me and ask, ‘Isn’t that gross?’ and he said, ‘You’re going to see a lot of things here.'” “Cooks would give me a tray of mashed potatoes that were two days over their expiration date and they’d ask me to reheat them so they could use them,” McMillan tells Business Insider. McMillan went undercover working as a line cook to see how the American food system really works and what she found was disappointing, to say the least. In the book “The American Way of Eating: Undercover at Walmart, Applebee’s, Farm Fields, and the Dinner Table,” author and reporter Tracie McMillan spills a few telling secrets, including what she will and will not eat at Applebee’s.

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