Things You'd Prefer Not To Know About Restaurants #234

While at uni I’d worked casually in a restaurant where we’d take tinned snails, put them into shells and bury them under butter flavoured with garlic granules. Then we’d freeze the snails and, when needed, thaw them in the microwave, grill them, send them out and then wash the shells in the dishwasher when they came back.
-Never Order Chicken On A Monday, Matthew Evans