10 Dirty Restaurant Tricks Eateries cut corners and assume you won't notice By Kevin Spak, Newser Staff Posted Sep 23, 2009 12:09 PM CDT 14 comments Comments Would you know the difference between fried seaweed and fried cabbage? (Shutterstock) (Newser) – Restaurants are known to cut a few corners for the sake of their bottom lines. Slashfood sheds some light on dirty little industry secrets, including: Using cabbage instead of seaweed: An ex-maître d’ at an upscale Chinese joint says the chef assumed his celebrity clientele wouldn’t know the difference. He was right. Topping off beer pitchers with seltzer: “The drunker the guys got, the more seltzer they got,” says one sports bar insider. Refilling pricey bottled water from the tap: “Where I worked we served Voss,” says one waitress, “because it has the easiest screw top to re-seal.” Serving rotten meat: Steakhouses routinely hold bad meat until someone orders it well done. Serving caffeinated coffee as decaf: One Philadelphia waiter reports returning to the kitchen with a cup of caffeinated coffee after a customer complained. “The head waiter took the cup from my hand, handed it right back to me, and said, ‘There—now it’s decaf.” For more, check the source.