15.
“A hotel I work in used frozen pastries. One time, we ran out but found a truly ancient pack at the very bottom of the freezer. Still good to eat, but it had to have been in there at least six months.”
—u/nickytheginger
“I was a pastry chef at a hotel before COVID. First time I worked in a hotel, I found out my job was essentially reheating and plating frozen desserts. When I talked to them about making desserts from scratch, they said it saved up to 50 cents a pastry to buy it frozen.“
—u/Oldeggshell
“The ‘always fresh’ stuff is kind of BS. Everything is frozen and reheated when they need to be served. The donuts, the eggs in the breakfast sandwich, and any baked good were all frozen, put in the oven, and then served.”
—u/Successful-Eye-4100
Source: https://www.buzzfeed.com/lizmrichardson/food-industry-workers-dark-secrets
