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In Kitchen Confidential, Anthony Bourdain advised the world not to order fish on Mondays, and that's still very much the case today: Fish specials on Mondays are the fish that didn't sell over the weekend, as are fish soups or appetizer specials. Also, considering that a $30 filet mignon probably cost the owner about $28 to put on your plate, you can see how a suspect steak gets sold even after the staff watched its soul crawl back into its body and start haunting the sous chef.

"People who prefer their steaks well-done are a godsend," said Justin. "Because overcooking is the best way to cover up anything foul. You serve up the fresh meat to those who want it rare to medium -- well-done, you make sure you use up the ones your boss specifically set aside for that temperature."

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Anything crawling around in there can simply be fried up and served as garnish.

But, then again, if you're ordering your fine steaks well-done, you may deserve it. In his experience, John was never told outright to serve spoiled food. He was, however, taught how to disguise spoilage in order to serve it without customers noticing it. For example, with seafood that's starting to turn has a very distinctive ammonia odor, you can rinse it in cool salt and lemon water, which hides the scent long enough to serve it -- without the customer thinking you marinated their appetizer in Windex.