Walking into an Irish pub can feel like stepping into a warm embrace, but ordering the wrong thing might leave you disappointed or even embarrassed. Many dishes Americans think are traditionally Irish actually have little connection to Ireland, while others carry controversial histories that could make locals cringe. Understanding what to skip and what to savor can transform your pub experience from awkward tourist moment to authentic Irish enjoyment.

Irish car bomb cocktails reference tragic history

This popular American drink combines Jameson whiskey, Baileys Irish cream, and Guinness in a dramatic bomb shot presentation. The problem isn’t the ingredients – it’s the name that references actual car bombings during The Troubles, one of Ireland’s bloodiest periods. Imagine someone walking into an American bar and ordering a “Twin Towers” cocktail – that’s how offensive this sounds to Irish people.

Some establishments now call it a “Dublin drop” or “Irish slammer” to avoid the controversy. Even with these alternatives, many Irish bartenders still find the drink distasteful. The three ingredients taste better enjoyed separately anyway – sipping quality Jameson neat or enjoying a proper pint of Guinness shows more respect for Irish drinking culture.

Black and tan drinks carry military connotations

This layered beer drink looks impressive with its dark stout floating over pale ale, but the name refers to British military recruits during Ireland’s War of Independence. The “Black and Tans” were notorious for their brutal tactics against Irish civilians, making this another accidentally offensive order. The drink itself tastes fine – it’s just the historical baggage that creates problems.

Asking for a “half and half” gets you the same layered effect without the political implications. Most Irish bartenders understand this alternative name and appreciate the cultural sensitivity. The combination of Guinness over Harp or Bass creates a beautiful visual presentation that’s Instagram-worthy without being historically insensitive.

Green beer screams American tourist trap

That bright green beer flowing on St. Patrick’s Day might look festive, but it’s about as Irish as fortune cookies are Chinese. This American invention dates back to 1914 in the Bronx and gained popularity in the 1950s. In Ireland, St. Patrick’s Day traditionally focuses on religious celebration rather than alcohol-fueled partying, and the original color associated with St. Patrick was actually blue, not green.

The food coloring used to create green beer often comes from cheap lagers that taste terrible to begin with. Instead of this Americanized creation, try authentic Irish beers like Murphy’s, Smithwick’s Red Ale, or Sullivan’s. These brews showcase actual Irish brewing heritage and taste infinitely better than artificially colored light beer.

Corned beef and cabbage isn’t actually Irish

This dish sits at the center of most American St. Patrick’s Day celebrations, but it’s more Irish-American than authentically Irish. Back in Ireland, cattle were primarily used for dairy production and field work, not food. Irish farmers in the 16th and 17th centuries actually salted and sold corned beef to English and French navies as a way to make money, but they rarely ate it themselves.

The version Americans know today developed when Irish immigrants settled alongside Jewish communities in American cities. They discovered that Jewish delis sold corned beef similar to what they’d once produced for export, leading to the Irish-American tradition we know today. While there’s nothing wrong with enjoying this dish, ordering it at an Irish pub shows you don’t understand authentic Irish food culture.

Beef stew belongs more to English cooking

Many Americans assume beef stew must be Irish because it contains potatoes, but traditional Irish stew uses lamb or mutton instead. Sheep farming has dominated Irish agriculture for centuries because sheep thrive in Ireland’s climate and terrain. Beef became more common only after English occupation, and even then, most Irish people couldn’t afford to eat the beef they raised for their English landlords.

Authentic Irish stew also uses different thickening methods than beef stew. While beef stew relies on roux (flour and fat mixture), Irish stew gets its body from mashed potatoes mixed into the broth. The original Irish version contained only lamb, potatoes, carrots, and onions – simple ingredients that working-class families could afford and that showcased the natural sheep-farming heritage of Ireland.

Cottage pie uses beef instead of lamb

The confusion between cottage pie and shepherd’s pie trips up many pub-goers. Remember that shepherds herd sheep, so shepherd’s pie should contain lamb or mutton. Cottage pie, made with minced beef and topped with mashed potatoes, gets its name from the humble dwellings of poor Irish Catholics under British rule. However, historically, those cottage dwellers would have been more likely to eat mutton than expensive beef.

Most cottage pies served in Irish pubs today actually represent British cooking more than Irish tradition. If you want something authentically Irish with that same comforting potato topping, ask for shepherd’s pie made with lamb. The tender meat, rich gravy, and fluffy potato layer create the same satisfying experience while honoring actual Irish food heritage.

Plain boxty offers too much starch overload

Boxty resembles a cross between bread and potato pancakes, made with raw grated potatoes, mashed potatoes, buttermilk, flour, and baking powder. Traditionally eaten at breakfast to fuel long workdays, this heavy dish can leave modern diners feeling overstuffed when ordered alongside other pub fare. The dense, starchy texture works better for manual laborers than people planning to sit and socialize after dinner.

However, many Irish pubs now create elevated versions stuffed with goat cheese, salmon, chicken, or mushrooms. These modern interpretations transform basic boxty into something worth ordering. If you see stuffed boxty on the menu, it might be worth trying – but skip the plain version unless you’re planning to plow fields afterward.

Crisp sandwiches cost too much for simple ingredients

This beloved Irish comfort food consists of thick bread, Irish butter, and crunchy potato chips (crisps) – that’s it. The combination tastes surprisingly satisfying, offering contrasting textures of soft bread and crispy chips with rich, creamy butter. The dish supposedly originated in the 1960s when an Irish mother needed to feed 18 hungry children on a tight budget, proving that necessity truly is the mother of invention.

The problem with ordering crisp sandwiches at pubs isn’t taste – it’s value. Why pay restaurant prices for something that costs pennies to make at home? A loaf of bread, pack of crisps, and butter from any grocery store lets you make dozens of these simple sandwiches for less than one pub portion. Save your money for dishes that require actual cooking skills or expensive ingredients.

Regular cocktails ignore Irish specialties completely

Ordering your usual martini, cosmopolitan, or margarita at an Irish pub misses the entire point of visiting one. These establishments specialize in Irish whiskey, which offers smooth, mellow characteristics perfect for newcomers to whiskey drinking. Irish whiskey undergoes triple distillation and uses barley instead of corn, creating a gentler introduction to whiskey than bourbon or rye varieties.

Irish coffee represents the perfect compromise for cocktail lovers wanting to experience Irish drinking culture. This warming blend of hot coffee, Irish whiskey, sugar, and whipped cream originated in Ireland and showcases the country’s whiskey-making expertise. Many Irish pubs take pride in their whiskey selection and coffee preparation, making this order much more worthwhile than generic cocktails they might not even make well.

Avoiding these common ordering mistakes helps you experience authentic Irish pub culture while showing respect for Irish history and traditions. Focus on lamb-based dishes, traditional Irish whiskey, and foods that actually originated in Ireland rather than Irish-American interpretations. Your wallet and taste buds will thank you for skipping overpriced tourist traps in favor of genuine Irish hospitality and heritage.

Working at Costco comes with plenty of perks, from competitive wages to free memberships for family and friends. But there’s another benefit most people don’t think about: employees get an inside look at which products consistently disappoint customers. When the people who deal with returns and complaints every day avoid certain items, that’s a pretty strong signal. These workers have seen it all – from produce that never ripens to oversized packages that create more problems than they solve.

Strawberries look impressive but disappoint quickly

Those massive strawberries at Costco might catch your eye with their water bottle-sized proportions, but don’t let the impressive appearance fool you. Costco employees know these giant berries are more trouble than they’re worth. While the price might be $1-2 cheaper than other stores, the savings disappear when half your purchase goes bad before you can eat it.

The main problem is simple: strawberries only last about two days on your kitchen counter, and buying them in Costco-sized quantities means you’re racing against time. Many customers end up stuffing the extras in their already packed fridges, only to find them moldy a few days later. Even creative solutions like making strawberry ice cream or pairing them with unexpected ingredients like black pepper can’t save you from the inevitable waste that comes with bulk berry purchases.

Bananas that stay green forever

Nothing’s more frustrating than buying bananas that refuse to ripen, and this is exactly what happens with Costco’s banana bunches. Employees warn that at least half the time, these bananas will stay stubbornly green for weeks, no matter what you try. The usual tricks that work with regular store bananas – like putting them in a paper bag with an apple – simply don’t work here.

The problem often comes down to how the bananas are handled and stored before they reach the shelves. Costco shoppers frequently complain about buying green bananas that never turn yellow, leaving them with expensive fruit they can’t use. If you absolutely must buy bananas from Costco, look for ones with intact necks – that little stem area acts like a protective seal and gives you a better chance of getting fruit that will actually ripen.

Baked goods come in impossible quantities

Costco’s bakery section tempts shoppers with everything from pistachio cream puffs to Belgian chocolate shortbread, but employees know better than to fall for these bulk deals. The problem isn’t the quality – it’s the sheer amount you’re forced to buy. When you live alone or have a small family, working through a 12-count pack of croissants before they go stale becomes a daily mission that usually ends in failure.

Storage becomes another headache when dealing with Costco’s oversized bakery packages. Employees from Iowa and Pennsylvania have mentioned that the packaging takes up way more space than necessary, making it hard to fit everything in your kitchen. While some people try freezing their baked goods, this doesn’t work for everything – cookies with icing turn into a mess after thawing, and many items lose their texture completely after a trip to the freezer.

Soda deals aren’t actually deals

Those bulk soda packages might seem like a great way to stock up, especially when you’re planning a big gathering. The variety packs and mix-and-match options make it feel like you’re getting an incredible deal compared to buying individual cans at a convenience store. But Costco employees know something most shoppers don’t: regular grocery stores often beat Costco’s prices on soda.

The secret lies in how grocery stores use soda as a loss leader – they sell it at or below cost to get people through the doors. These stores place soda strategically near checkouts to encourage impulse purchases, but they also run promotions that make their prices much better than warehouse clubs. Smart shoppers who compare prices find they can often get better deals at their local supermarket without buying 48 cans at once.

Meat packages overwhelm most families

Costco’s meat section impresses with prime cuts and reasonable per-pound prices, but employees understand the reality behind these bulk deals. Unless you’re feeding a large family or planning multiple meals, those giant packages of meat become a storage nightmare. Your freezer space disappears quickly, and you’re left playing Tetris with frozen steaks and chicken breasts.

The logistics get even more complicated when you consider food safety requirements. Meat needs to be frozen as soon as you get home, which means immediately dividing everything into meal-sized portions. If you live more than 30 minutes from the store, you’ll need a cooler to transport everything safely. Many California-based employees have noted that these large meat packages simply exceed what most households can realistically use, making the bulk savings meaningless when food goes to waste.

Giant mayonnaise jars create storage problems

Even mayo lovers need to draw the line somewhere, and Costco’s gallon-sized jars cross that line for most people. These containers are so large that Finnish supermarkets actually call their biggest mayo jars “American size” as a joke. But the humor wears off quickly when you’re trying to find space in your refrigerator for what amounts to a small bucket of condiment.

The storage issues multiply once you open the jar, because mayonnaise only stays good for 2-3 months after opening, even when refrigerated. Minnesota employees point out that unlike staples like rice or pasta that get used up quickly, even dedicated mayo fans struggle to work through these massive containers before they expire. The unopened jar sits fine in your pantry, but once you crack it open, you’re committed to finding space in your fridge and using it regularly.

Kirkland chicken bakes pack too many calories

The Kirkland Signature Chicken Bake stands out as one of Costco’s most popular food court items, with its generous portion size and under-$4 price tag. But Christina Polovina, a California-based Costco manager with over a decade of experience, calls it the worst thing you can buy from the food court. The problem isn’t just the taste – it’s what this seemingly innocent meal does to your daily intake.

Each chicken bake contains more than 1,000 calories, packed into crispy dough loaded with cheese, chicken, bacon, and Caesar dressing, then topped with even more Parmesan cheese. While the portion might seem like it could feed two people, most customers eat the whole thing in one sitting. Polovina warns that while it makes an occasional treat, turning it into a regular meal choice creates problems that go way beyond what most people realize when they grab one from the warming case.

Bulk spices lose potency before use

Costco’s spice section offers containers that look like they belong in a restaurant kitchen, with enough oregano or garlic powder to last most home cooks several years. But spices lose their potency over time, and buying them in bulk quantities means you’ll be cooking with flavorless powder long before you use up those giant containers. Most spices start losing their punch after about a year, regardless of how tightly you seal them.

The math simply doesn’t work out for average home cooks who might use a teaspoon here and there in their regular cooking. Professional kitchens go through spices quickly enough to justify bulk purchases, but home kitchens operate on a completely different scale. Unless you’re meal prepping for dozens of people or running a catering business from your kitchen, those oversized spice containers will lose their effectiveness long before you reach the bottom of the jar.

Condiment variety packs create waste

Those variety packs of condiments seem like a great way to try different sauces and dressings, but they often include items that nobody in your household actually wants to eat. You might love the ranch and honey mustard, but that leaves you stuck with bottles of Caesar dressing and blue cheese that will sit in your refrigerator door until they expire. The per-bottle savings disappear when half the pack goes unused.

Restaurant-style condiment bottles also come in larger sizes than most families need, even when bought individually. When you multiply that by 6 or 8 different varieties in a pack, you’re looking at condiments that will outlast several presidential terms. Smart shoppers stick to buying individual bottles of condiments they know they’ll use, rather than getting locked into variety packs that force them to find creative uses for unwanted sauces.

The next time you’re pushing your cart through Costco’s aisles, remember that bigger isn’t always better. These employees have seen enough returns and heard enough complaints to know which products create more problems than they solve. Sometimes the best deal is the one you don’t make, especially when it saves you from dealing with spoiled food and wasted money later on.

Americans eat an incredible 264 pounds of meat per person every year, making the meat department one of the most important stops during any grocery shopping trip. With 89% of Americans being meat eaters, finding a store with consistently high-quality cuts, knowledgeable butchers, and fair prices can make or break your weekly meal planning. While some stores focus on rock-bottom prices, others prioritize premium quality and specialized cuts that rival what you’d find at a dedicated butcher shop.

Whole Foods sets the organic meat standard

Walking into any Whole Foods location immediately reveals why this chain tops many meat quality lists. The meat department showcases an impressive array of organic, grass-fed, and hormone-free options that go far beyond typical grocery store offerings. From standard organic chicken and beef to specialty items like fresh lamb cuts, chicken liver, and even chicken feet, the selection caters to adventurous cooks and health-conscious shoppers alike. Every piece of meat displays clear labeling about its source and how the animals were raised.

The trade-off for this premium quality comes with the infamous “Whole Paycheck” price tag that many shoppers have come to expect. Despite higher costs, Whole Foods maintains strict standards for all meat products, ensuring they’re free from artificial ingredients, preservatives, and unnecessary additives. Their Animal Welfare Certified program guarantees that all meat comes from farms meeting rigorous animal care standards, giving shoppers confidence in their purchasing decisions.

Costco delivers premium quality in bulk portions

Costco has earned a devoted following among meat enthusiasts who rave about the warehouse club’s prime ribeye steaks and fresh briskets at unbeatable prices. Celebrity chef David Chang famously praised Costco’s $49 brisket, noting it would cost $150 at Whole Foods for the same quality. The key advantage lies in Costco’s buying power, which allows them to offer USDA Prime cuts at prices that make premium meat accessible to average families. Their meat department stocks everything from everyday ground beef to special occasion roasts.

Reddit users consistently praise Costco’s meat freshness, with many noting that the quality surpasses what they find at traditional grocery stores selling similar grades. The warehouse format means buying in larger quantities, which works perfectly for families or anyone willing to freeze portions for later use. While the membership fee adds to the overall cost, frequent meat buyers typically recoup this expense quickly through the savings on high-quality cuts.

Sam’s Club offers surprising meat department value

Many shoppers overlook Sam’s Club when considering premium meat options, but this warehouse club deserves serious consideration for its high-quality offerings. The store carries USDA Prime beef alongside grass-fed options, with many cuts sourced from American farms. Their Member’s Mark private label sets high standards for both meat quality and animal welfare practices. Some locations even offer in-house butchering services, allowing customers to request specific cuts and quantities tailored to their exact needs.

Price comparisons often favor Sam’s Club over its main competitor, particularly for chicken and everyday cuts that families purchase regularly. The lower membership fee compared to Costco makes it an attractive option for budget-conscious shoppers who still want premium quality. Sam’s Club also offers convenient services like curbside pickup and same-day delivery for meat orders, making it easier than ever to access quality cuts without navigating crowded warehouse aisles.

Wegmans brings specialty cuts to the Northeast

Wegmans has built a cult following throughout the Northeast by offering an exceptional variety of fresh meat cuts that go well beyond typical grocery store fare. Their meat department regularly stocks exotic options like bison and duck, appealing to adventurous home cooks looking to expand their protein horizons. The real standout feature is their selection of premium cuts, including authentic Japanese wagyu beef that’s nearly impossible to find elsewhere at the retail level.

While these specialty cuts command premium prices, Wegmans provides access to restaurant-quality ingredients that were previously available only through specialty butcher shops or high-end restaurants. The knowledgeable staff can provide cooking recommendations and preparation tips for unfamiliar cuts, making it easier for home cooks to experiment with new proteins. Wegmans has successfully created a shopping experience that combines the convenience of a grocery store with the expertise and quality of a dedicated butcher shop.

Sprouts focuses on natural and grass-fed options

Sprouts operates on the philosophy that keeping food as close to nature as possible produces the best results, and their meat department reflects this commitment. The Phoenix-based chain proudly features 100% grass-fed beef from Grass Run Farms alongside an impressive selection of all-natural poultry and pork. What sets Sprouts apart is the sheer volume of options available, from basic cuts to prepared items like kabobs and pre-formed burgers that save time on busy weeknights.

Shoppers particularly praise Sprouts for their thick-cut bacon selection, which many consider the best available at any grocery chain. The store’s commitment to natural products means minimal processing and fewer additives in their meat selections. Sprouts has successfully positioned itself as a middle ground between conventional grocery stores and premium organic markets, offering cleaner meat options without the extreme price premiums found elsewhere.

Publix combines quality with Southern hospitality

While Publix is famous for its submarine sandwiches, the Southern grocery chain’s meat department deserves equal recognition for its quality and service. Their GreenWise product line features meats from animals raised without antibiotics or added hormones, fed exclusively on vegetarian diets. This attention to sourcing standards ensures consistent quality across all locations while maintaining the affordable pricing that has made Publix a regional favorite.

The real differentiator at Publix lies in their customer service approach, with meat counter staff trained to act as culinary consultants who can customize cuts and provide cooking advice. Publix describes their butchers as maestros who take pride in helping customers select the perfect cut for any occasion. This personal attention, combined with consistent quality and competitive pricing, has created a loyal customer base throughout the Southeast who rely on Publix for both everyday meals and special occasions.

Stater Bros provides California’s best meat training

Since 1936, Stater Bros has built its reputation throughout Southern California on having the best meat department among major grocery chains. What sets them apart is their commitment to proper training, with all meat cutters completing a comprehensive two-year certification program. This extensive training ensures that every staff member can provide expert advice on cut selection, preparation methods, and cooking techniques that help customers get the most from their meat purchases.

The store offers both fresh cuts prepared daily and vacuum-marinated options in various seasonings, providing convenience for busy families while maintaining quality standards. Their state-certified meat cutters can handle special requests and custom cuts that many other chains cannot accommodate. Stater Bros has maintained consistent quality standards for nearly 90 years, earning recognition from customers who specifically seek out their locations for meat purchases even when other grocery stores might be more convenient.

Aldi surprises shoppers with quality at low prices

Many shoppers initially approach Aldi’s meat department with skepticism, assuming that low prices must mean compromised quality. However, numerous customers have discovered that Aldi consistently delivers excellent meat at unbeatable prices, often surprising even self-proclaimed “meat snobs” who were initially hesitant to make purchases. The German discount chain has proven that premium quality doesn’t always require premium pricing, offering well-marbled ribeye steaks and other quality cuts at prices significantly below traditional grocery stores.

The key to Aldi’s success lies in their efficient business model, which eliminates many overhead costs that traditional grocers pass on to customers. This allows them to offer quality meat at lower prices without sacrificing the product itself. Aldi has converted many skeptical shoppers who now make it their primary destination for meat purchases, proving that smart shopping doesn’t require choosing between quality and affordability.

Regional chains often outperform national competitors

While national chains get most of the attention, regional grocery stores often provide superior meat departments due to their closer relationships with local suppliers and smaller-scale operations that allow for better quality control. Stores like BJ’s Wholesale Club on the East Coast offer Wellsley Farms private label meats with options for custom portioning, while chains like Meijer in the Midwest focus on daily fresh cuts that ensure optimal freshness for customers.

These regional chains understand their local customer preferences and can adapt their offerings accordingly, often providing better service and more specialized cuts than larger national competitors. Regional stores typically have more flexibility in sourcing and can build relationships with nearby farms and suppliers, resulting in fresher products and better prices for customers. Many shoppers find that their local or regional chain provides the perfect balance of quality, price, and convenience that works best for their specific needs and preferences.

Finding the right grocery store for meat purchases depends on individual priorities like budget, convenience, and specific quality requirements. Whether seeking organic grass-fed options at Whole Foods, bulk prime cuts at Costco, or surprising quality at budget-friendly Aldi, each store offers distinct advantages that cater to different shopping styles and family needs.

When you grab that bag of spinach or box of strawberries at the grocery store, the last thing on your mind is whether it might land you in the hospital. Yet some of the biggest food safety disasters in American history have come from the produce aisle. From deadly cantaloupes that killed dozens to contaminated peanut products that sickened hundreds, these recalls show just how quickly fresh food can turn dangerous.

Peanut Corporation of America killed nine people

The biggest produce recall in American history wasn’t your typical fruits and vegetables situation. In 2009, a small peanut processing plant in Georgia managed to contaminate over 3,900 different products with salmonella. Nine people died and more than 700 got seriously sick across 46 states. What made this even worse was that the company owners knew about the contamination but shipped the products anyway.

This wasn’t just about jars of peanut butter sitting on store shelves. The contaminated peanut paste and meal went into everything from Keebler crackers to Famous Amos cookies and airline snacks. Stewart Parnell, the company executive, got 28 years in prison for knowingly shipping the tainted products. The whole peanut industry took a hit, with sales dropping 25% even for brands that weren’t involved in the recall.

Jensen Farms cantaloupes became the deadliest outbreak

Colorado cantaloupes turned into a nightmare in 2011 when Jensen Farms’ fruit killed 33 people and made 147 others sick across 28 states. One pregnant woman even lost her baby. Almost everyone who got infected ended up in the hospital, making this the deadliest foodborne illness outbreak in nearly three decades. The problem started when the farm owners decided to wash their cantaloupes with equipment meant for potatoes.

The Jensen brothers forgot to use the chlorine spray that kills listeria bacteria, and their old equipment was impossible to clean properly. They had contaminated water all over their plant floor, creating perfect conditions for dangerous bacteria to grow. Jensen Farms went bankrupt the following year, and both owners served time in prison. Americans still haven’t gotten over their fear of cantaloupes – we now eat about 2.5 fewer pounds per person each year compared to before the outbreak.

Bagged spinach warning covered 26 states

Back in 2006, the FDA did something they’d never done before – they told Americans to stop eating all fresh spinach. The warning started with bagged spinach but quickly expanded to include every type of fresh spinach you could buy. Over 200 people got sick with E. coli across 26 states and Canada, with more than 100 ending up in the hospital. Three people died from kidney problems caused by the contamination.

Natural Selection Foods was the company behind most of the contaminated spinach, packing products for about 30 different brands including Dole baby spinach. Even though only one company was actually responsible, the entire spinach industry suffered because people became afraid of all bagged greens. This was the first time the FDA had ever issued such a broad warning about American-grown produce, and it changed how people think about those convenient pre-washed salad bags.

Grimmway Farms carrots hit major grocery chains

Just last year, organic carrots from Grimmway Farms proved that even the healthiest foods can turn dangerous. E. coli contamination spread across 19 states, making 48 people sick and killing one person. The recall was particularly scary because it affected carrots sold at major stores like Target, Walmart, and Trader Joe’s – places where millions of Americans shop every week.

The FDA gave this recall a Class I notification, which means they considered it extremely serious. What made this outbreak especially concerning was that it involved organic produce, which many people choose because they think it’s safer. Research actually shows that organic produce can be up to five times more likely to contain E. coli than regular produce. The recall eventually expanded to include the entire United States, Puerto Rico, and Canada.

HMC Farms stone fruits infected 26 states

Fresh peaches, nectarines, and plums from HMC Farms in California spread listeria contamination across 26 states in 2022 and 2023. These stone fruits normally have a low risk for foodborne illness, but improper handling turned them deadly. The contaminated fruit showed up everywhere from Walmart and Sam’s Club to small roadside produce stands. Twelve people got seriously sick and one person died.

The scary part about this recall was how long the contaminated fruit stayed in circulation. People were buying and eating these fruits for over a year before anyone realized there was a problem. HMC Farms finally issued a voluntary recall in November 2023, warning people to check their freezers for any fruit they might have stored. This was the third listeria outbreak that year alone, showing how common these contaminations have become.

Sun Hong Foods enoki mushrooms caused listeria

Enoki mushrooms might look innocent with their long white stems, but these Asian fungi have caused multiple outbreaks in recent years. In 2020, Sun Hong Foods’ mushrooms labeled “Product of Korea” made over 30 people sick with listeria across 17 states. People got infected after eating the mushrooms at restaurants, grocery stores, and local markets. Another listeria outbreak linked to enoki mushrooms happened again in 2022.

The problem with enoki mushrooms is that most of them come from overseas, making them harder to regulate and inspect. They also grow in warm, moist conditions that are perfect for bacteria. The FDA now requires much more testing for imported mushrooms and recommends cooking enoki mushrooms completely before eating them. Unlike other mushrooms that you might eat raw in salads, enoki mushrooms should always be cooked thoroughly to kill any potential bacteria.

Sun Sprouts alfalfa contamination sickened 63 people

Alfalfa sprouts from Sun Sprouts in Nebraska caused a salmonella outbreak that made 63 people sick and sent 10 to the hospital in late 2022. The contaminated sprouts were sold in small bags at grocery stores throughout the central Midwest. When FDA inspectors visited the facility, they found disgusting conditions including “significant filth on the irrigation nozzles” used to grow the sprouts.

Sprouts are particularly dangerous because they grow in exactly the conditions that bacteria love – warm and moist environments. People usually eat them raw, which means there’s no cooking step to kill harmful germs. The CDC actually recommends that pregnant women, elderly people, and anyone with a weak immune system avoid raw sprouts entirely. This isn’t the first time sprouts have caused problems – they’ve been linked to thousands of illnesses over the past decade.

Townsend Farms pomegranate seeds spread hepatitis

The 2013 Townsend Farms recall was unusual because it involved hepatitis A instead of the typical salmonella or E. coli. Frozen pomegranate seeds contaminated with this liver infection made 165 people sick across multiple states. Hepatitis A spreads from person to person, making this outbreak particularly concerning because infected people could pass it on to family members and coworkers even after eating the contaminated fruit.

What made this recall especially tricky was that the contaminated pomegranate seeds were mixed into frozen berry blends sold at Costco and other stores. People thought they were making healthy smoothies but were actually consuming a dangerous virus. The outbreak showed how global food supply chains can spread contamination – the pomegranate seeds came from Turkey and were processed with other fruits before being packaged and sold in American stores.

Wright County eggs contaminated half a billion products

Over half a billion eggs had to be recalled in 2010 when Wright County Egg and Hillandale Farms in Iowa were found to have salmonella contamination. The CDC tracked over 1,900 reports of illness connected to these eggs, though fortunately no one died. The farms had terrible sanitation problems and the owner, Jack DeCoster, had already been dealing with animal cruelty charges the year before the outbreak.

The massive scale of this recall showed just how much modern egg production has been concentrated into huge facilities. When one farm has problems, it can affect millions of people across the entire country. Both farms improved their practices after the recall and are still operating today, but the incident led to new FDA safety rules for egg producers. Wright County and Hillandale had to pay millions in fines and completely overhaul their operations.

These recalls prove that fresh doesn’t always mean safe, and contamination can happen anywhere in the food supply chain. The next time you’re shopping for produce, remember that proper washing, cooking when possible, and staying informed about recalls can help protect you and your family from these dangerous outbreaks.

Getting kicked out of Costco isn’t just about losing access to bulk toilet paper and $1.50 hot dogs. When the warehouse giant decides to cancel your membership, they’re essentially banning you from one of America’s most popular shopping destinations. With over 132 million cardholders nationwide, Costco takes its membership rules seriously, and breaking them can result in permanent consequences that affect your entire household.

Returning too many items raises red flags

Costco’s return policy seems almost too good to be true – return anything, anytime, for almost any reason. Many shoppers take this as an invitation to treat the store like a rental service, but that’s a dangerous game. The company tracks every single return tied to your membership number, and when the pattern becomes excessive, managers start paying attention. What counts as excessive isn’t officially defined, leaving the decision up to individual store managers who evaluate each case separately.

The line between reasonable and abusive returns often comes down to common sense. Returning a shirt that doesn’t fit or food that spoiled quickly makes perfect sense. However, bringing back a six-year-old sweatshirt with holes or returning expensive electronics right after major events like the Super Bowl suggests you’re gaming the system. Former customers have reported losing their memberships specifically for this behavior, so think twice before making that questionable return.

Sharing your membership card breaks the rules

Costco memberships aren’t Netflix passwords – you can’t just hand them out to friends and family members outside your household. The company has cracked down hard on membership sharing, implementing new policies that require card scanning at store entrances and photo ID checks. Each membership comes with one free household card, but that’s where the sharing stops. Your college roommate, your neighbor, or your coworker can’t use your card to shop, even if you trust them completely.

The new enforcement measures make sharing memberships much riskier than before. Store employees now actively monitor who’s using cards and can flag suspicious activity immediately. If someone else gets caught using your membership, both of you could face consequences. The only legitimate way for non-members to shop is when accompanied by you as the cardholder, and even then, you must be the one making all purchases at checkout.

Skipping the receipt check creates problems

That person checking receipts at the exit isn’t just going through the motions – they’re performing a required membership condition that you agreed to when signing up. Some shoppers get frustrated with the process, especially during busy periods, and try to walk past without stopping. This seemingly minor act of rebellion can actually put your membership at risk because Costco considers receipt checking essential for preventing theft and ensuring accuracy.

Refusing to participate in the receipt check process violates store policies that members must follow. The company views this as a breach of the membership agreement, not just a minor inconvenience you can ignore. While one instance might result in a warning, repeatedly refusing to show your receipt demonstrates a pattern of non-compliance that managers take seriously. The few seconds saved aren’t worth risking your entire membership over.

Bringing unauthorized guests exceeds limits

Costco shopping trips aren’t group outings, and there are specific limits on how many people can accompany you. Members can bring their children plus up to two guests per visit, but exceeding this limit violates membership terms. Some shoppers don’t realize that bringing extended family gatherings or friend groups into the store creates problems, especially when multiple unauthorized guests start wandering around independently or attempting to make purchases.

The guest policy exists for practical reasons – too many people create crowding issues and complicate the checkout process. When groups exceed the allowed size, store employees have to intervene, which can escalate into policy violations. Consistently bringing too many people signals that you don’t respect membership rules, and managers may decide to revoke your privileges rather than deal with ongoing compliance issues. Planning ahead and limiting your shopping party prevents these problems entirely.

Theft results in immediate membership termination

Getting caught stealing at Costco doesn’t just mean legal trouble – it guarantees the immediate cancellation of your membership with no chance for appeal. The company has zero tolerance for theft, whether it’s intentionally concealing items, eating food samples excessively, or “forgetting” items in your cart. Security cameras throughout the store monitor everything, and loss prevention staff are trained to spot suspicious behavior quickly.

Even minor theft incidents result in permanent bans because Costco considers any stealing a serious violation of trust. The membership model depends on maintaining low prices through minimal shrinkage, so the company protects its bottom line aggressively. Once you’re caught stealing, your membership gets canceled immediately, your information goes into their system permanently, and you can never rejoin. The consequences extend far beyond the value of whatever you attempted to take.

Disruptive behavior gets you banned quickly

Costco stores can be stressful places with long lines, crowded aisles, and limited parking, but taking out your frustration on employees or other shoppers crosses a line that leads to membership cancellation. Harassment, aggressive behavior, or creating disturbances disrupts the shopping experience for everyone and violates the respectful environment Costco tries to maintain. Store managers have broad authority to remove disruptive members permanently.

What constitutes disruptive behavior includes more than just obvious incidents like yelling or physical confrontations. Repeatedly arguing with staff, making unreasonable demands, or treating employees poorly can accumulate into a pattern that justifies membership termination. The company prioritizes creating a positive environment for both customers and workers, so they won’t hesitate to remove members who consistently cause problems. Maintaining basic courtesy and patience protects your membership and makes shopping better for everyone.

Ignoring store safety policies causes issues

Safety violations might seem minor, but Costco takes them seriously enough to cancel memberships over repeated infractions. Bringing weapons into the store, ignoring posted safety signs, or allowing children to behave dangerously puts other shoppers at risk and creates liability issues. The company maintains strict safety standards to protect everyone, and members who consistently ignore these rules face consequences.

Even bringing unauthorized animals into the store counts as a policy violation that can lead to membership issues. Service animals are welcome, but pets are not allowed inside for health and safety reasons. Other safety-related problems include blocking emergency exits with carts, misusing equipment, or creating hazards that could cause accidents. While one incident might result in a warning, establishing a pattern of ignoring safety rules demonstrates the kind of disregard that leads to membership termination.

Using fraudulent payment methods ends memberships

Payment fraud doesn’t just mean using stolen credit cards – it includes any deceptive payment practices that cost Costco money or create administrative headaches. Using cards that repeatedly get declined, disputing legitimate charges through your bank, or attempting to manipulate payment systems all constitute fraud that can result in immediate membership cancellation. The company tracks payment patterns carefully and flags suspicious activity quickly.

Even attempting to game cashback systems or exploiting payment processing errors falls into the fraud category. Costco’s payment processing systems detect unusual patterns, and their accounting department investigates discrepancies thoroughly. Once they determine fraudulent intent, membership cancellation follows immediately. The financial damage from payment fraud often exceeds the membership fees involved, making this one of the fastest ways to lose your Costco privileges permanently.

Costco reserves the right to cancel anytime

The most important thing to understand about Costco memberships is that they’re privileges, not rights. The company explicitly states that it can refuse, decline, or cancel any membership at any time for any reason. This broad authority means that even borderline behavior or accumulating minor infractions can result in termination if managers decide you’re more trouble than you’re worth as a customer.

This policy gives Costco maximum flexibility to protect their business model and maintain the shopping environment they want. While most cancellations happen for clear policy violations, the company doesn’t need to justify their decisions or provide appeals processes. Understanding this helps put all the other rules into perspective – Costco holds all the cards, and maintaining your membership means consistently following their terms without pushing boundaries or testing their patience.

Protecting your Costco membership comes down to following basic rules and treating the privilege with respect. The benefits of bulk shopping and exclusive deals are worth maintaining, but only if you avoid the behaviors that put memberships at risk. Remember that Costco’s business model depends on satisfied, rule-following members, so staying in their good graces ensures continued access to everything the warehouse has to offer.

Most Americans use their microwaves almost daily, zapping everything from coffee to leftovers without a second thought. But the USDA and food safety experts have some surprising warnings about common foods that can become dangerous, disgusting, or downright explosive when microwaved. What seems like the quickest way to heat your meal might actually ruin it completely or even put your safety at risk.

Hard-boiled eggs can literally explode in your microwave

Picture this: you’re rushing to work and decide to quickly warm up a hard-boiled egg from yesterday’s breakfast prep. Within seconds, you hear a loud pop, and suddenly your microwave looks like a food bomb went off. This isn’t just messy – it’s actually dangerous. When microwaved, the moisture inside hard-boiled eggs rapidly converts to steam, building pressure with nowhere to escape.

The explosion risk is real and can cause burns or eye injuries from flying hot egg pieces. Instead, reheat hard-boiled eggs by placing them in a bowl of hot water for a few minutes. This gentle method warms them through without creating dangerous pressure buildup. Even scrambled eggs fare poorly in microwaves, becoming rubbery and unappetizing compared to their original fluffy texture.

Spicy peppers create dangerous pepper spray clouds

Leftover jalapeño poppers or spicy stir-fry might seem perfect for a quick microwave reheat, but this innocent decision can turn your kitchen into a tear gas chamber. When heated, capsaicin – the compound that makes peppers hot – vaporizes into the air inside your microwave. The moment you open that door, you’re releasing concentrated pepper spray directly into your face and lungs.

This invisible cloud can cause severe eye irritation, coughing fits, and throat burning that lasts for hours. Food safety experts recommend reheating spicy foods in a well-ventilated area using your stovetop or oven instead. If you absolutely must use the microwave for dishes containing hot peppers, do it in small portions and immediately ventilate the area when opening the door.

Grapes can spark and create electrical hazards

Few people think about microwaving grapes, but this innocent fruit can create a light show that’s both fascinating and dangerous. When grapes are heated in the microwave, electromagnetic fields build up between them, causing actual sparks and flashes of light. This phenomenon occurs because of the grapes’ size, water content, and the way microwaves interact with their cellular structure.

These sparks can damage your microwave’s interior and potentially cause fires. Kitchen experts warn that even a single grape can create this electrical hazard. If you want to serve warm grapes for a recipe or as a cooked topping, use your stovetop in a skillet or roast them in the oven. The controlled heat from these methods won’t create the electromagnetic field problems that make microwaved grapes so unpredictable.

Stuffed poultry stays dangerously undercooked inside

That leftover stuffed chicken breast or holiday turkey might look perfectly reheated on the outside, but the inside tells a different story. Microwave electromagnetic waves only penetrate about an inch into food, leaving dense, stuffed poultry with cold spots that can harbor dangerous bacteria. Even when your food thermometer reads 165°F on the outside, the stuffing inside might still be at unsafe temperatures.

The USDA specifically warns against cooking whole stuffed poultry in microwaves because bones and dense stuffing prevent even heating. Salmonella and other harmful bacteria can survive in these cool spots, leading to serious food poisoning. For safe reheating, remove stuffing from poultry and heat them separately, or use your conventional oven where heat penetrates more evenly throughout the entire dish.

Alcoholic drinks can ignite and catch fire

Cold mulled wine or leftover hot toddy seems like perfect candidates for a quick microwave warm-up, but alcohol molecules are highly volatile and can ignite when exposed to electromagnetic waves. Even beverages with relatively low alcohol content can create dangerous situations, with flames potentially erupting inside your microwave or immediately after opening the door.

The risk increases with higher alcohol content, making drinks like rum-based cocktails or wine particularly hazardous. Safety experts recommend heating alcoholic beverages on your stovetop in a saucepan, where you can control the temperature and avoid electromagnetic ignition risks. Slow cookers also work well for keeping warm alcoholic drinks at safe temperatures without the fire hazard that microwaves present.

Fried foods become soggy disappointments

Yesterday’s crispy french fries or fried chicken loses everything that made it delicious when reheated in the microwave. The appliance’s steam-based heating method traps moisture under the crispy coating, turning crunchy breading into a soggy, chewy mess. Oil also redistributes unevenly, creating greasy spots while other areas become dried out and tough.

Instead of ruining perfectly good leftovers, food experts suggest using your oven at 300°F with a wire rack to restore crispiness. Air fryers work even better, circulating hot air to re-crisp the coating while heating the inside evenly. This takes a few extra minutes compared to microwaving, but the difference in taste and texture makes it worthwhile for preserving the original appeal of fried foods.

Pizza crust turns into chewy rubber

Cold pizza is a breakfast staple for many Americans, but microwaving it creates a disappointing rubbery mess that bears little resemblance to the original slice. Steam from the sauce and toppings saturates the crust, while the microwave’s heating method prevents any chance of recrisping. The result is a floppy, chewy disappointment that lacks the satisfying crunch of properly reheated pizza.

The moisture problem makes microwave pizza particularly unappetizing compared to other reheating methods. Your oven or air fryer at 375°F will restore the crispy crust and properly melt the cheese without creating soggy textures. Even a skillet on the stovetop with a lid can create better results by crisping the bottom while steam melts the toppings evenly.

Bread products develop hard spots and tough textures

Bagels, dinner rolls, and other bread products might seem harmless to microwave, but the rapid heating process triggers starch retrogradation – a fancy term for when bread becomes tough and chewy. Uneven heating creates pockets of boiling moisture that disrupt the bread’s structure, while other areas lose moisture entirely, becoming hard and dense.

This creates an unpleasant combination of tough, chewy spots mixed with overly dried sections that make the bread nearly inedible. Baking experts recommend using your toaster or oven for reheating bread products to maintain their original texture. For crusty bread, lightly dampening the surface and wrapping in foil before oven warming can restore moisture without creating the texture problems that microwaves cause.

Leftovers older than four days pose serious risks

That container of takeout sitting in your fridge for a week might seem fine to microwave and eat, but age matters more than temperature when it comes to food safety. Even perfectly heated food can cause illness if it’s been stored too long, as bacteria multiply over time regardless of how thoroughly you reheat the dish later.

The USDA guidelines state that most leftovers should be eaten within 3-4 days of refrigeration, after which they should be discarded. No amount of microwaving can make old food safe to eat, as some bacteria produce toxins that aren’t destroyed by heat. When in doubt, throw it out – food poisoning isn’t worth saving a few dollars on leftovers that have passed their prime.

Your microwave remains one of the most convenient kitchen appliances, but knowing its limitations keeps your food tasting great and your family safe. These USDA warnings aren’t meant to scare you away from using your microwave, but rather to help you make better choices about which foods benefit from its quick heating and which deserve more traditional reheating methods.

Florida men have turned dining out into an extreme sport, and the results are absolutely wild. From throwing live alligators through drive-thru windows to paying for burgers with illegal substances, these food-related crimes read like comedy sketches. What makes someone think tossing a reptile at fast-food workers is a good idea? The answer lies in a collection of the most outrageous food crimes that actually happened, proving truth really is stranger than fiction.

Live alligators become deadly weapons at restaurants

Joshua James made headlines when he grabbed a 3.5-foot live alligator and threw it through a Wendy’s drive-thru window. The workers inside probably thought they were having the worst day ever until they realized this wasn’t some elaborate prank. The alligator survived the ordeal and was later released back into the wild, but James wasn’t so lucky with his freedom. Police charged him with assault with a deadly weapon, because apparently Florida law considers gators legitimate weapons when used against people.

Another Florida man decided convenience stores needed more excitement, so he tucked an alligator under his arm and walked into a Jacksonville shop. He casually asked if they still had beer while chasing customers around the store with his scaly companion. The whole scene was caught on security cameras, showing him grab a case of beer and head to the register like nothing unusual had happened. Wildlife experts felt bad for the alligator, and honestly, who wouldn’t after being used as a shopping accessory?

Spaghetti sauce becomes an arson tool

John Silva and Derrick Irving took revenge cooking to a whole new level when they broke into their ex-boyfriend’s house. Instead of just leaving angry voicemails like normal people, they decided to turn the kitchen into a potential fire hazard. The duo left a pot of spaghetti sauce on the stove and placed a washcloth right next to the burner, then walked away like amateur arsonists. Their plan might have worked if the victim hadn’t been watching his security cameras and spotted movement in his house.

The relationship that sparked this bizarre revenge plot had lasted exactly one week, making the whole situation even more ridiculous. Police caught the men before they even left the neighborhood, which was probably for the best since one of them was wearing a bull costume during the break-in. The victim later told reporters he’d let one of the men borrow his car for months and even gave him money for dental work. Sometimes being nice to people really doesn’t pay off, especially when dealing with Florida men with creative revenge fantasies.

Gumbo spice arguments turn deadly serious

Working in a seafood market should be pretty straightforward, but Orlando Ricardo Thompson and Caleb Joshua Halley managed to turn seasoning discussions into something much darker. The two friends and former roommates got into a heated argument about how much spice should go into Buddy’s Seafood Market’s gumbo recipe. Most people would just agree to disagree or maybe ask a manager to settle the dispute, but Thompson had other ideas brewing in his mind during their shift.

The disagreement escalated so quickly that Thompson grabbed a decorative sword from a supply closet and stabbed Halley in the stomach. Halley, who had spent three years portraying Florida State University’s mascot Chief Osceola, died from his injuries two days later. Thompson was convicted of murder and sentenced to life in prison, proving that some workplace disagreements have consequences that last forever. Food preparation debates should never involve weapons, but this case shows how quickly heated arguments can spiral completely out of control.

Naked cookie baking leads to house fires

Sometimes the combination of poor decision-making and kitchen appliances creates perfect disasters. One unnamed Florida man decided to bake cookies on a George Foreman grill while completely naked, which already sounds like the beginning of a cautionary tale. After consuming two liters of vodka and smoking marijuana, his judgment was clearly impaired when he started his unconventional baking project. The grill caught fire, as George Foreman grills tend to do when used for purposes they weren’t designed for.

Instead of turning off the grill or calling for help, he threw dry towels on the fire, which made everything much worse. The Niceville Police Department arrived to find a house fire and a nude man who seemed completely unaware of the chaos around him. His substance use explained the cooking method and the lack of fire safety knowledge, but it definitely didn’t explain why he felt the need to be naked during his midnight baking session. Kitchen safety becomes much more important when poor choices and dangerous appliance misuse combine with public nudity.

McDonald’s customers try paying with illegal substances

Anthony Andrew Gallagher redefined the concept of alternative payment methods when he rolled up to a Port St. Lucie McDonald’s drive-thru. Instead of cash or a credit card, he allegedly offered a bag of marijuana to pay for his meal order. The McDonald’s employee probably thought they’d seen everything working fast food, but this transaction attempt was definitely a first for most people. When the worker explained they preferred actual legal currency, Gallagher drove away without his food or his dignity.

The story gets even stranger because Gallagher decided to return to the exact same McDonald’s location and place another order. Police were waiting for him during his second visit, which resulted in charges for marijuana possession and driving under the influence. The Associated Press noted that it was unclear whether he tried to pay with drugs again during his second attempt, but honestly, the pattern was pretty obvious. Fast food restaurants have dealt with difficult customers before, but creative payment methods like this definitely weren’t covered in employee training manuals.

Restaurant break-ins involve ramen and nudity

The Chattaway restaurant in St. Petersburg experienced two different break-ins on consecutive nights, but the second one was definitely more bizarre than the first. While the first burglar stole chicken wings, beer, and about $500 worth of merchandise, the second intruder had completely different priorities. This unnamed man broke into the restaurant, went straight to the bathroom, and stripped off all his clothes before settling in for what appeared to be a very strange evening of entertainment.

He had brought his own cup of Maruchan Instant Lunch ramen, which he ate while naked in the restaurant. Between his meal, he played bongo drums and did some spray-painting before cleaning up most of his mess and leaving. Restaurant staff found the whole situation confusing, especially since he rode away on a bicycle without his pants and they never found where he left them. Police reviewed security footage showing the entire incident, proving that some restaurant crimes are more about performance art than actual theft.

Steakhouse visits turn into strip shows

Dinner dates can be awkward enough without uninvited entertainment, but James Dylan Jordan decided to spice things up at Kobe Japanese Steakhouse in Dunedin. He approached a married couple who were trying to enjoy their meal and apparently thought they needed some unsolicited adult entertainment. Jordan started removing his clothes and dancing suggestively in front of the woman, turning their quiet dinner into an unwanted strip show that nobody had requested or wanted to see.

When the woman told him to stop his inappropriate performance, Jordan insulted her and threatened to fight her husband instead of simply walking away. Restaurant staff called police, who had to collect Jordan’s scattered clothing along with Jordan himself. He was charged with disorderly conduct, which seems like a pretty mild consequence for ruining someone’s dinner plans. Most people save their dancing for appropriate venues, but some Florida men apparently think family restaurants are perfect stages for their unsolicited performances.

Chick-fil-A parking lots become chase scenes

Cory Hatzl turned a Palm Coast Chick-fil-A parking lot into his personal theater when he decided to chase two strangers across the pavement. The situation escalated quickly when he removed all his clothes and started shouting inappropriate comments about his exposed body parts. A 21-year-old woman called police while probably wondering why she couldn’t just get some chicken sandwiches without witnessing public nudity and bizarre behavior from a complete stranger.

When police officers arrived at the scene, Hatzl continued his inappropriate behavior by directing their attention to his exposed body as well. He was charged with disorderly conduct and resisting arrest, which added legal consequences to what started as a simple parking lot encounter. Fast food restaurants deal with all kinds of customer behavior, but most managers probably don’t expect to handle situations involving naked customers running around their property shouting at innocent people trying to grab lunch.

Mangoes trigger extreme wildlife revenge plots

Ezra James, an 88-year-old Florida man, took fruit protection to an absolutely horrifying extreme when he discovered raccoons eating mangoes from his yard. Instead of using humane animal control methods or simply accepting that wildlife sometimes snacks on outdoor fruit, James decided to trap a raccoon and set it on fire. He justified his actions by claiming he was worried about rabies and frustrated about losing his mangoes, but his solution was way worse than the original problem.

A neighbor witnessed what James had done and immediately called 911, but James showed no remorse for his actions. He called the neighbor a “wicked woman” for reporting him and insisted that his business was his own. James faced animal cruelty charges for his extreme response to what should have been a minor wildlife management issue. Most people would install better fencing or use humane deterrents, but some individuals choose violent solutions that create much bigger problems than missing fruit ever could.

These food-related crimes prove that Florida men have turned eating, cooking, and dining into extreme sports with serious legal consequences. From weaponized wildlife to inappropriate payment methods, these stories show how quickly poor decisions can escalate into headline news. The next time someone complains about slow service or high prices at restaurants, at least they’re not throwing alligators or starting fires with pasta sauce.