An insider, identified as a restaurant owner and friend of Julia Besz, has shared critical advice on four specific dishes or items that patrons should strictly avoid when dining out, regardless of the establishment's type or prestige. This information, initially revealed during a late-night conversation and subsequently shared by Julia Besz on social media, aims to help diners steer clear of potential health risks and ensure a safer culinary experience.

Firstly, the insider strongly advises against ordering 'specials that aren’t tied to a clear seasonal ingredient.' While these dishes might appear appealing, the underlying truth, according to the restaurant owner, is that they often utilize ingredients nearing their expiration date. The culinary trickery involves using rich sauces to mask the age of the ingredients and decorative garnishes to distract the diner. The friend explained, “The sauce masks the age, the garnish distracts you - and by the time you’ve finished, you’ve basically paid top dollar for yesterday’s leftovers,” suggesting that customers end up paying premium prices for potentially stale food.

Secondly, for those dining far from coastal regions, the recommendation is to completely avoid 'shellfish in places nowhere near the coast.' The primary concern here is the handling and storage of perishable seafood. Unless a restaurant ensures daily fresh deliveries and maintains impeccable storage conditions, ordering shellfish presents a significant 'gamble with your gut.' The expert warned that improper handling can quickly transform a seemingly fancy seafood platter into a 'food poisoning time bomb,' leading to severe digestive discomfort.

Thirdly, a surprising warning extends to the seemingly innocuous 'ice in drinks.' The restaurant owner revealed that despite its appearance, ice can be a source of contamination. He stressed, “If the ice machine isn’t cleaned properly - and in busy spots, it often isn’t - you’re basically sipping on a chilled petri dish.” This implies that unseen bacteria can thrive in uncleaned ice machines, making even a refreshing drink a potential health hazard that might manifest '12 hours later'.

Finally, a 'shocker' warning was issued for 'chicken dishes at buffets or all-you-can-eats.' In such high-volume dining environments, maintaining precise food temperatures is crucial but often overlooked. The insider explained that chicken in these settings becomes 'the perfect breeding ground for bacteria if temps aren’t bang-on.' Chefs, due to the sheer volume, may not consistently check temperatures as rigorously as required, increasing the risk of bacterial proliferation. Similar to the ice warning, the effects might not be immediately apparent but could be 'felt 12 hours later'.

The insights shared by Julia Besz on TikTok under the username @juliabesz.bloommoneying garnered significant attention, amassing over 213,700 views and 467 likes. Many users echoed the restaurant owner's sentiments, with one commenter adding, “Never order off a specials board - it’s simply the food that is going off that day and needs to be binned. They dress it up and mark up the price!!!” Another user offered related advice: “Never order fish on a Monday, no deliveries in many places that day,” reinforcing the concerns about freshness and food handling in restaurants.