25 Things Chefs Never Tell You: Restaurant chefs spill their juiciest secrets!

That's the headline in the new issue of Food Network Magazine on newstands today.

Surveying chefs across the country--anonymously--Food Network Magazine found out a few things, some of which is believable and some not so much. You be the judge.

Only 13% of chefs have seen a cook do unsavory things to a customer's food. That is reassuring and proves that the steak on the floor story is really an urban myth.

But here's a remarkable tale told: "Someone once ran a steak through a dishwasher after the diner sent it back twice. Ironically, the customer was happy with it then."

I love that story because the chef showed such creativity and satisfied the customer.

I don't like the next statistic much because I believe we should respect vegetarians' choices and not make it hard for them. I'm always shocked when I write about a pasta dish and then get a recipe and find out they used chicken bouillon or something similar.

So this survey found that indeed "vegetarian" is open to interpretation. About 15% of chefs said their vegetarian dishes might not be completely vegetarian. I bet the stat is actually higher when you consider that a vegetarian will assume many dishes are meat free, like my pasta example.

And how about this: one chef reported seeing a cook pour lamb's blood into a vegan's primavera.

The survey concluded that customers do make out in the bathroom. More than half of the chefs have found customers kissing--and much more--in the restaurant loo. I could tell you stories about a certain coffee shop in a hotel. And I'm just waiting for coffee.

Recently, I was in an out of state hotel with a lively bar scene and as I went into the powder room a woman was trying to pull her boyfriend in too.

Other interesting tidbits from the story:
The appropriate tip is 20%. That's what chef's leave when they eat out, and it's the amount the think is fair. But 90% of chefs said it's fair to penalize bad waiters with a smaller tip.

Your waiter is trying to influence your order. Almost every chef surveyed (95%) said he or she urges servers to steer customers toward specific dishes on the menu each night.

Only 3 chefs admitted to recycling bread from one basket to another.
Thank heavens for that!