Goonin' at Olive Garden
Goonin' at Olive Garden
10 comments
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I know it is obviously not the point but:
the olive garden breadsticks thing has to be astroturfing, right? Because that shit is mid as hell. It is barely better than school cafeteria breadsticks. At least red lobster (?) cheddar bay biscuits have flavor.
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They used to be the superior form of bread stick.
Olive Garden's quality (like most corporate chains) has nose dived in the last 15 years.
Shittier food = more profit!!
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Meh. Even back in the 90s and 00s they were trash. My grandmother loved olive garden for some reason or another (I assume horrifically racist) and even as a kid I remember "... this is the exact same breadstick I had at lunch on tuesday?"
Don't get me wrong. Bread is awesome and worth all the horrors of carbs. But olive garden has always had mediocre breadsticks (I want to say there were periods where they had actual bread that was decent though?).
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Wait, everyone else’s school had breadsticks? What did they serve with them? We only ever got rolls.
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We would get them on spaghetti and meat sauce days. And we loved it because the spaghetti was so nauseating due to being consistently overcooked and the sauce having almost no seasoning.
...
Okay, I think I just answered my own question as to why people love the olive garden breadsticks.
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Mm mmm
Loved me some bland rolls with unsalted watered down mashed potato and chicken nugget day! Hell yeah!
The only way to survive those meals was some ketchup and mixing literally all of into a mush lol
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Were they unlimited?
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OG breadstick quality depends on a couple factors:
- Who is running the bread oven. Some people suck. Some people give zero shits. Sometimes the bread person is having a bad day.
- How long the bread has been off the truck. Our breadsticks come par-baked and frozen. If they don't get a chance to thaw (like when we're busy and moving thousands of breadsticks an hour) you have to chuck em in the oven frozen, which means you have to get the outside way too done to get the inside up to temp.
- How long the bread has been sitting in the warming drawer. The Right Way™️ is to turn bread over every 15 minutes so it's always fresh, but we don't do that for a few reasons: food waste = lost profit, so we only do that when a corpo is coming, and more importantly you people act like we killed your dog when you have to wait more than a couple minutes for absolutely anything. I have seen bread sit in the warmer for hours, at which point it gets dry and tastes like cardboard. But we've all come to the silent agreement that having too much mid bread is better than having not enough decent bread.
- Sometimes we switch bread suppliers. I do not know why. Sometimes the bread is better. Sometimes the bread is worse.
All of this to say OG is in fact mid as hell, but it kind of has to be mid in order to be the restaurant that it is.
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I typically enjoy bread sticks by eating them, but your title has really opened my eyes to different avenues of bread stick enjoyment.
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They were ok, but I think the cheaper Little Caesar bread sticks were better. More garlic, more Parmesan, more tasty than the Olive Garden equivalent.
10 comments