10 Facts You Might Not Know About Olive Garden


Americans have a love-hate relationship with Olive Garden. But where else can you get unlimited refills on soup, pasta, and those baskets of crave-worthy breadsticks?


image of General Mills factory

General Mills—yes, the company that makes cereal and cinnamon rolls—launched the Italian chain in late 1982. Called The Olive Garden, the first Italian eatery of its kind cropped up in Orlando. Within seven years, the chain had close to 150 restaurants and a cult breadstick following. In 1995, General Mills created Darden Restaurants, Inc., which now owns the restaurant chain. With 840 locations, Darden claims Olive Garden is the "largest chain of Italian-themed restaurants" in the U.S.


image of the exterior of a Red Lobster restaurant

The sister restaurants were at one time owned by Darden Restaurants and operated with some of the same business ideas. While Red Lobster offered endless seafood promotions, Olive Garden became known for its unlimited soup, salad, and breadsticks deal, along with its unlimited pasta promos. In 2011, Darden considered joining both restaurants into one location to expand profits while cutting expenses, and six combination Olive Garden-Red Lobster restaurants were born. Unlike other combination eateries, both restaurants shared one building and one kitchen, but had separate entrances, dining rooms and menus (so much for ordering a lobster with your unlimited breadsticks). Darden sold Red Lobster in 2014 and all combination locations were either closed or renovated to house only Olive Gardens.


image of a bowl of spaghetti with meatballs

In 2014, Olive Garden ran a promotion-turned-craze that gave customers the chance to eat as much as they wanted for $100: the Neverending Pasta Pass. Each pass permitted unlimited pasta, soup, salad and breadsticks for seven weeks. On opening day for the passes, Olive Garden lovers crashed the site; in 2015, passes sold out in one second. Angry Olive Garden fans took to the web to lament not getting a pass, and fakes cropped up on Ebay, some selling as high as $300. Weeks after the Pasta Passes were sold, several customers reported eating as many as 100 meals at the restaurant. A clergyman in North Carolina referred to himself as the "Pasta Passtor" with the hopes of eating $1800 in Olive Garden food before his pass expired. He ended the seven weeks having eaten 115 total meals.


image of a meal of salad and spaghetti and meatballs that you might find at Olive Garden

An Olive Garden server told Cosmopolitan that the worst thing about working at the restaurant was its main appeal: the unlimited soup, salad, and breadsticks. The amount of refills of all three items, plus drinks, is pretty hectic. But the low price means servers don't receive big tips for all the carb-loading they've helped you through.


image of a street in Tuscany, Italy

Olive Garden supposedly trains its chefs and upper management at a Tuscan cooking school—or so say its commercials. But previous employees have said the Culinary Institute of Tuscany isn't what it seems. In 2011, a Reddit poster claimed to have attended the supposed cooking school, but said attendees spent more time sightseeing and exploring Tuscany than learning how to cook authentic Italian food. "The only time we saw the 'chef' was when she made a Bolognese sauce while taking pictures with each of us to send to our local newspapers," the former manager wrote. CNN determined that Olive Garden does send its chefs and managers to a Tuscan restaurant/bed-and-breakfast, but there isn't an official school, per se. The final verdict? Olive Garden does send employees on trips to Italy, but what they do and learn there may not live up to the cooking school claims.


image of a basket of garlic breadsticks

Olive Garden came under fire in 2014 for serving what investors believed were excessively generous portions of breadsticks. Starboard Value, an investor in the Italian chain, sent Olive Garden executives a 300-slide presentation citing everything it hated about the restaurant [PDF]. One of those points targeted the 675 million breadsticks Olive Garden serves annually. Starboard Value claimed the breadsticks only lasted seven minutes before becoming stale, leading to a lot of waste—and then compared the restaurant's beloved appetizer to hotdog buns. The investor's solution was to serve only one breadstick per person (unless customers asked for more) with the hopes of saving $5 million annually. Intense pushback ensured Olive Garden's offer of unlimited breadsticks remained the same, but Darden found other ways of cutting costs. Like, for instance, only cleaning its carpets once per month.


image of grilled chicken alfredo

A 1999 Olive Garden campaign promoted the restaurant as the place you'd want to take your Italian (or Italian food-loving) family for authentic meals. But some of those menu items aren't all that Italian after all. In 2011, the restaurant admitted some of its menu items took a cue from Italian chefs, but wouldn't be found in traditional cookbooks or Italian restaurants. Surprisingly, a Public Policy poll found that 39 percent of Americans think Olive Garden is as authentic as Italian food comes. Still, chicken alfredo ranks as Olive Garden's most-ordered dish, so despite being Americanized, the chain must be doing something right.


another picture of garlic breadsticks next to a small bowl of marinara sauce

Although its meals may not be what you'd expect from an authentic Italian dining experience, Olive Garden has created some Tuscan-inspired dishes. In an effort to attract more foodies, Olive Garden briefly introduced a pear and gorgonzola ravioli and a baked pasta romana. While both dishes were a flop with customers (they weren't "cravable" enough), anything with breadsticks almost always gets a free pass. Olive Garden's breadstick sandwiches, which sport chicken parmigiana or meatballs between two breadsticks, were an unexpected win for the chain. In this case, Olive Garden investors might be right—the breadsticks are sort of like a hotdog bun.


image of a mushroom ravioli

One of Olive Garden's perks is the variety of menu items. But if you aren't finding exactly what you want—say, a discontinued menu item—there's a chance you can hack your order. Secret menu sites report that it's still possible to order the discontinued Chicken Fettuccine Florentine (so long as the chef has all the necessary ingredients). Many secret menu suggestions aren't all that secret, they’re simply substitutions for standard menu items that many people don't know are possible, like changing ravioli fillings. Love dessert but hate chocolate sauce? Mention that to your server and you may have the option of a raspberry sauce.


image of Anthony Bourdain
Frederick M. Brown/Stringer, Getty Images

A Grand Forks, North Dakota, food columnist became an overnight sensation thanks to her review of an Olive Garden. Marilyn Hagerty, an 88-year-old reporter for the Grand Forks Herald, covered a newly opened location and gave it a gushing review. Likely because of the chain's love-hate relationship with foodies, her article went viral. "All in all, it is the largest and most beautiful restaurant now operating in Grand Forks," she wrote. "The chicken Alfredo ($10.95) was warm and comforting on a cold day. The portion was generous. My server was ready with Parmesan cheese." Her review spread across the internet and attracted the attention of well-known food personalities, including chef Anthony Bourdain, who offered Hagerty a book deal and wrote the foreword, calling her critiques the "antidote to snark." And, like many Olive Garden fans, Hagerty returned for more; after the release of the chain's breadstick sandwiches, she wrote a follow-up review. Even food reporters can't say no to those breadsticks.

This story was originally published in 2016.

11 Secrets of Restaurant Servers


If you enjoy eating at restaurants, it's worth getting to know the waitstaff. Servers are the face of the establishments where they work, and often the last people to handle your food before it reaches your table.

"People think it’s an easy job, and it’s really not," Alexis, a server who’s worked in the business for 30 years, tells Mental Floss. She says, jokingly, "You want a professional handling your food, because we have your life in our hands."

Even if they don't spit on your plate (which thankfully they almost never will), a waiter can shape your dining experience. We spoke with some seasoned professionals about how they deal with rude customers, what they wish more customers would do, and other secrets of the job.

1. Server pay varies greatly.

The minimum wage changes from state to state, but for tipped workers like servers, the difference in pay can be even more drastic depending on where you work. In over a dozen states, if a worker typically makes a certain amount per month in tips (often $20-$30), their employers are only required to pay them a minimum of $2.13 an hour. That’s how much Jeff, a video producer who’s held various jobs in the restaurant industry, made when serving tables in New Jersey. “Usually, if I had a full paycheck of serving I could just put a little bit of gas into the tank,” he tells Mental Floss.

Waiters and waitresses in many states rely almost entirely on tips to make a living—but that’s not the case everywhere. California, Oregon, and Washington each pay tipped employees minimum hourly wages over $10. Jon, who currently works at a casual fine dining restaurant in Portland, Oregon, gets $12 an hour from his employer. Including tips, he typically earns $230 a day before taxes, and brings home about $34,000 a year on a 25-hour work week.

2. They split up tips among the restaurant staff.

Here’s another reason to be generous with your tips: Whatever extra money you leave on the table may be going to more than one person. If you ordered a drink from the bar, or if there was anyone other than your server bringing your food and clearing it from the table, that tip will likely be split up. At one restaurant job, Jeff says he paid food expeditors (workers who run food from the kitchen to tables) 10 percent of whatever tips he earned.

3. Waiters and waitresses know how to handle rude customers.

In addition to taking orders and serving food, servers are often forced to de-escalate conflicts. For many people waiting tables, this means acting sweet and professional no matter how angry customers get. Jon’s strategy is to “treat them like a child, smile, tell them everything they want to hear and remind yourself that it’ll be over soon.” Similarly, Mike (not his real name), a server at a farm-to-table restaurant in Texas, likes to “kill them with kindness." He tells Mental Floss he tries to “be the bigger man and [not] return sour attitudes back to people who don’t treat me with respect. If nothing else I can hold my head high knowing I did my job to the best of my ability and didn’t let their negativity affect my day with other, more pleasant patrons.”

Alexis, who currently waits tables at a family-owned restaurant in California, goes beyond faking a smile and makes a point to practice empathy when serving rude guests. “There’s a hospital near my restaurant, and people come there for comfort food with hospital visitor stickers on their clothes all the time. And I know then that they’re going through something traumatic usually. So when people are acting badly, I put imaginary hospital stickers on their clothes and try to remove my ego.”

4. Your waiter (probably) won’t spit in your food.

While most servers have had to deal with a customer who treats them poorly, they rarely retaliate. On the old urban legend of servers spitting in their customer’s food, Alexis says, “Never seen anybody mess with anybody’s food out of spite or malicious intent. I’ve never seen it happen and I’ve never actually done it. I don’t need to get back at people like that.”

5. Servers do more than wait tables.

Most customers just see one aspect of a server's jobs. When they’re not refilling your drinks and bringing you condiments, they're doing side work—either before the restaurant opens, after the last guest leaves, or in between waiting tables. “It could be rolling silverware, filling sauces, cutting lemons, rotating salad bars, stuff like that,” Jeff says. “It’s not just serving and you leave; there’s usually something else behind the scenes that the server has to do.”

Alexis says that in addition to hosting and serving, she has to prep to-go orders, bus tables, and wash dishes. "We’re expected to be working every moment,” she says.

6. Waiters have some wild stories.

Though parts of the job are tedious, servers are bound to see interesting things. Alexis recalls a husband and wife who were regulars at the restaurant where she worked in the 1990s; the man was later arrested for murder. “I found out when a newspaper reporter started asking me questions about them,” she says. “I’m quoted on the front page of the LA Times as saying ‘A waitress in a local coffee shop said they were a nightmare!’”

Other stories are lighter. “When I worked at Red Robin there was a lady that came in every morning and would ask to sit in the same booth," Jon says. "She carried a bag [of] stuffed animals (mostly dragons) and situated them around the booth, always in the same spots, she’d talk to them throughout her dining experience.”

7. Waiters hate it when you don't know what you want.

The simplest way to get on your server’s good side is to know exactly what you want when you tell them you're ready to order. That means not wasting their time stalling as you speed-read the menu. If you haven't decided on a dish, let your server know and trust that they'll return to your table in a few minutes. “Don’t tell your server you’re ready to order if you’re not ready to order,” Alexis says. “I’m like ‘Come on, I know you’re not ready. I’m going someplace else and I’ll be back.’”

It also means not asking your server to make several trips to your table in the span of a few minutes. Mike says that customers asking for items one at a time is one of his biggest pet peeves. “[Customers will say] ‘I need salt. I need hot sauce. I need another [...] drink.’ I was away from the table for 30 seconds each time. Those requests could easily be fulfilled in one trip to the kitchen.”

8. Waiters hate when you ask to move tables.

Next time you get seated in a restaurant, think twice before asking your server to switch tables. Restaurants divide their floor plan into sections, and each server is responsible for a different group of tables. The hosts in charge of seating rotate these sections to distribute guests evenly to servers; by asking to move, you may be depriving one server of an hour’s worth of tips while creating extra work for a server who’s already swamped. According Jon, the worst time to complain about where you were seated is when a restaurant is busy: “Sometimes this isn’t a problem if we’re slow, but if it’s a Friday/Saturday chances are you were put there for a reason.”

9. Servers work when everyone else gets the day off.

Servers have to be prepared to work a different schedule every week, work late into the night, and work on weekends. This can make maintaining a normal social life challenging. “My schedule can be troublesome, my girlfriend/friends have the opposite schedule as me so I’m never able to make it out on weekends or holidays,” Jon says.

And on the days many 9-to-5 workers go out to celebrate, servers have to wait on them. “Where I currently work I have worked Christmas Eve, Christmas, New Years Eve, New Years Day, and I will have to work on Mardi Gras (in the South),” Mike says. “I was leaving for work as my family arrived at my house for Christmas. I missed a New Years party in my house. If I hadn’t requested if off as soon as I began working there I’m almost certain I’d have to work 15 [hours] on my birthday.”

10. Your server might give you a free drink if you order it at the right time.

Asking your server for a free stuff likely won’t get you anywhere, but there is one thing you can do to possibly have a drink taken off your bill. If you wait until after your meal is served to order something cheap like a soft drink, Alexis says there’s a chance you won’t get charged for it all. “Not alcoholic drinks, but I’m talking about a cup of coffee or a soda or something like that, especially if you’re already paying for other beverages,” she says. “The server might get too busy or might not be inclined to go back to the POS [point of sale] system and add them on to your bill. It’s more trouble than it’s worth sometimes.”

11. Waiters want you to learn their names.

There’s a reason most servers introduce themselves before taking your order: They’d much rather you use their real names than a demeaning nickname. “Don’t call me sweetheart! I’m wearing a damn name tag,” Alexis says. “Sometimes I respond well, and other times no.”

And if your server doesn’t introduce themselves and isn’t wearing a name tag, Jon says it doesn’t hurt to ask. “Ask what the servers name is and refer them by name when you’re talking to them.” He says it’s “refreshing when a guest does this.”

15 Tasty Bits of Pizza Slang


Unless you’ve worked in a pizzeria, your pizza vocabulary is probably limited. But the crust-loving pros who are cooking up your favorite slices seem to have insider slang for everything, including whimsical terms for toppings and one-of-a-kind ways of describing regional pie styles. So if you’re looking up your pizza-talk game with words that go beyond ‘za, here’s a quick list of 15 terms you should know.

1. Tip sag

The dreaded tip sag is what you get when the pointy end of your pizza starts to droop. This most often occurs with top-heavy (and topping-heavy) pies, like Neapolitan-style pizzas with generous helpings of fresh mozzarella piled on top.

2. Avalanche

An avalanche is what occurs when all the toppings slide off your pizza as soon as you pick it up. This tends to happen when a pizza is still piping hot from the oven, so be smart and give it a minute to cool down.

3. Apizza

If you ever travel to New Haven, Connecticut, you might hear the locals order apizza (pronounced uh-BEETS). This refers to the local style of thin-crust pizza, which originated at the famous Frank Pepe Pizzeria Napoletana and has since become the area's pizza standard.

4. Grandma pie

This style of pizza is thick like a Sicilian pie, but with a thinner, denser crust. Although it likely originated in Long Island, you can now find it in pizzerias throughout New York City (and beyond).

5. Party-cut

Man delivers several pizzas to a customer

Also known as a tavern-cut, a party-cut describes any circular pizza that’s cut into a grid. The portions are smaller and typically square, which helps ensure that everyone at your Super Bowl party will get a piece of the pie.

6. All-dressed pizza

Order an all-dressed pizza in Montreal and you’ll get a deluxe pie with mushrooms, green peppers, and pepperoni on it. In Québec, it's known as a pizza tout garnie.

7. Flyers

Slices of pepperoni pizza are called flyers, reportedly because of the way they’re often tossed around like Frisbees.

8. Guppies

Depending on your perspective, guppies is either a really cute or really gross way to describe anchovies. Other slang words for the fishy topping include chovies, carp, penguin food, and smellies.

9. Alpo

It’s not very appetizing, but crumbled sausage does kind of resemble dog food—hence the Alpo moniker. Other nicknames for the topping include Kibbles ‘n Bits and Puppy Chow, neither of which make the topping sound any more appetizing.

10. Screamers

Woman preparing a mushroom pizza at home

Mushrooms are sometimes called screamers because of the high-pitched squeal the canned variety lets out when they’re tossed onto a hot surface.

11. Edgar Allan

What does a pizza with pepperoni and onions spell out? A PO pie—which is close enough in spelling to Edgar Allan Poe's last name that it gets tossed around in pizza kitchens on occasion. Sure, P-O or Po would be easier (and quicker) to say, but it’s not nearly as fun.

12. Blood pie

Also known as a hemorrhage, this gruesome term refers to a pizza with extra tomato sauce on it. Now please forget that we ever told you that.

13. Coastline

The coastline is that little bit of exposed sauce you can see between the sauce and the crust.

14. Mutz

A margherita pizza fresh from the oven

Mutz is simply a quicker way of saying mozzarella. Likewise, wet mutz is fresh mozzarella.

15. Roadie

When you get a slice of pizza to-go, that’s a roadie. Enjoy it while it's still hot (but not so hot as to cause an avalanche)!