10 Frank Facts About Hot Dogs

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Americans love a good hot dog—so much so that, according to the National Hot Dog and Sausage Council, we consume about 20 billion of them a year, which works out to about 70 hot dogs per person. In celebration of National Hot Dog Day, here are some facts about franks to enjoy during your own summer barbecues.

1. THEY HAVE A SURPRISINGLY CONTENTIOUS ORIGIN.

Sausages have a history that stretches back to at least the time of Homer’s Odyssey, but the origin of the hot dog is just as tricky to pin down. There are multiple claimants to the invention of the hot dog, each with a slightly different innovation. Was the hot dog invented by the first person to shorten the name of German dachshund sausages to “hot dogs,” or the first person to put a sausage in a bread roll, or the first person to create a dedicated bun for holding a sausage? All of these creators have laid claim to the title of Hot Dog Inventor, but none have been conclusively verified.

2. THEY MIGHT BE SANDWICHES.

Hot dogs are tricky to define in another way as well, and both the general public and official organizations seem to have very strong opinions on whether hot dogs fall into the category of sandwiches or not. The National Hot Dog and Sausage Council says hot dogs are their own entities, but Merriam-Webster supports calling a hot dog a sandwich, based on the fact that it is just a piece of split bread with a filling.

3. LOS ANGELES CONSUMES THE MOST HOT DOGS PER YEAR.


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While you might expect Midwestern grill-masters to buy up the most hot dogs, the actual top consumers are Los Angelenos, who purchase 34 million pounds of franks a year. And Californians also top the per capita rankings: as of 2010, San Francisco consumed the most hot dogs per person per year.

4. REGIONAL STYLES REALLY ADD A PUNCH TO THE BASIC SAUSAGE.

Chicago is famous for dogs with onion, relish, pepper, pickle, tomato, mustard, and celery salt, but Coney Island-style hot dogs with chili, cheese, mustard, and onions are popular in their eponymous region and in Michigan. The South prefers slaw and chili on its hot dogs, while wrapping them in bacon and deep frying are popular in other regions.

5. JAPAN HAS INVENTED SOME COLORFUL HOT DOGS.

The Japanese also love their original hot dog varieties, and black hot dogs took over the Tokyo market in 2013. The bun and sausage are dyed with black charcoal ash, which apparently makes no difference in the flavor.

6. THEY HAVE A LONG HISTORY WITH BASEBALL.

Sausages have been served at baseball games since at least the 1890s. One story says that they were first served at the ballpark by the German who owned the St. Louis Browns, while another story claims an ice cream vendor decided to switch his product on a particularly cold day at the ballpark. Either way, they're still going strong after more than 120 years.

7. THEY HEADLINE THE MOST FAMOUS EATING COMPETITION.


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While legend has it that the first hot dog eating contest was held in 1916 to settle a casual bet—over who was the most patriotic, no less—the first recorded contest was in 1972. In that event, the winner ate 14 hot dogs in 12 minutes. In 2017, competitive eating legend and now 10-time Nathan's champion Joey Chestnut set a new event record, polishing off 72 hot dogs (and buns) in 10 minutes. 

8. THEY’VE BEEN FED TO ROYALTY.

In 1939, the King and Queen of Great Britain visited Franklin and Eleanor Roosevelt in Hyde Park, New York. In true American spirit, the First Lady made sure to serve hot dogs during a picnic at their Hudson River property. Apparently, King George VI enjoyed them so much that he asked for seconds.

9. THEY MADE A SILENT FILM STAR FAMOUS.

To drum up business, the newly minted Nathan’s Famous hot dog restaurant at Coney Island hired a pretty redhead to serve its customers. Soon after, she was discovered by a vacationing talent scout, and became internationally famous as the silent film era's "It Girl," Clara Bow.

10. THERE IS OFFICIAL HOT DOG ETIQUETTE.

The National Hot Dog and Sausage Council put out this video on the correct way to eat a hot dog. The whole video is worth a watch, but some highlights include: no ketchup over the age of 18, no wine pairings, no utensils, and it should only take five bites to consume the entire hot dog (though you can take seven bites for a footlong). It might not be proper Emily Post material, but how can you argue with the "Queen of Wien"?

The $13,000 Epiphany That Made Orville Redenbacher a National Popcorn King

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iStock.com/NoDerog

Happy National Popcorn Day! While you’re no doubt celebrating with a bowl of freshly popped, liberally buttered popcorn, here’s something else to digest: Orville Redenbacher originally called his product Red-Bow.

In 1951, Redenbacher and his partner, a fellow Purdue grad named Charlie Bowman, purchased the George F. Chester and Son seed corn plant in Boone Township, Indiana. Though Redenbacher’s background was in agronomy and plant genetics, he had dabbled in popcorn, and was friendly with the Chester family.

Eventually, Carl Hartman was brought in to experiment. In 1969, when the trio had developed a seed they felt really confident in, they went to market. They dubbed the product “Red-Bow,” a nod to “Redenbacher” and “Bowman.”

The product was a hit regionally, but by 1970, Bowman and Redenbacher were ready for a national audience and hired a Chicago advertising agency to advise them on branding strategy. At their first meeting, Redenbacher talked about popcorn for three hours. “Come back next week and we’ll have something for you,” he was told afterward.

The following week, he turned to the agency and was told that “Orville Redenbacher’s” was the perfect name for the fledgling popcorn brand. “Golly, no,” he said. “Redenbacher is such a ... funny name.” That was the point, they told him, and they must have made a convincing case for it, because Orville Redenbacher is the brand we know today—and the man himself is still a well-known spokesman more than 20 years after his death.

Still, Redenbacher wasn’t sure that the $13,000 fee the agency had charged was money well spent. “I drove back to Indiana wryly thinking we had paid $13,000 for someone to come up with the same name my mother had come up with when I was born,” Redenbacher later wrote.

Hungry for more Redenbacher? Take a look at the inventor at work in the vintage commercial below.

11 Secrets of Restaurant Servers

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iStock.com/andresr

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.”

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