This person has a few questions for their local deli. After working there for five years, they've seen a thing or two at that location. You really get to know the in and outs of a restaurant after working there for so long. In fact, u/medlabcriseshotline had worked there long enough to know that there was a bit of misleading advertising going on at the place.
The original poster is curious about how much of the food prep process needs to be done in-house to be considered "homemade." There aren't many clear answers to this to be found, although commenters weighed in with their own opinions on the matter. Much like how brands can call any food "natural," since it holds basically no meaning, it seems that many foods can be called "homemade" even when they were certainly not made in-house.
Numerous eateries buy their foods in bulk and add their own toppings or sauces, and customers seem to love it anyway. Not every restaurant has the space to put in a full kitchen, so they may outsource their baking to an external kitchen. As long as the customers are loving the food and coming back again and again, that's what really matters the restaurant owners.
Up next, check out the people who just couldn't remain professional while on the job, like on person who vowed that "On Mondays, I would show up to work and not do anything." Cheers to that!
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