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  I used to work at a restaurant, where at the begining of service every night, chef would cut a couple onions into quarters, and throw them and a handful of cloves of garlic into the fryer. It would fill the whole building with that aroma, setting the mood, before wed started cooking fornthe night.

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  I had to deal with the opposite once. Was managing a bar where doing shots with customers was common. We also kept a bunch of leroux blackberry brandy in stock that was common for this (a tradition dating back 30 years) One of the bartenders refilled an empty bottle with robitussin, becauae he was sick, and was shooting that instead when he did shots. A server then snagged thay bottle and a couple of shot glasses to pour some shots tableside for a group, and then accused the bartender...