Is your employer not subsidizing it? Its a common practice in austria. 8€ was the price people outside the company had to pay but we only payed like 3€. Also at a large industrial factory.
Germany used to treat its workers well, too, but that was 40 years ago. Since then it has been going down the drain, thanks to a certain former working class party selling out their core voters to big business.
Döner Kebab in bread is a much more recent invention than the same thing on a plate. Traditionally you'd get rice dunno how it's in Turkey but in Germany there's generally a choice of rice or fries.
Thus what you're looking at is a Dönerteller mit Pommes, arguably a very sorry one. Technically the salad is present, in practice, no, salad generally consists of more than just onion. You can order "Nur Zwiebel" instead of "Mit Alles" but they're going to feel sorry for you.
There are some dishes with it where its eaten cold, but it makes the cabbage usually more purple beyond it being mistaken for something else also due to the texture. Many Döner stores put it in the Döner dishes cold as well, tastes great.
XD thats some use of it in the Premium Dining here as well, but i think it tastes too good to just eat it in small quantities for the color, its healthy and tastes great when done right.
That depends on whether you are Greece (call it gyros) or Turkish (call it kebap) or whether you want to risk a fight (calling it gyros in front of Turkish people or vice versa).
With a Döner plate usually mixed salad is served and the yoghurt dressing would be on top of the Kebap meat. With a Gyros plate usually Tsaziki and coleslaw are served.
The things on top of the pudding look like decorative fake coffee beans made out of coffee flavoured chocolate. I'd be willing to take bets that the pudding is also coffee flavoured to stick with the theme.
You need yoghurt, the heavy stuff with 10% fat, olive oil, garlic, cucumber, pepper, and salt. Nothing else. No, no dill, no mint (WTF?), no nothing.
Julienne the cucumber. Very fine is better than fine as long as you're not producing mush. Salt it, let it stand for 10 minutes, then squeeze dry, toss the water. Add yoghurt, should be about two to three parts of yoghurt for one part cucumbers, by volume, don't sweat it. Take about a clove for 500g of yoghurt (that's a clove, not a bulb, yes it's quite little, but it's raw and it's going to infuse), surgically remove the sprout (that's where the nasty stuff is in garlic), chop finely. I said chop, not squeeze, yes it makes a difference. Add with pepper and salt and some olive oil, put in the fridge for at least one hour better a day, well covered (closed container is good, cling film if you have to), mix again and do final taste and consistency adjustment with pepper, salt and olive oil. Pepper should be subtle AF, supporting the garlic, not supplanting it.
...it's absolutely fine to do other yoghurt sauces and in fact in Germany you'll see three or four at any Döner shop, but don't call the non-tsasiki tsatsiki, please. If you want a herb sauce, call it herb sauce. There's no herbs in tsatsiki. (Sauces differ regionally in Germany -- there's always going to be tsatsiki, around here you also generally get curry, hot or mild, as well as cocktail sauce (no, not mayo based, it's still yoghurt)).
Oh I couldn't call any non tsatsiki sauce tsatsiki, since I actually hate it (sorry Greeks or Turks), that would actually be an insult to the sauce. :P
![[Your much does your meal cost] 8€ meal at a factory in Germany.](https://files.catbox.moe/wjqpjd.jpeg){kind=link}
