A Reddit user asked chefs to reveal their red flags for going to new restaurants on the popular askreddit channel. Here were some of the most alarming chef tips:
u/SandaledUsurpation: Number one evaluation effect for me is smell. If it's a sour smell or disinfectant smell - red flag.
u/thedevilsaglet: Random, but if there's a fish tank, take a look at it. If it's clean, you can bet the kitchen is too.
u/RedWingWay: Dirty bathrooms and dirty floors equal dirty kitchen.
u/DaleGribble3: A huge menu is a sign that food is either frozen, precooked, and reheated - pr ingredients are not very fresh.
u/Mikourei: Where's the manager and what are they doing? Do they look exhausted or are they upbeat, helpful, and engaging with their staff? Good managers tend to attract good staff which in turn leads to a good business. Bad management does exactly the opposite.
u/eyebrowshampoo: Carpet is a red flag - it's quieter and doesn't get slick, but it is one of the most disgusting things I've ever seen in restaurants. Vacuuming only goes so far.
u/tissuesforreal: The bread. It has to be good bread. If they can't get the bread right, they don't know anything. No chef in their right mind half-asses the bread.
u/TheIndulgery: If you can smell the seafood when you walk in, then it's not fresh. Fresh seafood doesn't have that scent we usually associate with it - it doesn't get that until it's old.
u/younggeezer109: If you see lots of plates left half-full, run.
u/contrabardus: No matter how well managed a buffet is, it can never be sanitary. It is not reasonable possible to run a sanitary buffet business. This is true of salad bars, hot bars, desert bars, or whatever other kind of bulk food in a trough they are serving you.
u/RowdyRebel57: Stock photos on the menu. Cheap silverware as well.