What Are The Red Flags You Should Look Out For A Restaurant?
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- Опубліковано 4 бер 2024
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What Are The Red Flags You Should Look Out For A Restaurant?
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During a school trip in Naples, our teachers brought us in a restaurant that was clearly a tourist trap. The reviews were awful but apparently they didn't read them. Anyway, we go in and they served an awful tomato sauce pasta and some disgusting meatballs. After the "meal" the waiters brought us a QR code asking to leave a nice review, one of my classmates put a 0 stars review and after five minutes the waiter entered the room and shouted: "WHO IS FIRSTNAME LASTNAME?". The waiters and the chef then proceded to actually interrogate her in order to found why she didn't like the food. My classmate was shy and felt terrible after that. The other class that went with us had even a terrible experience, apparently they served milk-based dishes to lactose intollerants. It was absolutely terrible, hiw can you go to Naples and eat bad? During the free evening two days later we picked an actually good restaurant that served classic italian pizza but we never forgot that awful experience.
Was lucky to get a job on a 165’ yacht in 1996. One port where we stopped was Naples. At the end of the quai, across from the street vendor selling cow tongue from his iced cart, was an actual, brick pizza restaurant. I have never forgotten that place. The pizza was incredible. Ate there everyday we were there.
Naples is also the same port I saw a guy pour a couple gallons of soapy water into his friend’s convertible Ferrari, but I digress…
If Gordon Ramsey is there, its either a really good sign, or a really bad sign
I swear, this advice is legit.
1) if the food is 'ethnic', and the cooks speak clear English, with no accent, the food isnt actually ethnic. Mexican food should be accompanied by the sounds of angry Spanish, and open flirtation between kitchen staff and wait staff. Hindi food should have a scent that hits you and makes your eyes water before you even reach the door. Likewise of Afghani and other middle eastern food.
2) Wait staff that are overly attentive (asking you if everything is alright, or if you need anything, every 2-5 minutes) generally indicates that management assesses quantity of customer interaction, over quality of the interaction. Its not the waitstaff's fault, but they get yelled at and punished if they dont speak to every customer whenever they are within a certain distance. Waitstaff who only come to the table every 10 minutes, or if they see your empty glass/plate, generally indicates that management prefers quality over quantity, and its rare for the kitchen and waitstaff to have different standards.
I think public bathrooms do cause s short circuit of the brain in some people. The mere presence of a place where they are allowed to poop but don't have to clean gives them wide open permission (in their minds) to go hog wild.
Of course, sometimes people can't help it because they are physically ill. Been there. Still feel the burning shame about that one sushi place bathroom. Sorry, everybody!
The thing I look out for is the smell of the restaurant. If it has an overly fishy smell, I walk right back out. One lesson that I kept from my days working in a grocery store seafood department is that if the fish smells fishy, it has gone bad. If I can smell fish from the entrance/dining room, then that kitchen is doing things that I want no part of.
Another one that is a good indicator but hard to check is how food is stored. In some restaurants, you can catch glimpses of kitchens on the way to the bathroom. If food containers are stored on the floor or close to the floor, then they aren't following food safety rules. Where I live, all food containers must have proper lids and be kept at least 15cm off the ground (roughly how high mice can jump if I remember correctly).
One method that I learned the hard way was their reaction to under-cooked chicken. They may not have cared about Salmonella, but Health and Safety sure did. On a semi -related note, having Salmonella SUCKS.
The absolute best way? Check to see if Health and Safety in your area has a public website of health inspection records. If they do, look up whatever restaurant you're interested in and see what kind of violations they've had and what it took to get them to fix it. Do they have any repeat violations?
Mice don’t have to jump; they can climb lol
@@connielilly1199Right? Mice can go whereever the hell they want
To story 26; to be fair to those of us that served as waiters/waitresses, as I was when I first started working, we might not have eaten the food purely because the restaurant we worked for would not provide free meals & forced us to pay, whether full or discounted. I worked for a locally owned restaurant as my very first job, & I barely got good tips despite developing good customer service - it was mostly visited by loyal customers that still thought a $1 or $2 tip is still as big as it was 20 years ago. And I sure as hell wasn't going to spend $15 to get a meal after getting maybe $20 for the day.
“Eat! Consume! Feeeeed!” 💀
I’m a bar attendant who also works as a waitress in our restaurant at times. I’m fighting a losing battle trying to lift the standards at the hotel I work in. The long term staff who have never worked anywhere else think the low standards that management have set is normal, and there’s no getting through to them. We are also meant to put our tips in the tip jar to be split up. I’ve started pocketing them because I refuse to be punished for other staff members laziness (australia where tips aren’t expected, but given to staff that give good customer service). I stopped putting my tips in the jar after 2 significant tips I received and realised I was the only one putting any in. Either I was the only honest one, or the other staff don’t get tips.
Out on a service call, the other tech and I thought we would stop by the venerable “Snack Shop” open since the 50’s or 60’s across the street from a local Baptist college. After ordering, he was pointing 90 degrees to my right. “What?” “Check out the Health Grade…” Only ‘C’ I have ever seen. 😳
Big red flags, does the cook pick his nose and ear with the same finger, red flag.
Is the cook using flatware to try to smash a bug, red flag.
“Russian restaurants usually have big red flags.” 😂😂😂
For me, because the group of friends I go out to eat with have some allergies, if the restaurant can't or "forgets" to accommodate those allergies when asked, then we're unlikely to eat there twice. For example, I have a friend who is allergic to raw tomato. If she asks for no tomato slices on her burger and gets it anyway, that's a red flag!
What if they put a red flag in your burger? Is that a red flag too?
I've worked as a server and hostess at several places, both chains and privately owned. And at all of them it was either the hostess's or servers job to clean the bathrooms. If the restaurant was slammed, a couple of places would pull a dish washer to do a quick pass through the bathrooms if there was a major problem, but otherwise they were left until things slowed down and the hostess could get to it.
I worked at a restaurant for 10 years. Things to look out for: dirty tables, workers touching their face, hair, or phones. Hair not tied up and put away, not washing hands after break or the bathroom, not washing hands after handling raw food, not washing hands when switching positions, sneezing in aprons, dirty soda area, trash lying around, register kid using chewing on dental floss while taking orders (I actually saw this one) kid EATING FRENCH FRIES while taking orders, filthy bathrooms, not wearing full uniforms or aprons, and there's more I can't think of right now.
Chefs so arrogant they think "seasoned to their taste" is the same as seasoned to your taste.
I find most "seasoned" food to be over salty 😡
Chefs need to season things and we taste it to see if were happy with serving it.
Not sure where the arrogant part comes into it.
@@TheWheelman298 Some chefs get offended if you need extra salt/pepper because they take it as an insult that they didn't make it properly. I've seen it happen. I don't know how common it is and have only seen it in person once, but that's probably what they mean by "arrogant".
@@IIMiikexDII if someone wants more salt its their choice.
Went to a large chain food establishment. There were dead bugs everywhere. There was a very visible infestation in the wall. About a foot long length of eaten up trim. The live ones were hanging out by the soda machine. It wasn't just a few bugs here and there.. like if someone spilled coffee grounds and beans everywhere. Told them.. swept up the dead bugs. No mopping, nothing. Left and immediately called the health department. Was told they would be there within the hour. 👍
16:50 maybe that's why my local bowling alley has such good food
Story 19-So True.
If you want to know how well they look after their equipment, aside of checking the glasses for a cloudy film, try asking for a glass of iced water. Get rid of the water and let the ice melt. Then look at the water for any small black specks. There is a type of algae that is totally translucent and grows in sub zero temperatures. If the temperature of the ice maker gets much above 10-15 degrees (when they shut down after closing) this algae will dry out, goes black and will turn into powder like flecks or spores. The algae is totally harmless to humans, but can give an indication how often they clean the ice maker!
The drink spouts for sure. I worked at a wendys, it was my first time cleaning them and they were nasty. Boss caught me cleaning them, said 'wow someones actually doing that' and I just cringed, having eaten at that location before... one we got the free style machines it made the clean up easier. One spout, just one but gods did it need to be cleaned every day.
NOBODY IN AN EATERY is 100% a place you should avoid!!! If it is a good place, you'd NEVER get a table!!!
Wow, I worked in a restaurant and I'm noticing that it had a few of these red flags (nothing too bad mainly stuff like staff not knowing the menu, too many things on the menu.)
So much recent censorship I’ve noticed 👀
Wdym
Story 38: As a former busser, if you see a busser walking around with their bin, chances are that the most we do in order to clean a table is remove the plates and glasses, and wipe the table and seats with a wet rag. It really depends on if the person using the rag wanted to put the effort in to dousing the rag with soap. And yes, all members of the kitchen staff/back of house have more than likely reached into something gross at least twice. But hey, shiny table!
UK, all places should run a couple of pints through the pump before serving a pint... Good pubs, renew a barrel of beer every other day (because it's run out) and flush the pipes when they do!
I have worked in several bars/pubs, some good (replace barrels daily), some not so good (replace the barrel every 3rd day) ALL pulled through until a fresh pint was pulled!
story 14, and this is why i never tell any place it is my birthday.
"They said "Oh, we know."" - You think you're not the 30th person to tell them in the past 5 minutes?
First thing you do when entering a restaurant is use the bathroom, if only to wash your hands. Take a quick look around. If the bathroom is a wreck, the kitchen isn't likely to be much better.
Multiple stories in this video give reasons as to why _this is wrong._
@@SilverRagaire THEY are wrong.
Most places dont make the kitchen clean the bathrooms, front of house should be doing that.
@criminalscum4189 That's fine, those stories are wrong.
Story 28: Looks like someone's got a case of the Mondays.
Why do people destroy public bathrooms? Seriously, what is wrong with them?
And even if they make a gargantuan mess, they should know how to clean up after themselves. If their physical stature prevents them from getting down on the floor and cleaning their own crap that *they* put there, then maybe *they* shouldn't be leaving home without an aid or assistant.
FIRST LADDIES
I am like number 317
What's wrong with "housemade"? My pizza place makes great blue cheese dressing.
I was confused by that, house made is better than bought in.