Chefs Are Revealing Their Red Flags You Should Look Out For In Restaurants
"In culinary school, every single chef instructor says the same thing: If it's misspelled on the menu, that's on purpose. It's so they don't have to sell you the real thing. A prime example is 'krab cakes.'""When the menus are super dirty and never cleaned, that means everything is super dirty and never cleaned.""I always look for how the staff interact with each other.
If the majority of them seem disgruntled or upset, things probably aren't great. They probably don't care about your food if they aren't being treated fairly.""Don’t order fish on Sundays. Most places get their fish deliveries on a Monday and on a Thursday. Fish goes off fairly quickly, and on a Sunday it’s really not great.""If your server’s response to 'how is the [item]' seems disingenuous, that’s a big red flag.
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