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Chefs Reveal Restaurant “Red Flags” That Indicate You Should Eat Somewhere Else

Don't be too hard on yourself if the rice is a little gummy and the chicken is a little dry. Cooking a nice dinner is difficult, so don't be too hard on yourself if the rice is a little gummy and the chicken is a little dry. That is, if you aren't charging people money for it. They expect quality if you are. Or, at the very least, to avoid becoming sick from food.

A now-deleted user asked on Reddit, "Chefs, what red flags should people look out for when they go out to eat?" to learn how to detect places that can't promise these things. They answered in kind.


If a restaurant offers a large menu, it signifies that everything is frozen.


The first thing they taught us in culinary school about food safety was to leave if you smell fish in a seafood restaurant.


When the menus are filthy and never cleaned, it suggests that everything else is filthy and never cleaned as well.


Every chef instructor in culinary school says the same thing: If it's misspelled on the menu, it's on purpose. It's to avoid having to sell you the genuine article. 'Krab cakes' are a good example.


It means their line cooks have honed their skills and can usually prepare all of the items on the menu. A restaurant's large, multi-page menu, on the other hand, is a huge red sign.


We have a sushi restaurant near me where the chef offers complimentary samples of upcoming items. This usually indicates that they are proud of their work and want to see how others react before putting it on the menu.


'Catch of the Day' restaurants should be within 50 miles of a lake or the coast. If they advertise fresh-caught Alaskan salmon yet you aren't in Alaska, the [thing] is probably not fresh.


It's always a bad indicator if the area is packed but the restaurant is vacant.


Pay attention to how the employees communicate with one another. If they all seem to enjoy themselves and work well together, it's probably because everything is going well.


A buffet, no matter how skillfully run, can never be sanitary. It is not feasible to operate a sanitary buffet business.


I'm sorry for the lateness, but I clean kitchen exhaust systems. If you come into a restaurant and smell grease, leave immediately. This indicates that the location is filthy. From the exhaust system to the kitchen appliances.

#12 If personnel fight with you over food quality in an attempt to persuade you not to return something undercooked, simply leave. It suggests they have a cook who can't handle criticism, and your chances of receiving a sneezer are much higher.

#13 Inquire about the origins of your oysters. You don't want them if they don't know. The same goes for the majority of seafood.


When my boss (the owner) used to host, people would complain to her about the hour wait on Saturday nights at 7pm and then threaten to leave if she didn't fix it.


Keep an eye on the wait staff. If the majority of them appear dissatisfied or upset, things aren't going well. If they aren't treated fairly, they aren't likely to care about your food.


Also, if the menu is a book, it's probably not very good.


Pro tip: Research your country's health inspector reports.

#18 Lemons for water are frequently nasty and filthy.


I used to work in a high-end restaurant. Any restaurant that charges more than $25 for a chicken meal is a complete rip-off.

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