Chefs reveal the red flags they are looking for in restaurants

Chefs and servers have revealed the red flags that diners should pay attention to when choosing a restaurant to eat at.

Dozens of nutritionists from the US responded to a lively Reddit thread, which was published this week and asked for culinary tips for top dinners.

In the context of sharing insights, experts have revealed how customers should check the decor and length of the menu before deciding to ask for a table.

A chef for a Mexican restaurant even said that customers should check how the & # 39; staff interact with each other & # 39 ;, as if they like being there, chances are there is a good system and & # 39; you can expect good food & # 39 ;.

Chefs and servers have revealed the red flags they are looking forward to and give their tips for diners when choosing a place to eat (file photo)

Chefs and servers have revealed the red flags they are looking forward to and give their tips for diners when choosing a place to eat (file photo)

Elsewhere, another expert explained how a & # 39; multi-page menu & # 39; s & # 39; a red flag is the longer the list, the greater the chance that the ingredients will be frozen.

A front of a homework lady also showed that customers had to embrace waiting at a table, as if it wasn't full on a Saturday night, then you probably don't want to eat there. & # 39;

More than 14,000 comments were left on the thread: & # 39; Chefs, which red flags do people have to watch out for when they eat out? & # 39;

Watch out for the decor, especially if there is carpet

A cleaner said that restaurant carpets are often disgusting & # 39; and they pull & # 39; black slime out due to grease and grit & # 39; (file photo)

A cleaner said that restaurant carpets are often disgusting & # 39; and they pull & # 39; black slime out due to grease and grit & # 39; (file photo)

A cleaner said that restaurant carpets are often disgusting & # 39; and they pull & # 39; black slime out due to grease and grit & # 39; (file photo)

Several people said carpet was a red flag because it can be difficult to clean properly in restaurants

Several people said carpet was a red flag because it can be difficult to clean properly in restaurants

Several people said carpet was a red flag because it can be difficult to clean properly in restaurants

Several people responded to the post and warned diners about the risk of carpets getting dirty in restaurants.

One person said: & # 39; Carpet. Yes, it is quieter and does not get slippery, but it is one of the most disgusting things I have ever seen.

& # 39; I saw them pull it up when they were rebuilt (and put more carpet on it). Sucking only goes so far in a restaurant and I know they have never, never cleaned it. & # 39;

In response to this post, another person revealed: & I brush carpet for a living, and yes, restaurants are often disgusting.

& # 39; The items we take out are usually black slime due to grease and grit. & # 39;

Ask where your food comes from

Nutritionists said diners should ask where oysters come from before ordering (file photo)

Nutritionists said diners should ask where oysters come from before ordering (file photo)

Nutritionists said diners should ask where oysters come from before ordering (file photo)

Others said they should ask where your food comes from and if the servers don't know, worry

Others said they should ask where your food comes from and if the servers don't know, worry

Others said they should ask where your food comes from and if the servers don't know, worry

This person said they had to know the menu in detail so that they could answer any questions

This person said they had to know the menu in detail so that they could answer any questions

This person said they had to know the menu in detail so that they could answer any questions

One person advised: & # 39; Ask where your oysters come from. If they don't know, you don't want them. Works for most seafood. & # 39;

And a server added: & # 39; Absolutely. Also works for many things. If you eat in a place that serves meat as a specialty (such as a luxury steakhouse), the same can be applied to their meat.

& # 39; I worked as a server in a place where we were all informed in every detail.

& # 39; We needed to know where the meat and fish on the menu came from, for the meat that the farmer was and how many days it was dry, what the specific breed of cows or pigs or lamb meat was. & # 39;

Long menus & # 39; s can be a red flag because the food may then be frozen

An expert said that small menus could mean that the chefs are specialists in these meals (file photo)

An expert said that small menus could mean that the chefs are specialists in these meals (file photo)

An expert said that small menus could mean that the chefs are specialists in these meals (file photo)

Long menus & # 39; s were also a red flag for the food experts, because that could mean frozen ingredients

Long menus & # 39; s were also a red flag for the food experts, because that could mean frozen ingredients

Long menus & # 39; s were also a red flag for the food experts, because that could mean frozen ingredients

A one-page menu can be a good sign, as the chefs must be able to & # 39; nail & # 39;

A one-page menu can be a good sign, as the chefs must be able to & # 39; nail & # 39;

A one-page menu can be a good sign, as the chefs must be able to & # 39; nail & # 39;

A cook's husband said: & # 39; A long menu is a red flag. If they have 40 different entrees, it means that they are preparing a lot of frozen ingredients or that they have exactly the same appetizer that has been modified as another dish based on the sauce.

& # 39; Short menus & # 39; s tend to mean fresher ingredients. & # 39;

And someone else wrote: & # 39; If a restaurant has a one-page menu, that is usually a good sign, it means that their line chefs have become specialists and can usually nail all the dishes listed.

& # 39; Conversely, if a restaurant has a huge multi-page menu, it's a giant red flag. The longer the menu, the better the chance that you will pay to eat a cooked bag. & # 39;

Ask if the menus are really from the food that is served

A designer told diners to wonder if the images on the menu were real

A designer told diners to wonder if the images on the menu were real

A designer told diners to wonder if the images on the menu were real

A designer said: & # 39; I designed a menu for a restaurant and left spaces for the photos & # 39; s.

& # 39; They said they wouldn't send anyone and told me to take Google's photos. I have never eaten there. & # 39;

Avoid ice in your drink

Another person never said to get ice in a drink because the machine may not be cleaned regularly

Another person never said to get ice in a drink because the machine may not be cleaned regularly

Another person never said to get ice in a drink because the machine may not be cleaned regularly

Someone said: & I have a family member who has worked in multiple restaurants and they always advise me not to take ice cream drinks because too many places don't keep their ice machines clean because it is so often overlooked compared to others kitchen appliances. & # 39;

Watch out for the staff

If the servers seem to enjoy their work, chances are good that the food is good (file photo)

If the servers seem to enjoy their work, chances are good that the food is good (file photo)

If the servers seem to enjoy their work, chances are good that the food is good (file photo)

This chef for a Mexican restaurant told customers to see the staff as if they are happy that things tend to go smoothly and that the food has a better chance of being good

This chef for a Mexican restaurant told customers to see the staff as if they are happy that things tend to go smoothly and that the food has a better chance of being good

This chef for a Mexican restaurant told customers to see the staff as if they are happy that things tend to go smoothly and that the food has a better chance of being good

A chef said: & # 39; Cook here for a small Mexican restaurant. I always look at how the staff interact.

& # 39; If they all seem to have fun and want to coordinate well, more often than not it is because everything is going well and they have a good system, which usually means that they know what they are doing and that you can expect good food.

& # 39; This is always the case for the smaller, family-run restaurants that I often visit, which I believe always have the best food. & # 39;

Embrace the wait for food and a table

Someone else has revealed how their boss would tell diners that waiting for a table was not a bad thing

Someone else has revealed how their boss would tell diners that waiting for a table was not a bad thing

Someone else has revealed how their boss would tell diners that waiting for a table was not a bad thing

Meals that came too quickly were also a red flag, because that could mean that the food was pre-cooked

Meals that came too quickly were also a red flag, because that could mean that the food was pre-cooked

Meals that came too quickly were also a red flag, because that could mean that the food was pre-cooked

A woman said: & # 39; No cook … for the house. When my boss (the owner) was the host and people complain to her about the hour waiting on Saturday night at 7 pm and threatened to leave, she would say: "If the restaurant you choose does not wait on Saturday, night, you may not want to be there food. "

& # 39; And then focus her biggest grin on them – & # 39; Can I add you to the list? & # 39; & # 39;

While another person said: & # 39; If you order a meal that must take a long time to cook and it comes out very quickly. It is precooked.

& # 39; Edit: this applies especially to quiet nights. If it's quiet and it comes out right away, it's just there. But if it is busy then there is enough turnover, then it is probably good and chefs are just being prepared. & # 39;

Things to look for in a restaurant

One page menus & # 39; s

Lots of staff

A waiting list

Things to avoid in a restaurant

Carpeting

Long menus & # 39; s

No knowledge of food origin

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