Chefs Shared the Dark Secrets of Cafes and Restaurants That Are Easy to Notice From the Doorstep

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Chefs, Dark, Secrets of Cafes, Restaurants , Notice , certain chain, quality,

Even if you like a certain chain of restaurants, you should know that the quality of the food they serve in various places will depend on the management and staff. Chefs and other cafe and restaurant employees shared their own experiences in order to avoid having a negative experience, which can help us anticipate how good the meal will be before it even begins.

  • Go ahead and take a napkin to clean around the inside of the Sprite / clear soda nozzle if there is a self-serve soda pump. If your napkin comes out SKIP THE SODA in yellow, brown, or orange. A Sprite nozzle should be transparent. It’s slime mould if it’s pink or orange (it’s just a fungus, but that’s what we call it). It’s probably cola if it’s dark. But if you place the cola nozzle on the sprite dispenser and are still dirty, you know that the nozzles are not being properly cleaned. Go ahead and take a closer look at the ice chute. I see a lot of green algae here. © KittyStumble
Chefs, Dark, Secrets of Cafes, Restaurants , Notice , certain chain, quality,
© Mike Mozart / flickr 
  • If the food can not be recommended by the server, it is a bad sign. Not only does a good restaurant encourage their servers to eat the food, but they like it when they do so they can give their customers informed feedback. I always like to see a server table have their shift meals and the table is set out with all the good things and they enjoy the food and each other— that means the food is really good and they don’t work for bad people, which is something I like in a restaurant. © zazzlekdazzle
  • A decent amount of hot food is not really kosher/halal, and there isn’t either a lot of obviously vegan food. It may not have been possible to wash a skillet that made sausage during the breakfast change before being used to cook something you eat. © sibuttadopo
  • My red flag goes to a busy restaurant and finds that there is no food in any of the tables or that not many customers are eating yet. Usually, this means that the kitchen goes down in flames. © jeraco73
Chefs, Dark, Secrets of Cafes, Restaurants , Notice , certain chain, quality,
© Bob Harvey / geograph
  • Overworked employees. What cleaning jobs do you think will be missed if the employees are far from being stretched and unhappy at work? © fiendlymcfiend
  • My best friend is claiming it’s a huge menu. On a menu, chances are many things means they’re frozen. It’s also hard to train people in making 40 different things to be good, so the output will suffer. © Mezalad567
  • Look at the shakers of the water. If they’re filthy, it’s probably also the bathroom. © faployst
Chefs, Dark, Secrets of Cafes, Restaurants , Notice , certain chain, quality,
© depositphotos   © depositphotos 
  • Tell where the oysters come from. You don’t want them if they don’t know. For most fish, this trick works.  © MaterialImportance
  • Typical new inventory days are Monday and Thursday. Enjoy the freshest food on these days. © XmagnumoperaX
  • Do not buy drinks in recreation centres (such as bowling alleys, pool halls, arcades, variations in the nightclub) that never clean their beer sheets. A lot of moulds is always there. © onyxandcake
  • If you eat ethnic food and all the customers are ethnic, then the food is likely to be awesome. © Cogidubnus-Rex
Chefs, Dark, Secrets of Cafes, Restaurants , Notice , certain chain, quality,
© Nour Ibrahim / wikimedia
  • I was hired by the National Pest Control Service, and the salesmen told me that if the dining room was dusty or disgusting, do yourself a favour and go out because their kitchen would be much more filthy. © BringMeTwo
  • If a coffee machine is available at the restaurant, take a look at the steamer. If it’s coated in white, it means that after the milk is frozen, they don’t clean it. Very likely, after heating up the milk, they don’t run steam, which means that there is residual milk inside the steamer’s nozzle, which is burned and bacteria are produced. Don’t order the coffee.  © fernanzgz
  • My ex-husband’s been a chef. When he saw staff not wearing non-slip shoes, we still quit. He says it’s very important and he doesn’t even want to ask what that kitchen looks like if they don’t care about it. © GhostOfYourLibido
  • Today’s trend is an open kitchen. It’s a bad sign if you reach a relatively new place and the kitchen is locked. Perhaps it means they have something to hide. © unknown
Chefs, Dark, Secrets of Cafes, Restaurants , Notice , certain chain, quality,
© Phuket@photographer.net / flickr   © Tzahy Lerner / wikimedia 
  • Go to the bathroom and see how well kept it is. All you need to know about the place should be told. © unknown

Preview photo credit correasmoscow / instagram