HOW TO SPOT A SPOTTY RESTAURANT

Reddit recently asked restaurant chefs to share red flags that a restaurant might be low-quality. Here are some of their warning signs:
– “Dirty bathrooms and dirty floors equal dirty kitchen.”
– “A huge menu is a sign that food is either frozen, precooked, and reheated.”
– “If there’s a fish tank, take a look at it. If it’s clean, you can bet the kitchen is too.”
– “Carpet is a red flag — it’s quieter and doesn’t get slick, but it is one of the most disgusting things I’ve ever seen in restaurants. Vacuuming only goes so far.”
– “The bread. It has to be good bread. If they can’t get the bread right, they don’t know anything. No chef in their right mind half-asses the bread.” (* That’s true. Like most people, I like my bread full-assed.)
– “If you can smell the seafood when you walk in, then it’s not fresh.” (* But if the seafood can smell YOU when you walk in, you might be asked to leave.)
– “If you see lots of plates left half-full, run.”
– “Cheap ketchup on the table, or if they even let you see the ketchup brand.” (* And if you see ketchup dripping off the walls, you know that Donald Trump has just eaten there.)
* A super red flag is when the entres actually have red flags stuck in them.
* Biggest clue: Vomit buckets at each table.
* On the other hand… if you walk into a barbecue place and see any or all of these things, that’s how you know it’s a great barbecue place.
* My rule is, if I see professional speed eater Joey Chestnut anywhere near the place, I’ll avoid it. He can have all the food.