You missed a reason why a large menu is a red flag. if a restaurant has a large menu and therefore a large number of items making up the dishes on the menu, then it is much harder to keep items fresh as turn over of items is slow so food is likely to go off whilst being stored and not sold!
@@BETTERWORLDSGT I don't disagree, I can see though with the labor shortage this could not be seen as a priority. Used a bathroom in a major supermarket recently, store clean, but the bathroom was a hot zone , I think restaurant's bathroom's are critical as for customer service and the unforgiving social media, I'm sure there are scary photos of bad restaurant bathroom's out there.
A health inspector I knew told me to always go and wash your hands when you get there. If they don’t have soap and water for you, they don’t have them for the employees either.
This is one of the dumbest things I've read in a very long time... I would care about the people actually preparing the food having soap before customers....
Some friends and I ate at a small restaurant/bar in rural Arizona. The menu was printed on a small paper grocery bag, one time use only. Five steaks on the menu, everyone got a baked potato, salad, and bread. The steak was cooked on a big BBQ in sight of everyone. Great dining experience.
They're wrong about the pest control at restaurants, especially bait stations outside. Any inside traps are usually in areas where they aren't seen by customers and I might be concerned if I saw one in a dining room. Seeing a bait station outside in an area like near the dumpster would reassure me that the place has a pest control system in place, which according to health code, they're supposed to.
As someone who worked for 22 years in the pest control industry, I would rather see some indication of pest control at a restaurant than no bait stations. A good technician will place them discreetly, and limit placements to exterior areas, food storage areas, and the kitchen. There's no reason the dining room should have bait stations or traps.
Restaurant employees are underrated. They get treated horrible by customers and depending on the company. The management. Top of that, dealing with all the responsibilities that they have to do.
@@dinahnicest6525 You definitely got that right , I've been there and done that , Running a restaurant is a tremendous amount of work B4 I graduated from high school I worked at a Howard Johnson's as a porter which is a very busy position , Sweeping and mopping floors Cleaning restrooms , Taking out garbage Busing tables , Running the dishwasher I was treated like a slave and some of the waitresses were trying to take advantage of me because taking care of some of the dishes at the bar and trying to get me to do it while they stood around and running their mouths , As I didn't have enough to do and besides by law I was not allowed behind the bar because I was under 21 and another thing was they were trying to make me carry a keg of beer to the bar which was also forbidden Not to mention they had no hand truck to carry the keg and the boss was trying to force me to carry the keg and I reached my breaking point and said F you I am not gonna permanently injure my back for anyone , And I mean anyone And I walked off the job What did I get for busting my butt Minimum wage , After I quit on the spot When I got home I contacted The department of liquor control and OSHA for trying to force me to carry a keg of beer by hand and another problem is I couldn't lift the keg , So I reported these incidents to them They launched an investigation and the liquor control commission along with OSHA slapped a $50,000 fine on the restaurant for creating a hazardous situation to an employee and forcing a person to handle alcoholic beverages underage
The next time you go into a restaurant's dining room, take notice of where you touch the chairs to pull them out, and where you grab the chair to pull it up to the table as you're setting down. Those places NEVER get cleaned.
I started carrying smaller 2oz-4oz size hand cleaners around 2009 after I worked in a "adult" 😎 entertainment place. Be aware if you use, carry hand santizer; get at least 70% alcohol. If you think aloe or scents 🍋🍈🍒 help, that's fine but alcohol is what kills germs-bacteria-microbes. There are 80-90% alcohol gels out there. By the way: alcohol free cleaners are worthless.
A huge menu also probably means lower quality food in general. There's no way they can keep that much variety fresh in stock, so if you order something less popular it's probably going to be getting old.
I was a line cook for over 10 years; it depends on how many ingredients they're using. You can create a large menu just using different combinations of ingredients. It is when there are too many dishes that have unique ingredients nowhere else on the menu that is concerning.
Went to a French/Belgian restaurant in Victoria, B.C. Two of our party were from Europe, a woman from France and her Belgian husband. The Belgian fellow ordered a Belgian beer to go with his dinner. The server corrected his pronunciation. The fellow speaks French and Flemish, and the beer is from a Flemish brewery. He told the server that her pronunciation was "quite incorrect". She had a melt-down, insulted our guest, and we had to have the restaurant manager replace her. That would be a Red Flag.
Three decades in the Service Industry, here. Back of House. You made very good points, Mashed Staff. But try to explain all this to owners and Front of House management, especially on being honest with customers about wait times, and it's an exercise in total frustration. Wait times are not only because the restaurant is slammed. The kitchen may be backed up with an onslaught of special orders, or because a large party was booked during peak business times. Owners and FOH would prefer to hold customers hostage, rather than let them decide if they want to wait. It's a "But, they'll leave, and never come back!" mentality. It's BS. Customers will appreciate it, if you're honest with them, and that busyness will make them want to try you even more, and maybe book a reservation the next time. Directing them to a less busy, but good, alternative will score points, as well. BTW, if you see bait traps around a restaurant, it's usually a sign that the place is on top of any potential pest problems.
When I lived in Hong Kong, where the restaurant industry is pretty cutthroat my favorite establishment was a Dutch restaurant. It had an open kitchen, seated around 20 clients and had a one page menu - 6 starters, 8 mains and 4 desserts and a small wine menu. It was all top quality food at a reasonable price with the chefs being experts at the dishes they created, hence an enjoyable dining experience.
Lucky you! We have a paucity of good restaurants here in northwestern Connecticut. Once there were dozens of them, but over the years they’ve all disappeared. What’s happened?
@@QueenBee-gx4rp I cannot walk into YOUR Canadian markets to purchase bacon without first knowing how to speak French! - Da hell's wrong witchu people up there? Imma gonna slappa da snot outta yo faces wit da wet spahetti. Mama Mia!!!
@ Queen bee unfortunate for you. Down in the southern part of the state we have a good amount of options for quality restaurants. In the areas around me it’s more metropolitan. Not like Litchfield county. But your area is beautiful.
Going out to a restaurant nowadays is nothing like 20 years ago. All standards have lowered. There’s no hustle, no knowledge of the menu, no desire to please, no check-ins except to sell more, and no willingness to ever go above and beyond for terrific customer service. Ffs, there’s rarely even a smiling face that can speak above a mumble. Where have all the good servers gone?
Look for automation to replace servers, not joking , food costs and the nature of the industry is changing. It is starting in the back of the house , but watch for service methods and tech to fallow.
I once saw a mouse under a nearby table with 2 diners in a very nice NYC restaurant and quietly pointed it out to the server. She said "ok" and walked off to take another table's order. We never ate there again.
I have seen restaurant menus with food or sauce residue. Disgusting. One of the first things I do when exploring a restaurant is check whether the restroom sink faucet has running-preferably hot-water. That's after checking the dining area. If that's untidy with too many dirty tables or it's clean but the restroom faucet doesn't work I won't eat there. I went to one restaurant and saw in the restroom toilet evidence of someone's bowel movement. That killed my appetite.
A red flag for me is when a waitress has a attitude, I always assume they gonna spit in my food or put bodily fluids in it so I just leave when I notice attitude or a dirty uniform
There were two Popeye's restaurants in town. One with attitude and one without. The one with attitude went out of business and the one without developed an attitude and we won't be back.
I've worked in restaurants for over 30 years and I have never seen that in my life.... Workers just want to get you in and out as fast as they can while dealing with 100s of other things, we don't have time to worry about "sabotaging" your food you pretentious prick...
At a friend's funeral, one of the stories shared by one of his friends was a visit to an unfamiliar restaurant. The restaurant the gentleman had selected didn't have many guests, but the fellow insisted it would be great. Turned out it was not good, but it was great, bordering on outstanding. As they left, someone asked how the deceased knew it would be so good. "They had a bowl of fruit in the window. Every piece of fruit was shiny and clean. If they take the time to clean the fruit in the display, you know they will take care that the food they serve the customers."
My mom worked in the restaurant business when she was young, Later in life she went back to working in restaurants, she wanted me to do this,restaurants expect too much out of you! And, chain restaurants are the worst! I will just say, someone, I know, comes from the restaurant business and, well,they got hired by a chain and, the first thing right away the manager wanted them to get in the dumpster and clean it out! They asked if they could go home and, take a shower before they went back in the restaurant to work the rest of their shift, the manager said, no! That was the end of that job for them! Managers should hire people just for that sort of thing, but, to expect your regular employees to do it, go back into a restaurant sweaty and, smelly and, serve customers like that, is unethical and, I don’t know how restaurant managers can demand their employees to do this! Not only is it unethical but, it’s unsanitary, and, not that but, a good way to get a serious bacteria infection and, if you go back into the restaurant your spreading it everywhere and, you could get other employees sick as well, as the customers! This person was going to take them to court if need be!
YIKES! When I was living in New Zealand the better restaurants had contracted pro cleaners that cleaned them every day. Doggo hours of work, but the pay was great, according to one chap that asked if he could sit with me before his cleaning shift started at this pub/restaurant. (he had ginger ale to drink, BTW) Plus even offices I worked in had contract cleaners that came in every night.
I avoid eating out as much as possible. I rather cook at home or learn to cook a particular dish. Not worth the risks eating out and the price one pays.
8:48 Leaving a Denny's in Las Vegas, I told the manager we were going to have to stop a a gas station to find a cleaner bathroom than they had. DISGUSTING !!
A friend told me the health inspector told him that the first thing he looks at are the running boards around the edge of the floors. Rodents run along them, feeling their way with their whiskers which get coated in everything they eat. In time, they leave a discolored streak all the way around every room.
And often the management treats workers terrible too. Shoneys was awful to it's servers, vowed to never eat there again after working for Shoney's. I had more than a bit of Scheudenfraud when they went bankrupt.
One thing that grosses me out is seeing a waitperson bus a table's drinkware by grabbing glasses by putting their fingers into the glass (to pick up three or four at a time with one hand). This should be a fireable offense.
I used to play music in the bars. One time, from our perspective, we could see a rat under the crowded tables making the rounds, invisible to most because the tables and chairs were packed too tight for anyone to see below them. During our break, we heard someone tell the manager and bartender. They just told him he was drunk and ignored him.
My husband and I went to Outback late on a Sunday evening when I had cancer. I had a bandana on my head. The assistant Mgr seated us at a table which was empty but not wiped. He turned and picked up a cloth napkin from a dirty unbused table and wiped our table. After that table was bused they sat a family with 2 small kids. It wasn't wiped, you could see drink rings. This was before covid.
Hello Anita Sorry to hear about you and your husband having a bad experience there Whenever you spot something like that , Don't hesitate , Call the health department After what you described , That is really bad cross contamination , I recently saw a small diner on my way to work in Toledo Ohio called The Night Owl diner and I thought I'd check it out after asking a couple friends of mine if they went there and they said the food is great , I was really impressed by how well they care about their diner by keeping the place very clean , One of the things they do is when they clean off the tables , They use paper towels and not rags , They'll spray the table with germicidal cleaner and wipe it down with paper towels then throw them away , By using that method , There's no worry of cross contamination , They keep the whole place spotless from the kitchen to the rest room , So I give them 10 plus stars for great food and most important , Cleanliness What you and your husband definitely should do is call the health department and report it to them what you saw because of the cross contamination , That can get somebody really sick very easily , Anything you see wrong in a restaurant , Such as dirty rest rooms to improper food handling , Call the health department because who knows , You may end up saving a person's life
You are right, I should have called the health dept. I did call the owner of that franchise . I made it clear I wasn't calling for a free meal. He was furious and I think fired him. He also didn't offer a free meal.
@@anitarobinson1143 I recommend you call the health department because I'll bet they're still doing the same thing you described , in a case like this , it's not too late , If I was the manager , First of all I'd refund your money and give you a free meal Next is I would fire that person because that's a safety issue and anyone violating safety protocols will be fired immediately
Nothing changed in the 2010s so that shorter menus were better. It has always been the case that a smaller more focused menu is better than so much variety that it guarantees inconsistency.
Also, a "huge menu" means most of it is prepared, and they're just warming it up. It's not possible to keep _that_ many ingredients for _that_ many entrées.
I'm 56 and one of my friends is a 3rd generation restauranteur, everything from diners to 5-star gourmet. He always says to check the rest room of any restaurant. If it is not clean, what do you think the kitchen looks like???
Hugh menus is not necessarily a red flag. You can have 12 specialties pizzas and a dozen pasta dishes with relatively few ingredients; many restaurants do this which is fine. If they have too many dishes that have unique items in them would be concerning, if they have sushi, enchiladas, hamburgers and gyros then I would be worried.
My Denny's deal was: Ordered a Grand Slam and asked if they could warm up a little syrup for me - the guy said it was their policy to NOT heat the syrup up. I even emailed Denny's Corporate after that one and they were apologetic. Still have not gone to one since.
@@johnalexander7490 It tasted completely bland and it seemed as if they spent a little money as possible on the ingredients. I felt sorry for the servers, who all seemed quite sad.
@@Martinbeef Thanks for the heads-up! Seems a lot of restaurants just don't taste good anymore. Our local Whataburger used to be great. Last time it just didn't seem to hardly have any flavor - I hear you man!
One time i sat down with my family for a nice meal out. Not only did my waiter not bring me my food, i had to go retrieve it. I asked for some utensils and they didn't even know what that meant! Anyway... that's the last time i dine at McDonald's
Employees at the local Denny's were so uninvolved that we've never been back and that was many years ago. Many other good choices. (That does not include Ihop or other houses. Nasty)
Robert Irvine has encountered some disgusting kitchens and filthy restaurants on Restaurant: Impossible. I won't even go into the details here as they were pretty horrific.
Now you have to scan the QR code with your phone to view a menu or they give you a paper one. My husband checks everything before we walk in a restaurant and he’ll have a person wipe down the table or I wait to take my coat off until I feel like he’s going to stay. Lol he doesn’t play
"Fresh" fish is commonly interpreted as fish that were not frozen, and they might be carried over to the next day and still be safe to eat if properly refrigerated, albeit with some loss of flavor. My supermarket offers "fresh" fish almost daily, and I know they don't get deliveries every day. But if your restaurant has the same fresh fish on the menu all week, it's likely to be getting old by the weekend!
I always take my time before ordering simply to observe the waiters. If they bring food while holding the thumb far in onto the plate, then I get up and leave, and I also make sure to tell WHY I'm leaving. It doesn't matter how good a job the chefs are doing, when a waiter's finger is touching the food. Imo, that's absolutely disgusting, and I've seen it MANY times during my travels around Europe and southeast Asia.
you forgot flies in a restaurant can mean food left out where they can breed, if I go to a restaurant in winter and there are flies around I do not go back, in fact the same in summer
Famous Dave's in Louisville KY just got shut down for having roaches & roach spray residue in the drinks!!!!!🤢🤮💀 The district manager wasn't concerned about it he was more concerned about the history of the franchise how they got started, menu items etc. He got exposed on YT video...
When my school group(6 people) were in a train station in France we went to a small restaurant to grab something to eat. We started to sit but the waiter got upset and took us where we were supposed to sit. It was a tiny room at the back of the restaurant that was covered with garbage from previous diners. We ordered sandwiches and sodas. We got some very low quality prewrapped sandwiches like you get in a gas station in the US. We wouldn't have eaten there but with all our traveling we were starved. The food was horrible and the waiter was rude. We expected the rudeness in France but horrible food? Needless to say, we decided not to stay in France. We went to Germany. The food in Germany was amazing. It was the BEST! I was very impressed and amazed at how clean everywhere in Germany was.
@@domitiennegegou5967 I did wonder if I had done something offensive. Unlike many other Americans I have lived in another country and saw for myself how rude American tourists can behave. I knew not to behave rudely and with respect when in another country. Personally I would prefer to live in another country other than America, specially now that it seems almost half of the country acts like idiots. Maybe if I win a lottery I might be able to live somewhere nice. It's no fun being poor anywhere in the world. But I never forget there are good people everywhere, in every country. Thank you for your comment. :)
The under estimating really turns us off - so much so we go elsewhere if we have been there before and know how slow or fast a meal will happen due to experience. "It's a 10 minute wait, sir." There is not an empty table and the bar is full and you know it's a 20 to 30 minute sit, order and eat time wait AND there are at least 5 tables before you. (Your lucky if you see food for and hour).
Restaurants need to be careful about over selling wait times. I used to have a dear friend who refused to wait more then 30 minutes. On busy nights, it was nothing for us to go to multiple restaurants trying to find one with a shorter wait time.
Once I dated a man that hated to wait in a restraunt...so we ended up in a restraunt that the mashed potatoes tasted like dirty dish water..reason to never date him again.
I never order fish at a restaurant. I want to know exactly what kind of fish it is. And don’t lie to me, I can tell from the taste. I worked at a hugely popular seafood restaurant when I was in college. So I know the ways they lie. I got some sea food delivered from a popular restaurant last week and it was really good, real fresh sea food.
🚩🚩🚩; help wanted signs by door or "need help" in windows. Dirty seats, tables, plates-flatware not displayed. Ceiling or roof leaks, AC problems, no cars in parking lot.
9:28 At a Chinese restaurant in Commerce, CA, there were cockroaches walking on the walls, and _hundreds_ of baby cockroaches walking all over the menu board ... Adios.
I’d say that’s a sign to leave and before you step into your car, shake off your clothing just in case you have a hitchhiker 😂😂. If they’re out when the lights on in the droves, how many are behind the wall??🤮🤮
About #2: Well, you'd better live in an area that believes in the notion of actually paying people to inspect restaurants (and other places serving food--like convenience stores) on a regular basis. Some places in the US are run by politicians that believe restaurant customers don't really deserve to be protected from restaurant owners who like cutting corners. All part of that governing practice that feels businesses shouldn't be "hampered" by "silly regulations." In fact, some states that DO "mandate" safety inspections have cut the inspections to as little as every 6 months or even once a year *unless* the establishment "fails" the inspection which also is usually announced in advance so the place can "tidy up" to pass the inspection; if a place does fail, it's usually given 3 to 7 days to make "corrections" (during which the place is supposed to be closed for business) and then reinspected.
In the US nearly every menu or menu board has, "Before placing your order, please inform your server if a person in your party has a food allergy." In some places it is the law to have that exact statement. I feel it is up to the consumer to inform the server not the other way around.
@grahvis I have worked as a line cook for over 10 years, and most wait staff don't know every ingredient in every dish. That is the chef and cooks job to know. Even as a line cook, there were a few occasions that I had to go back and look at the prep cooks recipe because I didn't make it. Is the wait staff going to know if the bourbon demi-glase is gluten-free?
Using comments from executives of McDonalds and Denny's to justify fewer menu choices is NOT exactly what I would consider something to support the idea of #11. I mean, sure, too many options can be bad but, I'd put that largely in the sense of a Chinese restaurant offering kielbasa and lutefisk on the menu. But, a restaurant styling itself as a Greek restaurant and it's got a 10-page menu filled with foods representing traditional Greek food items (whether it's more typical of Crete or Rhodes or Athens without necessarily being common throughout the country), I'd be willing to go through that menu compared to a Red Lobster that includes sweet and sour pork or matar paneer on its 2-page menu.
Well restaurants dont clean menus between costumers(I hvae work in quite a few of them and I know people working in them)-they take it back and bring it to the next costumer. Having the menu on the table saves time both for the restaurant and for the costumer and it is costumary after you order you go wash your hands (I mean you just came from the outside where you touched a lot of things, you touched the door handle when comming to the restaurant...) so this is in no way a red flag
En a mouse fell f rom ❤the beam the table next to ours and the server scooped it up and put it in her apron so fast the diners didn’t notice anything amiss. We got up and left. above the tables. It landed on Was at a t restaurant wh
Whatabaout all of those fake glowing "reviews" given to crappy restaurants by the owners' BFFs? Maybe you read a review that trashes a place written by an authentic "Karen." Do you believe everything you read on Yelp or Travel Advisor? Me, I always start off by reading all of the 1-star reviews, then all of the 5-star reviews, discard one of each and then proceed to decide on where to eat.
I only read the newer reviews. The cook's, manager's and staff can have turnover over time. But you are right I also try to spot any Karens and BFFs in the newer reviews.
Could the urge for shorter restaurant menus possibly have anything to do with the shortening of attention spans? I enjoy full restaurant menus. To me it is a "red flag" if someone offers me a one page menu with six dishes on it. Not only for cost reasons, but also for lack of variety and flexibility available within that set menu.
That is it? Your big red flags? Don't go into a restaurant that stinks of rotting fish? Maybe next time do a 10 youtube vid flags that the content creator has totally run out of ideas and is scrabbling around in their belly button for one. "Item 1, when the suggestion is so bleeding obvious that every person on the planet knows about it already. Big red flag."
this voiceover is unprofessional and really bad. how she pauses before "off" at 2:47. and how she pronounces odor like ooodor. Really bad voiceover. Your quality is decreasing
There's a place in Toledo Ohio called The Night Owl diner that just opened up in November just before Thanksgiving Even though it's rather small but they have a menu that doesn't feature alot of items but their food is great and what I really noticed is they work hard to keep the place clean Also when they clean off the tables , They use a germicidal cleaner they spray on the table and use paper towels to wipe them down Not a dish rag or any other rag and throw away the paper towels , That way you know the table is clean and sanitized , Another thing I noticed that when they were closing at the end of the day , before putting the chairs on the tables to clean the floor , They wipe down the tables and also the chairs with germicidal cleaner before putting them up and by watching the way they clean , I can eat there with confidence , The rest room is kept spotless at all times and overall , The place is very clean , And I gave the owners quite a few good compliments on how great the food is and especially doing an outstanding job keeping the place clean , It doesn't matter what kind of business you're running , Whether it's a restaurant , A convenient store or any other place or type of business , The very first thing a customer looks for is cleanliness and keeping the place clean is the most important thing to keep customers coming in and coming back later on , I myself am not much of a fan on diners but when I went to The Night Owl diner I was really impressed with how much they keep the place clean and the methods they use in cleaning , They are definitely committed to cleanliness and I definitely give them 10 plus stars for great food and a very clean place Also they have the lighting dimmed down with some music playing but at low volume and no TV blaring which makes for a relaxing and quiet atmosphere The place is very rustic looking with wood strips on the walls along with wood flooring Despite how small the place is , It's a very nice place and I absolutely love it
@@josephgaviota The Night Owl diner , The people who own the place deserve a good review because of how wonderful it is , Not only is the place very clean and the food is great , The staff is very friendly and courteous and have fast service too I ordered a BLT which is my favorite sandwich and they made it up to exactly the way I like it and another time I was there I had a double cheeseburger with fries If you happen to be in the Toledo Ohio area and decide to stop in , Be sure to bring an appetite because they give you alot of food I had to take the rest of my cheeseburger and fries home in a doggie bag and finish it the next day , Guaranteed , No matter how hungry you are , No matter what you order You're gonna be stuffed when you leave The interior is very rustic looking with wood strips on the walls with dimmed down lighting and music playing at low volume and no TV blaring which makes for a very relaxing and quiet atmosphere
The only thing I'd like to point out is this: Germicidal cleaners, as good as they are, will never be 100%. So the germs that survive will be the toughest of the bunch. Rinse and repeat 100x and the germs that are surviving NOW are practically a new, unkillable species. Better to use soap and wipe tech to rinse off the germs without creating an evolutionary driving force to breed super-germs.
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What red flags do you look out for when going to a restaurant?
Anything less than "A" on the health dept score
You missed a reason why a large menu is a red flag. if a restaurant has a large menu and therefore a large number of items making up the dishes on the menu, then it is much harder to keep items fresh as turn over of items is slow so food is likely to go off whilst being stored and not sold!
Police tape , bullet cassings, chalk outline of a body, no liquor license.
@@BETTERWORLDSGT I don't disagree, I can see though with the labor shortage this could not be seen as a priority. Used a bathroom in a major supermarket recently, store clean, but the bathroom was a hot zone , I think restaurant's bathroom's are critical as for customer service and the unforgiving social media, I'm sure there are scary photos of bad restaurant bathroom's out there.
A health inspector I knew told me to always go and wash your hands when you get there. If they don’t have soap and water for you, they don’t have them for the employees either.
This is one of the dumbest things I've read in a very long time... I would care about the people actually preparing the food having soap before customers....
@@Alcoholic_Nerd In most restaurants the staff and the customers use the same restrooms.
@@ssaraccoii I've worked in restaurants for over 30 years and they are required to have hand washing only sinks in the kitchen....
@@Alcoholic_Nerd However, waitstaff and bus staff use the public restrooms in many restaurants, and they handle the plates, glasses, silverware, etc.
@@ssaraccoii oh noes!! We use to eat raw meat off the ground.....
Some friends and I ate at a small restaurant/bar in rural Arizona. The menu was printed on a small paper grocery bag, one time use only. Five steaks on the menu, everyone got a baked potato, salad, and bread. The steak was cooked on a big BBQ in sight of everyone. Great dining experience.
They're wrong about the pest control at restaurants, especially bait stations outside. Any inside traps are usually in areas where they aren't seen by customers and I might be concerned if I saw one in a dining room. Seeing a bait station outside in an area like near the dumpster would reassure me that the place has a pest control system in place, which according to health code, they're supposed to.
As someone who worked for 22 years in the pest control industry, I would rather see some indication of pest control at a restaurant than no bait stations. A good technician will place them discreetly, and limit placements to exterior areas, food storage areas, and the kitchen. There's no reason the dining room should have bait stations or traps.
Restaurant employees are underrated. They get treated horrible by customers and depending on the company. The management. Top of that, dealing with all the responsibilities that they have to do.
It is an extremely high skilled job. they deserve a lot more respect than they get.
@@dinahnicest6525 You definitely got that right , I've been there and done that , Running a restaurant is a tremendous amount of work
B4 I graduated from high school I worked at a Howard Johnson's as a porter which is a very busy position , Sweeping and mopping floors
Cleaning restrooms , Taking out garbage
Busing tables , Running the dishwasher
I was treated like a slave and some of the waitresses were trying to take advantage of me because taking care of some of the dishes at the bar and trying to get me to do it while they stood around and running their mouths , As I didn't have enough to do and besides by law I was not allowed behind the bar because I was under 21 and another thing was they were trying to make me carry a keg of beer to the bar which was also forbidden
Not to mention they had no hand truck to carry the keg and the boss was trying to force me to carry the keg and I reached my breaking point and said F you I am not gonna permanently injure my back for anyone , And I mean anyone And I walked off the job
What did I get for busting my butt
Minimum wage , After I quit on the spot
When I got home I contacted The department of liquor control and OSHA for trying to force me to carry a keg of beer by hand and another problem is I couldn't lift the keg , So I reported these incidents to them
They launched an investigation and the liquor control commission along with OSHA
slapped a $50,000 fine on the restaurant for creating a hazardous situation to an employee and forcing a person to handle alcoholic beverages underage
The next time you go into a restaurant's dining room, take notice of where you touch the chairs to pull them out, and where you grab the chair to pull it up to the table as you're setting down. Those places NEVER get cleaned.
What?
I started carrying smaller 2oz-4oz size hand cleaners around 2009 after I worked in a "adult" 😎 entertainment place. Be aware if you use, carry hand santizer; get at least 70% alcohol. If you think aloe or scents 🍋🍈🍒 help, that's fine but alcohol is what kills germs-bacteria-microbes. There are 80-90% alcohol gels out there. By the way: alcohol free cleaners are worthless.
Good information!
A huge menu also probably means lower quality food in general. There's no way they can keep that much variety fresh in stock, so if you order something less popular it's probably going to be getting old.
I was a line cook for over 10 years; it depends on how many ingredients they're using. You can create a large menu just using different combinations of ingredients. It is when there are too many dishes that have unique ingredients nowhere else on the menu that is concerning.
The only exception for this rule is Mexican restaurants. Basically a half dozen ingredients served 120 different ways.
I also like large menus at ihop. Its just fun to go through a big ass menu at 2am and drunk on tequila
Went to a French/Belgian restaurant in Victoria, B.C. Two of our party were from Europe, a woman from France and her Belgian husband. The Belgian fellow ordered a Belgian beer to go with his dinner. The server corrected his pronunciation. The fellow speaks French and Flemish, and the beer is from a Flemish brewery. He told the server that her pronunciation was "quite incorrect". She had a melt-down, insulted our guest, and we had to have the restaurant manager replace her. That would be a Red Flag.
Really? Wutt
Three decades in the Service Industry, here. Back of House. You made very good points, Mashed Staff. But try to explain all this to owners and Front of House management, especially on being honest with customers about wait times, and it's an exercise in total frustration. Wait times are not only because the restaurant is slammed. The kitchen may be backed up with an onslaught of special orders, or because a large party was booked during peak business times. Owners and FOH would prefer to hold customers hostage, rather than let them decide if they want to wait. It's a "But, they'll leave, and never come back!" mentality. It's BS. Customers will appreciate it, if you're honest with them, and that busyness will make them want to try you even more, and maybe book a reservation the next time. Directing them to a less busy, but good, alternative will score points, as well.
BTW, if you see bait traps around a restaurant, it's usually a sign that the place is on top of any potential pest problems.
When I lived in Hong Kong, where the restaurant industry is pretty cutthroat my favorite establishment was a Dutch restaurant. It had an open kitchen, seated around 20 clients and had a one page menu - 6 starters, 8 mains and 4 desserts and a small wine menu. It was all top quality food at a reasonable price with the chefs being experts at the dishes they created, hence an enjoyable dining experience.
Lucky you! We have a paucity of good restaurants here in northwestern Connecticut. Once there were dozens of them, but over the years they’ve all disappeared. What’s happened?
@@QueenBee-gx4rp I cannot walk into YOUR Canadian markets to purchase bacon without first knowing how to speak French! - Da hell's wrong witchu people up there? Imma gonna slappa da snot outta yo faces wit da wet spahetti. Mama Mia!!!
@ Queen bee unfortunate for you. Down in the southern part of the state we have a good amount of options for quality restaurants. In the areas around me it’s more metropolitan. Not like Litchfield county. But your area is beautiful.
Going out to a restaurant nowadays is nothing like 20 years ago. All standards have lowered. There’s no hustle, no knowledge of the menu, no desire to please, no check-ins except to sell more, and no willingness to ever go above and beyond for terrific customer service. Ffs, there’s rarely even a smiling face that can speak above a mumble.
Where have all the good servers gone?
Probably COVID got them 😢
@Shannon can-can Perry Home or to another industry. It is a tough business, I've done it decades ago and went to another career.
@@rockinrob2004 same here. Got my degree in late 20s.
They have gone surfing while living on their Covid-19 benefits.
Look for automation to replace servers, not joking , food costs and the nature of the industry is changing. It is starting in the back of the house , but watch for service methods and tech to fallow.
"Fresh-Caught Fish!" is just a loophole in language. ALL fish was caught fresh ... some number of days ago.
Fresh frozen
I once saw a mouse under a nearby table with 2 diners in a very nice NYC restaurant and quietly pointed it out to the server. She said "ok" and walked off to take another table's order. We never ate there again.
Cat restaurants are SO yesterday.
Dont be specist. After ratatouille, we accept rats as reatauranteers
I draw the line at a body outline on the floor
Why ?, it gives the place character and you know right away a table is ready , hahaha.
@@RickW-HGWT it provides ambiance and gives everyone a conversation starter
Hey, the mob eats at QUALITY Italian restaurants! "Leave the gun. Take the cannoli."
@@josepherhardt164 Seriously read /listen to the book of the same name , best book on the making of that classic film .
I have seen restaurant menus with food or sauce residue. Disgusting.
One of the first things I do when exploring a restaurant is check whether the restroom sink faucet has running-preferably hot-water. That's after checking the dining area. If that's untidy with too many dirty tables or it's clean but the restroom faucet doesn't work I won't eat there.
I went to one restaurant and saw in the restroom toilet evidence of someone's bowel movement. That killed my appetite.
A red flag for me is when a waitress has a attitude, I always assume they gonna spit in my food or put bodily fluids in it so I just leave when I notice attitude or a dirty uniform
There were two Popeye's restaurants in town. One with attitude and one without. The one with attitude went out of business and the one without developed an attitude and we won't be back.
I've worked in restaurants for over 30 years and I have never seen that in my life.... Workers just want to get you in and out as fast as they can while dealing with 100s of other things, we don't have time to worry about "sabotaging" your food you pretentious prick...
@@Alcoholic_Nerd hahaha you got shadow banned 😂😂
@@SylisDaGoldenPeach Good for me?
@@Alcoholic_Nerd 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣😂🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣😂😂😂
At a friend's funeral, one of the stories shared by one of his friends was a visit to an unfamiliar restaurant.
The restaurant the gentleman had selected didn't have many guests, but the fellow insisted it would be great.
Turned out it was not good, but it was great, bordering on outstanding.
As they left, someone asked how the deceased knew it would be so good.
"They had a bowl of fruit in the window. Every piece of fruit was shiny and clean. If they take the time to clean the fruit in the display, you know they will take care that the food they serve the customers."
My mom worked in the restaurant business when she was young, Later in life she went back to working in restaurants, she wanted me to do this,restaurants expect too much out of you! And, chain restaurants are the worst! I will just say, someone, I know, comes from the restaurant business and, well,they got hired by a chain and, the first thing right away the manager wanted them to get in the dumpster and clean it out! They asked if they could go home and, take a shower before they went back in the restaurant to work the rest of their shift, the manager said, no! That was the end of that job for them! Managers should hire people just for that sort of thing, but, to expect your regular employees to do it, go back into a restaurant sweaty and, smelly and, serve customers like that, is unethical and, I don’t know how restaurant managers can demand their employees to do this! Not only is it unethical but, it’s unsanitary, and, not that but, a good way to get a serious bacteria infection and, if you go back into the restaurant your spreading it everywhere and, you could get other employees sick as well, as the customers! This person was going to take them to court if need be!
YIKES! When I was living in New Zealand the better restaurants had contracted pro cleaners that cleaned them every day. Doggo hours of work, but the pay was great, according to one chap that asked if he could sit with me before his cleaning shift started at this pub/restaurant. (he had ginger ale to drink, BTW) Plus even offices I worked in had contract cleaners that came in every night.
Some managers are just tyrants on power trips!
I avoid eating out as much as possible. I rather cook at home or learn to cook a particular dish. Not worth the risks eating out and the price one pays.
Wow, you're a hero
I’m the same way. I’d rather make a small investment to purchase items to help make my favorite takeouts at home.
You can still get sick from home cooking.
@@QuaintMelissaK absolutely but I can at least minimize the risk.
if eating out is a thing you consider a risk, then heaven help you if our society ever gets the point where it can't coddle people.
8:48 Leaving a Denny's in Las Vegas, I told the manager we were going to have to stop a a gas station to find a cleaner bathroom than they had.
DISGUSTING !!
My beef is when a server wipes the seats/chairs down then proceeds to wipe down the table top!!! 😖 Or fingers inside used glasses...
A friend told me the health inspector told him that the first thing he looks at are the running boards around the edge of the floors. Rodents run along them, feeling their way with their whiskers which get coated in everything they eat. In time, they leave a discolored streak all the way around every room.
My former husband's brother was a sous chef; all I had to do is ask him what new place was worth a visit. Solid gold info, baby!
Restaurant employees get treated terribly by customers. Try being kind to them.
And often the management treats workers terrible too. Shoneys was awful to it's servers, vowed to never eat there again after working for Shoney's. I had more than a bit of Scheudenfraud when they went bankrupt.
One thing that grosses me out is seeing a waitperson bus a table's drinkware by grabbing glasses by putting their fingers into the glass (to pick up three or four at a time with one hand). This should be a fireable offense.
I used to play music in the bars. One time, from our perspective, we could see a rat under the crowded tables making the rounds, invisible to most because the tables and chairs were packed too tight for anyone to see below them. During our break, we heard someone tell the manager and bartender. They just told him he was drunk and ignored him.
My husband and I went to Outback late on a Sunday evening when I had cancer. I had a bandana on my head. The assistant Mgr seated us at a table which was empty but not wiped. He turned and picked up a cloth napkin from a dirty unbused table and wiped our table. After that table was bused they sat a family with 2 small kids. It wasn't wiped, you could see drink rings. This was before covid.
Hello Anita Sorry to hear about you and your husband having a bad experience there
Whenever you spot something like that , Don't hesitate , Call the health department
After what you described , That is really bad cross contamination , I recently saw a small diner on my way to work in Toledo Ohio called The Night Owl diner and I thought I'd check it out after asking a couple friends of mine if they went there and they said the food is great , I was really impressed by how well they care about their diner by keeping the place very clean , One of the things they do is when they clean off the tables , They use paper towels and not rags , They'll spray the table with germicidal cleaner and wipe it down with paper towels then throw them away , By using that method , There's no worry of cross contamination , They keep the whole place spotless from the kitchen to the rest room , So I give them 10 plus stars for great food and most important , Cleanliness
What you and your husband definitely should do is call the health department and report it to them what you saw because of the cross contamination , That can get somebody really sick very easily , Anything you see wrong in a restaurant , Such as dirty rest rooms to improper food handling , Call the health department because who knows , You may end up saving a person's life
You are right, I should have called the health dept. I did call the owner of that franchise . I made it clear I wasn't calling for a free meal. He was furious and I think fired him. He also didn't offer a free meal.
@@anitarobinson1143 I recommend you call the health department because I'll bet they're still doing the same thing you described , in a case like this , it's not too late ,
If I was the manager , First of all I'd refund your money and give you a free meal
Next is I would fire that person because that's a safety issue and anyone violating safety protocols will be fired immediately
Your first mistake was going to Outback. Your second mistake was staying at Outback. Hope you're recovered from your C. 15 year survivor here.
@@richardm3023 You got that right , If I went to the restaurant and was seated at a dirty table , I'd be walking out immediately
Nothing changed in the 2010s so that shorter menus were better. It has always been the case that a smaller more focused menu is better than so much variety that it guarantees inconsistency.
Also, a "huge menu" means most of it is prepared, and they're just warming it up. It's not possible to keep _that_ many ingredients for _that_ many entrées.
I'm 56 and one of my friends is a 3rd generation restauranteur, everything from diners to 5-star gourmet. He always says to check the rest room of any restaurant. If it is not clean, what do you think the kitchen looks like???
So true. If any part of the restaurant has hygiene issues, it is a restaurant-wide problem. Dirty floors? Everything will be dirty.
Eating out is like a game of roulette or craps.... It's always a gamble.
These are good red flags but, not all... there were some misses.
And if the food is bad, especially craps.
Sorry, but you set up the joke so perfectly. :)
The presumption that because a menu leaves the table that it’s suddenly cleaner is a bit stupid
Hugh menus is not necessarily a red flag. You can have 12 specialties pizzas and a dozen pasta dishes with relatively few ingredients; many restaurants do this which is fine. If they have too many dishes that have unique items in them would be concerning, if they have sushi, enchiladas, hamburgers and gyros then I would be worried.
I had the worst meal I’d ever had at Denny’s. I was trying to save some money but I should have purchased something from a supermarket and eaten cold.
Can you elaborate for the You Tube audience? I too had a bad experience at a Denny's about six years ago ...
My Denny's deal was: Ordered a Grand Slam and asked if they could warm up a little syrup for me - the guy said it was their policy to NOT heat the syrup up. I even emailed Denny's Corporate after that one and they were apologetic. Still have not gone to one since.
@@johnalexander7490 It tasted completely bland and it seemed as if they spent a little money as possible on the ingredients. I felt sorry for the servers, who all seemed quite sad.
@@Martinbeef Thanks for the heads-up! Seems a lot of restaurants just don't taste good anymore. Our local Whataburger used to be great. Last time it just didn't seem to hardly have any flavor - I hear you man!
The way at least fast food prices are now , a sandwich from a supermarket makes economic sense, probably healthier too.
One time i sat down with my family for a nice meal out. Not only did my waiter not bring me my food, i had to go retrieve it. I asked for some utensils and they didn't even know what that meant!
Anyway... that's the last time i dine at McDonald's
🤣good one!
Employees at the local Denny's were so uninvolved that we've never been back and that was many years ago. Many other good choices. (That does not include Ihop or other houses. Nasty)
Too many beards. It's the food business. I miss dress codes.
trigger warning at 10:09...man that freaked me out LOL. i know it wasn't intended but man, that gave me a jumpscare. did not expect that LOL
They lying about the wait time is the worst.
many restaurants with many food items on their menu's will tell you that many items are not available .
It may also mean that the freezer is full. No fresh food. Just foodsicles.
Red Flag number 13: You enter and see the owners are named, Amy and Samy.
I think we can all vouch that a smaller Mickey Ds menu HAS NOT resulted in better quality.
Robert Irvine has encountered some disgusting kitchens and filthy restaurants on Restaurant: Impossible. I won't even go into the details here as they were pretty horrific.
Check the cups. If they look a bit dirty everything probably is very dirty
Now you have to scan the QR code with your phone to view a menu or they give you a paper one.
My husband checks everything before we walk in a restaurant and he’ll have a person wipe down the table or I wait to take my coat off until I feel like he’s going to stay. Lol he doesn’t play
I'm immediately turned off when the server doesn't know what the soup of the day is - hours after the place is open.
"Fresh" fish is commonly interpreted as fish that were not frozen, and they might be carried over to the next day and still be safe to eat if properly refrigerated, albeit with some loss of flavor. My supermarket offers "fresh" fish almost daily, and I know they don't get deliveries every day. But if your restaurant has the same fresh fish on the menu all week, it's likely to be getting old by the weekend!
If you're showing up at a restaurant long enough to know it is consistently empty, you should already have an idea of its quality
I always take my time before ordering simply to observe the waiters. If they bring food while holding the thumb far in onto the plate, then I get up and leave, and I also make sure to tell WHY I'm leaving. It doesn't matter how good a job the chefs are doing, when a waiter's finger is touching the food. Imo, that's absolutely disgusting, and I've seen it MANY times during my travels around Europe and southeast Asia.
you forgot flies in a restaurant can mean food left out where they can breed, if I go to a restaurant in winter and there are flies around I do not go back, in fact the same in summer
Famous Dave's in Louisville KY just got shut down for having roaches & roach spray residue in the drinks!!!!!🤢🤮💀
The district manager wasn't concerned about it he was more concerned about the history of the franchise how they got started, menu items etc. He got exposed on YT video...
When my school group(6 people) were in a train station in France we went to a small restaurant to grab something to eat. We started to sit but the waiter got upset and took us where we were supposed to sit. It was a tiny room at the back of the restaurant that was covered with garbage from previous diners. We ordered sandwiches and sodas. We got some very low quality prewrapped sandwiches like you get in a gas station in the US. We wouldn't have eaten there but with all our traveling we were starved. The food was horrible and the waiter was rude. We expected the rudeness in France but horrible food? Needless to say, we decided not to stay in France. We went to Germany. The food in Germany was amazing. It was the BEST! I was very impressed and amazed at how clean everywhere in Germany was.
I'm French. So sorry for your misadventure. I hoped that these horrible places in France were a thing of the past. And, yes, German food is great.
@@domitiennegegou5967 I did wonder if I had done something offensive. Unlike many other Americans I have lived in another country and saw for myself how rude American tourists can behave. I knew not to behave rudely and with respect when in another country. Personally I would prefer to live in another country other than America, specially now that it seems almost half of the country acts like idiots. Maybe if I win a lottery I might be able to live somewhere nice. It's no fun being poor anywhere in the world. But I never forget there are good people everywhere, in every country. Thank you for your comment. :)
@@susanfarley1332 Wishing you all the best !
The under estimating really turns us off - so much so we go elsewhere if we have been there before and know how slow or fast a meal will happen due to experience. "It's a 10 minute wait, sir." There is not an empty table and the bar is full and you know it's a 20 to 30 minute sit, order and eat time wait AND there are at least 5 tables before you. (Your lucky if you see food for and hour).
A smaller menu... the more the food turns over. More likely it's fresh not frozen
The only restaurant I have seen a roach in and it was going for my husband’s hush puppies was.a Denny’s. Quality 😂
Check the forks’ inner tines…
Restaurants need to be careful about over selling wait times. I used to have a dear friend who refused to wait more then 30 minutes. On busy nights, it was nothing for us to go to multiple restaurants trying to find one with a shorter wait time.
Once I dated a man that hated to wait in a restraunt...so we ended up in a restraunt that the mashed potatoes tasted like dirty dish water..reason to never date him again.
I never order fish at a restaurant. I want to know exactly what kind of fish it is. And don’t lie to me, I can tell from the taste. I worked at a hugely popular seafood restaurant when I was in college. So I know the ways they lie. I got some sea food delivered from a popular restaurant last week and it was really good, real fresh sea food.
Years ago here in Los Angeles , a local news station did DNA tests on some seafood dishes, your not wrong in your analysis.
🚩🚩🚩; help wanted signs by door or "need help" in windows. Dirty seats, tables, plates-flatware not displayed. Ceiling or roof leaks, AC problems, no cars in parking lot.
9:28 At a Chinese restaurant in Commerce, CA, there were cockroaches walking on the walls, and _hundreds_ of baby cockroaches walking all over the menu board ... Adios.
I’d say that’s a sign to leave and before you step into your car, shake off your clothing just in case you have a hitchhiker 😂😂. If they’re out when the lights on in the droves, how many are behind the wall??🤮🤮
About #2: Well, you'd better live in an area that believes in the notion of actually paying people to inspect restaurants (and other places serving food--like convenience stores) on a regular basis. Some places in the US are run by politicians that believe restaurant customers don't really deserve to be protected from restaurant owners who like cutting corners. All part of that governing practice that feels businesses shouldn't be "hampered" by "silly regulations." In fact, some states that DO "mandate" safety inspections have cut the inspections to as little as every 6 months or even once a year *unless* the establishment "fails" the inspection which also is usually announced in advance so the place can "tidy up" to pass the inspection; if a place does fail, it's usually given 3 to 7 days to make "corrections" (during which the place is supposed to be closed for business) and then reinspected.
Just watch an old Gordon Ramsay Kitchen Nightmares show. Very informative.
12 you can also add servers not asking if the table has food allergies.... In London we were asked everywhere we ate & it was quite refreshing.
In the US nearly every menu or menu board has, "Before placing your order, please inform your server if a person in your party has a food allergy." In some places it is the law to have that exact statement. I feel it is up to the consumer to inform the server not the other way around.
Agreed, it is your job to let them know, not their job to ask.
If the server asks, it is a sign they are aware and will know what the food contains. Having to tell them means it is less likely.
@grahvis I have worked as a line cook for over 10 years, and most wait staff don't know every ingredient in every dish. That is the chef and cooks job to know. Even as a line cook, there were a few occasions that I had to go back and look at the prep cooks recipe because I didn't make it. Is the wait staff going to know if the bourbon demi-glase is gluten-free?
@@KevinZ.000 .
If they are asking customers, they are more likely, remember it applies to all eating establishments.
All Fast Food Restaurants bathrooms in US are disgusting usually...even Dennys and Ihop 😢
It would be great if McDonald's at least added a couple of new side order menu items besides just boring fries
Using comments from executives of McDonalds and Denny's to justify fewer menu choices is NOT exactly what I would consider something to support the idea of #11. I mean, sure, too many options can be bad but, I'd put that largely in the sense of a Chinese restaurant offering kielbasa and lutefisk on the menu. But, a restaurant styling itself as a Greek restaurant and it's got a 10-page menu filled with foods representing traditional Greek food items (whether it's more typical of Crete or Rhodes or Athens without necessarily being common throughout the country), I'd be willing to go through that menu compared to a Red Lobster that includes sweet and sour pork or matar paneer on its 2-page menu.
Well restaurants dont clean menus between costumers(I hvae work in quite a few of them and I know people working in them)-they take it back and bring it to the next costumer. Having the menu on the table saves time both for the restaurant and for the costumer and it is costumary after you order you go wash your hands (I mean you just came from the outside where you touched a lot of things, you touched the door handle when comming to the restaurant...) so this is in no way a red flag
THE GOAT!
Whoaaa Bundy!
So 7/10 people WOULD eat at a restaurant with a dirty bathroom? 🤢
Imuna keep watchin your friend
Narrative friend 😀😀😀
Year 2020 is Twenty-Twenty, not pronounced Two Thousand Twenty (2,020), and not Two Thousand and Twenty (2,000.20).
En a mouse fell f rom ❤the beam the table next to ours and the server scooped it up and put it in her apron so fast the diners didn’t notice anything amiss. We got up and left.
above the tables. It landed on Was at a t restaurant wh
McDonald's and Dennys?
kitchens?
The Cheescake Factory menu is like a short novel but the food is good. They know how to handle it but I agree less is more in most cases.
I prefer IHOP over Denny's because THEY have more menu options!
I noticed that , I love the strawberry pancakes
There's no valid reason to have THEY in all caps....
The first thing I do is look to see who is working in the kitchen. If they look like prison inmates I turn around and leave.
You funny 😂😂😂😂😂😂😂 I swear I don’t like them hairy beards and sweat breathing all over my food
If the toilet is dirty so is the kitchen. PS ex chef
I prefer non chain restaurants
interesting
Whatabaout all of those fake glowing "reviews" given to crappy restaurants by the owners' BFFs? Maybe you read a review that trashes a place written by an authentic "Karen." Do you believe everything you read on Yelp or Travel Advisor? Me, I always start off by reading all of the 1-star reviews, then all of the 5-star reviews, discard one of each and then proceed to decide on where to eat.
I only read the newer reviews. The cook's, manager's and staff can have turnover over time. But you are right I also try to spot any Karens and BFFs in the newer reviews.
Could the urge for shorter restaurant menus possibly have anything to do with the shortening of attention spans? I enjoy full restaurant menus. To me it is a "red flag" if someone offers me a one page menu with six dishes on it. Not only for cost reasons, but also for lack of variety and flexibility available within that set menu.
LOL unreasonably rude customers.. tell me youre talking about nwords without telling me youre talking about nwords.
Your language is mashed. Rated R
❤
My pastors don't follow the Bible they supposedly preach and know about.
asian menus are long but repetitive
That is it? Your big red flags? Don't go into a restaurant that stinks of rotting fish? Maybe next time do a 10 youtube vid flags that the content creator has totally run out of ideas and is scrabbling around in their belly button for one. "Item 1, when the suggestion is so bleeding obvious that every person on the planet knows about it already. Big red flag."
👍🏽👍🏽
this voiceover is unprofessional and really bad. how she pauses before "off" at 2:47. and how she pronounces odor like ooodor. Really bad voiceover. Your quality is decreasing
There's a place in Toledo Ohio called The Night Owl diner that just opened up in November just before Thanksgiving
Even though it's rather small but they have a menu that doesn't feature alot of items but their food is great and what I really noticed is they work hard to keep the place clean
Also when they clean off the tables , They use a germicidal cleaner they spray on the table and use paper towels to wipe them down
Not a dish rag or any other rag and throw away the paper towels , That way you know the table is clean and sanitized , Another thing I noticed that when they were closing at the end of the day , before putting the chairs on the tables to clean the floor , They wipe down the tables and also the chairs with germicidal cleaner before putting them up and by watching the way they clean , I can eat there with confidence , The rest room is kept spotless at all times and overall , The place is very clean , And I gave the owners quite a few good compliments on how great the food is and especially doing an outstanding job keeping the place clean ,
It doesn't matter what kind of business you're running , Whether it's a restaurant , A convenient store or any other place or type of business , The very first thing a customer looks for is cleanliness and keeping the place clean is the most important thing to keep customers coming in and coming back later on , I myself am not much of a fan on diners but when I went to The Night Owl diner
I was really impressed with how much they keep the place clean and the methods they use in cleaning , They are definitely committed to cleanliness and I definitely give them 10 plus stars for great food and a very clean place
Also they have the lighting dimmed down with some music playing but at low volume and no TV blaring which makes for a relaxing and quiet atmosphere
The place is very rustic looking with wood strips on the walls along with wood flooring
Despite how small the place is , It's a very nice place and I absolutely love it
So glad they have family to post reviews like this.
--said no on ever
@@josephgaviota The Night Owl diner , The people who own the place deserve a good review because of how wonderful it is ,
Not only is the place very clean and the food is great , The staff is very friendly and courteous and have fast service too
I ordered a BLT which is my favorite sandwich and they made it up to exactly the way I like it and another time I was there I had a double cheeseburger with fries
If you happen to be in the Toledo Ohio area and decide to stop in , Be sure to bring an appetite because they give you alot of food
I had to take the rest of my cheeseburger and fries home in a doggie bag and finish it the next day , Guaranteed , No matter how hungry you are , No matter what you order
You're gonna be stuffed when you leave
The interior is very rustic looking with wood strips on the walls with dimmed down lighting and music playing at low volume and no TV blaring which makes for a very relaxing and quiet atmosphere
The only thing I'd like to point out is this: Germicidal cleaners, as good as they are, will never be 100%. So the germs that survive will be the toughest of the bunch. Rinse and repeat 100x and the germs that are surviving NOW are practically a new, unkillable species. Better to use soap and wipe tech to rinse off the germs without creating an evolutionary driving force to breed super-germs.
Too much negativity.