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18 Signs That a Restaurant Doesn’t Actually Care About Its Guests

The oldest restaurant within the world, called Sobrino de Botín, is found in Madrid. In 2025, it’ll be 300 years old. The restaurant wouldn’t have lived this long if the hosts weren’t truly hospitable. Not all restaurant owners are so conscious of their clients. Sometimes, even an everyday dejeuner or dinner could also be ruined if the service or the standard of the food isn’t ok. But you’ll reduce this risk if you recognize some secrets.

The Bright Side team has found life hacks from people who regularly move to restaurants and is prepared to share them with you: what gestures that signal that you simply have a nasty waiter and what sounds are an indicator of a nasty kitchen.

Call the restaurant. Maybe, you will change your mind about visiting it.

If you’re planning a visit to a restaurant prior to and you’re calling the place to book a table, check the time. You shouldn’t must stay up for too long for somebody to answer. Good restaurants acquire straight away. this can bean indication that the place has enough staff, the duties are distributed among all the workers, and therefore the manager isn’t chopping salads rather than answering calls.

If you actually want to check the restaurant, try asking the manager to try and do something for you which will make other guests uncomfortable. for instance, ask them if it’s possible to show on really loud music only for your table. If they agree, this can be a nasty sign.

Check the reviews about the place online. Of course, they’re going to be mixed: even the simplest places make mistakes. But an honest sign is that if the representatives of the restaurant react to the reviews. It means they value the reputation of their restaurant.

Make sure you observe the doorway. Broken tiles and an old and dirty rug represent themselves.

The appearance of the space and the waiter can help you evaluate the service.

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Pay attention to the waiters’ uniforms. Most of the time, good places make their staff wear below-the-knee aprons. This length protects the waiter just in case he or she spills a plate of hot soup on themselves.


Another important factor is how they clean the tables. the nice way is that if they clean the space within 2 minutes after a guest leaves. If there’s nobody at the table and therefore the plates and used napkins are still there, the waiter isn’t fast enough. If there are still remnants of food on the table, imagine what the kitchen seems like.


Everyone knows that the rest rooms should be clean. Also, the presence of all the products, like tissue paper and soap, is extremely important. The surface of the mirrors shouldn’t have any fingerprints or stains on them. search at the ceiling: the dust on the lamps could be a sign that cleaning isn’t the most priority for this place.

The condition of the menu will tell you about the habits of the staff.

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If you’ve got already chosen a seat at the table, check the time. The menu has got torun to you within 5 minutes. If the wait is simply too long, prepare to not get your order in time because why would that be any different?


The way the dishes are described can already tell you lots about the extent of the place. If you’re offered something like, “the most tender beef with delicious potatoes and fresh parsley,” this can bean indication that the place lacks taste. Good food doesn’t need any colorful descriptions. What the menu should have, however, is that the list of ingredients, the weight, and also the price.


An extensive list of food isn’t good. If there are too many choices, it means some ingredients spend way an excessive amount of time within the kitchen. Besides, a decent chef can’t specialist in everything. If an Italian restaurant has steaks, sushi, and hamburgers, we doubt that any of those dishes will satisfy you.


Look closely at the duvet of the menu. consistent with a study, this can be the dirtiest thing within the entire restaurant: 185,000 bacteria may be found on that. If you see stains or fingerprints on the menu, which is that the face of the restaurant, just imagine what’s happening behind the closed doors of the kitchen.

One simple action can be a sign that your waiter is not careful.

You can get your first impression of your waiter before you even place your order. If they’re within the area, reprimand the bartender, they’re probably not very qualified. In good restaurants, it’s prohibited for the staff to speak at work.


Pay attention to the way your waiter holds a glass: they’re not alleged to hold the upper a part of it. study the glass itself closely: if this rule wasn’t followed within the kitchen, you’ll see fingerprints on the surface.
Look at the waiter’s hands. If they need dirty nails, this is often an indication you ought to worry about.


Finally, another simple rule that’s very easy to test is, when a waiter serves your dish, they’re alleged to name it. If the plate is simply placed on the table, it implies that the restaurant hires people without the proper qualifications.

One sound can give away the secrets of the kitchen.

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Try to listen closely. If the area doesn’t have very loud music and also the kitchen isn’t too off from you, you’ll hear the sound of a kitchen appliance getting used to defrost or heat up your meal.


If you have already got some doubts about how fresh the food is, try and remove a number of the ingredients from the dish that you just are ordering. If the waiter refuses to try and do this, it’s very likely that the food is served from the freezer. a lucid hint is when a difficult dish is served way too fast —faster than it might desire cook it,

Finally, listen to the food temperature. it’ll be too high after it had been heated within the kitchen appliance. If your order had alcoholic cocktails, they shouldn’t be too cold. Sometimes, establishment tries to cover the caliber of the ingredients this way: when drinking cold drinks the standard of the ingredients isn’t as obvious.

Bonus: If they think you are a mystery shopper, you may get the best kind of service.

Sometimes, so as to test the extent of the service, so-called mystery shoppers come to restaurants. Their job is to search out all the weaknesses of the place. Ask the waiter to inform you very well what several similar salads comprises. The staff may be tricked into thinking that they’re being tested and can do everything they will to create a decent impression on you.

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