Chefs Are Sharing Their Biggest Restaurant Red Flags And OMG It’s A Lot To Process

Here are some of the pearls:GettyImages 464093892 1024x1024

  • “The first thing they told us in culinary school when you’re learning food safety is: If you enter a seafood restaurant and smell fish, leave.”
  • “Ask where your oysters come from. If they don’t know, you don’t want them. Same for most seafood.”
  • “In culinary school, every single chef instructor says the same thing: If it’s misspelled on the menu, that’s on purpose. It’s so they don’t have to sell you the real thing. A prime example is ‘krab cakes.'”
  • “When the menus are super dirty and never cleaned, that means everything is super dirty and never cleaned.”
  • “Don’t order fish on Sundays. Most places get their fish deliveries on a Monday and on a Thursday. Fish goes off fairly quickly, and on a Sunday it’s really not great.”
  • “If a pitcher of water touches your glass, it has also touched everyone else’s glass. Also, if you can’t see them pour your water, there’s something wrong.”

    Via BuzzFeed.

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