The “red flags” that prove you’re about to enter a bad restaurant

Discovery, indulgence, relaxation… Finding a good restaurant is a constant pleasure. But sometimes it happens that unpleasant surprises await us at some addresses. Nothing is inevitable if you notice a few signs that betray a bad restaurant. Alain Fontaine, president of the French Association of Master Restaurateurs (1) and chef at Le Mesturet bistro in Paris (2), gives us: red flags notice so you never leave a restaurant with a bitter taste again. Decoding:

Uncertain commercial offer

Let’s start from the beginning. “If a restaurant describes itself as a ‘cafe-restaurant-sandwich shop,’ that’s not a good sign,” Alain Fontaine begins. In fact, we find many services that hide a bad commercial offer. A brasserie or a bistro, an Italian or a Japanese restaurant… Therefore, a strong identity should be preferred.

It is also necessary to ensure that there is consistency between the nature of the establishment and the prices displayed; “Meals selling for 30 euros in a bistro or pub are a bad sign. We must feel that there is a correlation between what is expected from the customer and what the restaurants offer,” emphasizes the specialist.

Poorly maintained storefront

After determining the nature of the establishment, we consider the exterior of the restaurant. “A broken light sign, dirty windows, or broken furniture… All of these items should be checked, which are indicators of the quality of the facility.” A good tip from an expert is the location of the menu support. “if it consists of paper pasted with plexiglass, it’s a sign of a menu frozen in time that doesn’t respect the seasons.” It supports to identify. Slates, provided they are “clean and in good condition,” notes Alain Fontaine.

Lots and lots of weird map

This goes without saying, but before you take the plunge and enter the establishment, you should obviously check out the menu. “The abundance of dishes shows that it is not the quality chefs who work in the kitchen, but what I call ‘bag cutters,'” explains Alain Fontaine. Especially if there are a lot of traditional dishes, which are usually time-consuming.” Another indicator that shows that the restaurant is of poor quality is the lack of originality of the gastronomic offer; “if the menu consists of a number of dishes found everywhere, with classics that have become commonplace, then “it is. no creative work behind the stove.”

Ignored staff

“Servers are a very important element because they open the veil of service,” explains the specialist. These are actors who will perform a show for more than two hours.” Observing their attitude and clothing can reveal a lot; “Dirty hands, tired face, dirty shoes… These are immediately noticeable elements.” But be careful not to create any confusion; “A waiter with jeans, a tattoo, a beard or a piercing does not mean that we are dealing with someone who is casual or unprofessional,” emphasizes Alain Fontaine. On the other hand, if the server answers “I don’t know” to questions about the food, run away.

Dirty menu

Another indicator of a bad restaurant is the cleanliness of the menus. “The menu should be like a novel, it takes us into the atmosphere of the restaurant, it tells a story. If it’s a simple leather menu holder with a few sheets of paper slipped inside, it’s not very promising. Even worse. “If it’s stained or damaged.”

Dirty toilets

After all, it goes without saying that poor hygiene is definitely a symptom of a bad restaurant; At a glance, you can notice the lime-stained fork, the lipstick marks on the glasses, the slipped pepper in the salt shaker… “Checking the cleanliness of the toilets is also a huge indicator.” So why not allow yourself a little back and forth before settling down forever?

(1) French Association of Master Restorers, 5 rue du Chevalier de Saint-George, 75008 Paris. Phone: 01.73.04.99.98.

(2) Le Mesturet, 77 rue de Richelieu, 75002 Paris. Phone: 01.42.97.40.68.