Latest / The Radio From Hell Show - Best Of / A List - 5 Restaurant Red Flags from August 20th, 2026

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A List - 5 Restaurant Red Flags from August 20th, 2026 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: I thought it was a list. It is, oh a list. Yeah, okay,
• 0:05
  Speaker 1: it's Radio from Hell with another list because people love
• 0:09
  Speaker 1: a good list X ninety six a list of famous
• 0:14
  Speaker 1: last words. Well or restaurants. Yeah, we were going to
• 0:18
  Speaker 1: do all right, that's fine. Uh.
• 0:20
  Speaker 2: Five red flags to look for in any restaurants. Eating
• 0:24
  Speaker 2: at a restaurant's supposed to be all about pleasure, the
• 0:26
  Speaker 2: joy of being able to relax enjoy a meal you
• 0:28
  Speaker 2: didn't have to sweat over, the luxury of being served
• 0:31
  Speaker 2: by professionals.
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  Speaker 3: That's why a bad restaurant experience hits you with multiple regrets.
• 0:36
  Speaker 2: So here are some things to keep an eye out
• 0:38
  Speaker 2: for when you go to a restaurant. Outdated website or
• 0:43
  Speaker 2: promotional materials. Restaurants should change constantly. Staff turns over, the
• 0:50
  Speaker 2: menu hopefully changes over time. The restaurant A restaurant that
• 0:53
  Speaker 2: hasn't bothered to update things like reviews posted on their
• 0:56
  Speaker 2: walls or their website. Yeah we were number one ten
• 0:59
  Speaker 2: years ago, Maybe you're not anymore. Outdated website or promotional
• 1:04
  Speaker 2: materials number two bleach bleach. What you would think, Oh,
• 1:09
  Speaker 2: that means it's clean. No, what means they have a
• 1:11
  Speaker 2: problem and they're trying to correct.
• 1:14
  Speaker 1: It with bleach. I can't understand. Even in the even
• 1:17
  Speaker 1: in the cheapest places you go into, you know, like
• 1:20
  Speaker 1: just a little Kafair something where you see the clean
• 1:22
  Speaker 1: the cleaning products are in view too. You can see
• 1:26
  Speaker 1: the mop and a bucket, and I just don't I
• 1:29
  Speaker 1: don't get you should not do that now.
• 1:31
  Speaker 2: Conversely, if you smell rot, rancid oil or anything like that.
• 1:35
  Speaker 3: That is obviously also a weight sign.
• 1:37
  Speaker 2: Oh you think large unfocused menus if you've ever been
• 1:43
  Speaker 2: handed a menu that weighs seven pounds, I mean, I
• 1:45
  Speaker 2: think of like cheesecake fish. Most quality restaurants have a
• 1:51
  Speaker 2: focus on the food they prepare. They offer select number
• 1:54
  Speaker 2: of dishes.
• 1:55
  Speaker 3: I've always wondered this.
• 1:56
  Speaker 2: At restaurants like that, how do the cooks like know
• 1:59
  Speaker 2: how to make all like a book worth of stuff.
• 2:04
  Speaker 3: That you can order from. How is it possible to
• 2:06
  Speaker 3: keep that all fresh?
• 2:08
  Speaker 1: And you know what I don't like too, is the
• 2:11
  Speaker 1: when they give you the wine menu, the wine and
• 2:14
  Speaker 1: they're like one hundred different selections of bottles of wine.
• 2:19
  Speaker 3: I just know that's when you ask, what do you suggest?
• 2:23
  Speaker 3: Would you select something for me?
• 2:25
  Speaker 2: I don't Also typos have you ever been to a
• 2:29
  Speaker 2: restaurant where there's typos on them?
• 2:31
  Speaker 1: My wife will spot them every time in one second.
• 2:34
  Speaker 3: Don't trust that restaurant.
• 2:36
  Speaker 4: No, Usually it's it's uh, you know, people whose language
• 2:41
  Speaker 4: is not English first different. So it doesn't mean it's
• 2:45
  Speaker 4: a bad restaurant.
• 2:46
  Speaker 3: You know, a dirty bathroom. I mean, that's kind of obvious.
• 2:50
  Speaker 2: But boy, if I if I go to a restaurant
• 2:52
  Speaker 2: that has a really clean bathroom, that's I'm I'm stoked.
• 2:56
  Speaker 1: As a matter of fact, I usually say, would you
• 2:58
  Speaker 1: mind if I eat in the bathroom?
• 3:01
  Speaker 3: Let's see.
• 3:01
  Speaker 2: I finally this theatrics. There's nothing wrong with having a
• 3:05
  Speaker 2: little fun while dining out. Restaurants make a bit of
• 3:07
  Speaker 2: a show. Serving your food might not necessarily be a
• 3:09
  Speaker 2: red red flag. But the existence of a Salt Bay Burger,
• 3:15
  Speaker 2: like someone coming to the table and doing doing that
• 3:18
  Speaker 2: kind of thing, or you know, too much crazy crap
• 3:21
  Speaker 2: on the walls, or sparklers, or lots of ceremony and
• 3:26
  Speaker 2: staff required.
• 3:27
  Speaker 1: Singing Happy Birthday at the table. I hate, Oh my god,
• 3:33
  Speaker 1: I hate that.
• 3:34
  Speaker 4: I've got a kind of a similar not a list,
• 3:38
  Speaker 4: it's an article. It's it's from Travel and Leisure.
• 3:43
  Speaker 1: We ask servers what diners should never order or use
• 3:46
  Speaker 1: at a restaurant.
• 3:47
  Speaker 4: Oh, okay, sending back a dish doesn't always mean the
• 3:51
  Speaker 4: kitchen starts over from scratch.
• 3:53
  Speaker 1: Yeah, I know.
• 3:54
  Speaker 3: I can tell that you just scraped that off.
• 3:57
  Speaker 1: They don't make a new one.
• 3:58
  Speaker 4: They just put it on a different plate, makes it
• 4:00
  Speaker 4: look different, and then they give it back to you.
• 4:02
  Speaker 1: You spit on that, didn't you.
• 4:05
  Speaker 4: According to the waiter we spoke to, even a request
• 4:07
  Speaker 4: as simple as removing cheese from a burger, yeah, might
• 4:10
  Speaker 4: result in the kitchen just scraping it all, I can tell,
• 4:14
  Speaker 4: rather than preparing.
• 4:15
  Speaker 1: A new one.
• 4:16
  Speaker 4: Food that does get replaced doesn't necessarily go to waste.
• 4:20
  Speaker 4: An untouched steak sent back for being overcooked, for example,
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  Speaker 4: could become a server's dinner while the diner gets a
• 4:28
  Speaker 4: fresh piece of meat.
• 4:30
  Speaker 1: He says.
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  Speaker 4: If you're a customer and you send it back your
• 4:32
  Speaker 4: steak and it's untouched, I'm like, thank you, and I
• 4:35
  Speaker 4: take it upstairs and.
• 4:36
  Speaker 1: I wrap it up.
• 4:37
  Speaker 4: I took home like ten boxes of ribs the other day.
• 4:41
  Speaker 1: Yeah. I told the story when I was at a
• 4:43
  Speaker 1: cafe down in Cedar City and people were having fried chicken.
• 4:47
  Speaker 1: But they didn't. They left for some reason and didn't
• 4:50
  Speaker 1: really touch it. And there were two big plates of
• 4:53
  Speaker 1: fried chicken sitting at the table, and we were pretty
• 4:55
  Speaker 1: poor and without much money. They said to the waiter,
• 4:59
  Speaker 1: can we have you just sit over there and eat that?
• 5:01
  Speaker 1: And they said, yeah, go ahead.
• 5:02
  Speaker 3: Yeah, they're just gonna throw it away.
• 5:04
  Speaker 4: Anyways, some of the waiters shared stories that will make
• 5:08
  Speaker 4: you look twice at what's on the tables as it'll
• 5:10
  Speaker 4: come out of the dishwashers. Sometimes the plates with food
• 5:15
  Speaker 4: on them, we just pour hot water on it and
• 5:17
  Speaker 4: wipe it off.
• 5:19
  Speaker 3: You don't run it back there.
• 5:20
  Speaker 1: Yeah.
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  Speaker 4: Also, the latest thing is you know the water bottles
• 5:24
  Speaker 4: that they bring you with your water in it. So
• 5:27
  Speaker 4: as I worked at a restaurant that did that, and
• 5:29
  Speaker 4: we left them on the table. They were never washed
• 5:32
  Speaker 4: at the end of the night. We were refilling them
• 5:35
  Speaker 4: for our eight hour shifts. The end of the night,
• 5:38
  Speaker 4: the bussers would just dump all the water out and
• 5:40
  Speaker 4: then put them in a cabinet. So maybe ask for
• 5:43
  Speaker 4: bottled water instead. Also, skip the bread. What I do
• 5:49
  Speaker 4: reuse bread baskets.
• 5:51
  Speaker 3: They say, like, if there's still some in it, you
• 5:53
  Speaker 3: just serve it.
• 5:54
  Speaker 1: Some people eat it. Some people don't. Uh, yeah, I
• 5:59
  Speaker 1: wouldn't skip the bread. I never skipped the bread.
• 6:01
  Speaker 3: Do you like the bread?
• 6:03
  Speaker 1: Yeah, a bread bath, a bread basket at a table.
• 6:06
  Speaker 1: When they bring out a bread basket with different breads
• 6:08
  Speaker 1: in it, that's a great. Well if it's hot.
• 6:12
  Speaker 4: If it's hot and the butter's at room temperature.
• 6:16
  Speaker 3: Then then got to go ahead. Then that's not bread
• 6:19
  Speaker 3: is for suckers.
• 6:19
  Speaker 4: Right, that's not bread as far as I'm concerned. Remember
• 6:23
  Speaker 4: when you used to be able to go and eat out?
• 6:25
  Speaker 3: Remember those days you mean afford to?
• 6:28
  Speaker 4: Is it when you were able to do it financially? Yeah,
• 6:31
  Speaker 4: we've hoped you'd enjoyed another list with Radio from Hell
• 6:35
  Speaker 4: on X ninety six.
• 6:38
  Speaker 2: Let's see, this is the last one that you dots reported.
• 6:43
  Speaker 2: It's about a half hour old, so nothing super new.
• 6:46
  Speaker 2: But this crash south bound fifteen eighth north in Orum.
• 6:50
  Speaker 2: Somebody's said, Bill, you don't like sitting on the birthday
• 6:53
  Speaker 2: saddle at the Texas Roadhouse.
• 6:55
  Speaker 1: You don't like salt?
• 6:56
  Speaker 2: No, but I would sit on the birthdays at all.
• 7:00
  Speaker 1: I didn't know there was such a thing. It sounds nope,