50 Times People Ordered Food Only To Be Served These Hilariously Bad Meals

Of course, running a safe and smooth restaurant operation is no small feat, and, yes, life happens. But this doesn't give a business an excuse to serve whatever subpar meal they choose.

Rick Camac, the director of industry relations at the Institute of Culinary Education and a restaurant industry expert with over 20 years of experience says there are three cleanliness red flags that make him immediately leave an establishment.

First, hats and gloves aren’t worn in the kitchen at all times. According to Camac, these kitchen essentials act as a barrier between ready-to-eat food and bare skin or hair contact which can easily contaminate it. Furthermore, gloves help prevent cross-contamination and the spread of foodborne illnesses.

Second, the bathrooms aren't clean and neat. Walking into a dirty restroom can easily kill your appetite. What’s more, Camac believes that cleanliness in the "front of the house," aka the customer-facing side of a restaurant, is just as important as the "back of the house," aka the kitchen — he thinks that one often is a reflection of the other.

"A sure sign that your kitchen is dirty and in disarray is if you see similar signs in the front of the house or bathroom. I will not return to a venue that has a dirty bathroom. It should be maintained often in a busy venue,” Camac told Well+Good.

Third, the server, runner, and busser’s uniforms are not neat and well-maintained. Camac claims that restaurant employees should also maintain a high level of personal cleanliness due to the obvious fact that they have direct contact with what they’ll be eating.

Because of that, uniforms should be clean and staff members should be washing their hands repeatedly throughout the day. Any effort to avoid the spread of germs or contamination of food is critical in Camac's book. If that's not the case, it’s a no-go for the expert.

Camac also shared the green flags that should reassure you that you're at the right place. First, neat, clean, and sanitized work areas. This may sound obvious, but places should "clean and sanitize work stations and utensils after each task or periodically—no less than two to three times per day," he said, adding that a deep clean of the kitchen at least once per month is also necessary.

Second, clean, well-maintained, and up-to-date menus. They tend to get a lot of exposure and hands-on time, so Camac believes it’s important to ensure they're clean, well-maintained, and consistently up-to-date with what’s being served, as they're a reflection and representation of the care a restaurant staff is putting into what they do.