We Asked 8 Chefs: What’s the Biggest Red Flag When You Sit Down at a Restaurant?

From line cooks and expeditors to chef-owners, back-of-house employees see how a restaurant runs from the kitchen standpoint. That behind-the-scenes knowledge gives them a unique perspective and can come in handy when dining out, especially when it comes to spotting red flags in a space. On nights out, a chef’s sense of how a restaurant is running is just as keen as their palate, and there are…