A clean bar is presented as a key indicator of a well-run pub, while messiness is described as the biggest red flag. Keeping simple details orderly, such as facing bottle labels, is linked to customer confidence and suggests competence with harder tasks. When these standards are not met, interest in trying house-made items declines. Some wear and character are acceptable, including old floors and worn furniture, but the line is crossed when drinks and glasses look foggy or food handling seems suspicious. Additional concerns include bartenders touching the rim of glasses, not using ice scoops or tongs, and poorly maintained bathrooms.
"“I tell my staff that a clean bar is practically invisible, but a messy one will demand attention immediately,” he told Tasting Table. By keeping things tidy, you let customers know they're the real deal. For example: “Doing the simple things, like facing the labels on your bottles, shows you can probably do the hard things, too,” said Julsen."
"“Doing the simple things, like facing the labels on your bottles, shows you probably do the hard things too,” Julsen added. When he witnesses this behavior, he becomes uninterested in trying the bar's homemade syrups or any other items. It's definitely a shady bar practice that should be on your radar."
"“Sure, it's fine to have old, creaky floors, dark lighting, well-worn chairs, and beat-up tables, but when drinks and glasses start to look foggy, or food is handled a bit suspiciously, that's when it's time to go.” Even bartenders agree that certain red flags should have you running out the door."
Read at Tasting Table
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