Let ‘Bar Rescue’ save your night out
Jon Taffer tells us when it’s time to ditch a dive.
Nightlife consultant Jon Taffer has seen the worst watering holes on Spike TV’s “Bar Rescue” and helped improve their business — occasionally through the use of force. So he knows the warning signs of a sketchy bar when he sees them. Here are his tips for spotting red flags next time you’re out on the town.
“If there’s a bottle of vermouth in sight — in other words, not in the refrigerator — then they don’t know what they’re doing. Every bottle of vermouth, once it’s open, must be refrigerated. It’s wine. It will go bad. That’s a big problem with bars; they don’t know that. If the vermouth isn’t in the refrigerator, I wouldn’t order anything.”
“If a back bar is disorganized — just s— is everywhere — that would clearly be a sign.”
“If you put your hand under the table and it’s covered in chewing gum, that might be a good indication [that you should go elsewhere].”
“Every bar has a cutting board behind it. They typically are white plastic. If it’s brown in the middle, I’m not sure I’d be drinking there, because the brown in the middle is actually a bacteria colony. The fruit wasn’t brown when he cut it, and the board wasn’t brown when he cut it. What’s brown is the bad stuff.”
“If a menu is sticky or is dirty or has thumbprints on it, obviously that would be a sign.”
“Music so defines a bar. When you walk into a bar, the music that you hear will tell you all about the people that it wants to have there — or the people that are there. If the music is uncool, then probably the bar isn’t going to be cool in your perception.”
“If you walk into an empty bar, and there’s a bartender working there, I often scratch my head. Would any great bartender work in a bar that was empty? The answer is no. So if the place is empty, I’m not sure I’d go much farther than that.”
There are many ways to tell whether you’re at a good bar before they even make your first drink.