The Hidden Dangers of Dining Out: What Every Food Lover Should Know

Eating out is an adventure, but it’s one that requires a healthy respect for risk. Good food and good eating are about risk, as Anthony Bourdain famously put it. Understanding when and where to be cautious can save you from unpleasant—and sometimes dangerous—experiences.

One of the most important tips is to avoid ordering fish on Mondays. This isn’t a superstition but a practical insight into how seafood markets and restaurants operate. Because markets close over the weekend, fish served on Monday is often leftover from earlier deliveries, making freshness questionable. Tuesday through Thursday are generally safer bets for ordering seafood.

Brunch, a beloved weekend ritual, can also be a minefield. Many brunch menus repurpose leftover seafood, and the best chefs are usually reserved for dinner service. This means brunch dishes may contain older ingredients and be prepared by less experienced staff.

Another key indicator of a restaurant’s food safety is its cleanliness, particularly in bathrooms and the appearance of staff. A dirty restroom or unkempt waitstaff often signals deeper hygiene issues in the kitchen. Paying attention to these details can help diners avoid risky establishments.

Seafood itself can be tricky. For example, mussels stored improperly may sit in their own waste, increasing the risk of contamination. Chefs who respect their ingredients handle them with care, but such standards are not universal.

By arming yourself with knowledge and paying attention to subtle cues, you can enjoy the thrill of adventurous dining while minimizing health risks. Food safety is a shared responsibility between cooks and diners.

With these insights, your next meal out can be both exciting and safe, allowing you to savor the best that culinary culture has to offer.