We Asked 11 Bartenders: What’s the Biggest Red Flag When You Sit at a Bar? (2025)

A bad bar doesn’t always reveal its subpar nature right away. It instead provides subtle hints that point to poor quality, and these clues usually can’t be spotted until guests settle into their barstools. When they are identified, however, they can become red flags so big and bright, they radically alter the guest experience.

Instead of the bar becoming the conduit for a fun hangout session over a couple of cocktails, it downgrades into a spot where quickly drinking a bottled beer while coming up with a contingency plan is the only viable option.

These signs often go undetected by many patrons. But regardless of size or nuance they will likely not get past a seasoned bartender who cares about their craft. With that in mind, we asked 11 industry pros to name the red flag that sticks out to them the most. Here’s what they had to say.

The Biggest Red Flags at a Bar, According to Bartenders

A lack of cleanliness and organization
Large, overcomplicated menus
No greeting when entering
Ego-driven bartenders
A lack of awareness and knowledge
A tacky, sticky bar top
Dusty bottles and shelves
Dirty glassware
Wet ice
Wilted herbs

“The biggest red flag when I sit at the bar is noticing a lack of cleanliness and organization. To me, cleanliness applies to glassware, the hygiene of employees, and floors that are clean and free of debris. Organization applies to chairs and tables placed in orderly fashion, bottles displayed with labels facing forward, and no clutter behind the bar.” —Sunil Yaradi, assistant director of operations, food & beverage, Hyatt Regency Chicago, Chicago

“Large, overcomplicated menus. I’m a firm believer that “less is more” — restraint is a skill itself; it shows maturity and confidence. So when I see large menus with unnecessary ingredients that don’t make sense together, it often scares me. If it’s one, maybe two cocktails, I’m usually all right with it. But when it becomes a pattern in the menu an alarm goes off in my head.” —Justin Shun Wah, co-founder, Bar Leone, Hong Kong

“The biggest red flag when entering a bar is not receiving a greeting. I don’t need small talk or pleasantries, but no matter how busy the bartender is I expect a smile, nod, or other verbal or non-verbal acknowledgement of my presence. After that, take your time. However, if I’m sitting there feeling like no one knows I’m there, it doesn’t matter how good the apology or drink is. I’ll be frustrated to have started the experience that way. Hospitality is about all the little things. I won’t send back an overcooked burger and I’ll drink a cocktail I don’t like, but a lack of hospitality will keep me from ever returning.” —Ben Lowell, owner/chef/beverage manager, Hanoi House, NYC

“One red flag I’ve noticed in the cocktail world is when bartenders let ego overshadow hospitality. Creativity is important, but when menus feel unapproachable, guests can be left out. At Audrey, we focus on warmth, guidance, and meeting guests where they are, whether they want a classic, something new, or a fresh non-alcoholic option. We combat ego by acknowledging curiosity and providing education, so every interaction feels personal rather than performative. Genuine hospitality leaves the lasting impression, and that’s what keeps guests coming back.” —Lucy Oglesby, assistant manager, Audrey, Nashville

“For me, the biggest red flag at a bar is lack of awareness or knowledge. If a bartender can’t make a classic cocktail like a dry Martini or Negroni, that immediately shows a gap. Beyond technique, staff should also know the story of the place, as this transforms a drink into an experience.” —Jamie Bokhorst, bar manager, Advocatuur, Amsterdam

“If the bar top is tacky to the touch, it’s often a sign of poor cleaning habits. This can reflect deeper issues a bar may have with hygiene.” —Randy Wilson, general manager of restaurants and bars, Claremont Resort & Club, Berkeley, Calif.

“Dusty bottles and shelves. This is far more common than you think, and shows a pretty lackadaisical attitude to deep cleaning which is likely to extend to other parts of the bar.” —Edmund Weil, co-founder, Nightjar, London

“Dirty or off-smelling glassware. I don’t care if they’re shaking up cocktails like a Michelin-star mixologist, if my glass isn’t clean, I’m out. At the end of the day, I don’t need perfection, just care. Bars that get these basics right? Those are the ones I’ll keep coming back to, because in hospitality, it’s the little things that matter most.” —Tobias Burkhalter, assistant general manager, The ART Hotel, Denver

“Wet or sticky bar tops, no water, tattered menus, and spelling mistakes are all things to worry about, but the real issue is when there’s no sense of acknowledgement. Bars get busy, guests want your time, but if you can’t make everyone feel seen and noticed — even if it’s to show that you’ll be with them shortly — is a demonstration that there’s no care for you as an individual. You are merely seen as a check, or someone to showcase their creations to.” —Ryan Chetiyawardana, founder, Silver Lyan, Washington, D.C.

“High-quality ice is one of the most overlooked yet essential elements in a cocktail bar. It’s not just a simple ingredient — it’s the foundation of balance, consistency, and temperature in every drink. When bartenders use wet ice, it’s a clear red flag. Wet ice melts too quickly, flooding the cocktail with uncontrolled dilution and preventing it from reaching the crisp, refreshing chill that defines a well-made drink. The result is a cocktail that tastes flat, watery, and unfinished. Great ice, on the other hand, enhances flavor, preserves structure, and ensures each sip is as sharp and satisfying as the first.” —Emilio Giovanazzi, head bartender, The American Bar at Gleneagles, Auchterarder, U.K.

“If I see wilted mint, or any wilted herb, behind the bar, it’s an immediate red flag. To me, that shows there wasn’t much care in sourcing and/or preserving the garnishes, which makes me wonder about the thoughtfulness for the other elements of the bar or restaurant.” —Erin Green, bar manager, The Feathered Fox, Jersey City, N.J.

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