As any good restaurateur will tell you - details matter. From ice to music to decor, sometimes it's the little things that can make a bad first impression with diners (and others may really annoy them). Some will tell you that an empty restaurant (at peak hours) may say something about the quality of the food. While for many a food snob, paper napkins or the opening line of "hi, I'm ____ and I'll be your server tonight," may signal disaster as well. What are the "red flags" of a bad restaurant? Let us know your thoughts in the comments.