Precautions for ordering:
A restaurant manager said that many guests who come to eat can't order at all. Therefore, when you go into a restaurant to order, you should pay attention to the following points.
1. Don't eat whatever you like. The first consideration in ordering food is not only taste preference, but also dish collocation. A table of food is mainly composed of soup, hot dishes and cold dishes, and the raw materials are nothing more than meat (livestock and poultry), seafood (fish, shrimp and crab) and vegetables. The six elements are indispensable, and they must be arranged and combined reasonably to avoid repetition of the same element. If six people have a meal, they can usually order 3-4 cold dishes, 3-4 stir-fried dishes, add a big dish and a soup, and 1-2 snacks are enough. Dishes should emphasize vegetarian food, shade, dryness and wetness, and a variety of cooking methods, and the raw materials should not be repeated as much as possible. For example, if you choose old duck pot for soup, hot dishes and cold dishes can focus on dishes with fish or vegetables as the main raw materials; If you choose a fish soup, there is no need to order fish or other seafood. Even if you like sweet and sour dishes again and order sweet and sour fish, don't choose pineapple sweet and sour meat ...
2. Don't just pay attention to the special dishes recommended on the menu. Even if you don't know what to order, you can only choose one of the special dishes recommended by the restaurant, and the rest depends on your own taste, otherwise a table will be a series and taste of dishes (such as spicy dishes). From the psychological analysis of food consumption, one or two dishes can leave a good impression on you every time you eat, and you will feel satisfied. Don't expect all the dishes to impress you.
3. Be aware of the price. Fear of slaughter when ordering food is a common psychology of guests. When ordering food, you can master a principle. Except for vegetables, it is normal for chicken, duck and fish dishes to be 1-1.5 times more expensive than those in the market, unless they are special dishes and dishes with very exquisite workmanship, they will kill people if they are more than twice as expensive. Because the hotel's accounting method is to double the gross profit on the cost, and the cost only includes the main materials, auxiliary materials and seasonings (including fuel at most), nothing else can be calculated as the cost. The gross profit of vegetables is allowed to be higher because of the low price. For the menu marked with the word "current price", I advise you not to touch it. The special dish of the day specially launched by the store must be the main point. Specials are generally "loss-making dishes" sold by restaurant owners to attract old customers.
4. Don't listen to the waiter. For the new guests, the general waiter is very happy to provide the ordering guidance. You just need to hear what the specialty of the store is, which dish sells best, and what the taste and price are. For the one recommended by the waiter repeatedly and enthusiastically, it is best to avoid it, and there are often ghosts. For example, a batch of live shrimps that were purchased one or two days ago died out on the third day. If they can't all be sold as vegetables that day, the remaining raw materials will go bad and be thrown away the next day. Some bosses will take the form of special sales promotion and stick them on the "water sign" of the restaurant. When the guests order, the waiters will do their best to "seduce" them. Even when the waiters sell a shrimp dish, they will get a bonus of several yuan from the boss when they turn around.