I believe that we all have to go to the restaurant dining experience, a restaurant, the enthusiasm of the waiter will come to meet, and then is the most important meal ordering it. I don't know if the careful partners have found that whenever the meal is ordered, the waiter will immediately take away the menu. At this time you will not be thinking: "Why not put more ah, maybe I also add dishes." Then you know why the waiter will immediately take away the menu after ordering?

Menus are expensive. People's tastes are day after day, do catering know, dishes must often change, our chef every month in the study of the introduction of new dishes, new dishes, the old menu will have to change, we are a five-star hotels, can not be like the average restaurant as the old dishes with a pen to check off or with tape up it? Five-star hotels have a hard standard, the rate of dishes must reach 90%. The original menu, a minimum of 10 books, the average cost of two thousand dollars per book, after a month to change, 120 a year, a year of light recipes is 24 million.

From the Western perspective, basically point of view means from appetizers, appetizers, salads, soups, main meals, desserts, beverages are point odd, basically do not need to add anything after. So it's understandable for Western food to take away. The Chinese food perspective says that ordering food means that the waiter is at your side, so the logic of the restaurant is that if you wish to add something, then the waiter can come to you with the menu, which means that the menu follows the waiter, rather than being assigned to one per table.

Yin-yang menu. Yin and Yang menu means that the customer order is a menu, the checkout time and changed into another one. A netizen said: have been to a bunch of Nongjiale once, I accompanied the guests have been twice, each time is ordered food immediately after the collection of the menu. The first time I felt wrong, did not eat a few dishes froze to several hundred. Take a look at the menu and then a calculation, yes ah. The second time I went back to keep an eye out, while the waiter was not there to take a picture. But as expected, there was a big gap at the checkout. Take out the photo of the first menu, the original price of 35 yuan, while the second menu has become 65 yuan! See what I mean? They have a "yin-yang menu".

Netizen said: As a restaurant operator, I think it is better to sub-dining room it ~ like many noodle shops, snack bars, their menus are relatively short, directly set up a menu on the table on the handle, but also eliminates the waiter each time to send the menu of the trouble, but also the cost is low, the wear and tear is also relatively small. If it is other slightly larger restaurants, the main reason should still be the menu printing cost is too high. For example, as a French restaurant, the menu will be changed constantly with the season, and new products are constantly introduced, if each table a menu, every time to change the menu is a time-consuming and environmentally unfriendly thing.

There are also netizens said: eating customers in the main guests, leaving the menu will make the host of the invitation to embarrass the pressure to add food, so the restaurant also produce a bad impression, will not be a repeat customer? The restaurant chose to take back the menu in order to keep the hosts who paid for it.

What other reasons do you think there are?