1, don't eat whatever you want. The first consideration when ordering food is not only taste preference, but also dish collocation. A table of dishes is mainly composed of soup, hot dishes and cold dishes. The raw materials are nothing more than meat (livestock and poultry), seafood (fish, shrimp and crabs) and vegetables. The six elements are indispensable, and the combination must be arranged reasonably to avoid the repetition of the same element. For six people, usually 3-4 cold dishes, 3-4 stir-fried dishes, one big dish and one soup, 1-2 snacks are enough. Dishes should emphasize vegetarian dishes, shades, dry and wet, and various cooking methods, and the raw materials should not be repeated as much as possible. For example, choose old duck pot to make soup, and hot dishes and cold dishes can focus on dishes with fish or vegetables as the main raw materials; If you choose fish soup, there is no need to order fish or other seafood. Even if you like sweet and sour dishes and order sweet and sour fish, don't choose pineapple sweet and sour pork. ...

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 is a series of dishes with different tastes (such as spicy). From the psychological analysis of food consumption, eating one or two dishes at a time will leave a good impression on you and you will feel satisfied. Don't expect all the dishes to impress you.

3. Be clear about the price. Fear of being slaughtered when ordering food is a common psychology of guests. You can master a principle when ordering food. Except for vegetables, it is normal that the general chicken, duck, fish and meat dishes are 1- 1.5 times more expensive than the food market, unless they are special dishes and dishes with very delicate workmanship, they will be slaughtered 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 ingredients, auxiliary materials and seasonings (including fuel at most), and the rest can't be counted as costs. The gross profit of vegetables is allowed to be higher because the price is low. I advise you not to touch the menu marked "Current Price". The special dishes of the day specially launched by the store must be the main points. Specials are generally "loss-making dishes" sold by restaurant owners to attract old customers.