1, don't eat whatever you want.

The first thing to consider when ordering food is not only taste preference, but also dish collocation. A table of dishes consists 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. Six factors are indispensable, and the combination must be arranged reasonably to prevent the same factor from recurring. If six people eat, 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 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 for soup, and hot and cold dishes can focus on dishes with fish or vegetables as important 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 meat.

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, every time you eat one or two dishes, you will leave a good impression 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 grasp a rule when ordering food. Except vegetables, it is normal that ordinary chicken, duck, fish and meat dishes are 1- 1.5 times more expensive than those on the market, unless they are special dishes, and dishes with very delicate workmanship will die if they are more than twice as expensive. Because the hotel's accounting method is to double the gross profit of capital, and capital only includes main materials, auxiliary materials and seasonings (including fuel at most), and the rest are not allowed to be counted as capital. Because the price of vegetables is low, the promised gross profit is higher. As for the menu marked "current price", I advise you not to touch it. The special dishes of the day specially launched by the store must be the main points. Specials are usually "loss-making dishes" sold by restaurant owners to attract old customers.

4. Don't listen to the waiter's recommendation.

For new guests who come to eat for the first time, ordinary waiters are happy to provide choices. You just need to hear what the specialty of this store is, which dishes sell best, and what the taste and price are. As for the one that the waiter has repeatedly recommended enthusiastically, it is best to escape, and there are often ghosts inside. For example, a batch of live shrimps bought in one or two days will die one after another on the third day. If you can't dump all the raw materials that day, the remaining raw materials will deteriorate and be thrown away the next day. Some bosses will take the form of special sales promotion and stick it on the "water sign" of the restaurant, and the waiter will publicize it purposefully, so pay attention.

2. Choice and collocation of tastes:

First of all, you should know the characteristics of this restaurant, which cuisine it belongs to, what are the characteristics of this cuisine, and what dishes in this cuisine are famous or popular.

To match meat and vegetables, try not to order two dishes with the same practice or the same ingredients. Order fish-flavored shredded pork instead of shredded pork and sliced meat. When ordering food, we should not only mix various cooking methods, but also pay attention to whether the collocation of tastes is repeated, and the flavors such as sweet and sour, spicy and salty crisp should be properly matched.