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 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.
4. Don't listen to all the waiters. For new guests, the general waiter is happy to provide ordering guidance. You just need to hear what the specialty of this store is, which dish sells best, and how it tastes and costs. It is best to avoid the kind that the waiter repeatedly enthusiastically recommends, and there are often ghosts. For example, a batch of live shrimps purchased a day or two ago died on the third day. If you can't sell all the 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 promotion and stick it on the "water sign" of the restaurant. When guests order, the waiter will try his best to seduce them. Even every time the waiter sells a shrimp dish, he will get a few yuan bonus from the boss as soon as he turns around.
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Ordering is also tricky.
It was annoying to order food when I knew I had gone to a hotel party. You just sat down, miss. You've done it.
I stand in front of you with a pen and paper to urge you to order. I'm new here, and I don't know what to say with the recipe.
It can only be counted as a random price, and the result is often to leave with a full stomach of grievances and regrets.
Hotel.
So, is there any trick to order? The following "four senses" may help you.
There are roughly two kinds of hotel restaurants now: one is a traditional old hotel, and most of them are
Outstanding housekeeping dishes; Another kind of hotel has no factions and departments, and what is hot is what it sells.
Everything is available. If you just want to have a full stomach, any restaurant will do, but you want to taste a special flavor.
It is best to know the flavor and try not to choose second-class hotels. It is usually possible to provide services.
The clerk asked if there were any special dishes, and determined one or two special dishes from them, because of the psychological point of dietary consumption.
Analysis shows that one or two dishes per meal can leave a good impression on you and you will feel very satisfied.
Don't expect all the dishes to impress you.
It is the common psychology of guests to order food at a reasonable price and be afraid of being slaughtered. Now the price department is rigid.
It is stipulated that the hotel must clearly mark the price, that is, the menu should have the name of the dish, the quantity of the main ingredients and accessories, and
Price. When ordering food, you can master a principle, except vegetables, general chicken, duck, fish and fish dishes,
It is normal that it is 1 ~ 1.5 times more expensive than the food market, unless it is a special dish with very exquisite workmanship.
Because the hotel's accounting method is to double the gross profit on the cost, and the cost only includes the main business.
Materials, auxiliary materials, spices (including fuel at most), and others are not cost.
Yes The gross profit of vegetables is allowed to be higher because the price is low. For menus labeled "Current Price",
I advise you not to touch it.
Know the raw materials. You'd better be careful in restaurants without open-shelf freshwater fish tanks.
See if the ingredients you ordered are consistent with the dishes on the table. Refrigerated raw materials and vegetables emphasize seasonality.
With freshness. Some unconventional strong dishes, you should pay attention to whether the raw materials are fresh.
When ordering, you have to consider the collocation and quantity of the dishes. If four
When people eat, they can usually order 3 ~ 4 cold dishes, 3 ~ 4 hot dishes, plus a big dish and a soup.
That's enough. Dishes should emphasize vegetarian, cool, dry and wet, various cooking methods and all raw materials.
The quantity is not repeated.