First, the menu is limited.

Fifty tables in a restaurant doesn't necessarily mean fifty menus. After all, restaurants are becoming more and more exquisite, menus are becoming more and more luxurious, and menus have to be updated frequently, which is expensive. In line with the principle of saving waste and reducing costs, the number of menus is definitely inconsistent with the number of tables in the restaurant.

There are rigid standards for five-star hotels, and the attendance rate must reach 90% (one of the 73 items in the five-star hotel rating standard 17). Can't tell the guests that we don't have this dish?

This means that the menu needs to be changed frequently. As long as there are exquisite restaurants, they will not tape an old menu with correction fluid, which is too low-level.

Second, there will be a lot of things if there is a menu on the table.

While waiting for food, you can watch the menu besides playing with your mobile phone.

Well ... that's good. I don't want what I just ordered. So you call the waiter at once, and I want to change dishes.

Oh ... Did I just order this? Now it seems that I have no appetite. Forget it. So call the waiter, and you have to remove this dish.

Of course, some people will say, isn't someone watching the dishes? Of course, but are there really many? Businessmen are more sophisticated than monkeys. If there are so many dishes, the menu doesn't matter much.

Third, the menu is large, but the table area is limited.

The menu is exquisite, illustrated and luxurious. It is inevitable that a piece of A4 paper is extremely spicy. There is a huge menu on the table that is not too big, and the area immediately displayed on the table is limited. When eating western food, all kinds of pots, pans, plates, knives and forks set a table, and the menu was too redundant.

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