You must master certain ordering skills - don't pretend to be an expert when ordering wine. In high-end restaurants, there will be bartenders who are good at wine tasting and will bring you the wine list. For those who don’t know much about wine, it is best to tell them the dishes you have chosen, your budget, and your favorite wine flavors, and the main bartender can help you choose.

If the main course is meat, it should be paired with red wine, while fish should be paired with white wine. Before serving, try a glass of lighter wine such as champagne, sherry or gills.

The napkin can be opened before the meal

After ordering, open the napkin before the appetizer is served, fold it inward by one-third, and let 2. Lay it flat on the legs, covering the part of the legs above the knees. It is best not to tuck the napkin into the neckline.

To know the flavor, you can usually ask the waiter about the special dishes and identify one or two special dishes. From the analysis of food consumption psychology, one or two dishes at each meal can leave a good impression on you. , you will feel satisfied. Don't expect to be impressed by all the dishes.

Know the price. You should know in advance how much you are going to spend on a meal. If it is really difficult to determine whether the dish is palatable, you can simply quote a per capita consumption price, and then make a principled request and let the waitress do it for you. This can at least avoid the embarrassment when ordering.

Preventing being ripped off. The fear of being ripped off when ordering is a common psychology among customers. When ordering dishes, you can grasp a principle. Except for vegetables, it is normal for chicken, duck, fish and meat dishes to be 1 to 1.5 times more expensive than the market price. Unless it is a special dish or a dish with very exquisite workmanship, it is normal if it is more than 2 times more expensive. Kill people. Because vegetables are sold at low prices, the gross profit is allowed to be higher. For recipes marked with the word "current price," I advise you not to touch them.

Know the raw materials. For restaurants that do not have open-shelf seafood fish tanks, you'd better be more cautious and see whether the raw materials you order are consistent with the dishes on the table. You can even make a mark on fish, lobster and other raw materials, and ask the disassembly rate of raw materials that have been modified to avoid the risk of "civet cat for prince". Chilled raw materials and vegetables emphasize seasonality and freshness. For some unconventional strong-flavored dishes, you have to pay attention to whether the ingredients are fresh.

Know the combinations When ordering, you also have to consider the combination of dishes and the quantity. If four people are dining, usually 3 to 4 cold dishes, 3 to 4 hot stir-fry dishes, a large dish and a soup, and 1 to 2 snacks are enough. Dishes should emphasize the combination of meat and vegetables, thick and light, dry and wet, and a variety of cooking methods, and the ingredients should not be repeated as much as possible.

(Xiyan)