1: Ordering procedure:

If it is an ordinary restaurant, after you sit down, the waiter will give you a menu and let you choose, staple food, drinks, dishes, etc. After you place your order, the waiter will repeat to you what you have ordered. This is considered to be the end of your order.

If it is a high-end hotel (for example, 4 stars or above), there will be a waiter at the entrance of the restaurant. The waiter will ask you if you smoke, because high-end restaurants are divided into smoking areas and non-smoking areas. After you sit down, the waiter will give you the menu, verbally ask you what dishes you like, and proactively recommend the restaurant's signature dishes or specialties. After you make your selection, the waiter will repeat your order, which is considered completed.

Two: Tips for ordering:

There are skills when ordering. You can pay attention to the following points:

1. Just eat whatever you like. Work harder.

The first thing to consider when ordering is not only taste preference, but also the combination of dishes. If a few people go to eat, the meal on the table is mainly composed of three major parts: soup, hot dishes, and cold dishes, and the raw materials are nothing more than meat (livestock, poultry), seafood (fish, shrimp, crab) and vegetables. All six elements are indispensable and must be arranged and combined reasonably to avoid duplication of the same elements. If 6 people are dining, you can usually order 3-4 cold dishes, 3-4 stir-fries, a large dish, a soup, and 1-2 snacks. (If you are going alone, it will not be so troublesome. , three dishes and one soup are all done, haha).

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. For example, if you choose duck soup for soup, you can focus on dishes with fish or vegetables as the main ingredient for hot and cold dishes; if you choose a fish soup, there is no need to order fish or other seafood. Even if you like sweet and sour dishes, if you order sweet and sour fish, don’t choose sweet and sour pork with pineapple...

2. Don’t just focus on ordering 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. The rest depends on your own taste. Otherwise, the table will be full of dishes of the same series and taste (such as spicy dishes). dishes). From the psychological analysis of food consumption, one or two dishes at each meal can leave a good impression on you and you will feel satisfied. Don't expect to be impressed by all the dishes.

3. Be aware of the price.

Afraid of being slaughtered when ordering dishes 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 1-1.5 times more expensive than the market price. Unless it is a special dish or a dish with very exquisite workmanship, if it is more than twice the price, it is a rip-off. . Because the hotel's accounting method is to add approximately double the gross profit to the cost, and the cost only includes main ingredients, auxiliary ingredients and condiments (including fuel at most), everything else is not allowed to be calculated as cost. 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. Be sure to order the special dishes of the day specially launched by the store. Specials are usually "losing money" dishes sold by restaurant owners in order to attract regular customers.

4. Don’t just listen to the waiter.

For new customers, the waiters are generally happy to provide ordering guidance. You only need to listen to what the restaurant’s special dishes are, which dish is the best-selling, and what the taste and price are. . It is best to avoid the item that the waiter recommends repeatedly and enthusiastically, as there is often something wrong with it. For example, a batch of live shrimps shipped one or two days ago will all die out on the third day of sale. If not all of them can be sold as dishes on the same day, the remaining raw materials will go bad and be thrown away the next day. Some bosses will use special promotions and post them on the "water sign" of the restaurant. The waiters will try their best to "seduce" the guests when ordering. Even when the waiters sell a shrimp dish, they can turn around and get the order from the boss. I got a certain amount of bonus in my hand.

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