So how can we balance these aspects? Recently I read an article in this regard, I think it is very valuable reference value, it is excerpted, recommended to friends reference.
Take a look
This is the first, don't go to the restaurant to open the menu on the order. Of course, for familiar restaurants, you already know like the back of your hand, and in the new restaurant dining to:
1, first look at other people's tables are pointing to the same dish, then this dish must be the characteristics of this restaurant, cost-effective will not be bad, may wish to a little. Look at other people's tables can also allow you to visualize the production of dishes, observe the expression of diners can also accurately distinguish the quality of dishes. Pick dishes that are universally popular, and your ordering success rate will be higher.
2, and then see what people are doing? How many diners? If the restaurant is a lot of people, and most of the table dishes have not been on all, that the restaurant's food speed will not be very fast, then, you need to point a little more cold dishes, but also less steamed, the knife skills of the dishes, so you can avoid a long time to wait. On the other hand, you can order fewer cold dishes to avoid waste.
Discernment
1, the first discernment "words". Generally speaking, the service lady will always recommend a few dishes to you, you have to identify her intentions. Many restaurants have this unwritten dark system: every day before the market, the kitchen will open a note to write the dishes that need to be marketed today. Most of these dishes are "raw materials and then put it will affect the quality, so must be sold quickly. The waitresses are rewarded for selling these dishes, so they work extra hard. So don't be impressed by the big smiles and pleasant voices, and be wary of taking the bait and losing out.
2, and then recognize the "type". On the restaurant to eat is nothing more than a business dinner, family gatherings, friends drink, working lunch several types. Business banquet: naturally cold dishes, hot dishes, snacks, soup, fruit on the full set, but there is no need to pay too much attention to the platoon, the most scientific moderation. If the rest of the several, there is no need to pay so much attention, less or no point cold dishes, frying the fastest speed can be avoided for a long time.
3, and then identify the "number of people". There is a special significance of a different argument, if only for a get-together or to fill the stomach, four of the following point 3 dishes 1 soup; 5 - 7 point 5 dishes 1 soup; more than 8, according to the number of people minus 2 number of points, should be enough. The above refers to hot dishes, cold dishes as little as possible, if the cold dishes point more, then the hot dishes can be appropriate to reduce one or two.
Avoid
"Avoid" is to avoid the word "avoid" with diners alone, so you can avoid a lot of embarrassment, especially for some special dining activities. For example, business banquet, birthday party and so on, you may wish to go in advance to order food, so much more freedom, refused to miss the recommendation is also much more frank. After ordering food can also count the cost first, to do a good idea. If you find that the total price over the various too low, you can also immediately adjust.
There are a number of ways in which you can get the most out of your meal. In fact, the banquet food is the easiest to point, because it has a set of rules to follow. The quality of the meal should not rely on "quantity" but on "quality".
Wedding Banquet:
Wedding banquets should generally include 8 cold dishes, 8-10 hot dishes, 1 soup, 2 snacks, 1 fruit. Most restaurants now offer wedding banquet packages. To identify the wedding package specification is mainly to look at the shrimp, crab, fish, the three main dishes.
If you use grass shrimp, safflower crab, guppy or left mouth fish, it is basically a mid-range specification.
Social restaurants charge between 1,000 and 1,400 yuan;
Three-star restaurants charge between 1,300 and 1,800 yuan;
Four-star restaurants charge between 1,600 and 2,200 yuan. --2200 yuan.
At the next level, shrimp may be replaced with prawns or medium-sized prawns, crab with paste crab, and fish with turbot, which is more than 30 percent more expensive.
If replaced with lobster, east star spot or something, and on a grade. Point wedding banquet as long as you focus on these 3 main dishes can be, the rest is more or less the same.
Birthday Banquet:
Most consumers order their own food, the set and wedding banquets are almost the same, control the grade on the line. If the budget is limited, the best way is to highlight a main dish, rather than divide the money equally between several main dishes, which can leave a good impression. Special reminder, this kind of family dinner, to take into account the elderly and children, more than a few mouthfuls of softer dishes, fewer of those on the table after the need to share the food "per person per" type of dish to avoid the table space, longevity noodle is certainly indispensable.
Business Banquet:
Business Banquet is actually the most formalized, here is a basic menu - 5 meat, 3 vegetarian 8 cold dishes, shrimp, crab, fish point Qi, 2 poultry, 1 vegetables, 1 soybean products, 2 hotel specialties or kung fu dishes, so on the line. It is better to have 2 dishes of "per person per" type. If you want to improve the specifications, according to the specifications of the lobster, shark's fin, bird's nest, abalone is the easiest way!
3-4 restaurant specialties, generally meat-based dishes, cold dishes and hot dishes and a half
Home-cooked meat-based dishes, vegetarian dishes to green leafy vegetables, but also with the mountain ferns 3-4 to hot dishes
Soup: a meat, a vegetarian 2 soups, such as: chicken soup, soup, seafood soup
Desserts: similar to the silver ear soup, sago soup
Desserts: similar to the silver ear soup, sago soup
This is the best way to make the most of your time and energy. ......
If the meat is too much, you can put some steamed buns or kimchi
Alcohol: beer, white wine according to preference and the number of drinkers to determine the drink is generally Coke, fresh orange more than the main, you can consult the views of the lady in the audience.
The above for a table of people, about 10 people
1, do not love to eat what do point what. The first thing to consider in addition to taste preferences, there are dishes with. A table meal is mainly composed of soup, hot dishes, cold dishes, and raw materials are meat (livestock, poultry), seafood (fish, shrimp, crabs) and vegetables of three types, six elements are indispensable, and must be reasonably arranged to avoid repetition of the same elements. If six people to eat, you can generally point 3 - 4 cold dishes, 3 - 4 fried dishes, plus a large dish a soup, 1 - 2 snacks will be enough. Dishes should emphasize meat and vegetables, light and dry, wet and dry, a variety of cooking methods with, as far as possible, do not repeat the raw materials. For example, if you choose Old Duck Casserole for the soup, the hot and cold dishes can favor fish or vegetables as the main ingredient; if you choose a fish soup, then there is no need to order fish or other seafood. Even if you like sweet and sour dishes again, order sweet and sour fish, don't choose pineapple goulash ......
2, don't just focus on ordering the specialties recommended on the menu. Even if you don't know what to order, you can only choose one of the restaurant's recommended specialties, the other still depends on their own tastes, otherwise a table is a series and flavors of dishes (such as spicy dishes). From the psychological analysis of food consumption, each meal there are one to two dishes can give you a good impression, you will have a sense of satisfaction. Don't expect all the dishes to leave a deep impression on you.
3, the price to be mindful of. Fear of slaughter when ordering food is a common psychology of the guests. When ordering food, you can grasp a principle, in addition to vegetables, general chicken, duck, fish and meat dishes, more than the market price of 1-1.5 times the normal, unless it is a special dish and do very elaborate dishes, more than twice that in the slaughter. Because the hotel's accounting method is to double the cost of gross profit, and the cost only includes the main ingredients, side dishes and seasonings (up to and including fuel), everything else shall not be calculated as cost. Vegetables are allowed a higher gross profit because of their lower selling price. The word "current price" on the menu is not to be touched. If a restaurant offers a special price for the day, you must order it. Specials are generally restaurant owners in order to attract regular customers to sell the "loss of money dishes".
4, do not listen to the waiter. For new guests dining, the general waiter is happy to provide guidance on ordering, you only need to listen to the store's specialties are what, which dish sells the best, taste and price is what can be. For the waiter repeatedly, enthusiastically and exceptionally recommended that, it is best to avoid, often there are ghosts. For example, a day or two before the shipment of a number of live shrimp, sold to the third day of the dead one after another, if the day can not be all into the dish marketed out, the remaining raw materials to put the next day will deteriorate and throw away. Some bosses will take the way of special promotions, posted in the restaurant's "water sign", waiters in the guests ordering, very much the "temptation" of things, and even waiters to promote a shrimp dishes, turn around from the hands of the boss to get a bonus of a number of dollars.
I chose the N method oh, depending on which you choose to go
This is the first time that I've seen a lot of people who have been in the same boat for a long time.