How to order in a restaurant?

Ordering food is a science, which should not only ensure the taste and flavor, but also consider the nutrition. And if there are old people and children eating at the same table, it should be light and not contain too much fiber, because their digestive system is not good. You should order soup first, because a bite of soup before meals is good for your stomach, then cold dishes, such as assorted vegetables, and then hot dishes. You should order meat first, then vegetarian dishes, and finally add a little dessert or staple food.

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.