Trick One Restaurant Trick Gordon Ramsay wants you to avoid at all costs
In your favorite restaurant something is not quite right.
You enter, welcome with a warm atmosphere and a pleasant menu, but there is a worrying feeling under the surface. Perhaps it is the way the waiter enthusiastically pushes the album “specialties” or the bold claim of “world -famous” meals that no one seems to have heard before.
Have you ever wondered if the restaurant would make you order to order something that is not so fresh – or special – as it seems? Gordon Ramsay certainly yes. And if there is one thing he has learned from the years of exploring the fighting restaurants, these small details can be warning signals of something bigger.
Gordon Ramsay reveals one thing you should never order in a restaurant
Gordon Ramsay is the name of the household in the culinary world, known not only for his fiery personality, but also for his exceptional chef skills. Over the years, he has gained extensive experience, mainly because of his work in the area of ​​overworking restaurants and identifying what causes them to fall.
After Quiche came across a huge range of meals after Quino – from Bouillabaisse to Blancangge, he developed a sharp eye for quality and authenticity in the food industry. He was also notoriously critical of poorly presented meals, especially those prepared by amateurs. Now, with all his experience, he made a warning that ordinary red flags should be careful. Surprisingly, it has nothing to do with extreme health violations, such as rodents in the kitchen or moldy ingredients, but it is still something that should make customers care for customers.
Beware of exaggerated demands
In an interview with the Daily Mail, Ramsay shared three key rules to determine whether the restaurant was worth a visit. One of the biggest warning signals is, according to him, when the restaurant releases exaggerated claims about his food and uses BuzzWords as “Best in the World” or “famous”. Ramsay believes that such claims often lack evidence, which made him the question of where the restaurant has gained its reputation.
It is not just a bob – there’s another big red flag
Along with his skepticism on spectacular claims, Ramsay also shared a useful tip for wine lovers looking for a great bottle at a lower price. He proposes to apply for a list of “bin end”, which includes vintage wine that is either not sold well or have less labels damage. In addition, they advise customers to ask for the best recommended bottle below $ 30, as they can often lead to a underestimated but high -quality selection.
The most important council, however, what Ramsay provided was what to order in the restaurant. He strongly warns against the order of anything from the “specialty” council. According to him, specialties should ideally sold out with the progress of the night, but if there are ten different “specials”, then they are not really special. In most cases, restaurants use specialties as a way to justify higher prices of common meals.
Beware of the tricks “Soup of the Day”
Ramsay previously called on restaurants for misleading customers with their “soup of the day”. He recommends guests to ask their server what yesterday’s soup was before placing the order. If it turns out to be the same, there is a great chance that the restaurant is serving the same soup for a week – or even longer – while calling it “fresh” every day.
Smart hack to get a table faster
For those who plan a romantic dinner, Ramsay also shared an interesting tip for booking. Instead of reservation of the table for two, he proposes to reserve for three people. They say that this simple trick can ever help customers provide a table faster than if they reserved a couple.
Gordon Ramsay’s knowledge eventually serves as a useful guide for restaurant visitors and ensures that they gain the best eating experience and at the same time avoid common tricks used to strengthen prices and unload old ingredients.
Conclusion
Gordon Ramsay’s knowledge serves as a valuable guide for dinners who want to make the most of their restaurant experience. Because his council avoids exaggerated menu requirements after caution with so -called “specialties”, it emphasizes the importance of remaining vigilant during eating.
His tips on choosing quality wine at a reasonable price and misleading tactics “Soup of the Day” further strengthen the need to question what is on offer. In the end, whether it is an occasional food or a romantic dinner, Ramsay’s expertise helps customers navigate the tricks and ensure that they get the best possible food and services.