6 Mistakes You're Making at Restaurants

Most of us do not eat out at fancy sit-down restaurants on a regular basis. So we can be forgiven for not knowing some of the more detailed ins and outs of fine dining culture. But thanks to professional cooks and restaurant managers, we can get an insider's glimpse of how best to order food, where and when to go, and what to look out for when selecting a spot. Inspired by a great write-up in The Guardian and the author’s personal experience, among other sources, here are six mistakes you might be making at restaurants—and can now avoid.

1. Not Looking at the Menu in Advance

Always look at the menu first. If a restaurant's menu is fairly extensive, take a look at how busy it is. If a kitchen is offering a vast number of dishes, you will want reassurance that there is a high turnover of ingredients. To quote Angela Hartnett, chef at a Michelin-starred restaurant in London called Murano, "If it's relatively empty, you have to wonder how they can possibly keep on top of all that stock."

Often the best restaurants have fewer items on the menu because those are the things they can confidently prepare to perfection. Don't be afraid of a short menu; it's not pretentious, it's promising. Note that other cuisines are an exception to this rule: You can't have Middle Eastern mezze spreads or Mediterranean tapas without many different options. 

Looking at the menu in advance has the added benefit of ensuring you're dining at a comfortable price point, which may affect your enjoyment of the meal. I like to read menus days in advance so that I do not have to focus on making a decision while also socializing with friends.

2. Avoiding Early Sittings

Early sittings are underrated. These should be your go-to. Grab that noon or 6 p.m. time slot whenever you can because the servers are feeling fresh, perky, and friendly. You'll get better food and service when the pressure is off the kitchen, and you won't feel rushed. (You might also have more time to digest after the meal and not go to bed with that full-stomach feeling.)

Chef and restaurateur Dave Strauss told the Guardian, "By far the best table is the early sitting, when the first plates start going out of an unstressed kitchen. The guests might not notice it but, behind the scenes, the 1pm and 7.30pm services are often a total s---show."

3. Not Considering Geographic Location When Ordering

You have probably heard the phrase that Anthony Bourdain popularized years ago: "Never order fish on a Monday." His rationale was that fish served on a Monday was likely delivered to the restaurant on Friday and sat for too long to be truly fresh.

But where you are matters, and that deserves consideration. If you are in an inland city, it is solid advice. But if you are in a coastal city where the ocean is visible from the dining room window, and where there is a busy seafood trade, then chances are you're safe to order fish on a Monday.

This guidance can apply to other ingredients, too. Always think about where you are, what foods the region is famous for, and what is in season. Let that knowledge guide your meal choices, or ask a server if they recommend any regional specialties.

4. Not Asking the Server to Recommend

A knowledgeable server can tell you far more about the menu than any time you spend studying it. Don’t be afraid to ask what they recommend and why, whether there is something the restaurant is known for, and what might fit your personal preferences. Be open-minded to their suggestions. You might just discover something you love unexpectedly.

5. Ordering Undercooked Ground Beef

It is a bit risky to order a rare or medium-rare beef burger at a restaurant. According to a piece in Time, ground beef cooked less than medium-well is considered undercooked and has the potential to transmit food-borne illnesses. Time cites a 2013 study by the Centers for Disease Control and Prevention (CDC) that found that “many restaurants prepared ground beef in ways that could lead to undercooking or cross-contamination.” If you have any concerns whatsoever about the kitchen quality, go with something that is well done.

6. Skipping the Tip

Tips are an integral part of North American restaurant culture—and the way that many servers make much of their money. Tips have unfortunately become more about helping them to earn a basic, living wage than just rewarding good service. In the U.S. 15-20 percent is recommended as a base rate, with exceptional service earning more.

If you’re unhappy with your restaurant experience, try speaking to a manager or writing an email before you consider skipping the tip. Servers may be the most visible, customer-facing employees of a restaurant, but poor service could be attributed to a number of behind-the-scenes issues that most managers would love the opportunity to address.