"Gordon Ramsay has a few decades of knowledge from being a world-famous chef under his belt, so when he doles out restaurant-related advice, we're keen to listen to whatever he has to say. Whether it's dishes to avoid ordering at a restaurant or general info on how to get the most out of your dining experience, Ramsay's insider tips are worth taking into account when you're going out to eat."
"Most of us have experienced sitting down at a restaurant and being either verbally told or handed a list of the day's specials that the restaurant is running. While they may seem exciting or exclusive, if there are too many listed, that can be a major red flag. "Specials are there to disappear throughout the evening," said Ramsay. "When they list 10 specials, that's not special.""
"At a restaurant, a special should be just that, something special and fleeting. Some green flags I personally look for in a restaurant offering specials are either a small, separate menu or even a small piece of paper with no more than three specials on it, ideally just two. Another green flag is when the server simply verbally tells you the specials offered that day,"
Specials should be temporary and disappear during service; a long list of specials usually signals they are not genuine. Excessive or permanently listed specials on a non-daily printed menu are often not truly time-sensitive and may be menu filler. Prefer establishments that present specials on a small separate menu or a brief paper with no more than two or three items. Verbal presentation of specials by the server is a positive sign, especially when accompanied by a time-sensitive reason such as freshly arrived fish or seasonal availability. Use these cues to judge the authenticity of specials.
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