Why You Should Never Ask for Salad Dressing on the Side
Plus, 8 other things foodies would never do
They roll your eyes when you order the chicken. They hang their head when you ask for dressing on the side. Self-proclaimed foodies might be an insufferable bunch, but if there’s one thing they know, it’s how to behave at a restaurant. Here, nine things a real one would never, ever do.
MAKE A RESERVATION WITHOUT DOING RESEARCH
It’s not that every restaurant needs three stars from The New York Times. It’s just that foodies want a recommendation (either from a critic or a super-trusted pal) they can count on. Another reason foodies do their homework? To find out the best thing to order on the menu. After all, there’s no sense shelling out for the subpar filet mignon when the duck risotto is where it’s at.
DEVIATE FROM THE MENU
Substitutions be damned. The chef wrote the menu the way it was supposed to be enjoyed and who are you to mess with that?
ASK FOR DRESSING/SAUCE ON THE SIDE
Ditto the point above. If the restaurant is a respectable establishment, they know how to serve you lettuce without over-coating the leaves.
CHOOSE THE CHICKEN
Unless it’s a rare breed of bird, chicken is generally considered a throwaway dish. Instead, a foodie is on the lookout for in-season ingredients (like snap peas or ramps) or rare cooking methods (like the house-cured salmon that marinated for 12 hours).
ORDER FISH OR MEAT THAT’S NOT LOCALLY SOURCED
It’s not just about the superior taste, it’s about the nutritional value. Local food is fresher, healthier and more flavorful, mainly because it's arriving on nature's timeline. The only exception? An out-of-state entreé--say walleye from the Great Lakes region--that comes with a full explanation of the farm it came from (and how recently it was shipped in).
ORDER THE SAME THING AS SOMEONE ELSE
Talk about a wasted opportunity. In a foodie’s mind, the more variety on the table, the more chances there are to steal a bite from everyone else’s dish.
REQUEST THE “SPECIAL”
Foodies know: “Special” is code for "the chef had a surplus ingredient he didn’t know what to do with, so he added a last-minute dish to the menu and jacked up the price."
ASK FOR MEAT TO BE SERVED WELL-DONE
Ordering your cut of beef well-done makes it less tender and ruins the flavor profile. Go with medium rare or medium to ensure you taste all the fatty and juicy flavors.
LET THE FOOD GET COLD
Unless you’re snapping an Instagram pic, there’s no way you’d waste a minute chowing down on your main dish. Once the food reaches room temperature, the flavors start to recede. In other words, carpe diem!