Gordon Ramsay says there's one dish you should 'avoid ordering' at all costs

Edinburgh Live

a day ago

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When you see a "dish of the day" promoted in a restaurant, it's rather appealing to consider trying it.
These meals are often showcased as something unique and described so tantalisingly that customers feel an irresistible urge to order them.
However, a marketing and psychology expert has revealed this can be somewhat misleading. Despite how good they might look, these offers may not always be the fantastic bargains they're made out to be.
A TikTok marketing expert Basia suggests these "specials" are rarely as special as they suggest. Instead, she says they're typically just clever ways for chefs to ensure surplus ingredients get used before expiring.
For example, there could be excess steak close to its sell-by date; savvy chefs might turn it into an enticing new offering to prevent waste.
In her insightful TikTok video, Basia observed: "The daily special written in chalk? It's been 'today's special' for three weeks. But your brain sees handwriting and thinks: limited, fresh, rare.", reports the Mirror.
Even celebrated chef Gordon Ramsay, with his Michelin-starred reputation, endorses this view and advises guests to be cautious of soup specials. He intimates they're usually just an amalgam of whatever leftovers exist, served again and again.
Ramsay suggested in Town and Country magazine: "Ask what yesterday's soup du jour was before today's special. It may be the case that it's the soup du month."
Similarly, prominent chef Anthony Bourdain warned his readers in Kitchen Confidential against choosing fish dishes on Mondays. Such a special at the beginning of the week might imply the fish has been sitting around since Friday, unsold.
Fish markets usually close over the weekend, throwing into question Monday's seafood freshness.
In her video, Basia unveils common restaurant psychological ploys to enlighten her audience on these covert tactics....
1. The power of price perception.
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The "anchoring effect" is often utilised by eateries to shape patrons' value perception.
By listing a steak for £50 alongside another for £35, it makes the second option seem like a steal. As Basia highlighted: "It's to make others look like a deal."
2. A never-empty tip jar.
Social pressure is substantial even among unnamed diners.
Basia points out: "They put cash in the tip jar before you even show up. So when you see it, your brain goes: 'Oh... tipping is what people do here."
3. The still or sparkling query.
Upon being seated, you may be queried about your water preference, with tap water often feeling like an awkward choice and raising overall spend.
Basia states: "[It's] not 'would you like water?' It skips the choice of whether, and jumps to which."
4. Menus sans currency icons.
To soft-pedal the pricing, some establishments list prices sans the pound sign, leaving just digits that might appear less daunting.
Clarifying this approach, Basia says: "Because '£24' screams money. But '24' just looks like a number."