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Started By
Message
I need advice on ordering "specials" at nice restaurants.
Posted on 7/15/11 at 1:29 pm
Posted on 7/15/11 at 1:29 pm
I have always been hesitant to order the special described by my waiter. The reason is that I haven't got a clue what it cost.
Problem #1 is that I guess I would feel like a cheap a#$ by asking. However, I don't like surprises when I get my bill.
I have talked about this with some friends, all of whom thought I was crazy and should just ask.
A few weeks ago, the special sounded very good, so I took the advice of my friends and asked the cost. The waiter had no idea of the cost and didn't offer to find out.
Was I out of bounds by asking what the price is for the special? Since the waiter has to memorize what the special is, shouldn't they also know what it costs?
Please help
Problem #1 is that I guess I would feel like a cheap a#$ by asking. However, I don't like surprises when I get my bill.
I have talked about this with some friends, all of whom thought I was crazy and should just ask.
A few weeks ago, the special sounded very good, so I took the advice of my friends and asked the cost. The waiter had no idea of the cost and didn't offer to find out.
Was I out of bounds by asking what the price is for the special? Since the waiter has to memorize what the special is, shouldn't they also know what it costs?
Please help
5
Posted on 7/15/11 at 1:31 pm to BordyLSU
The waiter should know the price. I always ask because sometimes the "specials" can get ridiculous.
Posted on 7/15/11 at 1:32 pm to BordyLSU
quote:
Since the waiter has to memorize what the special is, shouldn't they also know what it costs?
Yes, and not finding out is inexcusable. You have a valid point. There have been some threads on this at Little Village. Do a search for lots of information.
Posted on 7/15/11 at 1:32 pm to BordyLSU
Always ask. It should not be anything to be ashamed of.
A good waiter should tell you the price when they tell you about it anyway.
A good waiter should tell you the price when they tell you about it anyway.
Posted on 7/15/11 at 1:33 pm to notiger1997
quote:
Always ask. It should not be anything to be ashamed of.
A good waiter should tell you the price when they tell you about it anyway.
a thousand times THIS
Posted on 7/15/11 at 1:37 pm to BordyLSU
quote:Sounds like you had a pitiful waiter.
The waiter had no idea of the cost and didn't offer to find out.
Posted on 7/15/11 at 1:42 pm to notiger1997
quote:
A good waiter should tell you the price when they tell you about it anyway.
Most don't offer it up but they should always know the price.
Posted on 7/15/11 at 1:56 pm to tetu
quote:I would say about 60% do not offer the price when they tell you the specials.
Most don't offer it up but they should always know the price.
Posted on 7/15/11 at 2:10 pm to saderade
When it comes to specials, I think there are three different types of restaurants:
Restaurant A has a special special because they either over ordered something, or it's about to turn and they will lose money if they don't push this inferior product.
Restaurant B's is on special because they can jack up the price and rip you off without telling you the cost up front. This practice has been discussed here many times.
Restaurant C's is on special because this quality restaurant showcases the absolute freshest ingredients they can offer you on that particular day (GW Fins as an example).
Ordering specials depends on the type of restaurant you're at.
Restaurant A has a special special because they either over ordered something, or it's about to turn and they will lose money if they don't push this inferior product.
Restaurant B's is on special because they can jack up the price and rip you off without telling you the cost up front. This practice has been discussed here many times.
Restaurant C's is on special because this quality restaurant showcases the absolute freshest ingredients they can offer you on that particular day (GW Fins as an example).
Ordering specials depends on the type of restaurant you're at.
Posted on 7/15/11 at 2:12 pm to BordyLSU
quote:
The waiter had no idea of the cost and didn't offer to find out.
That's just dumb.
Posted on 7/15/11 at 2:17 pm to Y.A. Tittle
quote:
Restaurant B's is on special because they can jack up the price and rip you off without telling you the cost up front. This practice has been discussed here many times.
This is the case 90% of the time. In the good old days it was a specialty item they made a lot of that day and it was cheaper. My first advice to my children when they stepped into the grownup world of fine dining on their own, never order a 'special' without getting a price.
Posted on 7/15/11 at 2:18 pm to Degas
quote:
When it comes to specials, I think there are three different types of restaurants:
Restaurant A has a special special because they either over ordered something, or it's about to turn and they will lose money if they don't push this inferior product.
Restaurant B's is on special because they can jack up the price and rip you off without telling you the cost up front. This practice has been discussed here many times.
Restaurant C's is on special because this quality restaurant showcases the absolute freshest ingredients they can offer you on that particular day (GW Fins as an example).
Ordering specials depends on the type of restaurant you're at.
This just about nails it. I think more often than not most restaurants fall in to "group A".
Posted on 7/15/11 at 2:21 pm to LSUAfro
Exactly. By assessing the restaurant, you can make an educated guess whether (for example) the fish on special was actually swimming within the past few days.
Posted on 7/15/11 at 2:39 pm to Degas
Yeah its definitely a restaurant by restaurant thing. I check out the special, and if it appeals to me, then I proceed, but I really give absolutely no thought to price when I go out to eat, simply enjoyment. I'm not a baller, it destroys my wallet. 
But, if it sounds like something creative, I usually bite. I don't care if they ordered an extra 10 lbs of scallops and are trying to get rid of them, if they're good chefs than that's the kind of situation where you can really get something that is outside of the box, and those are the dishes that I seek out every time I go out to eat.
But, if it sounds like something creative, I usually bite. I don't care if they ordered an extra 10 lbs of scallops and are trying to get rid of them, if they're good chefs than that's the kind of situation where you can really get something that is outside of the box, and those are the dishes that I seek out every time I go out to eat.Posted on 7/15/11 at 2:45 pm to LSUAfro
--------------------------------------------------------------------------------
When it comes to specials, I think there are three different types of restaurants:
Restaurant A has a special special because they either over ordered something, or it's about to turn and they will lose money if they don't push this inferior product.
Restaurant B's is on special because they can jack up the price and rip you off without telling you the cost up front. This practice has been discussed here many times.
Restaurant C's is on special because this quality restaurant showcases the absolute freshest ingredients they can offer you on that particular day (GW Fins as an example).
Ordering specials depends on the type of restaurant you're at.
--------------------------------------------------------------------------------
This just about nails it. I think more often than not most restaurants fall in to "group A".
-------------------------------------------------------------------------------
This is interesting to me. I always looked the groups as:
A) The deli type place that plasters the daily special on the chalk board next to the register (Price is right there
)
B) All other restaurants where the waiter tells you the special. (These were my problem)
I never considered the freshness of the ingredients, though you have enlightened me. Thank you.
Do you have some examples of A, B, and more examples of C?
Thank you all for the comments. I no longer have a complex about asking for the price.
When it comes to specials, I think there are three different types of restaurants:
Restaurant A has a special special because they either over ordered something, or it's about to turn and they will lose money if they don't push this inferior product.
Restaurant B's is on special because they can jack up the price and rip you off without telling you the cost up front. This practice has been discussed here many times.
Restaurant C's is on special because this quality restaurant showcases the absolute freshest ingredients they can offer you on that particular day (GW Fins as an example).
Ordering specials depends on the type of restaurant you're at.
--------------------------------------------------------------------------------
This just about nails it. I think more often than not most restaurants fall in to "group A".
-------------------------------------------------------------------------------
This is interesting to me. I always looked the groups as:
A) The deli type place that plasters the daily special on the chalk board next to the register (Price is right there
) B) All other restaurants where the waiter tells you the special. (These were my problem)
I never considered the freshness of the ingredients, though you have enlightened me. Thank you.
Do you have some examples of A, B, and more examples of C?
Thank you all for the comments. I no longer have a complex about asking for the price.
Posted on 7/15/11 at 2:47 pm to Degas
I had flashbacks of Mike's thread when i saw your list.
I didn't ask about a drink special one time and it ended up costing me around $120. Now I always ask
I didn't ask about a drink special one time and it ended up costing me around $120. Now I always ask
Posted on 7/15/11 at 2:47 pm to Degas
quote:
Exactly. By assessing the restaurant, you can make an educated guess whether (for example) the fish on special was actually swimming within the past few days.
Very true, but even at some of your higher end/respected places it's still not uncommon for the "older" product to be pushed out as "specials". Chef/kitchen manager comes to GM and tells him that the Tuna needs to be sold today, so he created a "tuna special". Profit margins are too slim for most restaurants to be chunking seafood in the dumpster.
The catch is that at some of your more well respected places their throwout date may be two or three days, where other places will keep that same product 5 or 6 days. I hated serving food for places like the latter, and I wouldn't heavily endorse the product if asked.
This post was edited on 7/15/11 at 2:51 pm
Posted on 7/15/11 at 2:49 pm to BordyLSU
quote:
Do you have some examples of A, B, and more examples of C?
A: Shenaniganz
Posted on 7/15/11 at 2:50 pm to TexasTiger05
quote:
I didn't ask about a drink special one time and it ended up costing me around $120. Now I always ask
Reminds me of sitting at Port Royal years and years ago after work one night and chatting it up with the bartender about scotch. Telling him I was enjoying trying new scotches and was trying to educate myself on the varying types.
Yeah. Dumb. Always ask price. 4 or 5 scotches later at $20-$50/glass I just worked the whole weekend waiting tables to pay for a nice buzz.
Posted on 7/16/11 at 5:36 am to BordyLSU
quote:
you have enlightened me. Thank you.
quote:
Thank you
quote:Bordy, you seem like a really nice and considerate person,,, you might want to leave, while you still are....
have a complex about asking for the price.
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