I worked at a Michelin-starred restaurant

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A former Michelin-starred restaurant worker has spilled the secret about what punters should not order at a restaurant.

William Morgan spent years working as a chef in a high-pressure kitchen—and learned tons of tips on how to make the most of a fancy restaurant.

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Former chef reveals what you should never order at a restaurantcredit: getty

The former employee said the one thing you should never order is steak — because they’re usually twice the actual price.

Despite the expensive cuts of beef, restaurants mark the dish more than double – and punters easily fall for it.

he wrote in Mirror: “Through this intense crash course in haute cuisine, I delved into the world of cooking and saw exactly how saucisson (sausage) was made – learning a few tricks of the trade along the way that would make your next move at a posh eatery. Travel can be a little easier, or even cheaper.

“Although the individual cut of meat is relatively expensive, most steak dishes take minutes to cook and will routinely be marked as more than twice its cost.

“If you’re still really craving a prime cut of steak, take the £30 you’ll have spent at a restaurant and buy the most wonderful steak a butcher can ever sell – it takes more seasoning than you’d think. And throw it in a hot hot pan, flip it once, and put a knob of butter and keep it on the side for five minutes to cook it well.

“Well done, you just made a restaurant standard steak at either half the price or twice the quality.”

And he also recommended letting the restaurant know that it’s a special occasion, even if it’s not.

This gives you some freebies – maybe a glass of bubbly or sweets – at home.

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He said: “This tip would make me an enemy of commissars (junior) chefs across the country, but if you really want to milk your fine dining experience – pretend food is a special occasion.”

“If you tell the restaurant it’s an anniversary or birthday when you book, a short note will often be added to your booking so the kitchen knows something special to do.”

And another tip is that you can also bring your own wine or liquor of choice and pay for corkage instead of settling for a bottle on the menu.

He said: “You can just bring a bottle of your favorite wine and pay the restaurant a fee to open it.

“This is known as the corkage fee, which is typically around £15 to £20 per bottle.

“It may sound daunting, but when you dine at an expensive restaurant, most wine menus will have a markup of at least £30 to £40 on each bottle.”

And if reducing your calories is important to you, there are a few things you can do to ask to cut out the butter and salt Michelin-star chefs add to their cooking.

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He adds: “There’s a simple, if cheeky solution to this problem, let them know in advance that you’re lactose intolerant and you need a dairy-free alternative.

“It may sound a little odd to you, but in high-end restaurants you’re paying just as much for the attention to your food as you are for the cost of ingredients and staff.”



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