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Eating Out on the Cheap Without Looking Cheap
By: Barbara Pachter Source: Bottom Line BusinessThe manager might be willing to
let you create a special menu for your group. To control
your costs, omit the restaurant's priciest dishes from this
menu.
The restaurant manager even might be willing to negotiate a
special discount... or a fixed "per head" cost for your
dinner, particularly if it is on a slow weeknight. You will
have to give the restaurant at least several days' notice
to arrange a special menu. The larger your party, the
greater the odds that the manager will agree.
Helpful: Let the manager know if you treat groups to meals
frequently. Discounts and other special terms are most
likely for customers who bring repeat business.
Don't order the specials. Specials often are priced 10% to
40% higher than menu listings. Many restaurants don't even
say how much specials cost unless customers ask -- and
you'll seem cheap if you ask.
You can't prevent your guests from ordering the specials...
but avoid restaurants likely to feature ultra-pricey
lobster, crab or steak entr�es.
Clip coupons. Even fancy restaurants sometimes issue
coupons during difficult economic times. These coupons
might be in regional "entertainment" coupon books... in
local newspapers... or sent to those who sign up for the
restaurant's mailing list on its Web site.
Do not let your guests see you use a coupon -- doing so
seems cheap. Excuse yourself from the table to pay the
bill. If a coupon must be presented in advance, arrive at
the restaurant before your guests and ask the manager to
have the discount applied confidentially.
Remain sober. A tipsy host might fail to notice that a
guest has taken over the wine ordering and made a
budget-busting selection. Besides, the more you drink, the
more your guests are likely to drink, driving up your bill.
Host a lunch rather than a dinner. Restaurants often price
their lunch entr�es as much as 50% lower than dinner
entr�es... and your guests are likely to drink less at
lunch.
Avoid paying a big bar tab. If the group wants to go to a
bar after your dinner, agree to this and pay for the first
round -- then come up with a polite reason why you can't
stay any longer. Otherwise, you'll be expected to pick up
the entire bar tab. Example: "I'd love to stay longer, but
I have an early meeting tomorrow."
let you create a special menu for your group. To control
your costs, omit the restaurant's priciest dishes from this
menu.
The restaurant manager even might be willing to negotiate a
special discount... or a fixed "per head" cost for your
dinner, particularly if it is on a slow weeknight. You will
have to give the restaurant at least several days' notice
to arrange a special menu. The larger your party, the
greater the odds that the manager will agree.
Helpful: Let the manager know if you treat groups to meals
frequently. Discounts and other special terms are most
likely for customers who bring repeat business.
Don't order the specials. Specials often are priced 10% to
40% higher than menu listings. Many restaurants don't even
say how much specials cost unless customers ask -- and
you'll seem cheap if you ask.
You can't prevent your guests from ordering the specials...
but avoid restaurants likely to feature ultra-pricey
lobster, crab or steak entr�es.
Clip coupons. Even fancy restaurants sometimes issue
coupons during difficult economic times. These coupons
might be in regional "entertainment" coupon books... in
local newspapers... or sent to those who sign up for the
restaurant's mailing list on its Web site.
Do not let your guests see you use a coupon -- doing so
seems cheap. Excuse yourself from the table to pay the
bill. If a coupon must be presented in advance, arrive at
the restaurant before your guests and ask the manager to
have the discount applied confidentially.
Remain sober. A tipsy host might fail to notice that a
guest has taken over the wine ordering and made a
budget-busting selection. Besides, the more you drink, the
more your guests are likely to drink, driving up your bill.
Host a lunch rather than a dinner. Restaurants often price
their lunch entr�es as much as 50% lower than dinner
entr�es... and your guests are likely to drink less at
lunch.
Avoid paying a big bar tab. If the group wants to go to a
bar after your dinner, agree to this and pay for the first
round -- then come up with a polite reason why you can't
stay any longer. Otherwise, you'll be expected to pick up
the entire bar tab. Example: "I'd love to stay longer, but
I have an early meeting tomorrow."
