When it comes to food, few names carry as much weight as Gordon Ramsay. The celebrity chef, known for his Michelin-starred restaurants, fiery temper, and brutally honest TV shows like Hell’s Kitchen and Kitchen Nightmares, has spent decades eating in and evaluating restaurants around the world. But what happens when Ramsay steps out of the kitchen and into a dining room as a customer? As it turns out, he has some very specific rules and tips for making the most of a night out—and avoiding disappointment.
Whether you’re planning a romantic dinner, meeting friends for brunch, or trying a new place in town, these insights from Gordon Ramsay will help you approach dining out like a pro.
Keep It Simple: Beware the Long Specials Board
One of Ramsay’s golden rules for dining out is to be skeptical of a specials board that reads like a novel. While a few well-curated specials are usually a sign of seasonal creativity, a menu overloaded with extra dishes often signals a problem behind the scenes.
“If there are too many specials, the restaurant is probably trying to get rid of ingredients that are about to go off,” Ramsay warns. In his view, a long list of specials is often a red flag that the kitchen is disorganized or that the restaurant is recycling leftover ingredients.
Instead, he advises diners to stick to the signature dishes. “The main menu is what the restaurant should be best at. If they can’t perfect their staples, don’t expect the specials to impress you.”
Never Order Fish on a Sunday
Ramsay’s next tip might change your weekend plans: don’t order fish on Sundays. It’s a controversial opinion, but one that comes from years of observing restaurant supply chains.
“Most restaurants get their fresh fish deliveries on Thursday or Friday to prep for the weekend,” he explains. “By Sunday, that fish is no longer at its peak.” Unless you’re dining at a top seafood-focused restaurant that guarantees daily deliveries, it’s best to skip seafood toward the end of the week.
His advice is simple—if freshness is important to you, timing matters.
Less Is More: Avoid Overloaded Menus
A restaurant that offers 100 dishes might seem like it’s giving you options, but Ramsay sees it differently. In fact, he says a bloated menu is a clear sign that the kitchen is sacrificing quality for quantity.
“No kitchen can do that many dishes perfectly,” he says. “It usually means they’re relying on frozen food and pre-prepared sauces.” Ramsay prefers concise menus with a clear identity. “Five or six appetizers and a handful of mains—that’s all you need to know the chef cares.”
A smaller menu not only suggests fresher ingredients but also allows chefs to focus on doing fewer things really well.
The Bathroom Test
Here’s a quick trick that Ramsay swears by: always visit the restroom before you order. It’s not because he’s nervous about the food—it’s because the state of the bathroom reflects the overall cleanliness of the restaurant.
“If the bathroom is filthy, you can bet the kitchen is worse,” he says. A clean, well-stocked restroom shows attention to detail, pride in service, and a properly managed space.
It may seem like a small detail, but for Ramsay, it’s one of the fastest ways to judge a restaurant’s standards.
Talk to the Staff
Another tip from Ramsay? Don’t be afraid to ask questions. The waitstaff aren’t just there to take your order—they can be a window into what’s best on the menu.
“Ask what the chef recommends. Ask what’s fresh today,” he advises. “You’ll often discover something amazing that you might have overlooked.”
Ramsay believes good communication between diners and staff improves the entire experience. He also emphasizes the importance of being polite. “A little kindness goes a long way,” he adds. “Treat the staff well, and you’ll be treated well in return.”
Local and Seasonal Wins Every Time
Gordon Ramsay is a champion of local ingredients and seasonal cooking. When dining out, he always checks whether the restaurant showcases regional products and supports local producers.
“If I’m eating in Spain, I want to taste Spanish olive oil, Iberico ham, and tomatoes picked that morning,” he says. “I’m not going to order sushi in a steakhouse or pasta at a fish shack.”
For him, the best meals are those that reflect the culture and geography of where you are. “Good food tells a local story,” he explains.
Skip the Gimmicks
Restaurants that rely on flashy tricks—like dry ice, smoke bubbles, or dishes that glow in the dark—rarely impress Ramsay. While he appreciates innovation, he believes it should serve the food, not distract from it.
“If a chef needs smoke and mirrors to make their food exciting, something’s gone wrong,” he says. “The flavors should be the magic.”
He’s not against creativity, but insists it should always enhance taste and authenticity rather than act as a cover-up for mediocrity.
Don’t Hesitate to Send Food Back—But Be Kind
Ramsay is known for holding high standards, and he encourages diners to do the same. If something is clearly undercooked or not what you ordered, it’s perfectly fine to send it back—but how you do it matters.
“Be respectful,” he says. “Explain what’s wrong clearly and calmly. The kitchen will want to fix it if you give them the chance.”
He adds that most chefs take pride in their work and want guests to be satisfied, so honest, constructive feedback is welcomed when it’s delivered with decency.
