When you think of Gordon Ramsay, you likely imagine him in a fiery kitchen, shouting at chefs who dare to serve frozen food or undercooked risotto. But behind the famous temper and sharp tongue is one of the most experienced and respected chefs in the world. With over 20 Michelin stars, an empire of successful restaurants, and television shows like Hell’s Kitchen and Kitchen Nightmares, Ramsay knows food inside and out — both as a chef and as a customer. So, what does he look for when he’s the one eating out? As it turns out, Ramsay has three key rules for dining out, and they’re as practical as they are insightful.
Rule #1: Read the Room — Not Just the Menu
According to Gordon Ramsay, the dining experience begins the moment you walk through the door, not when your plate hits the table. The first thing he pays attention to isn’t the wine list or the decor — it’s the room itself. Are people enjoying their food? Is there a buzz of conversation? Does the staff seem present and alert? These signs, he says, are often far more telling than anything written on the menu.
In fact, if Ramsay walks into a restaurant that’s half-empty during peak hours, he sees that as a warning sign. “If it’s a Friday night and no one’s eating there, there’s a reason,” he’s said. A full dining room isn’t just about popularity; it’s often an indicator of fresh ingredients, quality service, and a strong kitchen team. A lively restaurant usually means repeat customers, and repeat customers usually mean good food.
Another red flag for Ramsay? A massive, overstuffed menu. “When I see a 12-page menu, that’s a red flag,” he explains. “There’s no way they’re cooking all of that fresh.” Instead, he looks for a focused, seasonal selection of dishes. A short menu usually means the kitchen is concentrating on quality, not quantity — and that’s where great meals come from.
Rule #2: Ask What’s Fresh — And What the Staff Recommends
Once seated, Ramsay doesn’t just scan the menu and point at the first thing that catches his eye. Instead, he always speaks to the staff and asks a simple question: What’s fresh today? And more importantly: What would you recommend?
This serves two purposes. First, it lets you know what ingredients are in season and what dishes the kitchen is proud of. Second, it gives you insight into how well the staff knows the food. If a waiter hesitates or gives a vague answer, it can signal a lack of training — or worse, a lack of passion.
“The minute the server hesitates, I start to worry,” Ramsay says. “If they don’t know the menu, how do I know what I’m getting?” For him, good service is part of a good meal. If the staff lights up when recommending a certain dish, chances are the kitchen is doing something right.
He also warns against blindly ordering daily specials. While specials can be a great way to enjoy something unique, they can also be a way for kitchens to use up old stock. Ramsay recommends always asking what’s in the special, when it was prepared, and why it’s not on the regular menu. If the answer is vague or sounds like a sales pitch, it’s safer to stick with something tried and true.
Rule #3: Don’t Just Order the Most Popular Item — Be Adventurous
This might surprise some people, but Ramsay doesn’t believe in playing it safe when it comes to food. He actively avoids ordering the most popular dish on the menu, arguing that “popular” doesn’t always mean “best.” Instead, he encourages diners to take a risk.
“The most popular item is usually the most boring,” he once said. “Push your boundaries. Be curious.” According to him, restaurants put effort into signature dishes that may not be ordered by everyone, but they’re often where the chef shows real creativity. Ordering something slightly unfamiliar — whether it’s a unique protein, a regional dish, or a chef’s specialty — can lead to an unforgettable meal.
He also recommends choosing your meal based on the restaurant’s core strength. For example, don’t order steak at a seafood place, or scrambled eggs at a steakhouse. “If you’re in a fish restaurant, order the fish. It’s what they do best,” Ramsay advises.
Bonus Wisdom from Ramsay’s Playbook
While those are his three golden rules, Ramsay has shared other useful dining tips throughout the years. For example, he always checks the cleanliness of a restaurant’s bathroom before ordering. “If they can’t keep the toilet clean, what’s going on in the kitchen?” he often quips.
He also suggests avoiding the house wine. While it might seem like a safe, affordable choice, house wines are often marked up in price and chosen for margin, not taste. Ramsay instead recommends asking for a lesser-known label or a staff recommendation for a wine with good value.
Another trick? Pay attention to the bread. If a restaurant serves fresh, warm bread with quality butter or olive oil, it usually means they care about the details. But if the bread is stale or greasy, it could be a warning about what’s coming next.
Above all, Ramsay emphasizes treating staff with kindness and respect. “The way you treat your waiter says a lot about you,” he says. Good manners go a long way — and they often lead to better service, too.
