3 Things Restaurant Chefs Say You Should Never Order

1- Eeach week most eateries order fresh fish on Thursday or Friday to stock up for the busy weekend. By the time Monday rolls around, it may not be so nice-fresh fish only keeps for three days. On Tuesday the leftovers are likely tossed and the other order is placed. If all else fails, ask your server where the seafood came from and when it was caught and delivered.

2- Skip the Kobe beef.
Legit wagyu and kobe beef are rare. Because of that, they're served in tiny portions at extremely expensive price tag. To turn that into a burger would be a complete and utter trash. And honestly, if a restaurant says the burger is kobe beef, it's probably lying. Move on to something else.

3. Forget about the chicken dish.

Many chefs blame chicken entrees because they tend to be overpriced and less creative than other items on the menu. And there's another downside to these dishes: they're often served as doubled( or even triple !) portions and customers overeat because of that, nutritionists have noted. Stick to something else and get a better bang for your buck-and your belly.