A healthy breakfast, a savory lunch and a delicious dinner are not all that make our favorite restaurant favorite. So, let’s see what you should expect your favorite restaurants in eastern suburbs to offer you. We’ve compiled a list of criteria that we consider when we go to the restaurant.

The public

We like a slight revival in the hall, the waiters on the go and a full house with a boiling mass of people. Fewer customers immediately suggest that it is not popular. Some might end up thinking that something is wrong about it, be it prices, quality of products, talents of a chef, or say bad luck. If something is not right, why take the risk?

The interior

We certainly appreciate the design. Pompous style (golden peacocks, velvet curtains, theatrical costumes on staff) suits us all. Mostly, plusher is always great.

Prices

We also evaluate prices – sorry for the tautology. It should not be too expensive, It should be reasonable: somewhere at the end of the world, a meat piece from a skewer could cost around $10, however, in a metropolitan city they will not ask for a big bloodied steak for less than a twenty!

Menu

As a rule, the restaurant’s menu is always nice. The restaurant itself, as a rule, will not be located at all in the middle of the busy road, but in some quiet side street. In any decent restaurant, the menu is never too big: three or four starters, the same number of main dishes (and pasta with rice, if it’s Italian), and something written on the board are enough!

Music

If you are not able to digest food without other sounds, choose a musical place. The guy who is quietly singing with a guitar, the pianist who imagines himself to be Sinatra, the girl who performs jazz - all this is not so bad.

Hearth

In a good restaurant, the cuisine is usually visible. Either right in the hall you will notice an open kitchen, or on the street - a hearth or a tandoor stove, or, walking along the street, you can see stoves, cutting tables and vanity of cooks through a fogged window.

Waiters

They should not be too young or too old. They should know not to fuss too much or drag their legs, be too dressed up or completely careless, and to be too prim or too familiar. The best option is middle-aged men in aprons, clean white shirts and closed shoes. However, if the restaurant is family-owned, children, nephews and other relatives of the owners will most likely serve. But even then, aprons won’t hurt anyone. In general, be physiognomists.

View from the window

Think about whether you want to admire the life of the city. Think whether you dream about a table standing in the square and pigeons (cats, dogs, ferrets, guinea pigs) walking around. Consider if having an indoor table without a view, but closer to the kitchen will justify your expectations? There is no universal recipe. Enjoy dining on the beach to the sound of the sea – get ready for the fact that the food in the restaurant may not be the best. Prefer a view of the city from the 60th floor – be prepared to pay extra for each floor and remember: lobsters don’t fly.

Cook

Be sexist. You can still meet a woman in the kitchen of a family village, but in any other kitchen, you should feel a man’s hand. The lady at the stove will think about the child, her husband, washing, garden and finally, about your steak. A man will not think about anything at all – all his actions will be reflexive, he will put salt in the soup as much as necessary, and the meat will fry to the desired state.

Area

Dimensions matter. A hangar with tables in six rows needs huge maintenance costs, electricity payment besides heating, cleaning, as well as staff salaries. Generally, in such restaurants, there is no longer any strength or desire to make things perfect.

Location

Good restaurants are located where people live. You find them in official quarters, at major attractions that crowded out the townspeople far away, at train stations or in parks. You can usually eat during the day, but in the evening, you need to go back home. This does not mean that you can’t find glorious sushi near your place – you just need to look for some hole and get into it. Better yet, drive back a mile, turn into any narrow lane and go for the smell and voices.

Working hours

A good restaurant is always closed during the day, between lunch and dinner – they sacredly observe the break. The cook just leaves the kitchen, and the waiters defiantly spread the bills. It should be so! A cook is also a man, his work is hard, and he also wants to eat and nap.

Name

The name does not matter. If the restaurant has passed the previous fourteen stages of coordination, the label – no matter how idiotic it maybe – is no longer important.

Conclusion

Today’s generation is quite a foodie one that loves to try and eat at different restaurants and cafes. However, there tastes differ from each other. Some of them like quality food and some of them likes music and ambiance. Therefore, we provide you with different elements that you can expect from your favorite restaurant.