How to Save Money When Eating Out March 19, 2009

I love eating out.  Especially now that I’ve assumed more of a traditional role where I’m responsible for putting dinner on the table every night, I love the thought of not having to worry about it and making my way to a restaurant instead.  Sure, there are the times we’ve gone for broke and enjoyed every last expensive gluttonous minute of it, but there are many more times when we’ll go out and try not to do any significant damage to our savings account.  How, you ask?

• Restaurant.com:  These guys have been running regular specials on their already-discounted gift certificates recently.  Normally, you can buy $25 gift certificates for $10, but lately I’ve seen them offered for as little as $2!  Sign up for their mailing list to ensure you’re getting updates about their latest specials, or do a quick search online for promotional codes.  Once purchased, they are good for a full year – just be careful to check the terms of usage (e.g., some are only good through the week or stipulate that you must spend at least $35).  I normally find that you’re better off sticking with  the ethnic cuisines or lunch hotspots in bigger cities (the certificates available for other restaurants are usually for places that are just okay), but smaller cities have a decent selection of very good restaurants available.
• Ebay:   Another good place to look – search for your city in the category “Gift Certificates” to see if anyone is trying to unload some unwanted Christmas or birthday gifts.  Ebay is also a good source for discounted gift cards to any of the national chain restaurants.  While I don’t condone the patronage of said restaurants, I understand that there are still times when it is necessary to go these places.  Couple that with some cashback through Microsoft’s Live.com or Ebates, and you’ll save even more.
• The Entertainment Book:  Again, much better selection of good restaurants for smaller cities, and good for ethnic/lunch options in larger cities.  We normally buy our Entertainment book in January or February, once there are some really good deals to be had.  The books are typically $20-$40, depending on where you live, but you can always get some sort of additional discount by purchasing through FatWallet or another cashback site.  The books contain a wide variety of coupons in addition to food & dining options (e.g., dry cleaning, golf, theatre, movie tickets, and more).  Make sure you register your card on the website to take advantage of printable online-only discounts as well.
• Make reservations online:  OpenTable offers a rewards program for making your reservations online – search for restaurants, book your reservation, then receive 100 points once you show up at the restaurant.  For every 10 reservations, you will earn a $10 gift certificate good towards any of the participating OpenTable restaurants.  Some restaurants even offer 1,000 points (that can be cashed in for a $10 certificate) just for eating there at certain times.

Ok, so you’ve checked out the above and have found the restaurant you want to go to.  Now what?  I could give you the usual tips here about saving money by ordering a few appetizers instead of an entree, skipping the soda or alcoholic beverages, and having dessert & coffee at home, but I honestly don’t believe that the key to enjoying a meal out is pinching a few pennies.  Enjoy yourself!  Personally, I consider the main entree, the service, & the atmosphere the crux of my visit, and consider everything else (appetizer, dessert, drinks) bonuses from which I can pick and choose to enhance my experience. With that said, here are a few tips to consider while enjoying your steak au poivre.

• Consider B-ing Your Own B: Beer & wine is notoriously over-priced at restaurants – you can expect to pay anywhere from 2-4 times the actual retail value of the bottle.  Call ahead to see if the restaurant allows patrons to BYOB, and if so, what they charge for a corkage fee.  Most restaurants will be fine with you bringing your own bottle of wine, and I have even been to a few places that encourage it!  I wouldn’t recommend this if you’re dining at a very nice place (again, you will not enjoy a very expensive meal any more by saving a couple bucks), but most places won’t care if you’re supplying your own vino.
• If not, buy by the glass:  There usually isn’t a significant savings when you buy wines by the bottle versus by the glass.  Unless there’s a special wine only offered by the bottle, or you and your dining companion(s) are into the same wine to complement your meal, then buying by the glass may help you save money by not forcing you to finish the whole bottle.  Personally, my husband and I never seem to have any trouble finishing the alcohol placed in front of us, but it’s sometimes nice to be able to try a few different wines instead of committing to one type.  Buying by the glass may also earn you a healthier pour than you would have normally gotten.
• You can take it with you: Think of giant portions as a possiblity to enjoy the meal tonight for dinner, and tomorrow for lunch.  Even if you only save a little bit of food, you can always add vegetables, rice, pasta, or make it into a salad for an easy lunch the following day.  I’ve also requested that leftovers like rack of lamb or other meat on the bone be wrapped up so I can make stock out of it later.

And finally, a few things to NEVER scrimp on:

• Tipping the waitstaff: Please whatever you do, don’t make up some reason why the waiter or waitress doesn’t deserve at least 15%.  Unless they were truly terrible – which in my experience eating out happens VERY infrequently – they deserve at least 15-20%.  And, if they were terrible, speak to the manager in a polite, business-like manner and you are bound to receive better compensation than if you scream and curse.
• Doing your research beforehand: Trying a new place?  Check out the reviews first and you could save a bunch of money by avoiding a disappointing experience altogether.  I have a paid subscription to Zagat.com for restaurant reviews across the US and beyond, which has helped me decide where to go when I’m in the mood for say, eclectic Pan-Asian French in a lounge-like atmosphere.  For me it is definitely worth the annual fee because I know exactly what I will be getting for my money (plus there are always deals where you can get free access for filling out surveys or entering special promotions).  Also check out Citysearch, Yelp, and your local paper for reviews.

Man, I’m hungry now!  What other tips do you have?

Splurge: Cooking Paraphernalia Worthy of Iron Chef June 6, 2008

Fine, maybe not Iron Chef (there is no ice cream maker in my kitchen), but at least some decent quality stuff that I’ve accumulated over the years.

The beautiful thing about food is that it is a necessity and sometimes a luxury, depending entirely upon what you make of it 3-5 times daily.  I have a serious weakness for going out to eat, and few culinary experiences can compare to tasting Michel Richard’s Lobster “Begula” Pasta, Daniel Boulud’s foie gras, the Panko-crusted Ahi Sashimi Roll at Hawaii’s Sansei Restaurant, the Chilean sea bass at Alma de Cuba in Philadelphia, or anything related to black cod.

Going out to eat, however, is not always a gratifying way to part with my hard-earned cash.  Sure, there are the all-but-guaranteed restaurants that you just know will serve you a wonderful, worthwhile “experience,” but you will pay dearly for them.  There are also the old standby’s that will offer a good meal at a decent price.  Then there are the rest of the restaurants out there that charge you way too much for something that can only be described as mediocre at best.

What’s a hungry part-time culinarian like myself supposed to do?  Learn to cook, of course!  What makes cooking and eating more enjoyable?  Quality little cooking gadgets.  Here are some of my most basic favorites to get you started:

• Santoku Knife:  Anyone who’s seen even half an episode of Good Eats knows that a quality knife set is essential, that goes without saying.  I particularly love my 7″ Santoku knife, and find myself using it to cut most fruits, vegetables, and herbs.  In my humble kitchen, this thing serves as my sous chef.
• Calphalon One Infused-Anodized Pots & Pans:  Ok, so if you know about the knives, you also probably know about how important it is to invest in quality pots and pans.  After all of the reports on nonstick pans and how they could actually be leaching toxins into my unsuspecting body (as opposed to the stuff I’m putting in there on purpose), I was happy to switch to this beautiful, heavy set for most of my cooking.  Not the best money can buy (just guessing), but very good quality that I was happy to pay for.  I still use the nonsticks for omelettes or other delicate items, but cooking meats, soups, stews, and “deglazed” sauces in these babies makes me feel like I could cook a dinner that even Anthony Bourdain wouldn’t be able to snark about.
• Egg Poacher Pan:  This changed the way I eat breakfast, circa 2003.  Gone are the days of fishing eggs out from murky water full of gelatinous globs of cooked albumen – boil the water in the bottom of this little wonder, gently crack your eggs into the perfect-sized compartments, wait a few minutes, then enjoy your easy, healthy breakfast.
• Salad Spinner:  Such a simple concept, but this gadget makes me feel like those awful college Physics courses were actually worthwhile… no, now I’ve gone too far.  I digress.  Anyway, this thing twirls my herbs and various other assortments of plants round & round at warp speed until I’m satisfied with the results.  Wow, centrifugal force has a real-life application!
• Pepper Mill:  Salt & pepper are truly the most versatile spices of the Western hemisphere (and possibly the world… open for discussion), and nothing ups the ante on a simple meal like freshly ground multi-colored pepper flakes from your very own restaurant-quality mill.  (Note:  I have an unholy love of salt, but the salt mill is a little superfluous in my opinion.)

 Wakey, wakey, it’s time for eggs & bake-ey!