Gordon Ramsay's three rules for eating out at restaurants

The top chef shares his secrets

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With restaurants around the world and three Michelin stars, Gordon Ramsay can be trusted to know a thing or two about eateries.

The top chef, 50, is known for his fiery persona, but his expertise is hard to question.

And Ramsay has now revealed his three golden rules for eating in restaurants.

They are:

1. Avoid specials
2. Be suspicious of ridiculous boasts
3. Be prepared to haggle for wine.

“Specials are there to disappear throughout the evening,” he said. “When they list 10 specials, that’s not special.”

When Ramsay talks about ridiculous boasts, he means when restaurants describe their dishes as “famous,” “iconic” or “best in the UK.”

“They start coming up with these terminologies, saying ‘and the wicked, famous, best in the country profiteroles.’ Who said that? Who named that?” Ramsay asks.

And when it comes to ordering wine, Ramsay has a secret tip: ask for the “bin end list.”

This means the bottles with peeling or scratched labels, vintages that will soon be off the menu or wines the restaurant is struggling to sell, according to the Mail Online.

By doing this, you can get the best value bottle.

“We have a fear about talking to sommeliers because you think you’re going to be ripped off,” Ramsay said.

“So get the sommelier to come up with a great glass or great bottle and give him a price. And make sure it’s under $30 (£23.50).”

Ramsay’s other tip for getting the best restaurant experience is to book for more people than you’ll actually be.

So if you’re planning a dinner for two, book a table for three. That way, you’ll have more room to spread out and it’s less likely the restaurant will stick you “in the corner like a doorstop.”