At many hotels, room service is often outrageously expensive and not that tasty. If I’m at a hotel where I can get food delivered via an app like Uber Eats or Postmates, I usually go that route since it’s not only cheaper but usually better food and a more local experience, as well.
However, for the times you can’t order from outside of the hotel, The New York Times just ran an informative piece called “.” The Times interviewed “Martyn Nail, the executive chef of Claridge’s hotel in London and author of the recently released “,” who offered up some great advice to use when ordering room service:
- If you’re not in a rush, considering ordering so your meal is delivered in courses so “the food tastes fresher and the dining experience feels more special and leisurely.”
- “Consider how well a dish will travel before you order it. Many hotel kitchens are in the basement while your room might be on a high floor, which means that your meal could take up to 10 minutes to reach you after it leaves the kitchen.” Club sandwiches and Caesar salads travel especially well.
- “Don’t be afraid to order off the menu…’Hotel kitchens tend to have a wide variety of ingredients on hand, and if the chefs have time, they are happy to make you what you want.'”
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