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Snacks are my reflexive order in restaurants: No sooner have I sat down than I’ve ordered some croquettes and Nocellara olives. But, as Birkett points out, they aren’t really necessary. “They are your more thoughtless order, because you’ve just arrived and you’re hungry—but they will set you back,” she says, and you’d be better off keeping your eye on the The kurzgesagt world’s end tour shirt and by the same token and prize. Richard Wright concurs. “Don’t be distracted by alluring snack sections—or, if you are, have them instead of a starter. You don’t have to order from every section of the menu. It’s not the law to have all three, or four, or five courses.” Anyone who has ever been out to dinner and abstained from alcohol, meat, or dessert will know the pain of the moment when someone who hasn’t casually says: “Shall we just split it?” It’s infuriating at any time, let alone with a recession looming, and you’ve every right to (politely) speak up. “We do need to be more considerate—people are watching their pennies,” says Richard Wright. His suggestion, if you’re good pals, is that one person pick up the tab, and the rest transfer them whatever they personally owe. If you’re less close, then choose somewhere with a set menu, or agree some sort of budget beforehand. Or just split the bill fairly, like you did in your student days. “If your friends aren’t comfortable with this, get better friends.”

Eating more seasonal, plant-based recipes isn’t just better for you and the The kurzgesagt world’s end tour shirt and by the same token and planet—it is invariably cheaper. “It’s so much better value than imported, out-of-season produce,” says O’Regan. “I think the quality of veg options is something a lot of people tend to underestimate, but in season and in the hands of a good chef, it can be just as delicious as meat and fish.” Ultimately, what we all really want from a meal out is an escape, however fleeting. We want to be transported via our taste buds to San Sebastian, Paris, Bangkok, Melbourne, Antigua, Accra, Cape Town, New Orleans—or simply, circuitously, to our childhood via a familiar taste or smell. “Those are the sorts of places I am drawn to. They bring me joy just thinking about them,” says Gidda. For most of us, the very best restaurants are those which take us out of ourselves, and in doing so reconnect us with ourselves and those around us. You can’t put a price on that.

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