Forget about the delicious Vagu meat and Kobe beef. They are very rare and are served in extremely small quantities at extremely expensive price tags. To buy a hamburger with such meat is a waste of money and, most likely, it is far from being used by Vagyu or Kobe.
Many cooks criticize chicken appetizers, because these dishes do not require the scope of culinary fantasy. In addition, they have another drawback: they are often served in double servings, because of what customers overeat. Order something else from the menu.
One cook recently made a lot of arguments on Reddit versus well-done steak. He argues that when ordering a steak with a well done roasting degree, you spoil the quality of the meat, as well as spit on the hard work of the cook. In addition, why shell out on such a steak in a restaurant, if it tastes the same as cooked at home?
You must learn the specialization of the restaurant and stick to it. Stay away from pasta in pizzerias, fish in snack bars, teriyaki chicken in sushi bars, etc.
If you are not allergic to any of the ingredients, never separate one component from another in a full dish. In a good restaurant, the chef knows which ingredients need to be blended to emphasize the balance of flavors.