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From Delish

Gordon Ramsay may deliver his opinions a little too bluntly, but the guy knows what he's talking about. He's got 32 restaurants and is the host of four FOX shows, so his advice comes backed by a hell of a lot of experience. That's why we're taking his four tips from a recent interview with the Daily Mail to heart - and face-palming the fact that we haven't thought of them until now.

1. Avoid specials.

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There are a couple reasons why specials suck. First is the fact that you have to make awkward eye contact with your waiter for 2 minutes as he recounts the evening's delicacies. And then there's Ramsay's issue: "When they list 10 specials, that's not special," he said of restaurants that offer an extensive list of stuff you can only get that night. "Specials are there to disappear throughout the evening."

2. Don't fall for boastful wording.

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Any tourist trap worth its salt has the word "famous" or "iconic" on its menu. It's a trick chefs employ to make you think their food has been vetted by someone way more important than you. Sometimes dishes labeled as award-winning really have earned an award, but more often, the superlatives are just a gimmick - and you're the sorry schmuck who's falling for them. "They start coming up with these terminologies, saying 'and the wicked, famous, best in the country profiteroles.' Who said that? Who named that?" Ramsay said.

3. Haggle the cost of wine.

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Ramsay's got tricks so as not to come off like you're negotiating the price of a vintage chair at a flea market. He says to ask for the bin end list, which is a fancy way of referring to bottles with scratched labels or the restaurant's poorest selling varieties. If you'd rather be upfront about what you're looking to spend, just state it.

"We have a fear about talking to sommeliers because you think you're going to be ripped off," Ramsay shared. "Give him a price - and make sure it's under $30."

4. A reservation for three = a bigger table for two.

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The foul-mouthed chef insists you should book your reservation for the number of people in your party plus one more. (Make sure you know the restaurant you're going to isn't a stickler for those sorts of things.) If you can swing it, you'll have more room to spread out instead of getting stuck "in the corner like a doorstop," according to Ramsay.

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