You'll make chefs angry if you order off the menu or request substitutions

Kobe or wagyu beef is often not the real deal if on the menu in burger form

Hollandaise sauce is also haven for bacteria if not at right temperature

Chef Anthony Bourdain says fish is never served fresh at the start of week

Choosing something off the menu at a restaurant can be a challenge, especially if there are dozens of delicious-sounding options.

But the task may now be a little easier after restaurant chefs have revealed the dishes they believe you should avoid ordering at certain eateries - and it's bad news for fans of chicken.

From fish on a Monday to everyone's favourite brunch of eggs hollandaise, these are the dishes which will make you regret your menu choice and leave you dissatisfied.

EGGS WITH HOLLANDAISE SAUCE

Chef Anthony Bourdain has previously advised diners not to order hollandaise sauce at restaurants because it can be a haven for bacteria

If you always order poached eggs with smoked salmon, asparagus or spinach, we have some bad news for you.

Chef Anthony Bourdain has said that brunch is the time when chefs can get away with serving the leftover bits and pieces from Friday and Saturday night dinner services.

A staple of brunch is classic eggs benedict or eggs royale - but Bourdain says the sauce has to be kept at a certain temperature for it to be safe to eat.

'Bacteria love hollandaise,' he revealed in his book, Kitchen Confidential. 'And nobody I know has ever made hollandaise to order.'

OYSTERS

Bad oysters can make you very ill, so it's probably worth avoiding them at restaurants unless you're at a specialist fish eatery

If you're not at a seafood restaurant or somewhere where the shellfish is one of their signature dishes, then avoid ordering oysters.

Bad oysters can make you seriously ill, so you want to make sure the eatery that's serving them has sourced them fresh from their supplier.

FISH ON A MONDAY

Most restaurants order in their fish on a Thursday - meaning that by Monday, it's about four or five days old.

Fish declines in quality rapidly after it's been caught, and needs to be eaten as fresh as possible.

Bourdain said in his book: 'I never order fish on Monday, unless I'm eating at a four-star restaurant where I know they are buying their fish directly from the source.'

WAGYU AND KOBE BEEF

Wagyu and kobe beef - which is taken from wagyu - is the world's most expensive meat, so if you see it on the menu in a burger, it may not be the real thing

The world's most expensive meat is a real delicacy, due to the intense fat marbling in the beef.

If it's the real deal, it will be served up in small portions as a steak because most chefs would consider it a waste of such a luxury product to grind it up as mince and use it in a burger.

So if you see a burger advertised as being made with wagyu or kobe beef, the restaurant may be lying to you and using the name to hike up prices, according to MSN.

ANY CHICKEN DISH

Chefs don't often reach for chicken when they enter cooking competitions because it can be bland and dry and form part of an uninspired dish

If you watch cooking shows on TV, you may have noticed that chefs don't often reach for chicken as the centrepiece for their showstopping dish.

And the reason is that it's very difficult to make the meat flavoursome, moist, and stand out against other strong flavours.

Dishes can also often be uninspired and overpriced for what is one of the cheaper meats on the market, compared to beef or high quality lamb.

SEAFOOD IF YOU'RE NOT BY THE COAST

The further fish has to travel, the lower in quality it tends to be. Stick to eating seafood by the coast where possible unless you know the fish has been sourced directly from a supplier that day

If you're at a restaurant by the sea, the chances are the seafood you are eating will be locally sourced and may have even been caught that morning.

But further inland, the fish will take a while longer to reach the eatery - and may have even been frozen.

As soon as seafood has been caught, its quality declines, so avoid ordering it unless you know the restaurant has sourced its fish that day.

Anthony Bourdain also says that he would never order mussels unless he knows the chef as it is all too common for careless cooks to miss a 'bad' mussel - which can make diners very ill.

BEEF WELL DONE

Ordering steak well-done is a well-known pet hate of chefs worldwide, and Anthony Bourdain has revealed that cooks often save tough scraps to serve customers who request it

This is a well-known pet hate of chefs around the world, as cooking steak for too long eradicates the flavour and can make the pricey ingredient chewy and bland.

But Bourdain has shared another reason why we should never order steak 'well-done'.

He said: '"Saving for well-done" is a time-honoured tradition dating back to cuisine's earliest days.

'What happens when the chef finds a tough, slightly skanky end-cut of sirloin that's been pushed repeatedly to the back of the pile? He can throw it out, but that's a total loss...

'Or he can "save for well-done": serve it to some rube who prefers his meat or fish incinerated into a flavourless, leathery hunk of carbon.'

DON'T GO OFF MENU

One way to anger your waiters is to order off menu or ask for too many substitutions

If there's a sure-fire way to anger your waiters and the chefs cooking your food, it's to make a special request or ask for too many substitutions.

A Reddit user, who claims to be a chef, said: 'Everytime someone [requests something off the menu] everyone gets frustrated.

'The server has to ask the kitchen to make this very specific item and the cooks get annoyed and it ends up taking a long time and no one is happy at the end of it.'