Don’t Buy Yet: The 4 Restaurant Dishes Diners Say They Wouldn’t Order Again

Let’s be real, we’ve all been there. You’re scanning a menu, stomach growling, and something catches your eye. Maybe it’s the description, maybe it’s the price, or maybe it’s just a familiar favorite. Then it arrives at your table and, well, the disappointment sets in. A majority of Americans, roughly 82 percent, said they feel that menu prices have risen considerably in the past 12 months, which makes ordering the wrong dish sting even more. The stakes are higher when you’re paying premium prices for mediocre experiences.

Diners are becoming increasingly vocal about which menu items miss the mark. Among consumers who said dining out wasn’t worth the money, most were disappointed in food quality and portion size following a recent visit, particularly true among Gen Zers, nearly three quarters of whom ranked food quality in their top three reasons for disappointment. Here’s the thing: some dishes just aren’t worth your hard-earned cash, no matter how tempting they look on the menu. So what are the restaurant orders that customers consistently regret?

Overpriced Egg Dishes at Brunch

Honestly, the brunch egg markup is getting out of hand. Eggs cost an average of $3.60 per dozen, putting them at roughly thirty cents each, but you can expect them to cost far more in restaurants. Think about it: a basic omelet with toast and potatoes can easily run you seventeen dollars or more at some establishments, yet the actual ingredient cost is likely under four dollars. Restaurants capitalize on trendy brunch-goers, who don’t have the energy to cook or clean on a Sunday morning.

The markup feels particularly questionable when you consider just how simple these dishes are to prepare at home. Scrambled eggs, fried eggs, even a decent omelet, these are all beginner-level cooking skills. The convenience factor is real, sure, but when you’re paying restaurant prices that could exceed 400 percent of the ingredient cost, it’s hard not to feel a bit cheated. Many diners report that the experience simply doesn’t justify the expense.

Baked Potatoes as Side Dishes

Here’s something that drives people crazy: paying extra for a baked potato at a steakhouse. When you consider just how inexpensive and easy a baked potato is to make, wrapping it in foil and popping it in the oven, the cost doesn’t seem worth it, and even with goodies like chives, bacon bits, and sour cream, the price rarely feels on par with what you’re getting. It’s literally one of the cheapest vegetables in the produce aisle.

Many steakhouses even charge separately for baked potatoes, bringing that thirty-dollar steak to a forty-dollar meal. That’s a substantial price jump for what amounts to a basic staple that costs pennies to produce. Diners consistently complain about this practice, noting that specialty side dishes would be a far better use of their money. The frustration is understandable, considering how minimal the effort and ingredients are compared to the premium you’re paying.

Wedge Salads With Iceberg Lettuce

The classic wedge salad has become one of those menu items that makes people question restaurant pricing altogether. Not all restaurants charge nearly thirty dollars for this staple salad, but prices do seem to be climbing rapidly, and considering iceberg lettuce is 96 percent water, this starter is rarely filling enough to merit its price. It’s basically a quarter of a head of lettuce with some toppings, yet the markups can be astronomical.

Even with fancy additions like blue cheese crumbles, bacon, and tomatoes, customers report feeling unsatisfied after paying premium prices for what is essentially the most basic salad possible. The nutritional value is minimal, the preparation is simple, and the portion rarely justifies the cost. Diners have increasingly voiced their frustration about this particular dish, especially as restaurant prices continue to climb. When you’re already stretching your dining budget, dropping that kind of money on mostly water feels like a waste.

Restaurant Chips and Salsa

Remember when chips and salsa were complimentary at Mexican restaurants? Those days seem to be fading fast. More and more restaurants seem to be charging for this simple side dish, and while making chips and salsa costs the establishment money, chips and salsa are the bread of the Mexican world, and Americans are used to getting these accompaniments free of charge. The shift has left many diners feeling nickeled and dimed.

Diners complained of this trend right about the time that the 2020 pandemic hit, and it hasn’t reversed since. What used to be a standard table starter, something you could munch on while deciding what to order, has become yet another line item on an already expensive bill. Customers report feeling particularly frustrated because the ingredients are inexpensive and the preparation is straightforward. When you’re already paying inflated prices for entrees, being charged extra for what was once a free courtesy feels like restaurants are pushing too far. It’s one of those small changes that has had a big impact on how people perceive value when dining out.

The restaurant industry faces a challenging moment. Only 28 percent of consumers say they feel restaurant prices are at a fair level, and 69 percent of consumers who have reduced dining out frequency said they have done so specifically because of price increases. For diners, it’s become more important than ever to be strategic about what you order. Some dishes just aren’t worth the premium, no matter how they’re dressed up on the menu. What’s your take on restaurant pricing these days?