7. You Don't Have to Blow Cash on a Prix-Fixe Menu
Thanks to the influx of diners who insist on documenting every meal they eat, restaurants have become gastro-molecular, multi-coursed means of cratering your checking account. Tack on the cost of wine pairing and add a 20% service charge to your already overpriced tasting menu, and you've dropped a semester at Harvard stuffing your face with slow braised pork belly.
Foie gras ravioli and Sake poached Loup De Mar aren't worth ruining your credit over. The upside? If you don't have a date to impress, you'll never have to worry about this.