Save while eat­ing out

Cecil Whig - - & & -

DIS­COUNTS. Many restau­rants of­fer a re­duced­price menu for se­niors and chil­dren. If you or some­one in your party qual­i­fies, in­quire with the server.

SKIP THE SO­DAS. Skip the pricey drinks with du­bi­ous free re­fills al­to­gether and you’ll save at least $2 per per­son.

SHARE. Th­ese days, split­ting a meal is so­cially ac­cept­able and e c o n omi - cally savvy. While some restau­rants charge for split­ting, most are very ac­com­mo­dat­ing. Pay­ing a buck or two to split is still bet­ter than pay­ing for two meals you can’t fin­ish.

SPE­CIALS. Many restau­rants have low- priced daily spe­cials that are not on the menu. So be­fore you get your heart set on a reg­u­lar menu item, ask about any un­ad­ver­tised spe­cials.

EARLY BIRDS. In an ef­fort to build busi­ness dur­ing less busy hours, many restau­rants of­fer some dishes half-off or with some other en­tic­ing price — if you’re there be­fore the reg­u­lar din­ner crowd. This is typ­i­cally from 4 to 5:30 pm.

AP­PE­TIZ­ERS. Be­fore you opt for a full meal, check the ap­pe­tizer menu. You’ll find gen­er­ous por­tions mi­nus the add-ons like salad or soup.

COUPONS. Call your lo­cal high schools to find out who is sell­ing lo­cal restaurant-dis­count books.

PLAY TOURIST. It’s not unusual for restau­rants to di­rect spe­cial of­fers at tourists. You can take ad­van­tage of them, as well. Stop in the lobby of a lo­cal ho­tel and peruse the lo­cal at­trac­tion brochures. You’ll find all kinds of of­fers. Your lo­cal tourism board will also have this kind of in­for­ma­tion.

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