Monday, December 15, 2008

Dining in Thailand

Dining in Thailand | Travel Tips

  • Most Thai food is already cut into small pieces before serving or made soft enough to be cut with spoon or fork;’ thus, a knife is unnecessary.
  • Saltshakers are rarely found on Thai dinner tables, so add a little caramel-color fish-sauce (called nam-pla in Thai) instead, if you find your food not salty enough.
  • English is spoken in large restaurants in tourist provinces; and most establishments have menus in Thai and English, except street-side food stalls and some small restaurant.
  • Beckon waiters with a wave of a hand. Don’t clap, snap fingers or hiss.
  • Normally, a tip of 10-20 Baht or 5-10% of the bill should be left when dining in a middle or high-class restaurant.

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