- 一個食市的質量是用經濟學上的CP值 Cost Performance value來評估
- 最後,亦是我覺得最有趣 – 即使在店外的顧客看到店內有座位，他們還是耐心地排隊等候
Since arriving Taiwan we have eaten out a lot more than before. The major reason for this is my sheer laziness to cook. Second, there is a great range of dining options to explore. And thirdly the cost of eating out compared to cooking at home is not that great. In UK, fast food aside, the cost of a basic sit down meal for two would set you back around £20 (NTD930), whereas you can easily cook a hearty dinner for £5 (NTD230). This gives a massive incentive for home cooking. However, in Taichung a tasty bowl of good beef noodles only costs less than NTD200 (£4.30). Once you take into account of the time and effort to buy, prepare, cook and wash up in the hot weather, the incentive for home cooking quickly diminishes in Taiwan.
I thought I’d share with you some of my insights and observations in my foodie experience here so far :
- the economic term CP（cost performance) value is used to assess the quality of a restaurant
- all you can eat and hot pot meals are very popular
- no tipping is necessary, if you leave a tip they will give it back to you thinking you forgot to pick up the loose change
- even if staff aren’t busy, they don’t necessarily clear away the table promptly after the customers have left
- even if there are vacant tables, restaurants often like to keep a queue waiting outside to create an impression they’re very popular
- and my best one – even if the people in the queue can see the vacant tables, they still queue patiently outside
I wonder if this is true across the whole of Taiwan, or whether its just limited to my short dining experience here in Taichung?