Rating: NNNNN
Let’s just get something delivered can seem like the easiest option, but getting food onto your table in an edible state when you’re too pooped to cook can be a chore. Here’s our experts’ guide to home delivery.
Volume required
Sure, you could get Lai Wah Heen to send one egg roll over in a cab (if you’re ready to pay through the nose for it), but most eateries that deliver have a minimum order, usually between $20 and $30. And most will only deliver in their own neighbourhood, usually within a 5-mile radius.
Fear of frying
Never order anything deep-fried unless you’re a fan of flaccid fries. But if you simply must have deep-fried soft-shell crab, ask the resto to punch a few holes in the lid of the styrofoam container. Always get salad dressing on the side unless you want warm, wilted lettuce. To avoid soggy ‘za, pop your pizza in a 500¡F preheated oven for three minutes as soon as it shows up to crisp the crust and re-melt coagulated cheese.
Time will tell
Unless you’re dealing with one of those 30-minutes-or-free franchises that always show up on time, 45 minutes means 90, so order ahead. Leaving the front porch light off won’t help matters. And get the driver’s cell number so you can step in directly when he or she confuses Adelaide East for West.
Waste not
While nearly every pizza is going to show up in a recyclable box, everything else will probably come in a non-biodegradable container in a plastic bag full of unnecessary cutlery and condiments. Do your bit for the planet and tell the restaurant to hold the disposable forks and chopsticks as well as the packets of ketchup and tubs of duck sauce, since you already have a fridge full of them left over from the last time you ordered in.
Tips on tips
Always pay cash, as the kid who shows up with supper will likely have left the credit card machine back at the office. Besides, many restos give a discount for cash. As for a gratuity, given the convenience for the customer and the cost of gas these days, anything less than 20 per cent is way chintzy.
