Gordon Ramsay's four essential rules for eating out at a restaurant.

On the rare occasion my partner and I do eat out at a restaurant, there’s always one thing we are guaranteed to fight about: The cost.

While I’m happy to spend a bit more on the experience, my boyfriend is a tight arse from way back. His primary focus? Getting as much as possible for as little as possible.

Thankfully, our favourite potty-mouthed celebrity chef, Gordon Ramsay has shared some of his infinite wisdom on how to marry the two together and get the best value for money when eating out.

And I’ve watched enough episodes of Kitchen Nightmares to know that I should 100% listen to Gordon’s advice to avoid ending up smack bang in the middle of an idiot sandwich.

'Specials' are NOT special

If there's anyone who knows what's special in the kitchen, it's Ramsay. And according to the top chef, specials aren't it.

"Specials are there to disappear throughout the evening," he said, meaning chances are the good stuff is hiding in plain sight on the actual menu.

Don't fall for braggy names

Of dishes with crazy names and claims, Ramsay questions who the bloody hell decided a particular lamb dish is 'the best in the world'. Therefore, we should too.

"They start coming up with these terminologies, saying ‘and the wicked, famous, best in the country profiteroles.’ Who said that? Who named that?" the foul-mouthed chef asked, red in the face (presumably).

I take that to mean that a good dish doesn't have to brag about how good it is, so let's let the food do the talking.

Listen: Mamamia Out Loud discuss: Do cafe's and restaurants need to quieten down? (post continues after audio...)

Ask for the 'bin end list' for good wine at a great price

For those don't frequent the high-end wine world, the 'bin end list' comprises of bottles on their way out. Peeled or scratched labels, vintages that'll be off soon, and the wines fancy people don't want. That's why we want them.

"We have a fear about talking to sommeliers because you think you’re going to be ripped off," Ramsay said.

"Get the sommelier to come up with a great glass or great bottle and give him a price, and mmake sure it’s under $30."

Book for more people than you’ll actually be

In the highly unlikely event you remember to book a table the next time you dine out, try casually adding a couple extra to your booking. If it's just the two of you, make it three.

This way, you'll bag a bigger table with more room to get your eatin' on, without ending up "in the corner like a doorstop" as Ramsay puts it.

How often do you eat out? Do you find many places that offer good value for money?