The ultra-rich may be dining like royalty, but they’re doing it smartly. By avoiding certain luxury items and focusing on quality over price, they’re recognizing real value versus expensive illusions.
A billionaire tech founder once sent back his $65 lobster mac and cheese without taking a bite. This was not because the dish was bad, but because he understood that combining two expensive ingredients doesn’t automatically create twice the value. Instead, wealthy diners order simple preparations like steamed or grilled lobster, where you can taste what you’re paying for.
Truffle fries are another luxury item that’s often passed over by high-net-worth individuals. The problem is that 99% of truffle fries use synthetic truffle oil, not real truffles. These clients understand that if they want truffles, they’ll order the dish with actual shaved truffles. If they just want fries, they’ll opt for great fries.
Wealthy diners also know how to preserve value in other luxury items. For example, A5 Wagyu steaks are a must-have, but cooking them well-done is like destroying their entire value proposition. And when it comes to sushi rolls with cream cheese, middle-class diners often settle for mediocre fish, while the wealthy opt for sashimi or simple rolls that highlight the quality of the fish.
In-season oysters and bottled water from exotic locations are other luxury items where the ultra-wealthy have a keen eye. They understand that paying $36 for a dozen mediocre oysters in July makes less sense than waiting for September and getting spectacular ones. And when it comes to wine pairings with tasting menus, wealthy diners ask questions, such as what specific wines, vintages, and pour sizes.
The lesson here is not about being cheap or showy, but about understanding real value versus perceived luxury. The ultra-wealthy clients who worked at high-end resorts taught the author that true luxury isn’t about ordering the most expensive thing or the item with the fanciest description. It’s about knowing what quality actually looks like and being willing to pay for it, but only for that.
This principle applies beyond restaurants. Whether you’re buying a car, choosing investments, or picking a gym membership, ask yourself: Am I paying for real value or just the perception of it?
Source: https://vegoutmag.com/lifestyle/d-bt-7-foods-wealthy-people-never-order-at-restaurants-but-middle-class-people-do