Room service has a reputation for being overpriced and under-seasoned. Here are a few techniques to make sure your room service meals are worth your money and appetite.

nytimes.com

Room service is often the last refuge of business travelers, and an overpriced, under-seasoned option for travelers without many options. According to Martyn Nail, the executive chef of Claridge’s hotel in London and author of the recently released “Claridge’s: The Cookbook,” “the food you get isn’t necessarily a reflection of who prepared it,” he said. “There’s an art to ordering room service.” He has a few tried and tested ways to make sure every room service meal is a good one.

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