Restaurateur
Saveliy Libkin

I am the supporter of short menus. And some Ukrainian restaurants follow this way also. But recently my friends presented me the menu from one of Donetsk restaurants. I have counted 194 position of food and 173 positions of drinks. I know some restaurants in Odessa where you can find more then 250 positions in the nomination «food».

1. How do you think, what optimal quanity of the courses must be in menu?
2. What course must be in the menu of any restaurant in the territory of Ukraine regadless of its subject and cuisine?
3. Can you name the course which you will never order in any restaurant.
4. Will you visit a restaurant where the paper menu is absent  in principle (they cook a few courses and the cost is informed by waiter or the menu is written on the wall, or …) ?
5. The menu of what restaurant do you consider as an ideal one from all points of view?
6. Have you ever ordered a course (what exactly?) in the restaurant (what exactly?) which costs $100 and more per one person?
7. How many money maximal can you spend for very delicious red borsch in the good restaurant?
8. The menus from what restaurants you have taken away with you or bought it to remember?

If I will collect enough of convincing comments I publish the results of this survey in some Ukrainian restaurant  print.