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New Delhi, Jan 1 () State-owned Oil and Natural Gas Corp (ONGC) has begun an exercise to shed excess cost at the Mumbai offshore oil and gas fields of Panna-Mukta whose control it regained after two and half decades and has already saved Rs 1 crore in the shipping cost. 
<p> ONGC has changed the contract for bringing oil produced from the fields lying in the Arabian Sea to land, resulting in saving of about USD 5,000 per day, sources with direct knowledge of the development said.
</p><p>It is expecting an upside in production too after a re-appraisal.
</p><p>Sources said the previous operators, Shell India and Reliance, had engaged a floating storage and transportation vessel from Mercator Ltd for shipping oil.
</p><p> Soon after taking over the field last month, ONGC changed the shipper to state-owned Shipping Corporation Ltd, resulting in saving of about USD 5,000 per day, they said adding the saving totals to Rs 1 crore-plus.
</p><p>Sources said the company will lay a small undersea pipeline soon to completely do away with the requirement of hiring ships for transporting oil to land.
</p><p> ONGC had originally discovered the Panna-Mukta and Tapti (PMT) oil and gas fields in the Arabian Sea off the Mumbai coast in the early 1990s. These were however taken away from the company and in 1994 awarded to a consortium of US energy giant Enron and Reliance Industries Ltd. ONGC as a government nominee was given 40 per cent back-in rights.
</p><p> Enron during its bankruptcy was taken over by BG Group of UK in 2003. BG Group's interest was subsequently taken over by Shell in 2016.
</p><p> The 25-year production sharing contracts for the PMT fields expire this week and Reliance and Shell had decided not to seek an extension for Panna-Mukta fields, resulting in them being reverted to ONGC on December 21, 2019.
</p><p> Reliance and Shell-owned BG Exploration and Production India Ltd (BGEPIL) held 30 per cent stake each in PMT.
</p><p> The Tapti fields had ceased production earlier in 2016 and the Tapti process platform facilities were handed over to ONGC (Government of India nominee) in 2016.
</p><p> Sources said ONGC sees an upside in oil and gas production from the Panna-Mukta field which it will firm up after doing a reappraisal of the reserves.
</p><p> The fields produce about 10,000 barrels of oil per day and 4 million standard cubic meters per day of natural gas.
</p><p> The production sharing contracts (PSC) for the Panna-Mukta and Tapti fields, which were executed by the PMT JV with the Government of India in 1994, expired on December 21, 2019.
</p><p> Decommissioning and site restoration of residual Tapti facilities, including five unmanned platforms and in-field pipelines, are being carried out by the PMT JV under India's first offshore decommissioning and site restoration project.
</p> The Panna-Mukta fields, off the Mumbai coast, have produced 211 million barrels of oil and 1.25 trillion cubic feet of natural gas since December 1994. In 2019, the average monthly production from the fields was around 10,000 barrels per day of crude oil and 140 million standard cubic feet of natural gas per day.  ANZ  ANU

ONGC gets cracking at Panna-Mukta field; cost-saving measures reap dividends

<ul><li>Pench alone has over 53 tigers living in the reserve and an additional 80 tigers (approximately) utilising the reserve.</li><li>The reserve was the muse behind Rudyard Kipling’s iconic character ‘Mowgli’ from <em>The Jungle Book</em>.</li><li>Somewhat of a legend, T15, also called <keyword id="4388723" type="PERSON" weightage="20" keywordseo="collarwali">Collarwali</keyword> Baghin, is a 14-year-old tigress who has happily provided Pench eight litters - in total, she has had 29 cubs, out of which 25 have survived.</li></ul>A mere glimpse of the majestic big cat is the surreal experience most wildlife enthusiasts yearn for, and <keyword id="57596" type="ORGANIZATION" weightage="20" keywordseo="Pench-Tiger-reserve">Pench Tiger Reserve</keyword> in <keyword id="6355554" type="UNKNOWN" weightage="20" keywordseo="Madhya-Pradesh">Madhya Pradesh</keyword> is undoubtedly an excellent place to start the pursuit. Boasting a healthy population of tigers, this 758 square kilometre park in the southern part of Madhya Pradesh was given the status of a national park in 1975 and was established as a tiger reserve in 1992. Named after the Pench River that cuts through the park, this national park consists of two parts -- the Priyadarshini National Park and <keyword id="10883492" type="UNKNOWN" weightage="20" keywordseo="Mowgli-Pench-Sanctuary">Mowgli Pench Sanctuary</keyword>, which covers an area of 299 square kilometres and a buffer area of 464 square kilometres. Around 257 square kilometres of this park lies in Maharashtra, which is also accessible from Madhya Pradesh.<br /><br />The reserve was the muse behind Rudyard Kipling’s iconic character ‘Mowgli’ from <em>The Jungle Book</em>. Supriya Sehgal, a Mumbai-based travel and children's book author and the co-founder of a digital marketing and production house, tells Business Insider, “I had the opportunity to spend a short but memorable time in Pench through the eyes of Pugdundee Safaris, while on a long Madhya Pradesh national parks loop. It is believed that Pench and the surrounding areas were the inspiration behind 'The Jungle Book' by Rudyard Kipling. While this piece of information alone was amply intriguing for me, naturally, spotting a tiger sprawled close to a watering hole trumped it. It was a female, eyes heavy with sleep under a leafy patch that curtailed the harsh hand of the sun, in touching distance of a natural pool — it was the perfect way to unwind — one, I would have wanted for myself, but there was more of the vast jungle to explore.”<br /><br /><div type="image" title="Pench-Jungle-Camp-Mottled-Wood-Owl" msid="81374528" hostid="261"></div>Madhya Pradesh is one of the few Indian states blessed with a substantial number of national parks including -- Kanha Tiger Reserve, Bandhavgarh Tiger Reserve, Panna Tiger Reserve, Pench Tiger Reserve, Satpura Tiger Reserve, Sanjay-Dubri Tiger Reserve, Madhav National Park, Vanvihar National Park, Fossil National Park and Dinosaur Fossil National Park. At Pench, apart from a robust population of big cats, wildlife enthusiasts have much more to spot, including mammals like leopards, wolves, jackals, fox, striped hyenas, sloth bears, the Indian gaur, chital, sambar deer, nilgai, dholes (Indian wild dog), macaques, chinkara, barking deer, wild boars, and swamp deer. The reserve also hosts snakes like cobras, pythons and the Indian krait and a diverse population of avian beauties like the Indian pitta, pintail duck, red wattled lapwings, owls, vultures and blue kingfishers. <br /><br />  <div type="image" title="Pench Tiger Reserve" msid="81374325" hostid="261"></div><keyword id="10883491" type="UNKNOWN" weightage="20" keywordseo="deepika-sinha">Deepika Sinha</keyword>, a marketing and communications professional from Mumbai, has visited the Pench National Park four times now, and each time she says she falls more in love with the place. She tells Business Insider, “I have been extremely lucky to have some of my best sightings at Pench from the regal tigress to wild dogs, boars, jackals and the ever-so-shy sloth bear, which I'm told is a very unique sighting in Pench.” <br /><br />  <div type="image" title="Pench Tiger Reserve" msid="81374334" hostid="261"></div>A 2018 government tiger status <a href="http://moef.gov.in/wp-content/uploads/2020/07/Tiger-Status-Report-2018_For-Web_compressed_compressed.pdf">report</a> estimated that India has around 3000 tigers, and Pench alone has over 53 tigers living in the reserve and an additional 80 tigers (approximately) utilising the reserve.<br /><br /><br />As far as wildlife destinations in India go, Pench is among travel blogger Revati Victor’s hot favourites. She says, “It's one of the easiest to access (a 2-hour drive from Nagpur airport) and is where I have seen the most tigers... This is truly <em>Jungle Book</em> land, where regardless of whether you're here as a tourist to capture the famous tigress Collarwali for your Instagram or as a traveller to enjoy a quiet picnic under the watchful gaze of a pair of brown wood owls far from the crowds -- Pench has something to offer you and you will come away utterly fascinated.”<br /><br /> <br />  <div type="image" title="The legendary Collarwalli" msid="81374415" hostid="261"></div><br />Somewhat of a legend, T15, also called Collarwali Baghin, is a 14-year-old tigress who saunters around the park wearing a tracking collar. She has happily provided Pench eight litters -- one litter of four cubs as recently as 2019. In <a href="https://indianexpress.com/article/india/madhya-pradesh-pench-tiger-reserve-population-5875907/">total</a>, she has had 29 cubs, out of which 25 have survived. Two famous male arch-enemies who constantly battle over territory go by the name BMW (because of the B, M and W marking on his thigh) and Sula (referencing the wine brand because of the distinctive wine-glass-shaped marking on his body). The stories the guides and jeep drivers share during these safaris can be quite intriguing, so it's best to keep your eyes and ears peeled.<br /><br /><br /><strong>Best time to visit: </strong>November to February is considered the best time to visit Pench since the temperature hovers around 10° to 28° celsius, making the safari quite pleasant. With temperatures between 28° to 45° celsius, March to June is often too hot to enjoy the tour, but some still brave the weather and make the trip. July to mid-October, the Pench National Park remains closed primarily because the monsoons are usually the breeding season.<br /><br />  <div type="image" title="Pench-Tree-Lodge-Safari" msid="81374444" hostid="261"></div><strong>Safari zones and timings:</strong> Pench National Park has seven zones – Turia, Karmajhiri, Jamtara, Rukhad, Wolf Sanctuary, Sillari, and Khursapar. The main entry points are Jamtara, Turia and Karmajhiri. Turia is the most popular because there are several water bodies in the area, thus increasing the chances of spotting wild animals out for a drink. <br /><br /><br />The park timings vary depending on the season. The morning jeep safari starts from 7:30 AM to 10:30 AM, and the evening safari starts from 3:00 PM to 5:30 PM. In the summer months (March to June), the safari timing changes to 6:30 AM to 9:30 AM and 4:00 PM to 6:30 PM. There is also a government-approved night safari in the Wolf Sanctuary from 5:30 PM to 8:30 PM; this is great for those who want to catch a glimpse of wolves as well as jackals, spotted deer, sambar deer, nilgai and various nocturnal birds.<br /><br /><br /><strong>Places to stay:</strong> There are a number of good properties in the region. Sinha highly recommends <a href="https://www.tajhotels.com/en-in/taj/baghvan-pench-national-park/">Baghvan, A Taj Safari - Pench National Park</a>, for a perfect mix of the fancy and the rustic. The property has 12 cottages and each cottage consists of a room, indoor and outdoor bathroom and a machaan where, if you are brave enough, you can spend the night in. Another great option is the <a href="https://www.penchtreelodge.com/">Pench Tree Lodge</a>, a Pugdundee Safaris’ property that consists of six treehouses and six luxury cottages set amidst forty acres of wilderness. Kiplings Court is a slightly more affordable option in the region. This well-kept government-run establishment has two 6-bed dorms as well as private cottages. Plus, it has the added advantage of being only a kilometre away from the park's Turia gate. Victor suggests <a href="https://www.penchjunglecamp.com/">Pench Jungle Camp</a> where she stayed in a room modelled after a tent. She says, “It is the perfect distance from both the Khursapar gate and action-packed Turia gate.”<br /><br /><br /><strong>SEE ALSO:<br /><a href="https://www.businessinsider.in/finance/banks/news/ignore-low-cibil-score-for-street-vendor-loans-work-on-holidays-and-other-diktats-from-indian-government-to-banks-rushing-to-meet-march-target/articleshow/81223572.cms">EXCLUSIVE: Bankers may be working all 31 days of March with the government looking to double the loans doled out under the PM SVANidhi scheme</a><br /><a href="https://www.businessinsider.in/careers/news/check-out-all-the-hiring-opportunities-in-2021-in-india/slidelist/81343839.cms">A whole host of jobs, from government to private to foreign companies in India, are opening up ⁠— here’s a look at some of those</a><br /></strong><a href="https://www.businessinsider.in/business/startups/news/these-are-the-worlds-top-food-delivery-companies-indias-zomato-and-swiggy-have-a-long-way-to-go-as-compared-to-their-global-counterparts-like-doordash-or-meituan/slidelist/81344728.cms"><strong>These are the world’s top food delivery companies – India’s Zomato and Swiggy have a long way to go as compared to their global counterparts like DoorDash or Meituan</strong></a><br />

Apart from the big cat, the Pench Tiger Reserve in Madhya Pradesh flaunts a variety of fabulous residents

<br /> Oil and Natural Gas Corporation (<keyword id="6354737" type="CITY" weightage="100" keywordseo="ONGC">ONGC</keyword>) is investing a sum of Rs 22,500 crore in redevelopment projects. These new projects will add capacity of 16.7 million tonnes of oil and 56 billion cubic metres of gas, said <keyword id="742600" type="UNKNOWN" weightage="100" keywordseo="DK-Sarraf">DK Sarraf</keyword>, chairman and managing director, ONGC.<br />
<br /> "(In 2014) we launched Mumbai High North Redevelopment Phase-III, Mumbai High South Redevelopment Phase-III, integrated development of the Bassein, <keyword id="340020" type="PERSON" weightage="60" keywordseo="Mukta">Mukta</keyword> and <keyword id="150474" type="CITY" weightage="60" keywordseo="panna">Panna</keyword> formations and Daman development. These are very important projects for us and a lot of hope rides on their success. They will also serve as a litmus test for our project management skill to implement the projects without time and cost over-run and safely," he said.<br />
<br />
The output of gas from the KG-DWN-98/2 (NDA) field in the eastern offshore is likely to start in the next 2-3 years.<br />
<br />
He informed that 16 new sources of gas were discovered in FY2014-15. "Therefore, the reserve replacement ratio is again expected to be in excess of one for a 10th consecutive year," he added.<br />
<br /> <keyword id="81864" type="CITY" weightage="100" keywordseo="ONGC-Videsh">ONGC Videsh</keyword>, the foreign arm of the country’s multinational oil and gas company, had struck a deal for a gas field in Azerbaijan and also acquired a 16% stake in the Rovuma offshore Area-I in Mozambique. These led to a jump in its production by 15%.<br />

ONGC Pumping In Rs 22,500 Crore In Redevelopment Projects

<ul class="summary-list"><li>I used points from credit-card bonuses to <a href="https://www.insider.com/everything-you-need-to-know-about-dubai-united-arab-emirates-2021-9">travel first class on Emirates</a> and had a luxurious flight.</li><li>I drank champagne and ate salmon in a spacious suite with a full-fledged entertainment center.</li></ul><p>After years of low-budget traveling, my fiancé and I decided to use airline points and flew <a href="https://www.businessinsider.com/everything-you-need-to-know-about-dubai-united-arab-emirates-2021-9">in Emirates first class</a> from the Maldives to Dubai. </p><p>Without miles, this first-class flight is usually about $3,000. </p><p>As a traveler who frequents economy and has never flown first class, the seat upgrade was a highlight of the entire trip.</p><h2>I used to think flying first class was reserved for the wealthy</h2><div type="image" title="Passport, champagne, food next to window of airplane" height="2268" width="3023" msid="108115792" hostid="261" sizebytes="339182"></div><p>Though we used to think that only frequent fliers who are loyal to an airline <a href="https://www.businessinsider.com/ways-wasting-money-on-plane-tickets-common-mistakes-2021-6">can accumulate loads of miles</a>, we earned the bulk of our points through sign-on bonuses with credits we patiently accumulated points with over the years.</p><p>We used a combination of Citi ThankYou and American Express points, both of which offer partnered programs with Emirates Skywards at a 1:1 transfer ratio.</p><p>Originally, we purchased our multi-city return <a href="https://www.businessinsider.com/i-flew-emirates-business-class-2018-3">flights in business class</a> for 127,000 miles combined. At first, only one of our seats could be upgraded for 24,000 miles. However, the day before our flight, thanks to a bit of luck and persistence, another upgrade opened up for the same amount.</p><h2>The luxury I experienced during the 4 hours on the plane was completely foreign to me</h2><div type="image" title="Glass of water, passport, and snacks on table in airplane seat" height="5584" width="7445" msid="108115794" hostid="261" sizebytes="471764"></div><p>Upon boarding, we were greeted by <a href="https://www.businessinsider.com/flight-attendant-surprising-things-about-job-2021-11">our assigned flight attendant</a>, guided to our seats, and offered water and a hot towel to freshen up.</p><p>The flight attendant soon returned with Arabic dates and coffee poured from a traditional pot called a dallah.</p><div type="image" title="Flight attendant pouring out of dallah" height="4188" width="5584" msid="108115796" hostid="261" sizebytes="250666"></div><p>The first-class cabin held eight seats in a 1-2-1 arrangement and was not fully booked during our flight.</p><p>The suite had plenty of storage and outlets, and though I'm only 5-foot-3, I'm confident someone tall would have enough legroom and find it comfortable.</p><div type="image" title="First-class airline seat with pillows on it" height="4188" width="5584" msid="108115798" hostid="261" sizebytes="535842"></div><p>Each suite contains a large, fully-adjustable leather seat, added privacy from a sliding door, and a small closet that opens from the aisle and contains hangers for your coat.</p><p>Once the plane doors closed for boarding, we were served 2003 Dom Pérignon champagne — and the flight attendant ensured my glass remained full. </p><h2>The amenities within the personal suite oozed with opulence</h2><div type="image" title="The writer sits in airplane seat and holds a glass of champagne" height="2018" width="2690" msid="108115800" hostid="261" sizebytes="202678"></div><p>Each suite features a 32-inch screen for the entertainment system that can be controlled either by a remote in the armrest or a tablet next to the seat.</p><p>With so much leg space, it was physically impossible for me to touch the screen while seated like you can in economy.</p><div type="image" title="Table with lamp, TV, and glass of water on airplane" height="5584" width="7445" msid="108115802" hostid="261" sizebytes="1216104"></div><p>From the tablet, you can also control your seat settings, the blinds for the windows within your suite, or request service from the flight attendants.</p><p>We were also given Byredo skin-care products and an Emirates-embossed leather notebook and pen, which were placed in a pop-up vanity mirror.</p><p>Bulgari cologne and perfume, dental kits, and even hand cream were also available to passengers.</p><div type="image" title="Samples of Byredo skincare products" height="5578" width="7438" msid="108115804" hostid="261" sizebytes="704190"></div><p>Emirates made sure no space was wasted in the suite and <a href="https://www.businessinsider.com/what-worlds-best-business-class-is-like-photos-qatar-airways-2022-2">paid attention to the little details</a> — there was even a fresh orchid in a vase and a small table lamp in the corner.</p><p>First-class passengers receive complimentary WiFi for the entire flight, which I found to work quite well. We were also given Bowers &amp; Wilkins noise-canceling headphones, though I wasn't impressed with their sound quality. </p><p>We also had our own personal mini-bar, which lifted with a click of a button.</p><div type="image" title="Tablet and bottles of water by airplane windows" height="5380" width="7174" msid="108115806" hostid="261" sizebytes="1061162"></div><p>The first-class bathroom wasn't anything special, though it was cleaner than the ones I've usually seen in economy or business because it had less foot traffic. </p><h2>As a self-proclaimed foodie, I was excited to indulge in fine dining in the sky </h2><div type="image" title="The writer sits at table with food" height="2160" width="2880" msid="108115810" hostid="261" sizebytes="324870"></div><p>During meals, each suite is set with a white tablecloth, glassware, and silverware. Unlike in economy, travelers are not locked into an in-flight meal schedule and get to decide when and how much they want to eat or drink from the menu.</p><p>The extensive menu contained a variety of upscale dishes and spirits, including a bottle of Hennessy Paradis that retails for over $1,000.</p><div type="image" title="Arabic mezze, including bread, assorted vegetables, and dips, on table" height="3024" width="4032" msid="108115813" hostid="261" sizebytes="557896"></div><p>For my first course, I <a href="https://www.businessinsider.com/best-places-to-eat-in-dubai-according-to-a-local-2021-9">ordered the traditional Arabic mezze</a>. The portion was so generous I felt like I could have shared with other people.</p><p>For my main course, I ordered the pan-fried salmon, which was cooked perfectly with a pesto sauce and paired wonderfully with the champagne.</p><div type="image" title="Salmon and vegetables on a plate" height="3024" width="4032" msid="108115815" hostid="261" sizebytes="596828"></div><p>I'm still baffled by how they managed to prepare fish so well on a plane.</p><p>I managed to make room for dessert, which was light and refreshing coconut panna cotta.</p><div type="image" title="Stawberries, blueberries, and panna catta on a plate with glass of champagne" height="2268" width="3023" msid="108115817" hostid="261" sizebytes="517696"></div><p>Before landing, the flight attendant came back for any last-minute requests and to gift us a small box of chocolates. </p><h2>The first-class treatment continued after we got off the plane</h2><div type="image" title="Man standing with luggage outside of airport" height="2160" width="2880" msid="108115820" hostid="261" sizebytes="192788"></div><p>Emirates also provides transportation to and from the airport for business or first-class passengers.</p><p>After saying our goodbyes to the in-flight service team, we took advantage of the complimentary chauffeur service. </p><p>We easily found the chauffeur <a href="https://www.businessinsider.com/best-way-to-get-to-dubai-flights-and-more-2021-9">pick-up location at the Dubai International Airport</a>. There was no wait time at the desk and a seamless check-in process.</p><div type="image" title="BMW car in airport parking lot" height="2160" width="2880" msid="108115821" hostid="261" sizebytes="226786"></div><p>From the desk, were quickly escorted to our driver and the BMW we'd ride in <a href="https://www.businessinsider.com/the-best-places-to-stay-in-dubai-united-arab-emirates-2021-9">to our Dubai hotel</a>.</p><h2>After all this luxury, I wish that I could fly first class again</h2><div type="image" title="The writer served panna cotta at table on airplane" height="2160" width="2880" msid="108115823" hostid="261" sizebytes="171786"></div><p>Four hours on the plane didn't feel long enough — I wanted more time to enjoy the full range of food and amenities.</p><p>From the amazing service to the added benefits that come with flying first class, the experience set itself apart from economy.</p><p>I wouldn't spend actual money on it, but redeeming our miles for this luxurious first-class experience felt like the best use of our points.</p>

I'm a budget traveler who flew first class using airline miles. It was amazing but I wouldn't spend money on it.

<ul class="summary-list"><li>I used points from credit-card bonuses to <a href="https://www.insider.com/everything-you-need-to-know-about-dubai-united-arab-emirates-2021-9">travel first class on Emirates</a> and had a luxurious <keyword id="12039900" type="UNKNOWN" weightage="60" keywordseo="flight" source="Orion">flight</keyword>.</li><li>I drank champagne and ate salmon in a spacious suite with a full-fledged entertainment center.</li></ul><p>After years of low-budget traveling, my fiancé and I decided to use airline points and flew <a href="https://www.insider.com/everything-you-need-to-know-about-dubai-united-arab-emirates-2021-9">in Emirates first class</a> from the Maldives to Dubai. </p><p>Without miles, this first-class flight is usually about $3,000. </p><p>As a traveler who frequents economy and has never flown first class, the seat upgrade was a highlight of the entire trip.</p><h2>I used to think flying first class was reserved for the wealthy</h2><div type="image" title="Passport, champagne, food next to window of airplane" height="2268" width="3023" msid="89808261" hostid="261"></div><p>Though we used to think that only frequent fliers who are loyal to an airline <a href="https://www.insider.com/ways-wasting-money-on-plane-tickets-common-mistakes-2021-6">can accumulate loads of miles</a>, we earned the bulk of our points through sign-on bonuses with credits we patiently accumulated points with over the years.</p><p>We used a combination of Citi ThankYou and American Express points, both of which offer partnered programs with <keyword id="12169028" type="UNKNOWN" weightage="60" keywordseo="emirates" source="Orion">Emirates</keyword> Skywards at a 1:1 transfer ratio.</p><p>Originally, we purchased our multi-city return <a href="https://www.insider.com/i-flew-emirates-business-class-2018-3">flights in business class</a> for 127,000 miles combined. At first, only one of our seats could be upgraded for 24,000 miles. However, the day before our flight, thanks to a bit of luck and persistence, another upgrade opened up for the same amount.</p><h2>The luxury I experienced during the 4 hours on the plane was completely foreign to me</h2><div type="image" title="Glass of water, passport, and snacks on table in airplane seat" height="5584" width="7445" msid="89808264" hostid="261"></div><p>Upon boarding, we were greeted by <a href="https://www.insider.com/flight-attendant-surprising-things-about-job-2021-11">our assigned flight attendant</a>, guided to our seats, and offered water and a hot towel to freshen up.</p><p>The flight attendant soon returned with Arabic dates and coffee poured from a traditional pot called a dallah.</p><div type="image" title="Flight attendant pouring out of dallah" height="4188" width="5584" msid="89808265" hostid="261"></div><p>The first-class cabin held eight seats in a 1-2-1 arrangement and was not fully booked during our flight.</p><p>The suite had plenty of storage and outlets, and though I'm only 5-foot-3, I'm confident someone tall would have enough legroom and find it comfortable.</p><div type="image" title="First-class airline seat with pillows on it" height="4188" width="5584" msid="89808266" hostid="261"></div><p>Each suite contains a large, fully-adjustable leather seat, added privacy from a sliding door, and a small closet that opens from the aisle and contains hangers for your coat.</p><p>Once the plane doors closed for boarding, we were served 2003 Dom Pérignon champagne — and the flight attendant ensured my glass remained full. </p><h2>The amenities within the personal suite oozed with opulence</h2><div type="image" title="The writer sits in airplane seat and holds a glass of champagne" height="2018" width="2690" msid="89808267" hostid="261"></div><p>Each suite features a 32-inch screen for the entertainment system that can be controlled either by a remote in the armrest or a tablet next to the seat.</p><p>With so much leg space, it was physically impossible for me to touch the screen while seated like you can in economy.</p><div type="image" title="Table with lamp, TV, and glass of water on airplane" height="5584" width="7445" msid="89808268" hostid="261"></div><p>From the tablet, you can also control your seat settings, the blinds for the windows within your suite, or request service from the flight attendants.</p><p>We were also given Byredo skin-care products and an Emirates-embossed leather notebook and pen, which were placed in a pop-up vanity mirror.</p><p>Bulgari cologne and perfume, dental kits, and even hand cream were also available to passengers.</p><div type="image" title="Samples of Byredo skincare products" height="5578" width="7438" msid="89808270" hostid="261"></div><p>Emirates made sure no space was wasted in the suite and <a href="https://www.insider.com/what-worlds-best-business-class-is-like-photos-qatar-airways-2022-2">paid attention to the little details</a> — there was even a fresh orchid in a vase and a small table lamp in the corner.</p><p>First-class passengers receive complimentary WiFi for the entire flight, which I found to work quite well. We were also given Bowers &amp; Wilkins noise-canceling headphones, though I wasn't impressed with their sound quality. </p><p>We also had our own personal mini-bar, which lifted with a click of a button.</p><div type="image" title="Tablet and bottles of water by airplane windows" height="5380" width="7174" msid="89808271" hostid="261"></div><p>The first-class bathroom wasn't anything special, though it was cleaner than the ones I've usually seen in economy or business because it had less foot traffic. </p><h2>As a self-proclaimed foodie, I was excited to indulge in fine dining in the sky </h2><div type="image" title="The writer sits at table with food" height="2160" width="2880" msid="89808272" hostid="261"></div><p>During meals, each suite is set with a white table cloth, glassware, and silverware. Unlike in economy, travelers are not locked into an in-flight meal schedule and get to decide when and how much they want to eat or drink from the menu.</p><p>The extensive menu contained a variety of upscale dishes and spirits, including a bottle of Hennessy Paradis that retails for over $1,000.</p><div type="image" title="Arabic mezze, including bread, assorted vegetables, and dips, on table" height="3024" width="4032" msid="89808275" hostid="261"></div><p>For my first course, I <a href="https://www.insider.com/best-places-to-eat-in-dubai-according-to-a-local-2021-9">ordered the traditional Arabic mezze</a>. The portion was so generous I felt like I could have shared with other people.</p><p>For my main course, I ordered the pan-fried salmon, which was cooked perfectly with a pesto sauce and paired wonderfully with the champagne.</p><div type="image" title="Salmon and vegetables on a plate" height="3024" width="4032" msid="89808276" hostid="261"></div><p>I'm still baffled by how they managed to prepare fish so well on a plane.</p><p>I managed to make room for dessert, which was light and refreshing coconut panna cotta.</p><div type="image" title="Stawberries, blueberries, and panna catta on a plate with glass of champagne" height="2268" width="3023" msid="89808278" hostid="261"></div><p>Before landing, the flight attendant came back for any last-minute requests and to gift us a small box of chocolates. </p><h2>The first-class treatment continued after we got off the plane</h2><div type="image" title="Man standing with luggage outside of airport" height="2160" width="2880" msid="89808280" hostid="261"></div><p>Emirates also provides transportation to and from the airport for business or first-class passengers.</p><p>After saying our goodbyes to the in-flight service team, we took advantage of the complimentary chauffeur service. </p><p>We easily found the chauffeur <a href="https://www.insider.com/best-way-to-get-to-dubai-flights-and-more-2021-9">pick-up location at the Dubai International Airport</a>. There was no wait time at the desk and a seamless check-in process.</p><div type="image" title="BMW car in airport parking lot" height="2160" width="2880" msid="89808281" hostid="261"></div><p>From the desk, were quickly escorted to our driver and the BMW we'd ride in <a href="https://www.insider.com/the-best-places-to-stay-in-dubai-united-arab-emirates-2021-9">to our Dubai hotel</a>.</p><h2>After all this luxury, I wish that I could fly first class again</h2><div type="image" title="The writer served panna cotta at table on airplane" height="2160" width="2880" msid="89808283" hostid="261"></div><p>Four hours on the plane didn't feel long enough — I wanted more time to enjoy the full range of food and amenities.</p><p>From the amazing service to the added benefits that come with flying first class, the experience set itself apart from economy.</p><p>I wouldn't spend actual money on it, but redeeming our miles for this luxurious first-class experience felt like the best use of our points.</p>

<ul class="summary-list"><li><keyword id="12959470" type="UNKNOWN" weightage="60" keywordseo="charleston" source="Orion">Charleston</keyword> has a dynamic food scene with Southern traditions honored alongside modern influences.</li><li>Restaurants range from high-end molecular tasting menus to charming family-run diners.</li></ul><p>The late Anthony Bourdain, a globe-hopping chef and TV presenter who traveled the world looking for memorable culinary experiences, once said that <a href="https://abcnews4.com/news/local/anthony-bourdain-talks-charleston-cuisine-bill-murray-and-waffle-house" target="_blank" rel="nofollow noopener sponsored">Charleston stood at the forefront of a culinary renaissance</a>, offering gastronomic chops that were quite impressive for a city of its size.</p><p>As is often the case with Bourdain, he's not wrong.</p><p>I've been visiting Charleston for years and have witnessed this exciting culinary evolution firsthand. When I first visited in the early 2000s, many menus confined themselves to classics such as she-crab soup and Brunswick stew, with some barbecue and creole-influenced standards like gumbo. </p><p>But over the years, global and cutting-edge techniques have increasingly established a footing, leaving people with the difficult choice of choosing between down-home diners, molecular gastronomy, and modern takes on decades-old recipes. In terms of dilemmas, it's a good one to have.</p><p>The result is a city that's become a gourmand's dream. Whether I'm visiting to review or assess restaurants for inclusion in guidebooks or <keyword id="11896628" type="UNKNOWN" weightage="100" keywordseo="travel" source="Orion">travel</keyword> features, or just passing through on personal vacation time, I'm always excited to dine in Charleston. Plan your next visit with my go-to list of the best places to eat, and you will too. </p><p><strong></strong></p><div type="image" title="A steak sandwich with red-brown sauce in a cup next to it" height="2998" width="3998" msid="90667712" hostid="261"></div><p><strong>Lewis Barbecue</strong> </p><p>You don't have to travel to Texas for some of the South's best barbecue, because at <a href="https://www.lewisbarbecue.com" target="_blank" rel="nofollow noopener sponsored">Lewis Barbecue</a>, Texas has politely come to you. At least, renowned pitmaster John Lewis has, and I'm endlessly grateful to him for making the journey. Here, his custom-built smokers turn out one irresistible treat after another. I once enjoyed the most tender brisket I've ever had, and trust me when I say you won't be able to help but add the pulled pork and smoked turkey to your tray. Although vegans and visitors on diet might struggle, this is the place for a carnivorous blowout. </p><p><strong>Bertha's Kitchen</strong></p><p>If Lowcountry soul food has a legendary name, it's the late Albertha Grant. Grant was the skilled chef who <a href="https://www.southernfoodways.org/interview/albertha-grant" target="_blank" rel="nofollow noopener sponsored">founded this local institution</a>, and although she sadly passed away in 2007, her kitchen is now run by her daughters. The menu specifically honors the traditions of the Gullah Geechee who originated in Central and West Africa. </p><p>If I can offer one piece of advice, it's to get to <a href="https://www.businessinsider.com/reviews/out?u=https%3A%2F%2Fwww.tripadvisor.com%2FRestaurant_Review-g54171-d436746-Reviews-Bertha_s_Kitchen-Charleston_South_Carolina.html" target="_blank" rel="nofollow noopener sponsored">Bertha's Kitchen</a> early because the lines form as soon as lunch service starts. Everyone comes here, fueling up on simple but hearty food that includes red rice seasoned with bacon, garlic, and tomatoes, or the okra soup, which is probably its most famous menu item. I've had to visit multiple times to get around to its fried chicken, pork chops, and seasoned collards, but each trip has been more satisfying than the last.   </p><p><strong></strong></p><div type="image" title="Trimmed, low bushes and trees surrounding a brick wall and dining area with black wire tables and chairs" height="1559" width="2079" msid="90667713" hostid="261"></div><p><strong>Zero Restaurant &amp; Bar </strong></p><p>In my opinion, nowhere is Charleston's culinary charge into the 21st century more celebrated than at the small but well-formed kitchen known as <a href="https://zerorestaurantcharleston.com/" target="_blank" rel="nofollow noopener sponsored">Zero Restaurant &amp; Bar</a> (part of the Zero George Hotel). It's designed with high attention to detail and is somewhat of a culinary theater for intrepid diners. Most tables sit in the cozy, contemporary dining room, but if the weather allows, I recommend the charmingly-lit courtyard. </p><p>Chef Vinson Petrillo expertly directs the entire experience, with the single multicourse tasting menu's choices limited to "classic" or "elevated" wine pairings. The menu constantly evolves, but always celebrates local ingredients, whether that's variations on beef tartare, caviar, or scallops. I found every stage served with immaculate timing, which can make or break a regular tasting menu, let alone one with this level of ambition. </p><p><strong></strong></p><div type="image" title="A woman stands outside of a white building with palm trees on either side" height="2827" width="3769" msid="90667717" hostid="261"></div><p><strong>The Ordinary</strong> </p><p>This restaurant's name is instantly contradicted by its tagline, "fancy seafood," but to my mind, it just means that high standards are the norm at <a href="https://eattheordinary.com/" target="_blank" rel="nofollow noopener sponsored">The Ordinary</a>. In the 1920s, this dining room was a bank, now converted with elements of a European brasserie. It's always been a lively scene when I've come here to tuck into fresh and thoughtfully presented seafood, whether from the raw bar or the menu, which is divided simply into "hot" and "cold" sections. I think you can't go wrong with any of the oysters on the half shell, crab, or clam dishes, but don't overlook specialties such as the crispy oyster sliders. I'd say the best tactic, though, is to bring a friend and dive into a seafood tower. </p><p><strong></strong></p><div type="image" title="Sandwich on a Brioche bun with chicken and vegetables" height="2764" width="3686" msid="90667721" hostid="261"></div><p><strong>Leon's Oyster Shop</strong> </p><p>What was once an auto body shop has, since 2014, been transformed into a casual local favorite for seafood and more known as <a href="https://leonsoystershop.com/" target="_blank" rel="nofollow noopener sponsored">Leon's Oyster Shop</a>. The restaurant's former life is celebrated with the addition of motoring memorabilia and mechanics' equipment, making it almost feel like the kind of place you'd stumble across on a road trip.</p><p>Tourists, business people, and young locals all keep the dining room busy. I'm a devotee of its crispy fried chicken, the sandwich version of which seems to be the item most people come to try. The grilled oysters are also on point. </p><p><strong>Chubby Fish</strong> </p><p>It's quite something to stand out as a seafood restaurant in a city that excels at seafood. This fish-obsessed joint doesn't take reservations, so I recommend arriving when <a href="https://www.chubbyfishcharleston.com/" target="_blank" rel="nofollow noopener sponsored">Chubby Fish</a> opens to secure a spot. Thick blue-velvet curtains frame a simple but elegant dining room where chef James London will take you on a journey beyond the usual fried favorites with a focus on dishes using sustainable ingredients. Try and cast as wide a net as possible, from the royal red shrimp toast to the braised grouper cheeks. There's also a solid raw and oyster bar. </p><div type="image" title="The exterior of Husk restaurant in Charleston, which dates back to the late 1800s." height="4010" width="5347" msid="90667723" hostid="261"></div><p><strong>Husk</strong> </p><p>A jasmine-scented garden welcomes you into a lovely converted 19th-century townhouse, with pine floors and multiple dining rooms. <a href="https://huskrestaurant.com/home/" target="_blank" rel="nofollow noopener sponsored">Husk</a> is the kind of restaurant leading the "new South" food movement in Charleston, with chef Sean Brock pulling from the Carolinas, Tennessee, Alabama, and the entire region to comprise his menu. I love the cornbread, catfish, and barbecue, as well as internationally-influenced dishes such as the bourbon-infused teriyaki pork lettuce wrap.</p><p><strong></strong></p><div type="image" title="A vine-covered building with windows with &quot;FIG&quot; in white lettering above entrance" height="3222" width="4296" msid="90667725" hostid="261"></div><p><strong>FIG</strong> </p><p>I usually try to gravitate away from obvious touristy areas, however, so many locals recommended <a href="https://eatatfig.com/" target="_blank" rel="nofollow noopener sponsored">FIG</a> to me that I became too curious not to go. Although it's located on busy Meeting Street, it's no tourist trap. It's a thoughtful, understated neighborhood bistro with low lighting, wooden floors, and crisp, white tablecloths. Chef Jason Stanhope brings a European influence to his Lowcountry menu, with grouper in a blood-orange marinade and a bourride (fish stew) made with local shrimp and mussels. I loved the ricotta gnocchi as a hearty alternative to the seafood, and if you're a fan of panna cotta desserts, you're in for a real treat. The wine list is also exceptional.   </p><p><strong></strong></p><div type="image" title="Dark blue-gray paneled building with green door and black sign reading &quot;Wild Common&quot;" height="3448" width="4600" msid="90667727" hostid="261"></div><p><strong>Wild Common</strong></p><p>Inordinately high ceilings and plentiful foliage give this dining room a spacious, organic feel, with large digital projections of natural scenes completing the look. I'm always intrigued by tasting menus, and it's lovely to sit down to try one in such a tranquil spot like <a href="https://www.wildcommoncharleston.com/" target="_blank" rel="nofollow noopener sponsored">Wild Common</a>.</p><p>Chef Orlando Pagan leans into local seafood, and though the menu regularly changes, typical dishes include baked oysters, caviar, and lobster-enhanced scallops. The relaxed but professional service complements the ambiance, and a deftly curated wine pairing is also available for an additional charge.</p><p><strong>Hall's Chophouse</strong> </p><p><a href="https://www.hallschophouse.com/" target="_blank" rel="nofollow noopener sponsored">Hall's Chophouse</a> is an old-school steakhouse with dark wood, cushioned seating, and artwork lining the wall. Although I don't find the menu to be groundbreaking, it offers on-point execution of the classics. The steak menu is panoramic, with wet- and dry-aged, grass-fed, and Wagyu options, and this being Charleston, there are oysters and lobster tails, and vegetarians won't be disappointed with the grilled vegetable ravioli. My favorite time to eat, though, is Sunday brunch, served here with live gospel music for one of the most uplifting experiences in town. </p><p><strong></strong></p><div type="image" title="Beige brick building with picnic tables and purple and white striped umbrella and several planters lining area" height="3099" width="4132" msid="90667841" hostid="261"></div><p><strong>Jackrabbit Filly</strong></p><p>The vintage-store tableware and primary colors of the booths and bar hint at a hipsterish experience, but <a href="https://www.jackrabbitfilly.com/" target="_blank" rel="nofollow noopener sponsored">Jackrabbit Filly</a> is an authentic, heartfelt family enterprise. A husband and wife team (chef Shuai Wang and wife, Corrie) created a welcoming spot that blends Americana with large dashes of their Asian heritage. If you're going to try one dish, I suggest the karaage, a Japanese-style fried chicken that you'll wish was available in your neighborhood at home. My other recommendations include the spicy fish tartare, pork-and-cabbage dumplings, and bacon-fried rice. </p><p><strong>Wild Olive</strong> </p><p><a href="https://wildolive.com/" target="_blank" rel="nofollow noopener sponsored">Wild Olive</a> is slightly out of town, but I'm convinced it's well worth the 20-minute drive from downtown Charleston. The change of scenery as you head to Johns Island also brings a change in flavors, and if you're looking for the region's best Italian food, I'd argue strongly in favor of Wild Olive. The property is framed by beautiful live oaks, and once inside, you can choose from the lively bar, the social long table, or the quieter front dining room for date night. Charred octopus and veal scallopini are just a couple of the must-try dishes. </p><p><a href="https://www.insider.com/everything-you-need-to-know-about-traveling-to-charleston-south-carolina" target="_blank" rel="noopener"><em>View Insider's comprehensive guide to visiting </em><em>Charleston</em><em>.</em></a></p>

I've been eating my way through Charleston for 20 years. Here are 12 incredible restaurants you need to try at least once.

<p><div class="KonaFilter image-container float_right"><div class="image on-image"><p class="source">Flickr/Poplinre</p></div><p></p></div>Technology like GPS tracking was introduced as a way to protect <keyword id="53462" type="UNKNOWN" weightage="60" keywordseo="endangered">endangered</keyword> species and help them recover, but it seems like <keyword id="49228" type="UNKNOWN" weightage="60" keywordseo="Poachers">poachers</keyword> and illegal wildlife traders might be taking advantage of the growing use of technology in conservation efforts.</p>
<p>The Panna Tiger Reserve in <keyword id="3658" type="COUNTRY" weightage="60" keywordseo="India">India</keyword> was notified that someone tried to hack into an email account that contains the geographic location of an endangered Bengal tiger, according to an article published in <a href="http://news.nationalgeographic.com/news/2013/10/131010-poaching-technology-tigers-endangered-animals-science/">National Geographic</a>.</p>
<p>The attempt was prevented by the website server, but even if the hacker had managed to get access, the geographic data - that is broadcast from the tiger's collar - is encrypted and only a sophisticated software can decode it.</p>
<p>The motive and identity of the hacker is unknown, and the Panna Tiger Reserve and police have launched an investigation. Even though the attempt was unsuccessful, it has made many wildlife conservationists wary and shown that this kind of "cyberpoaching" could pose a serious threat to endangered <keyword id="6371668" type="COMPANY" weightage="60" keywordseo="animals">animals</keyword>.</p>
<p>Poachers and traders are becoming more and more tech-savvy - evidence of cellphone and email use is appearing in more and more wildlife criminal cases, according to the National Geographic article.</p>
<p><a href="http://www.cites.org/eng/news/world/19/7.php">The Convention on International Trade in Endangered Species of Wild Fauna and Flora</a> have found that poachers and wildlife traders are relying more and more on the Internet.</p>
<p><a href="http://www.traffic.org/">TRAFFIC</a> has also reported an increasing use of technology in the way poachers go after their targets, including more sophisticated weapons and the use of veterinary drugs to kill animals.</p>
<p>GPS tracking has successfully been used to monitor and help endangered species, but it looks like conservationists need to take extra precaution now that that same geographical data could help lead poachers to an animal's exact location.</p>
<p>The Bengal tiger at the Panna Tiger Reserve is still alive and well, but the organization intends to step up security by adding surveillance drones to detect any intruders.</p>
<p>The <a href="http://worldwildlife.org/">World Wildlife Fund</a> estimates that the illegal wildlife sale industry cashes in somewhere between $7.8 to $10 billion every year. Moving illegal wildlife trade online comes with several benefits for poachers and traders: they can be anonymous, expand their customer base to include people around the world, and transactions are much faster.</p>

Poachers Are Trying To Hack GPS Collars Of Endangered Species To Track And Kill Them

<p><div class="KonaFilter image-container"><div class="image on-image"></div><p></p></div>We at <em>Bon Appétit</em> eat at a lot of restaurants. A <em>lot</em>. And none of us more so than resident restaurant-goer Andrew Knowlton (the guy ate three dinners a night in his search for our <a href="http://bonappetit.com/hot10?mbid=synd_bizinsider" target="_blank">Hot 10</a>). But if an escape-from-reality evening out is what keeps us going, there are few things worse than spending the money, time, and OpenTable refreshes for a great restaurant meal-and then having it all just flop.</p>
<p>You ordered wrong. The wait made everyone cranky. There wasn't enough wine. It's happened to the best of us, but somewhere around the millionth muttering of "Ugh, I coulda made these green beans better at home," we realized a few things about what makes a successful night out. Here, some tips and tricks we've picked up from eating out like it's our job-because, well, it is.</p>
<h3>1. When to go: Early…</h3>
<blockquote>
<p>"If I'm eating out on the weekend, I like to go around 5:30 or 6. That way, you'll always get a table (or a spot at the bar), the staff is super attentive, and the lighting is better for Instagramming. Kidding! Sort of." <em>-Alison Roman, senior associate food editor</em></p>
</blockquote>
<p><strong>…and in a Small Group</strong></p>
<blockquote>
<p>"Eating out with a big group is a crapshoot. Somewhere past four people, the experience becomes less about the food and more about the conversation and company. At that point, I'd rather be at home, or somewhere super casual, doing dinner family-style." <em>-Andrew Knowlton, restaurant and drinks editor</em></p>
<p>"If I'm critically interested in a restaurant's food, I never show up with more than three other people-there are several varieties of torture I'd prefer to negotiating a menu with a large group."<em> -Amiel Stanek, assistant to the editor in chief</em></p>
</blockquote>
<p><strong>1a. Eating Alone Is Cool  </strong></p>
<blockquote>
<p>"If there's a new no-reservations restaurant you're desperate to try, make a point to go crazy early, or go by yourself and eat at the bar. Dinner out with five of your closest friends is not the time to try the buzziest place in town." <em>-Meryl Rothstein, senior editor</em></p>
</blockquote>
<p><strong>1b. Make Tuesdays Special</strong></p>
<blockquote>
<p>"I just don't go to dinner on a Friday night." <em>-Alfia Muzio, test kitchen contributor</em></p>
</blockquote>
<p><strong>1c. Waiting Is Better With Drinks</strong></p>
<blockquote>
<p>"If I'm going to a place where I know there will be a wait, I'll go around 7 p.m. with the intention of eating around 9. Pick a bar nearby for waiting. Manage your expectations and no one will be mad you had to wait." <em>-AR</em></p>
</blockquote>
<h3>2. Where To Sit: Wherever You Want…</h3>
<blockquote>
<p>"If you are unhappy where you're sitting, just ask to switch. It sounds fussy, but is likely not a big deal in the end, especially if you see open tables with the number of people in your party." <em>-AR</em></p>
</blockquote>
<p><strong>2a. …Although Really, We Recommend the Bar</strong></p>
<blockquote>
<p>"If it's just you and one other person, <em>always</em> sit at the bar. There are plenty of diners who (for whatever reason) will take an hour's wait over a bar seat, so there's a higher chance you'll get seated right away. And service at the bar is just as good, if not better, as a prime table on the floor. There's a certain rapport to be had with a waiter who's always right in front of you. Of course, for more than two people, a table is the only way to go." <em>-AK</em></p>
</blockquote>
<h3>3. What (Not) To Order: Be Adventurous</h3>
<blockquote>
<p>"Unless you're doing so purely for research purposes, never order something you love to cook at home-you'll be disappointed." <em>-Matt Gross, web editor</em></p>
<p>"Always order the weirdest thing on the menu-it's probably there for a reason. As for that side of spinach? It's probably gonna taste exactly the same as the sautéed spinach you make at home." <em>-Carey Polis, senior web editor</em></p>
</blockquote>
<p><strong>3a. Identify the Restaurant's Strengths, and Play to Them</strong></p>
<blockquote>
<p>"Always order breakfast food at a diner (unless you're going to order a grilled cheese). If you're going to a restaurant for a second (or third time, etc.), always order something you didn't get last time." <em>-MR</em></p>
<p>"If you're not at a steakhouse, don't order a steak." <em>-MG</em></p>
<p>"Never order pasta at a pizza place. The pizza will just be better." <em>-Adam Rapoport, editor in chief</em></p>
<p>"If the dessert offerings are limited to panna cotta, chocolate pot de crème, and ice cream, do not order dessert." <em>-Julia Kramer, associate restaurant editor</em></p>
<p>"I always order the chicken dish and the tongue. Roast chicken is a great barometer of how much the chef cares. Chicken went from ultimate homey comfort food-the thing you'd never order-to the simplest expression of a chef's talent. As for the tongue, well, it's an overlooked dish. Sometimes the odder the cut, the more attention the chef gives to it." <em>-AK</em></p>
</blockquote>
<p><strong>3b. Entrées Not Required</strong></p>
<blockquote>
<p>"Don't feel like you have to order an entrée. There's often more creativity in bar snacks and starters." <em>-AK</em></p>
</blockquote>
<blockquote>
<p>"Plus, you get to try more that way." <em>-CP</em></p>
</blockquote>
<p><strong>3c. Mix It Up-Within Reason</strong></p>
<blockquote>
<p>"I always make sure to order something different from my dining companions. I expect them to share with me, and I want to try as much as possible. Corollary: If trying to curate people's orders makes them angry, just let them all get the salmon and shut up about it. Remember that not everyone treats restaurant-going like something you can win." <em>-Belle Cushing, editorial assistant</em></p>
</blockquote>
<p><strong>3d. Share Strategically</strong></p>
<blockquote>
<p>"If you're with a group, ask how many of each thing comes in an order. Ordering a plate of fritters for a group of six? There may only be four to an order. I ask if they can bring six, even if that means additional charges. If they won't, just go for two orders." <em>-Alison Roman</em></p>
</blockquote>
<p><strong>3e. Pro Tip from a <a href="http://www.bonappetit.com/hot10?mbid=synd_bizinsider">Hot 10</a> Chef</strong></p>
<blockquote>
<p>"Don't be afraid to ask us to cook off-menu for you! We are constantly getting exciting product that might not necessarily be on the menu yet." <em>-Eli Kulp, <a href="http://www.bonappetit.com/restaurants-travel/best-new-restaurants/article/high-street-on-market" target="_blank">High Street on Market</a>, Philadelphia</em></p>
</blockquote>
<h3>4. Kids Can Come, Too</h3>
<blockquote>
<p>"We usually order our son's food first and talk while he is eating. He can play a game (or color or yes, use his iPad) while we eat. We carry dice, crayons, and paper, and <em>Highlights</em> magazines in his bag so that he always has quiet toys to play with." <em>-Stacey Rivera, digital director</em></p>
</blockquote>
<p><strong>4a. Well, Sometimes</strong></p>
<blockquote>
<p>"We don't take him with us to a restaurant we haven't been to before (or is not obviously a kid-friendly joint) so that we aren't making other people, or him, uncomfortable. You need to know what you are walking into with a kid." <em>-SR</em></p>
</blockquote>
<h3>5. Be Nice</h3>
<blockquote>
<p>"It's common sense: Everyone at the restaurant is just doing their job." -<em>AK </em></p>
</blockquote>
<h3>6. Rules Are for Sticklers</h3>
<p>Lest we forget that going out to dinner is supposed to be <em>fun</em>, chef Chris Gould of Hot 10 restaurant <a href="http://www.bonappetit.com/restaurants-travel/best-new-restaurants/article/central-provisions?mbid=synd_bizinsider" target="_blank">Central Provisions</a>, reminds us to take all of the above and throw them out the window. "Go to have fun and be open-minded!"</p>
<p>Oh right. <em>That</em> is what this is all about.</p>
<h3>Now, go forth and eat (early, at the bar) at one of our <a href="http://bonappetit.com/hot10?mbid=synd_bizinsider">Hot 10 restaurants</a>.</h3>
<p> </p>
<h2>More From Bon Appetit:</h2>
<p><a href="http://www.bonappetit.com/columns/the-foodist/slideshow/top-restaurant-trends-2014/?slide=1?mbid=synd_bizinsider">The Top 25 Restaurant Trends of 2014</a></p>
<p><a href="http://www.bonappetit.com/columns/the-foodist/slideshow/best-new-cocktail-bars-2014/?slide=1?mbid=synd_bizinsider">The 5 Best New Cocktail Bars in America 2014</a></p>
<p><a href="http://www.bonappetit.com/columns/the-foodist/article/coffee-shop-design-trends-2014?mbid=synd_bizinsider">The 9 Trends of Coffee Shop Design in 2014</a></p>
<p><a href="http://www.bonappetit.com/columns/the-foodist/article/worst-restaurant-trends-2014?mbid=synd_bizinsider">The Most Overblown Restaurant Trends of 2014</a></p>
<p><a href="http://www.bonappetit.com/test-kitchen/cooking-tips/article/weeknight-chicken-dinner-no-recipe?mbid=synd_bizinsider">How We Cook Weeknight Chicken Dinners Without Recipes</a></p>

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