Learning Generative AI #8: Cheatsheets for Restaurant Menus
This is the tenth article in my series on Generative AI, each covering different ways to use it. If you want to read the others, here is the list and links.
Learning Generative AI #7: The Transformative Power of Generative AI in Education
Learning Generative AI #6: Apple Intelligence
Learning Generative AI #5: An Invaluable Investing Tool
Learning Generative AI #4: Planning Your Travel
Learning Generative AI: #3 Getting Useful Medical Information
Learning Generative AI: #2 Satisfying Your Curiosity
Learning to Use Generative AI: #1 Writing and Editing
Explanation and Access to Leading Generative AI Systems
If you want to read my articles on autonomous vehicles and other emerging technologies, as well as all the articles in this series, click this link to access an extensive and interesting library.
In this lesson on Generative AI, I’m giving examples of using it to help better understand restaurant menus. Maybe it’s just me, but when I go to restaurants with friends and family, we frequently ask questions, trying to understand the menu better. Generative AI can be very helpful here, and you can instantly become an expert.
Example #1: Starbucks Menu Cheatsheet
OK, I’m willing to admit maybe I’m the only one in the world who can go into Starbucks and be totally confused. For me, it’s like a foreign language. I look at the menu, feel stupid, and ask: “Do you have any coffee?” When they laugh and say, “Of course,” then I say, “I don’t know what your sizes mean, but I’ll have a medium with cream.” That is until I asked ChatGPT to make a Starbucks Cheatsheet. Now I check it first and confidently order a “Venti White Mocha Frappuccino Affogato Style, please.”
Your Guide to Ordering Starbucks with Confidence
Coffee Basics
Term What It Means Example
Espresso Concentrated coffee shot (1 oz) Espresso Shot
Doppio Double shot of espresso (2 oz) Doppio Espresso
Americano Espresso with hot water Tall Americano
Latte Espresso with steamed milk and small foam Vanilla Latte
Cappuccino Espresso with equal parts milk and foam Cappuccino
Macchiato Espresso “marked” with a small Caramel Macchiato amount of milk
Latte Espresso with steamed milk Vanilla Latte
with a small layer of foam
Mocha Espresso with chocolate and steamed milk Mocha
Flat White Espresso with steamed milk, Flat White less foam than latte
Cold Brew Coffee steeped cold for 20+ hours Cold Brew
Nitro Cold Cold brew infused with nitrogenBrew Nitro Cold Brew
Pour Over Hand-poured hot water over coffee grounds Pour Over
Frappuccino Blended ice beverage with coffee Caramel Frappuccino
or cream base
Sizes
Size Ounces Notes
Short 8 oz. It is not listed on the menu but available
Tall 12 oz. Small
Grande 16 oz. Medium
Venti (Hot) 20 oz. Large
Venti (Cold) 24 oz. Large for cold drinks
Trent. 31 oz. Only for cold drinks
Milk Options
Option Description
Whole Milk Standard unless specified otherwise
2% Milk Reduced fat milk
Nonfat Milk Fat-free milk
Half & Half. Mix of milk and cream
Heavy Cream High fat content
Almond Milk Plant-based, nutty flavor
Coconut Milk Plant-based, tropical flavor
Soy Milk Plant-based, classic alternative
Oat Milk Plant-based, creamy texture
Customization Terms
Term Meaning
Skinny Made with nonfat milk and sugar-free syrup
Dry More foam, less milk
Wet Less foam, more milk
Light Half the amount of syrup
Extra More of an ingredient
Upside Down Ingredients in reverse order
With Room. Space left at top for cream
No Foam Without the frothy milk on top
Extra Shot Additional shot of espresso
Affogato Style Shot poured over the top (Frappuccinos)
Popular Syrups & Flavors
Flavor Description
Vanilla Classic sweet flavor
Caramel Sweet, buttery flavor
Hazelnut Nutty flavor
Cinnamon Dolce Sweet cinnamon flavor
Toffee Nut Buttery, nutty flavor
Mocha Chocolate flavor
White Mocha Sweet, white chocolate flavor
Classic Simple sugar syrup
Peppermint Minty flavor
Raspberry Fruity flavor
Brown Sugar Caramelized sugar flavor
Seasonal/Limited Time Offerings
Drink Season Description
Pumpkin Spice Latte Fall Espresso, pumpkin spice, steamed milk
Peppermint Mocha Winter Mocha with peppermint syrup
Caramel Ribbon Crunch Summer Caramel frappuccino with crunchy topping
Pistachio Latte Winter Espresso with pistachio flavor
Refreshers Year-round Fruit-flavored caffeinated drinks
Tea Menu
Type Description
Chai Tea Latte Spiced tea with steamed milk
London Fog Earl Grey tea with vanilla and steamed milk
Matcha Latte Green tea powder with steamed milk
Iced Tea Black, green, or passion (herbal)
Tea Lemonade Tea mixed with lemonade
Medicine Ball Jade Citrus Mint, Peach Tranquility teas, honey, lemonade
Example #2: Top 25 Types of Pasta
I know that everyone goes into Italian restaurants and starts asking each other what type of pasta is _________. Now, thanks to ChatGPT, you can be the expert.
Spaghetti
Shape: Long, thin cylinders
Texture: Smooth and springy
Served with: Tomato sauce, meatballs, carbonara, aglio e olio
Fettuccine
Shape: Flat, thick ribbons
Texture: Rich, slightly chewy
Served with: Cream-based sauces like Alfredo, mushroom cream
Penne
Shape: Short tubes with diagonal ends
Texture: Firm, great for holding sauce
Served with: Arrabbiata, vodka sauce, baked dishes
Rigatoni
Shape: Large ridged tubes
Texture: Hearty, chewy
Served with: Meat sauces, baked pasta (bolognese, sausage ragu)
Linguine
Shape: Long, narrow flat pasta
Texture: Smooth but slightly wider than spaghetti
Served with: Seafood sauces (clam sauce, shrimp scampi)
Macaroni (Elbow)
Shape: Curved short tubes
Texture: Soft and comforting
Served with: Cheese sauces (mac and cheese), soups
Farfalle (Bowtie)
Shape: Bowtie or butterfly-shaped
Texture: Firm center, soft wings
Served with: Cream sauces, veggie mixes, cold pasta salads
Orecchiette
Shape: Small “little ears”
Texture: Thick, chewy center
Served with: Sausage & broccoli rabe, chunky vegetable sauces
Tortellini
Shape: Small stuffed rings
Texture: Tender and rich from fillings
Served with: Broth, cream sauces, butter and sage
Ravioli
Shape: Square pasta pillows, filled
Texture: Delicate outside, soft center
Served with: Butter sauces, tomato sauce, pesto
Pappardelle
Shape: Extra-wide ribbons
Texture: Soft but toothsome
Served with: Hearty meat ragù, mushroom sauces
Tagliatelle
Shape: Long, flat ribbons (narrower than pappardelle)
Texture: Egg-rich, silky
Served with: Bolognese, truffle butter, meat sauces
Gnocchi
Shape: Small soft dumplings (potato-based)
Texture: Pillowy and dense
Served with: Brown butter, gorgonzola cream, tomato sauce
Bucatini
Shape: Thick spaghetti with a hole in the center
Texture: Chewy, hollow
Served with: Amatriciana, hearty sauces
Cavatappi
Shape: Spiral tubes
Texture: Springy and holds sauce well
Served with: Baked cheese dishes, creamy tomato sauces
Ziti
Shape: Straight smooth tubes
Texture: Dense, soft
Served with: Baked ziti with meat and cheese
Lasagna
Shape: Wide flat sheets
Texture: Layered, soft when baked
Served with: Layered baked dishes with meat, ricotta, béchamel
Rotini
Shape: Spiral/corkscrew pasta
Texture: Springy with ridges
Served with: Pesto, chunky tomato sauces, pasta salad
Capellini (Angel Hair)
Shape: Very thin, delicate strands
Texture: Light, tender
Served with: Light sauces (olive oil, garlic, seafood)
Fusilli
Shape: Tight corkscrews
Texture: Chewy and sauce-grabbing
Served with: Thick sauces, baked dishes, salads
Campanelle
Shape: Bell-shaped with ruffled edges
Texture: Curly and firm
Served with: Cream sauces, chunky veggie or meat sauces
Conchiglie (Shells)
Shape: Shells (small to jumbo)
Texture: Great for trapping sauce
Served with: Cheese fillings (jumbo), soups (small), creamy sauces
Trofie
Shape: Short, twisted pasta
Texture: Dense and chewy
Served with: Pesto Genovese, olive oil-based sauces
Mezzi Rigatoni
Shape: Half-length rigatoni
Texture: Thick and firm
Served with: Meat sauces, baked pasta, creamy sauces
Fideo
Shape: Thin, short broken noodles
Texture: Soft and toasty when pan-fried
Served with: Soups (especially in Spanish/Mexican cuisine), broths
Example #3: Types and characteristics of fish dishes
I went into a restaurant today, and they had Triggerfish on the menu. That was a new one to me, so I took out my iPhone and Asked ChatGPT:
Triggerfish is a saltwater fish found in warm coastal waters, especially in the Atlantic Ocean, Gulf of Mexico, and Caribbean. While there are many species, the gray triggerfish is the one most commonly served in restaurants in the U.S.
What is Triggerfish?
Appearance: Oval, flat-bodied fish with tough skin and spines (hence the name “trigger” – the first dorsal spine locks, and the second “triggers” its release).
Habitat: Reefs and rocky bottom areas.
Availability: Seasonal; often seen in fine dining and coastal seafood restaurants.
What Does Triggerfish Taste Like?
Flavor: Mild, slightly sweet, and clean – often compared to grouper or crab.
Texture: Firm, white flesh that flakes nicely but is more delicate than swordfish or tuna.
No “fishy” aftertaste, making it great for people who prefer milder seafood.
How Is It Cooked?
Best Preparations:
Pan-seared with butter and herbs
Grilled with citrus or tropical salsas
Baked with lemon, breadcrumbs, or garlic
Fried (light breading for fish sandwiches or tacos)
Triggerfish is versatile and takes on flavors well, so chefs love using it in creative dishes, especially in coastal cuisine.
So what about other popular fish served at restaurants? Here is a ChatGPT listing along with the description, taste, and preparations of the top 25 types of fish:
Salmon
Description: Oily, pink-fleshed fish rich in omega-3s.
Taste: Rich, buttery, slightly sweet
Preparation: Grilled, baked, pan-seared, smoked, raw (sushi)
Tuna
Description: Meaty fish, often served rare or raw.
Taste: Steaky, clean, mild to meaty
Preparation: Seared, raw (sashimi, poke), grilled, canned
Halibut
Description: Large flatfish with firm, white flesh.
Taste: Mild, sweet, lean
Preparation: Baked, grilled, roasted, pan-seared
Cod
Description: Flaky white fish, common in Atlantic & Pacific.
Taste: Mild, slightly sweet
Preparation: Fried (fish & chips), baked, broiled
Sea Bass
Description: Includes Chilean and European varieties.
Taste: Buttery, delicate, slightly sweet
Preparation: Roasted, pan-seared, grilled
Snapper
Description: White-fleshed, especially red snapper.
Taste: Mild, nutty, slightly sweet
Preparation: Whole-roasted, grilled, pan-fried
Mahi-Mahi
Description: Tropical fish also known as dolphinfish.
Taste: Mild, firm, slightly sweet
Preparation: Grilled, blackened, broiled
Swordfish
Description: Firm, steak-like texture.
Taste: Meaty, mild
Preparation: Grilled, broiled, kebabs
Trout
Description: Freshwater fish like rainbow or steelhead.
Taste: Mild, nutty, slightly earthy
Preparation: Pan-fried, grilled, smoked
Flounder
Description: Flatfish with delicate white flesh.
Taste: Very mild, slightly sweet
Preparation: Pan-fried, baked, sautéed
Haddock
Description: North Atlantic fish similar to cod.
Taste: Sweet, flaky, mild
Preparation: Fried (fish & chips), baked, broiled
Branzino
Description: Mediterranean sea bass, small and delicate.
Taste: Light, clean, sweet
Preparation: Whole-roasted, grilled, pan-seared
Tilapia
Description: Farm-raised white fish, very accessible.
Taste: Very mild, almost neutral
Preparation: Pan-seared, baked, fried
Grouper
Description: Firm fish popular in the Southeast US.
Taste: Mild, slightly sweet
Preparation: Grilled, blackened, baked
Catfish
Description: Common in Southern US, often farmed.
Taste: Mild to earthy (varies by source)
Preparation: Fried, blackened, grilled
Anchovies
Description: Tiny preserved saltwater fish.
Taste: Salty, intense umami
Preparation: Topping, Caesar dressing, melted in sauces
Sardines
Description: Small oily fish, often canned.
Taste: Rich, oily, savory
Preparation: Grilled, broiled, on toast
Arctic Char
Description: Cold-water fish similar to salmon.
Taste: Mild, slightly sweet
Preparation: Grilled, roasted, pan-seared
Pollock
Description: Common in processed fish products.
Taste: Mild, soft
Preparation: Fried, baked, imitation crab
Monkfish
Description: Ugly but delicious; called “poor man’s lobster.”
Taste: Mild, sweet, meaty
Preparation: Roasted, stewed, sautéed
Hake
Description: Flaky white fish in the cod family.
Taste: Mild, delicate
Preparation: Fried, poached, baked
Wahoo (Ono)
Description: Lean tropical fish, very fresh.
Taste: Delicate, slightly sweet
Preparation: Grilled, broiled, ceviche
Escolar
Description: Buttery deep-sea fish (consume in small amounts).
Taste: Very buttery, silky
Preparation: Sashimi, seared
Bluefish
Description: Atlantic fish with strong flavor.
Taste: Rich, oily, intense
Preparation: Smoked, grilled
Barramundi
Description: Asian sea bass gaining popularity worldwide.
Taste: Mild, buttery
Preparation: Pan-seared, grilled, steamed
Example #4: Different Types of Steaks
I enjoy having steak at restaurants, but sometimes, all the different cuts of steak can be confusing. So, with help from ChatGPT, here is a list of the top 15 cuts of steak, along with a description of the cut, the taste/texture differences, and what each is best for.
🥩
Top 15 Steak Cuts You Should Know
Ribeye
Cut From: Rib section (ribs 6–12)
Texture/Taste: Rich, juicy, heavily marbled, very tender
Best For: Grilling or pan-searing; known for intense beefy flavor
New York Strip (Striploin, KC Strip)
Cut From: Short loin
Texture/Taste: Firm, slightly chewy, bold flavor, less fat than ribeye
Best For: Grilling or cast-iron cooking
Filet Mignon (Tenderloin)
Cut From: Smaller end of the tenderloin
Texture/Taste: Extremely tender, mild flavor, very lean
Best For: High-end presentation; great with sauces or wrapped in bacon
Porterhouse
Cut From: Rear short loin (includes filet + strip)
Texture/Taste: Best of both worlds – tenderloin & strip in one cut
Best For: Grilled or broiled; ideal for sharing
T-Bone
Cut From: Front of the short loin
Texture/Taste: Similar to Porterhouse but with a smaller tenderloin portion
Best For: Grilling; classic steakhouse option
Sirloin
Cut From: Rear back portion (near hip)
Texture/Taste: Leaner, moderately tender, beefy flavor
Best For: Grilled, sliced thin; value option
Top Sirloin
Cut From: Upper portion of the sirloin
Texture/Taste: More tender and flavorful than regular sirloin
Best For: Grilling, kabobs, stir-fry
Flat Iron
Cut From: Shoulder (chuck area)
Texture/Taste: Extremely tender (second to filet), well-marbled
Best For: Grilled, pan-seared; affordable alternative to pricier cuts
Skirt Steak
Cut From: Plate section (diaphragm muscle)
Texture/Taste: Long, thin cut; very flavorful but fibrous
Best For: Marinated and grilled; must be sliced against the grain
Flank Steak
Cut From: Lower chest/abdomen
Texture/Taste: Lean, strong beef flavor, chewier than skirt
Best For: Fajitas, stir-fry, London broil; also slice against the grain
Hanger Steak
Cut From: Plate (hangs between ribs and loin)
Texture/Taste: Loose grain, super flavorful, juicy
Best For: Marinated and grilled; chef’s favorite “butcher’s cut”
Denver Steak
Cut From: Under the shoulder blade (chuck)
Texture/Taste: Well-marbled, surprisingly tender
Best For: Pan-seared or grilled medium rare
Tri-Tip
Cut From: Bottom sirloin
Texture/Taste: Lean with good flavor; roast-like texture
Best For: Grilled whole and sliced thin; Santa Maria BBQ style
Tomahawk
Cut From: Ribeye with extra-long bone
Texture/Taste: Ribeye flavor and marbling, dramatic presentation
Best For: Grilling or sous vide + sear; for steak lovers and show-offs
Chuck Eye Steak
Cut From: Near the ribeye (shoulder end)
Texture/Taste: Similar taste to ribeye, slightly tougher
Best For: Budget-friendly grilling cut
🔥
Quick Tips by Category
Most Tender: Filet Mignon, Flat Iron, Ribeye
Most Flavorful: Ribeye, Skirt, Hanger, Denver
Best Value: Top Sirloin, Chuck Eye, Flank
Specialty: Tomahawk (presentation), Porterhouse (combo)
Example #5: List of 50 Ingredients, Spices, and Sauces Found in Restaurants
Maybe it’s my imagination, but restaurants seem to be adding more unusual ingredients to their dishes. Almost always, somebody asks the waiter, “What is _____?” So here is a list explaining 50 ingredients, spices, and sauces from Perplexity. I like using Perplexity because it illustrates its thought process and sources.
Aioli: Garlic-infused mayonnaise-like sauce; served with fries, seafood, or burgers.
Truffle Oil: Earthy oil made from truffles; drizzled on pasta, risotto, or roasted vegetables.
Saffron: Floral spice used in paella, risotto, and bouillabaisse.
Miso Paste: Fermented soybean paste; used in soups, marinades, and dressings.
Harissa: North African chili paste; added to stews or roasted vegetables.
Tzatziki: Greek yogurt-based sauce with cucumber and garlic; served with grilled meats or pita bread.
Gochujang: Korean fermented chili paste; used in bibimbap or marinades for BBQ.
Tamari: Gluten-free soy sauce alternative; used in stir-fries or sushi.
Chimichurri: Argentinian herb sauce; served with steak or chicken.
Ponzu Sauce: Citrus-infused soy sauce; drizzled over sashimi or dumplings.
Za’atar: Middle Eastern spice blend of thyme, sesame seeds, and sumac; sprinkled on flatbreads or vegetables.
Sumac: Tangy Middle Eastern spice; used in salads like fattoush or on grilled meats.
Dashi: Japanese broth made from kombu and bonito flakes; base for miso soup and ramen broths.
Hoisin Sauce: Sweet-savory Chinese sauce; used in stir-fries or as a glaze for duck.
Chipotle Peppers in Adobo: Smoky jalapeños in tangy sauce; added to tacos or stews for heat and depth.
Tahini: Ground sesame paste; used in hummus or drizzled over roasted vegetables.
Curry Paste: Thai spice blend (red, green, yellow varieties); used in curries or marinades for meats and seafood.
Pomegranate Molasses: Sweet-tart syrup; drizzled on salads or glazed over lamb dishes.
Fish Sauce: Salty fermented liquid made from anchovies; essential in Southeast Asian dishes like pad Thai or pho broth.
Pickled Ginger: Tangy ginger slices served with sushi to cleanse the palate.
Black Garlic: Aged garlic with sweet umami flavor; used in sauces for steaks or dressings for pasta dishes.
Yuzu Juice/Zest: Japanese citrus fruit with tart notes; used in cocktails, dressings, or desserts like sorbets.
Tamarind Paste: Tangy fruit paste; added to Indian curries or chutneys for a sour-sweet profile.
Wasabi: Japanese horseradish paste with sharp heat; paired with sushi or sashimi but also included in dips and dressings.
Beurre Blanc: French butter sauce made with white wine reduction; served over fish or shellfish dishes.
Ketchup: Sweet-sour tomato-based condiment; paired with fries, burgers, and sandwiches.
Mayonnaise: Creamy condiment used in sandwiches, dressings, and dips.
Mustard: Ranges from spicy to sweet; used on sandwiches or as a marinade base.
Hot Sauce (e.g., Sriracha): Chili-based sauces that add heat to dishes like tacos and wings.
Barbecue Sauce (BBQ): Smoky-sweet sauce for grilling meats like ribs and chicken.
Ranch Dressing: Creamy dip made from buttermilk and herbs; served with salads, wings, and fries.
Soy Sauce: Salty seasoning essential in Asian cooking like stir-fries and sushi.
Worcestershire Sauce: Fermented English condiment adding depth to marinades and sauces.
Vinaigrette: Oil-and-vinegar dressing often flavored with herbs; used on salads.
Hollandaise Sauce: Egg yolk-based creamy sauce served over eggs Benedict or asparagus.
Romesco Sauce: Catalan tomato-garlic-nut sauce served with grilled vegetables or seafood.
Cocktail Sauce: Tomato-based condiment with horseradish for seafood like shrimp cocktail.
Chutney (e.g., Mango): Indian condiment made from fruits/spices; pairs well with curries.
Sofrito: Cooked vegetable base (onions/peppers) used in Latin American dishes like arroz con pollo.
Sweet Chili Sauce: Sweet-spicy dipping sauce for spring rolls and grilled chicken.
Anchovy Essence: Spiced fish sauce adding umami depth to Caesar salads and pasta sauces.
Foie Gras Butter: Rich spread made from duck/goose liver fat; served on toasted bread.
Manuka Honey: Rare honey from New Zealand used in marinades/desserts due to its robust flavor.
Nutmeg (Freshly Grated): Warm spice added to béchamel sauces and desserts like eggnog.
Leche de Tigre (Ceviche Base): Lime juice-fish stock blend used as a marinade for ceviche.
Sazon Seasoning Mix (MSG): Spanish seasoning mix adding color/flavor to rice dishes like arroz con pollo.
Fleur de Sel Salt Crystals: Finishing salt sprinkled on steaks/chocolates for crunch.
Caviar (Sturgeon Roe): Luxurious garnish served with blinis/crème fraîche at fine dining restaurants.
Avocado Sauce (Guacamole): Creamy dip made from avocados/lime for tacos/nachos.
Peppercorn Sauce (Cream-Based): Rich steak sauce made from crushed peppercorns/cream reduction.
Out of curiosity, I then asked perplexity to identify 20 “strange” ingredients that restaurants use.
20 Strange Ingredients Restaurants Use
Castoreum: Secretions from a beaver’s anal gland, often used as a flavor enhancer in vanilla ice cream and raspberry-flavored products.
L-Cysteine: An amino acid derived from human hair or duck feathers, commonly used in dough conditioners for bread.
Carmine: A red dye made from crushed cochineal insects; used in foods like yogurt and maraschino cherries.
Lanolin: Oily secretion from sheep’s wool, used to soften chewing gum.
Silicone Dioxide: Also known as sand, used as an anti-caking agent in chili powders and spices.
Cellulose: Derived from wood pulp or sawdust, used in shredded cheese to prevent clumping.
Shellac: A shiny resin secreted by Kerria lacca insects, used as a coating for candies like jelly beans and candy corn.
Carrageenan: Extracted from seaweed, used as a thickener in chocolate milk and puddings.
Dimethylpolysiloxane (PDMS): Found in Silly Putty and fast food oils to prevent foaming during frying.
Nigella Seeds: Bitter black seeds often referred to as black cumin; used in Middle Eastern dishes.
Meadowsweet: An aromatic plant with anti-inflammatory properties; found in desserts like beetroot and raspberry dishes.
Mahleb/Mahlep: Ground bitter cherry seeds; used in Middle Eastern baked goods for a distinct flavor.
Arrowroot: A starch used to thicken sauces; an alternative to flour with fewer carbs.
Barberries: Sharp, sweet berries rich in antioxidants; added to sausage rolls, meatballs, and granola.
Pomegranate Molasses: A tangy syrup made from reduced pomegranate juice; enhances stews and roasted meats.
Geoduck Stomach: The edible stomach of the geoduck clam; thinly sliced and fried for seafood dishes.
Forsythia Syrup: Floral syrup made from forsythia flowers; used in cocktails or desserts for a unique flavor.
Kombu: Edible kelp used in Japanese cuisine to create umami-rich broths like dashi.
Ramson Juice: Extracted from wild garlic leaves; used in lamb dishes for a pungent herbal flavor.
Salt of Hartshorn (Ammonium Carbonate): Made from reindeer antlers, traditionally used as a leavening agent in Scandinavian cookies.
These ingredients range from peculiar animal-derived substances to exotic plant-based additions, showcasing how restaurants use unconventional items to enhance flavors or textures in their dishes!
I don’t think you can memorize this list, and there are probably hundreds more. So, download the ChatGPT, Claude, Perplexity, DeepSeek, or Gemini app on your iPhone. Then, when you are at a restaurant and have a question about something on the menu, ask the app what it is.
Summary
While I hope you learned as much from reading this as I did, the real lesson is to have a ChatGPT app on your iPhone and use it when you go out to eat. You can look like a real expert (especially if you can use it discreetly when no one is looking). Or you can show the response to those you are eating with and have fun as everyone learns something new about what they eat and share the amazement of Generative AI.
If you enjoyed this and think someone you know, maybe someone you go out to eat with, would appreciate it, please share it.
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Thank you,
Michael