How do you handle work dinners while on a diet?
purple4sure05
Posts: 287 Member
Hey guys, just looking for tips on how to deal with work dinners when youre losing weight. I got back from a vacation over three weeks ago where i gained 2 and a half pounds. Only in the last few days have a started to see the weight slowly come off despite a pretty large calorie defecit. Im supposed to go to dinner tonight for work but really dont feel like messing with the momentum Ive just started getting. Is there any reasonable way to make an excuse to just not eat there and eat before? Or is that obnoxious and weird? Haha. Normally i wouldnt do that, but its been a major pain in my butt getting rid of these couple of pounds. I just want it over with and i dont really care to have a restaurant meal anyway right now!
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Usually at most restaurant there is some sort of grilled chicken or fish with a side of vegetables or a salad that is not high calorie on the menu. My recommendation would be to order that.10
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It's extremely rare to not be able to find anything at all to fit in my calories from a restaurant or work dinner. Just look for grilled meat (as mentioned) and vegetables.2
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I can only really offer my own approach to situations like this.
The one rule I have for myself is that I'm not going to do anything now that I wouldn't do when I'm at my goal weight. So, in my world special occasions (holidays, events, celebrations, etc) don't 'count'. By this I mean I'm not going to spend the rest of my life avoiding social events or restricting myself on special occasions so I'm not going to do it now.
I realised that it wasn't the work dinners or the birthday cake or the christmas feast or even the sumptuous dinners and creamy cocktails on holidays that made me over weight. It was what I did/ate the other 99% of the time during my routine day-to-day is what mattered. So I fixed the ordinary and enjoy the extraordinary.33 -
You have to eat anyway, so just order something light. 2 - 5 pounds is a normal weight fluctuation for me.2
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Gotta concur with the others. There is always stuff on the menu for dieters / light eaters, always. Lean meats, preferably grilled, and side vegetables that aren't covered in glop will get you through it in pretty good shape. Careful with salads; they can be as many or more calories than the most caloric dishes on the menu (and a lot less filling, usually). Skip appetizers and dessert. If you don't want to have to deal with the scale fluctuations, order something less salty.
When in doubt, grilled chicken.0 -
If I am cutting and I know i have a work dinner or some other function, I either don't eat or maybe eat an apple or a banana, saving calories for later.
Then I enjoy myself. Get the best tasting stuff.
1 dinner, 1 dessert won't ruin your diet.0 -
purple4sure05 wrote: »Hey guys, just looking for tips on how to deal with work dinners when youre losing weight. I got back from a vacation over three weeks ago where i gained 2 and a half pounds. Only in the last few days have a started to see the weight slowly come off despite a pretty large calorie defecit. Im supposed to go to dinner tonight for work but really dont feel like messing with the momentum Ive just started getting. Is there any reasonable way to make an excuse to just not eat there and eat before? Or is that obnoxious and weird? Haha. Normally i wouldnt do that, but its been a major pain in my butt getting rid of these couple of pounds. I just want it over with and i dont really care to have a restaurant meal anyway right now!
Ordinarily I would just take the meal and end up going over my calorie limit and then get back on the horse the next day.
If youre more intent on maintaining momentum Id take the advice above, grilled chicken etc, and Id probably make sure I had a very light lunch to help compensate for the larger calorie dinner.
Also, I usually tend to look at my calorie balance over the week, rather than day. I often find meals like this tonight are balanced off by other days being under my limit over the week, and Im still in defecit...2 -
I admit I do struggle with this, not the occasional work dinner but usually when I have multi day work travel. It throws me off my routine, involves less activity and more alcohol. It can be a struggle.
I try really hard to get up and exercise in the hotel gym or go walking since it’s often in a new area I might like to explore. I try to keep my breakfast and lunch light just like I would at home and say no to any extra snacks that may pop up in the afternoons.
At dinner, again when I’m really focused - I try to wait till dinner to order my first alcoholic beverage instead of getting one at the bar before dinner. That’s a slippery slope. And I try to order as if I’m spending my own money not the company’s - where as a lot of people see a work dinner as a chance to order starters, mains and dessert as well as high end alcohol simply because someone else is paying the bill.
These are the things I try to do but I’m not always successful on multi day trips!2 -
I would ask for dressing/ sauce on the side, if possible. Butter on the side, stay away from bread and order what others suggested. Limit alcohol, if you are planning to drink at all, order water instead of soda or get unsweetened tea.1
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I treat it like any other high calorie special meal, I monitor my calories and do an extra 20-30 minutes on the elliptical.1
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I would eat the work dinner, sticking to portion control and logging as best I can.1
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If you know where you are going, look at the menu today and plan what to get. This will help you make an informed decision early1
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If it's a restaurant that I would really enjoy - then I eat less at lunch and then at dinner enjoy myself going up to around maintenance calories that day. I usually do that for fun about 1/week anyway (usually Friday night), so this might take the place of that splurge meal that week. If it's somewhere that I'm just "meh" about (not worth splurging), then I'll eat pretty normally at lunch and order something light at the restaurant (almost everywhere has a "light" / "heart healthy" part of the menu anymore with things like grilled chicken + veggies for about 500 cals). If there's nothing light, then portion control - cut things in half when you set out to eat, etc.2
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When I was losing, I literally went to the park and ran for an hour the day before my birthday dinner, to make room for the calories. You just have to plan for it, make adjustments through the week, do extra exercise, order smarter, whatever works for you to maintain your deficit. And also realize these things come up throughout losing and maintaining.2
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DancingMoosie wrote: »When I was losing, I literally went to the park and ran for an hour the day before my birthday dinner, to make room for the calories. You just have to plan for it, make adjustments through the week, do extra exercise, order smarter, whatever works for you to maintain your deficit. And also realize these things come up throughout losing and maintaining.
That's crazy ! XD0 -
I would review the menu online beforehand so I know what I’m going to order. That will also help me determine if I should add in some extra exercise.
I have this coming up next week as well. Our staff reached a quarterly goal so we earned a wine tour, lunch at a pub and a tour of a brewery. I’ll choose my lunch in advance and will decline alcohol (just me, I don’t drink my calories if I can help it). I’ll go and have fun but I’ll be prepared.1 -
I check their menu for the healthiest choices and then I plan it to be my OMAD day and truly seize the celebration!0
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Well, we were supposed to go to a place with steak and veggies on the menu, and at the last minute they changed their mind and decided to order pizza, deep fried polenta, and jalapeno poppers for our food at a bar 😂 Literally worst case scenario haha, but i ate two slice of pizza and some polenta and woke up a pound lighter... Go figure. Wish I knew all it would take to drop my last couple pounds was a dinner of fried food! Lol.3
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When eating out, I almost always order an appetizer as my entree. I've noticed quite a few others doing this, as well. So I don't really feel awkward about it. My favorite choice is a caprese salad app.1
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Usually at most restaurant there is some sort of grilled chicken or fish with a side of vegetables or a salad that is not high calorie on the menu. My recommendation would be to order that.
This - I look for the "meat and potatoes" dish. Not the most exciting thing but the easiest way to eliminate the hidden/unknown calories for me. I find that most places will advertise the size of a steak, making it easy to cut it in half (or whatever) and box up leftovers. I guesstimate on chicken or fish.
Of course, this approach goes out the window about half the time because I get shiny object syndrome when I see some other delicious thing on the menu...it's a journey.1 -
What do you mean by an appetiser as your entree?
Aren't appetiser and entree the same thing?0 -
paperpudding wrote: »What do you mean by an appetiser as your entree?
Aren't appetiser and entree the same thing?
Yes it is. Entree is the plate before the main course.
On a 5 or 7 course meal, it is the appetizer.
On a 3 course meal, it could be an appetizer or soup.
Regardless, it is not the main course.
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If you know where you're going, you could plan your order ahead of time. If it's catered, eat as members have suggested.
Meals aren't really an issue for me going to events, rather alcoholic beverages are, where my muscles feel strained (sluggish, not at optimal level for me) the day after . You're on a learning curve ... A little weight fluctuation from one night Isn't permanent.0 -
With the rise of wellness plans I've noticed many companies notify in advance the location so calorie counters & meal planners can do their research.
Keep in mind it's just one meal and meaningless in the scope of a year of budgeting. The purpose of this is socializing, so focus on that. Take small portions and sample a bit. Drink water. Order club soda or low cal in place high cal alcohol & other beverages.0 -
@purple4sure05 thanks for the update! I was about to post my tips, and read that you already made it thru your event! (I don't think I was going to advise "eat fried food" though, so you wouldn't have needed my advice, anyway!)1
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paperpudding wrote: »What do you mean by an appetiser as your entree?
Aren't appetiser and entree the same thing?
In the US, Entree = Main course. As I've traveled more I have come to realize we Americans are the odd ones in this respect, as it seems for most of the rest of the world (and indeed the original French meaning) Entree = starter/app :-) So I'm assuming this person meant ordering a starter only instead of having a main, and going lighter that way.3 -
With the rise of wellness plans I've noticed many companies notify in advance the location so calorie counters & meal planners can do their research.
Keep in mind it's just one meal and meaningless in the scope of a year of budgeting. The purpose of this is socializing, so focus on that. Take small portions and sample a bit. Drink water. Order club soda or low cal in place high cal alcohol & other beverages.
Honestly at my work I do this ahead not so much for other calorie counters (though I am one) but for folks with dietary restrictions - vegetarian, halal, food allergies, etc - it helps be more inclusive if we can ensure we're going somewhere everyone can actually have meal options that's going to work for them, so discussing the place ahead helps.0 -
Dreamwa1ker wrote: »paperpudding wrote: »What do you mean by an appetiser as your entree?
Aren't appetiser and entree the same thing?
In the US, Entree = Main course. As I've traveled more I have come to realize we Americans are the odd ones in this respect, as it seems for most of the rest of the world (and indeed the original French meaning) Entree = starter/app :-) So I'm assuming this person meant ordering a starter only instead of having a main, and going lighter that way.
Really?
I never knew anywhere considered entree and main meal the same thing.
Learn something new every day
Here, in Australia, entree means a small dish (or sometimes soup) you have before the main meal - as does appetiser.
Used interchangably, although I would say entree more common term, at least where I live.
although, thinking about it, appetisers is sometimes used for a collection of little things served before sitting down to the meal - say, at a wedding where you might have plates of finger food appetisers offered in the garden before coming inside to sit down at the table.
Entree is more a small dish as part of the sit down meal.
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paperpudding wrote: »Dreamwa1ker wrote: »paperpudding wrote: »What do you mean by an appetiser as your entree?
Aren't appetiser and entree the same thing?
In the US, Entree = Main course. As I've traveled more I have come to realize we Americans are the odd ones in this respect, as it seems for most of the rest of the world (and indeed the original French meaning) Entree = starter/app :-) So I'm assuming this person meant ordering a starter only instead of having a main, and going lighter that way.
Really?
I never knew anywhere considered entree and main meal the same thing.
Learn something new every day
Here, in Australia, entree means a small dish (or sometimes soup) you have before the main meal - as does appetiser.
Used interchangably, although I would say entree more common term, at least where I live.
although, thinking about it, appetisers is sometimes used for a collection of little things served before sitting down to the meal - say, at a wedding where you might have plates of finger food appetisers offered in the garden before coming inside to sit down at the table.
Entree is more a small dish as part of the sit down meal.
Canadian here.
In a wedding or more formal setting we almost always refer to the little finger foods as hors d’œuvres.
At a casual setting (house party), or restaurant we call them (or chips and dips and other light things) appetizers or “appies.”
Entrée = main dish here when the word is mentioned. But we tend to say something along the lines of “I’ll have such and such to start, and then this for my main.”
But if you say entree we know the person means main not appetizer.
Canada is a super weird language mix of British and French with American culture influence.1
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