Dining habits
Most restaurants open all day but it is as well to make reservations at ones that offer "fine dining" that is more upmarket cuisine.

Dinner is served from 4pm. It takes a little getting used to to go into a restaurant at 4.30pm when we would normally be having tea and cakes to be asked if you want a table for dinner. So around our normal eating out time of 8pm onwards the restaurants are winding down.

Americans do not tend to dwell over meals and like a quick in and out. So you could be asked about dessert halfway through your main meal or given the check before you have finished eating. This is strange for us.

Eating breakfast out is popular and pancakes come in huge stacks with all kinds of fillings even M&M's!

Apart from fine dining cuisine, portions are large, some say huge so you need to approach a meal in a different way to the UK style.
Appetizers, starters to us, are huge and are normally shared. The same goes for entrees but you would normally choose a dish each and take the rest home. You will always be asked if you want a box if you have left anything on your plate.

After all that food deserts are hard to fit in so many places have limited menus but they again are large and delicious. If you have a sweet tooth get an appetizer and desert, they won't mind.

Waiting staff get appalling wages so expect tips for which they provide excellent service in return. 15% is usual but don't tip if you are not satisfied. Some restaurants add a service charge in for parties of 6 upwards so check this at the time of paying.

You will be allocated a table by the hostess and the waiter/waitress will introduce themself by name and give you details of any specials. They will always pour iced water and take your drinks order whilst you look at the menu. Soft drinks are replenished throughout the meal without you asking.

Strangely for us, you will not find Indian Restaurants and Chinese ones tend to be buffet style.

Buffets you may remember appeared and disappeared in the UK years ago so they are a novel experience in the US where they are very popular. They are not renowned for attractive surroundings and are basically all you can eat for between $5 and $15 per head, great if you are hungry and want instant food! Avoid these if you want to steer clear of children!

Watch out for signs outside restaurants advertising "all you can eat nights", lobster, ribs, TBone steaks, pizza etc for really great value.

Dining overviews

Myrtle Beach

Pawleys Island

Charleston

Hilton Head

Lowcountry cuisine
The area teems with aquatic life, so for centuries, local cooks have turned to the water for culinary inspiration. Crabs, shrimp, fish, and oysters form the basis of any traditional menu, and seafood dishes are offered at every meal.

Rice, grits, and the produce of the coastal plain also play an instrumental role in Lowcountry cooking. Rice formerly a very successful crop to the mid 18th century is integral to the region’s meals. Grits are small broken grains of corn first produced by Native Americans centuries ago. They are usually served with shrimp or on their own at breakfast. Basically a pile of mush like porridge without the taste!

And then there are Hushpuppies, also known as corn dodgers, finger-shaped dumplings of cornmeal that are deep-fried. Some restaurants pride themselves on their own recipe and put a huge bowl on the table to munch on whilst you look at the menu. Very filling!

Try one of the following dishes and enjoy a taste of the Lowcountry.

Frogmore Stew
Despite its title, this dish does not contain frog—it gets its name from the tiny coastal South Carolina town of Frogmore. Also known as Lowcountry boil, this stew is a one-pot dish of shrimp, corn-on-the-cob, and spicy sausage all boiled together and then served up on a plate.

She-crab Soup
Considered by many to be Charleston’s quintessential dish, the soup is so named because eggs from the female crab give it a unique taste. This creamy delicacy is almost always flavoured with a generous helping of sherry.

Hoppin’ John
Rice cooked with black-eyed peas and a few other basic ingredients. Although it’s consumed without fail on New Year’s Day in order to bring luck, it can be found on any true Lowcountry menu year-round.

Huguenot Torte
When French Huguenots came to the Charleston area in the late 17th century, they brought along a favourite dessert. The cake was quickly given a makeover with local ingredients and remains one of the best ways to top off a Lowcountry meal.