For other restaurants I guesstimate. After 5 years my guesstimates have gotten pretty accurate.

I also don’t sweat about perfect tracking. It’s more about observing general trends. 100 cals up or down all averages out over your lifetime. Or even a single week.

That said when you have strict goals, the only solution is not to eat out or at least to limit it a lot. Like when you have to be a certain weight or bodyfat for a specific event that’s X days/weeks out

Also after some time weighting all the food you get better at estimating how much each ingredient weights, and at knowing how much each thing "costs" in calories.

It will not be perfect, but better than nothing.