@bookwormnerd13 hi Abby,
restaurants add fat and sugar to everything. making it the hardest to predict. A simple burger with bread should have been 30-40 grams carbs… by the time I was done I had taken enough insulin to cover over 100 grams of carbs.
When in doubt, I just eat zero carb at restaurants. no sauces, gravies, or dressings, no bread or potato… I am sure you know the deal. When you are with your friends, you may go the same places a lot, for those you can guess and test (the old trial-and-error method)… like others have said - a database of foods and carbs is a great start - like @Dennis I use calorie king, but i use the online database when I am out and need a “starting point”.
so all you are missing really is a carb content starting guess and experience… you’ll get there I promise.
also it is really important to do the +2hour test. Testing before a meal gets you set with your meal bolus and with any correction you want to make. when you test 2 hours after eating it gives you an idea if you are too high, too low or whatever. the basic rule is if you are 130 before a meal, bolus and eat, then when you test at +2 hours if you are 180 you are likely to be OK, if you are 90 you took too much insulin and if you are 220 then you didn’t take enough. (the rule is no more than 50 mg/dl over your starting point when you start at or near your target bg)