Going to a restaurant with a loved one is one of the most luxurious and romantic ways to spend time. However, along with all this, this kind of vacation is also one of the most expensive. The worst part is that very often restaurant owners use a variety of tricks, large and small, to make people's wallets become orders of magnitude lighter than they should be if treated fairly.
1. Expensive-looking dishes
Of course, restaurant owners are interested in the customer buying expensive dishes. That is why they can be placed separately in the menu, highlighted with a frame or empty space around. Everything in order to be accurately noticed by the client.
2. Related associations
Playing on nostalgia is a simple, very hackneyed, but at the same time, an invariably effective way to earn extra money. "Grandma's Pies", "Mom's Potatoes", "Pioneer Borscht" - the creator of dishes is sometimes invented frankly ridiculous nostalgic things. It's amazing what works.
3. Dessert of the same value
Sometimes all desserts are priced the same, regardless of the ingredients used to create them. It is quite obvious that in this situation, it is not the lower cost threshold that is taken at all. Needless to say, for the same cost, the serving sizes of desserts can be very different?
4. Unusual names
People love unusual things, which is why restaurant owners try to play on this. Who wants to order a trivial "perch fillet"? But some "Chicago sea bass from the chef" is a completely different matter! Very often, strange and intriguing names actually hide simple dishes. All this does not prevent them from setting an increased price for them, as for something really exclusive.
Note: This includes all sorts of "special offers from the chef."
5. Salmon
Just remember once and for all that no fish "salmon" exists in nature. There is a salmon family of fish, which includes salmon, trout, chum salmon, sockeye salmon, pink salmon and many others. Needless to say, this trick allows restaurants to pass off cheaper fish as very expensive?
6. Servings without weight
One of the easiest and most effective ways to earn extra money on a client. The lack of indication of the weight of the dish is only necessary so that the client, looking at the menu, could not evaluate what would be the most profitable to order in order to have a good meal.
7. Strength of leaf and portion
A long list always makes you doubt your choice. That is why, when creating a menu, restaurant owners try to load as many items as possible on one sheet. Much more important is the fact that cheap and expensive dishes coexist in it. Often, the cost of a dish is formed not per serving, but per 100 grams of the product.
Want to know even more interesting things? How about reading about 8 tiny islands that have gained more prominence from tourist forays in our time.