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UK: The dark arts of our restaurants: How they trick diners into paying more
The Daily Mail (U.K.) ^ | June 4, 2010 | Andrew Levy

Posted on 06/03/2010 8:10:12 PM PDT by Stoat

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Details of the techniques that restaurateurs use to make customers part with their senses and money have been revealed by monthly food magazine, Olive. 

Here are the top ten tricks and some advice from the experts who compiled the list to help avoid overspending: 

1 MENU MANIPULATION: Techniques include putting items the restaurant is keen to promote in the right-hand corner where the eye is drawn or putting costly dishes next to even more expensive ones, making them appear comparatively good value. 

ADVICE: Don't fall for the cleverly laid- out menu. And be wary of French terms, often used to make dishes sound more exotic and justify a higher price tag (eg creme Anglaise means a light custard). 

2 TARGETING WOMEN WITH THE DESSERT MENU: Waiters may gush about a dessert because they know women often respond better to recommendations. 

ADVICE: Look out for words like 'warm' and 'indulgent' which try and pander to female dispositions. 

3 CHEF'S LEFTOVERS: Some businesses will use the specials board to charge a premium for day-old or two-day-old food. 

ADVICE: Avoid fish-based or creamy soups which are regular dumping grounds for scraps where flavours can be easily disguised, and fishcakes, particularly the stronger tasting Thai variety.

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(Excerpt) Read more at dailymail.co.uk ...


TOPICS: Business/Economy; Conspiracy; Food
KEYWORDS: food; gastronomy; restaurant; restaurants
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To: caper gal 1

Fries and drinks are where the fast food people make their profit;drinks are very cheap for them to make.


21 posted on 06/03/2010 8:47:48 PM PDT by hoosierham (Waddaya mean Freedom isn't free ?;will you take a credit card?)
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To: Stoat; mylife
I would also like to encourage readers to add their own suggestions on getting the best value from a dining experience :-)

OK. When you go to Sonic, use the new drive-thrus. Management times these, and the service is faster than pulling into a slot your truck can't fit into, anyway.

Go on Tuesday after 5:00. This is when they run the #1s half price, or buy one, get one, depending on your accounting esthetics.

DO NOT let them talk you into putting cheese on the burger! This is an extra dollar, and you're driving these burgers home anyway where you already have cheese looking for a raison d'etre.

Here's where the math gets a little tricky. You clearly don't want to eat two separate hamburgers (how bourgeois is that?)

You want to pick the best top bun, the best bottom bun (yes, they differ in quality). You will use the second-best bottom bun for the middle, as you're essentially recreating the Big Mac.

Extract the two pieces of meat, cover with cheese, microwave, and re-assemble with all the lettuce, tomatoes and onions for one bigass burger.

Your cost: $3.50 including the tip for the carhop.

22 posted on 06/03/2010 8:48:24 PM PDT by txhurl (Unless of course you have 20 euros to spend on dinner in restaurants.)
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To: Stoat

Two words: Wine Markup. For example: Why does a Montecillo Crianza that I can get for $12 at my local liquor store go for $40-$50 at local Spanish restaurants, particularly as said restaurants pay even less than $12 a bottle due to case/volume discounts?


23 posted on 06/03/2010 8:50:17 PM PDT by Clemenza (Remember our Korean War Veterans)
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To: shibumi

I believe Rocky Balboa, in the movie ‘Rocky’, also ate his egg whites on the ‘fresh’ side...


24 posted on 06/03/2010 8:51:25 PM PDT by ransomnote
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To: Ronin

Best breakfasts I have had in while are the short order places where you order form the cook and await your plate.

Greet them by name and with a smile, tell a joke, compliment the last thing you ordered there.

Most places, you never even see the cook.


25 posted on 06/03/2010 8:51:42 PM PDT by mylife (Opinions: $1 Halfbaked: 50c)
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To: hoosierham

I worked a movie theatre concession stand, where in my orientation they explained to me the cost of popcorn for the month compared to the revenue brought in through sales. The margins were even better for soda. Of course, it is already common knowledge that theatres break even at best at the door, and make their profit via concessions.


26 posted on 06/03/2010 8:52:13 PM PDT by Clemenza (Remember our Korean War Veterans)
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To: mylife

rye toast - yes!

Tabasco - yes!

vinegar for fish or french fries? No. But Malt vinegar? YES!


27 posted on 06/03/2010 8:54:09 PM PDT by yorkie
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To: txhurl
I admire your participation and frugality, bet I cant abide sonic ☺
28 posted on 06/03/2010 8:54:57 PM PDT by mylife (Opinions: $1 Halfbaked: 50c)
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To: Clemenza

Agreed...they mention in the article that there’s an Iphone App you can get which allows you to check prices on wines. I wonder if there is a similar App for the USA?

I don’t have an Iphone, but it sounds like a nice idea to be able to check and see how badly you’re getting shafted for the wine before you order it. Maybe a diner can find a similar wine without such a steep markup.


29 posted on 06/03/2010 8:55:35 PM PDT by Stoat (If you want a vision of the future, imagine a Birkenstock stamping on a human face... forever)
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To: ransomnote

ADRIANNE!!!!


30 posted on 06/03/2010 8:56:06 PM PDT by mylife (Opinions: $1 Halfbaked: 50c)
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To: yorkie

Well thats what I meant.

Good luck finding that. People act like this classic was never invented. LOL


31 posted on 06/03/2010 8:57:40 PM PDT by mylife (Opinions: $1 Halfbaked: 50c)
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To: ransomnote; mylife

The reason you warm them up at all is so they won’t run down your shirt.

(But then I usually don’t wear a shirt at breakfast.)


32 posted on 06/03/2010 8:57:44 PM PDT by shibumi (Pablo (the Wily One) signed up for the "Hippo Attack" ping list!)
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To: txhurl

Bet=but


33 posted on 06/03/2010 8:58:24 PM PDT by mylife (Opinions: $1 Halfbaked: 50c)
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To: shibumi

LOL!


34 posted on 06/03/2010 8:59:07 PM PDT by mylife (Opinions: $1 Halfbaked: 50c)
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To: shibumi; mylife

I jusst don’t recommend ordering any salad in a restaurant.

I’ve managed four star restaurants - and know who (usually) is hired to prep the salads - and know for a fact that most refuse to wash their hands after leaving the restroom.

My best friend ate a ceasar’s salad at a very popular restaurant 7 weeks ago, and has been ill, since, with a parasite that is almost impossible to iradicate. She has been VERY ill, and will be seeing a gastrointerologist tomorrow. (We are praying she won’t have to be hospitalized.)


35 posted on 06/03/2010 9:00:04 PM PDT by yorkie
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To: Stoat
Agreed...they mention in the article that there’s an Iphone App you can get which allows you to check prices on wines. I wonder if there is a similar App for the USA?

That would be Snoot, which leaves alot to be desired, as it only covers about 15% of the wines sold in the area.

36 posted on 06/03/2010 9:01:02 PM PDT by Clemenza (Remember our Korean War Veterans)
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To: Stoat
3 CHEF'S LEFTOVERS: Some businesses will use the specials board to charge a premium for day-old or two-day-old food.

In the US, the Chef's leftovers are often used for "Sunday Brunch." I'm willing to bet that the majority of Sunday brunches in this country are prepared using leftovers.

37 posted on 06/03/2010 9:03:00 PM PDT by Clemenza (Remember our Korean War Veterans)
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To: yorkie

Thats because 90% of prep chefs in country are foreigners from 3rd world countrys.


38 posted on 06/03/2010 9:03:04 PM PDT by mylife (Opinions: $1 Halfbaked: 50c)
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To: Clemenza

This is probably barbaric, but I water down my wine once they bring it to me, so I don’t guzzle down a glass too quickly, get too buzzed, etc.


39 posted on 06/03/2010 9:04:06 PM PDT by A_perfect_lady (If one racist Tea-Partier proves all conservatives hate, what do 500 Muslim suicide bombers prove?)
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To: Clemenza

I make specials with leftovers. Don’t we all?


40 posted on 06/03/2010 9:04:24 PM PDT by mylife (Opinions: $1 Halfbaked: 50c)
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