Posted on 06/03/2010 8:10:12 PM PDT by Stoat
(edit) 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 ...
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Although some of the listed 'tricks' will be specific to the UK, such as #4 which refers to UK tipping regulations, others may be helpful here in the USA and in other countries as well.
I would also like to encourage readers to add their own suggestions on getting the best value from a dining experience :-)
Example: I've found that particularly when you're in for breakfast at downscale cafes and restaurants where the chef may not be the best, ordering a breakfast entree involving eggs will reduce the opportunities for screw-ups in the kitchen and wasting your time with re-ordering a mangled meal. How much damage can even a lousy chef do to fried eggs? Ordering more complex dishes may introduce more opportunities for mistakes.
Always order the specialty. Steak from a steakhouse, fish from a fish restaurant, Eggs and waffles from a Waffle House, etc.
Fish from a steakhouse usually makes for a mediocre meal.
Fast food is the worst offender of this = you can get a Burger King Jr. Whopper for just a buck, but if you add fries and a drink you’re paying $4.91. If you’re a road warrior and must dashboard dine, keep a stash of bottled drinks and a bag of chips in your car and ask for a glass of ice cubes which may at most cost you a dime.
Q: How much damage can even a lousy chef do to fried eggs?
A: Plenty!
Sorry you’ve had bad experiences....I guess I’ve been lucky
;-)
I can cook a damn egg.
I am amazed at the people who cant LoL
For one, they don’t understand over-medium doesn’t mean runny uncooked white or hard yoke.
I went to an IHOP once and ordered over easy.
They came out cold and with the white runny and uncooked!
NO One Eats runny whites! NO ONE!
Then there is the fry the whites till its brown rubber guy.
Did the UK diners go thru the US educational system? The article seems to state that the UK diners are pretty damn dumb.
Exactly WTF is THAT!
These idiots are paying for tap water.
Your’e a rarity shibumi
That’s the nicest way anyone has put it in a long time.
Thank You!
LoL
I knew that FReepers would be able to improve upon that list, and I haven’t been disappointed :-)
And people look at me like I’m crazy if I ask for rye toast and tabasco for dem dippy eggs.
Or if I want vinegar for fried fish or french fries L0L
I make it a point to never go anywhere that either I have not been before, or anywhere I have not received a good recommendation from — from someone I trust well enough to make one.
I believe any business naturally makes it a point to treat their regulars right. And, if I go into a place and say “so-n-so said I had to check out this particular dish”, I get delighted smiles and great service.
It works for me, anyhow.
Compliments generally work.
But not always. I have seen some real substandard offerings lately.
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