UK: The dark arts of our restaurants: How they trick diners into paying more

The Daily Mail (U.K.) ^ | June 4, 2010 | Andrew Levy

[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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[HungarianGypsy]

**Freeper Kitchen Ping**

[Sloth]

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

LOL! As if.

[metmom]

uhhh....

Not really.....

[Stoat]

Thank you very much for pinging your list  :-)