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6 Restaurant Ploys To Watch Out For

 

Tough economic times could be hitting your plate at your favorite restaurant.

The Incredible Shrinking Snack: Don't be shy about asking for a refill of snacks at the bar.  Some bar operators reduce their costs by switching generously sized snack bowls with smaller ones.

The Big Bread Bomb: "Freebies" like pre-dinner bread, butter and mixed olives typically get wrapped into a restaurant's menu prices, but some eateries ask patrons to cough up cash for these items, like $3 for bread. 

The Bottled Water Up-sell: Of course everyone knows that waiters try to up-sell bottled water over tap, but now more restaurants are holding back the tap water hoping patrons will pony up for cocktails or other pricey beverages.

The Soda Sell: If you're soda is tasting different than it does out of the can, it's because it is different.A glass of soda only costs eateries a dime.  Many try to maximize their margins by calibrating their soda machines:  9.5% is just enough to flavor the drink, anything over 12% is too sweet.  Some places even rely on a "refractometer" which can be held up to the light to display the soda's sugar level. 

Skipping the Sides: It use to be that an entree automatically came with a vegetable and starch.  This has sadly changed at many establishments with restaurants offering each side a la carte.  So the restaurant is charging you $6 a serving for broccoli with hollandaise and it only costs them $1.50.

Portion Control:  Fixed priced specials often sound like a great deal, but many times the portions of these meals are much smaller, leaving the diner hungry. 

Source: www.smartmoney.com