Huge mark-ups on wine, dishes containing chef’s saliva, and a ‘blacklist’ for rude customers!
Nobody wants to appear stingy by picking the cheapest bottle of wine on the menu, especially if a date is watching.
Going for the second cheapest may save your blushes – but taking that route is helping to boost the restaurant’s profits.
That is the bottle every eatery boss knows you will pick – and has given it a huge mark-up.
Luckily the tactic is a secret no more, thanks to a newly-compiled list of 20 things every diner should know.
Using anonymous information from the country’s top restaurant owners, chefs and sommeliers, author Imogen Edwards-Jones has lifted the lid on the reality behind the food industry.
Her book Restaurant Babylon describes how unsuspecting customers order food the chefs are desperate to get rid of, in the form of ‘specials’, while extra items are deliberately added to the bill in the hope that you will not check it.
Half-finished bottles of wines will end up being sold by the glass the next day, and your order will always contain the chef’s saliva.
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