What tricks are used in the US to pay more in a restaurant

The waiters on the Quora forum told what tricks they use to get customers to leave more money in a restaurant, writes Daily Mail.

Фото: Depositphotos

Waiters use non-obvious tricks to get customers to leave more tips or order more food and drinks.

For example, waiter Chris Jones says that he offers free treats to customers. For example, brings wine to tasting. According to him, after the first sip the visitor is easier to agree to order alcohol, which he had not previously planned to order.

If the client does not drink alcohol, then Jones offers to try a non-alcoholic cocktail. He tries not to offer immediately soda or tea, or other cheaper drinks.

Or the waiter brings samples of desserts to tempt guests to order a whole batch.

The waiter Mohammed Rafeek said that when you order coffee, the waiters clarify whether you want to order a medium or large portion, but do not mention that you can order coffee of standard or small size. Waiters want you to choose a more expensive option. They also offer the customer to add chocolate syrup or ice cream, not to mention that they will have to pay extra for the filler.

He also noted that when the waiter repeats the order, he does it very quickly so that your attention does not catch on the specified dimensions, and then brings a larger drink.

“Most customers don’t dispute the order, mainly to avoid holding up the line,” says the waiter.

According to him, if a client asks a waiter to recommend a dish, then most likely he will choose a dish based on its value, and not on the taste.

“Most likely, the waiter will recommend several dishes at a high price, but not the most expensive ones, since this is too obvious a deception,” says the waiter.

In addition, often on the tables leave some snacks in the form of nuts, olives and so on. They are salty enough. And while the customer is waiting for the order, he begins to want to drink and orders water.

Rafeek also said that in some bars, cheaper bottles are poured into empty bottles of premium alcohol in order to sell the client more expensive alcohol.

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