HOW TO AVOID HIGH RESTAURANT BILLS

Experts have revealed the sneaky strategies restaurants use to get you to spend more money.

Expect the Unexpected
We've all been there: You head out to dinner with a friend, a ballpark amount in mind that you want to spend. You have a great time, laughing and catching up, and before you know it, the beer is flowing, you've ordered the extra appetizer, that tasty-sounding special, and life is fantastic-until the check arrives, and it is double what you wanted it to be.

It's not a coincidence.

Smart restaurant owners know how to boost their profits by using subtle strategies that encourage you to spend more. Here, a restaurant insider and a behavioral psychologist dish about these secrets, so you won't fall for them.


Menu Design

A menu's layout, language, and other factors can subconsciously shift our ordering patterns. For instance, a study found that when menus omit the dollar sign (using 25 instead of $25), patrons are less likely to focus on cost.

Restaurateurs also entice patrons with juicy descriptions. "It could sound tasty by using keywords like succulent, tender, organic, blah, blahh. Often the prices come after the descriptions to get your mouth watering before you know what it costs. Prices are often also tucked at the end of a description instead of to the right, so patrons can't run their eyes down the list and choose the cheapest item.

Price Anchoring

Price anchoring attempts to shift your perception of reasonable pricing, like when a real estate agent shows you a house that's way out of your price range, followed by a more moderate one that feels like a bargain in comparison. Restaurants do this, too.

Strategic Servers

Specials are usually offered orally-and it's not just because servers like to practice their memorization skills. Providing tasty descriptions of dishes off the menu means servers can omit prices (and they often do), and restaurants know that people won't want to appear cheap by asking for pricing information. They also know that, statistically speaking, men on a date are more likely to accept a server's offer for expensive wine, dessert, or après dinner drinks.