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Subscribe to RSSSalad is good for you. That’s why it’s the first item in the buffet line. Not.
Plantingmoneyseeds.com passes along a list of four tricks restaurants use to get more money out of each customer. And cheaping out is well represented, both by the salad and the size of straws they use for non-boozers.
Are you paying too much? Fight back!
Another category is "menu engineering." Although slapping “new” in front of an item hardly seems like bridge building.
Have you worked in the hospitality industry? What tricks did management have you employ?
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Way back in the 80s I worked at a pretty upscale restaurant in the upstairs bar area. One of my jobs was to prepare the snacks and such, one of which was oysters. Originally we used fresh oysters, this is where I learned how to shuck like a pro! But after about a year management decided the oysters were costing too much, so we switched to canned oysters, but here's the weird part - they wanted to keep the oysters on a shell, so we saved a few batches of the half shells. We would put the canned oysters on the shells to serve, and run the shells through the dishwasher at the end of the night just like any other serving dish and reuse them.
Canned oysters taste nothing like fresh oysters, and anyone who ever had oysters can see that the oyster wasn't attached to the shell. Canned oysters taste horrible.
Lots of things are easily spotted (or tasted)... but that doesn't stop people from trying to pass them off as something they are not.
UDunnoBro, thanks for the gross out! LOL