Mind games on the menu: The psychological tricks restaurants use to part us from our money (The Independent)
February 03, 2010 | Jordan Romoff | Comments 0
William Poundstone’s new book, Priceless: The Myth of Fair Value (and How to Take Advantage of It), explains how restaurants, through ‘menu engineering’, compel us to choose certain items and spend more.
“It’s all too much to do: you’re sitting down at your restaurant table at the same time as trying to regale someone with a witty anecdote about the crashing price of oilseed rape, and before you know it you’ve ordered starters, main course, wine. You think little of it until the time comes to pay and the bill is equivalent to the GDP of an oligarch-free former Soviet republic. So why is it so easy to overspend in restaurants?
Click here to read the complete article from The Independent
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