They never said without prices! They said without the $ sign. Those are only at a really high end restaurant anyway. So you should know going in that it's expensive!
Am I the only one who thought - from the thumbnail - that restaurants would make portions bigger for the people on the corner tables because people are more likely to order something they see at someone’s table and people coming in always walk by the corner tables when they come into a restaurant. This may have made more sense in my head but now I feel like it doesn’t lol
The problem with this theory is that the portion sizes cannot be customised based on table location. All portion sizes are meant to be according to spec.
Eva Luna See, that’s what I thought. That’s why I almost didn’t type it but the way the thumbnail looked, it made me think it was in the realm of possibilities
I ordered a lunch platter for my young daughter, but she was upset when it was delivered to our table and there was no parsley on top of the sandwich, like the picture on the menu. It was hilarious, but I agreed with her...that's false advertising, when there's parsley on the plate and they bring you a plate without it. I'll never forget that day...one of my fondest memories. It's the little things that you never forget..but they are usually the most fondly remembered.
Most homemade meals made with organic ingredients are healthier and not "man handled" by as many people. Used to eat out all the time from the cheapest places to expensive places. Now I only eat out once in awhile. IF I happen to like the menu of a favorite place to eat and the menu is available to take home, I get ideas from that and I make the same dishes at home! Saves money! And I use smaller plates/bowls at home, old Weight Watchers trick! Saves calories! Learn to outsmart restaurants! Thanks for sharing tips!
@ BRIGHT SIDE The reason that small portions cost more than you'd expect is because the labour involved is the same as making a large portion. In a half size dish - although you might have half the amount of actual food on the plate it still costs the restaurant the same in wages (for cooking, prep, serving, washing-up, etc). And you still have to factor in rent, insurance, other pertinent products (eg dish washing powders and soaps, toiletries, etc). And then there's also other services like gas, water, electricity, cleaning out the grease-trap, rubbish removal. And don't forget basic ambience such as cooling and heating. There are so many expenses which are factored into the price of that dish that are not halved just because you might want a small serve.
@@ninjafaceify I think the difference is that if you think of them as strategies, you can see the benefits they offer a customer. For example, let's say you order a drink with orange juice. Most restaurants don't freshly squeeze orange juice, because pre-squeezed and sweetened orange juice takes less time and money to get, and is actually more popular with customers. Or how about cozy seating? A clean, comfortable environment with adequate seating for the regular customers that come in not only make a restaurant more appealing, but also gives customers a better experience. You're more likely to become a repeat customer that way, and finding a place that you regularly like to go to is kinda nice in its own right
Having been in the service industry most of the past 30 years of my life, I take offense to being implicated in the trickery your video claims that restaurants do to people for profit. In the past I've seen some of those things used in larger chain restaurants that can afford the price for expensive "consultants" to employ those tactics but the vast majority of local restaurateurs are trying to provide the best food, service, environment as well as good value to keep happy customers coming back as often as possible. Reviews and pics are posted before the customer even leaves the restaurant these days, so even the big chains don't get away with as much as they use to. If you patronize your local businesses you cultivate a meaningful relationship with them which will yield a much better experience when dining out. You might be surprised how much an appropriate tip and a sincere thank you for a great meal might benefit you the next time you're back. Also, make note of your server's name and request them when you return. It's the best way to insure good service and the best experience all around. Just a couple of suggestions for a great night out.
@@thomdantzer1753 I totally agree! I prefer to give business to local places in general because it's better to support a mom & pop business than a chain
I d like to think that many restaurant owners and staff are genuinely passionate about their businesses and are genuinely proud if customers can have a good time in there and not just because it translates into more money for them.
Recent experience: waiter continually asking if the food was good. Eventually I replied that there was too much (1cm in the bowl) dressing on the salad. He returned to the kitchen, only to come back & say "That's the way we do it here". Well - that told me didn't it? Lesson to learn: let me dress my own salad: unless your tastebuds are superior to mine. Alternatively, don't keep asking 'how marvellous everything is' if you do not want an unexpected answer.
Yes and a hovering waiter is annoying too.. or one whowants to chat while you are eating... or one who picks up your plate just as you put the last bite in your mouth or worse waits at your table to grab the plate before you even put the fork down.
Have to agree! I remember a waiter who removed my plate (even though my cutlery signalled I was still eating), because I leant back to reply to someone's question a 'place' away. When I asked why they had removed my uneaten salmon, they replied that everyone leaves their cutlery askew - how would they know it meant I was unfinished? Lesson learnt: don't assume waiters know their trade!@@ranstra12
Randy Lin :: Now this may not necessarily at to you but they probably do it because you may be taking up waaay too much time at the table. I once had 4 guests sit for an hour before putting their food order in and we try to allot 2 hours for groups that size. A LOT of guests don’t know we use tables more than once in an evening and are probably trying to get you up so the person whose reservation you’ve gone over into will stop seething at the restaurant staff. I know you’re there to enjoy a nice evening, but so is everyone else. And if you’re doing it at the end of the night, you should know the restaurant staff has a life outside the restaurant and you hanging around for an obscene amount of hours is rude. If you plan to do so, tip VERY heavily so their time isn’t wasted.
I once had a bad day at a restaurant. My daughter and son-in-law took me to a dark restaurant with hanging Tiffany lamps at each table, but no light to read the menu. I was partially blind from cataracts and couldn't see the menu to order, so my daughter had to read the menu to me. Also, my young grandson, who was facing me across the table in the booth we were sitting in, was kicking my knees. He is fifteen years old now, and I still love him.
My son once came home from a date with a bottle of wine that they really enjoyed. He paid $30 for it. I pulled the same wine out of my wine rack but I only paid $6 for mine at the grocery store. He learned a valuable lesson: get the name of the wine and buy it elsewhere!
I have worked for a place that adjusted the temperature to correspond to the menu items they needed to push. When they had heavier items they lowered the temperature -- in cooler weather we often want soups or stews to warm up, and when lighter items needed to go, they turned up the heat. You wouldn't want a fish fillet or salad in the cold, that is more of a summertime light lunch.
Smaller portions are not sold at an increased price to save money on products used. The fact is that it still takes the same amount of time - therefore labour - to make a smaller portion than it does to make a large serve. For example, poaching one egg takes the same amount of time as poaching two eggs.
As someone who has worked in restaurants for a while now, most of these are true. I worked a facnier place and they indeed played classical music, soft lighting, and had exceptional service.
A trick I’ve seen is with the new electronic menus I’ve seen around. They have games that you have to pay for on them and it tricks kids into clicking on them and playing them, then the bill gets charged automatically.
Ordering pasta can be problematic bc it's usually way overpriced. Especially the "all you can eat" items. Olive Garden charges more for their "never ending pasta". I can't finish even one bowl. Why pay more for an all I can eat version?
Even if you could, the waitstaff is instructed to avoid returning to your table until everyone in the party is finished so it will be too awkward to order a second helping. Or, if everyone ordered, they hope your satiety signals will kick in so you won't order another plate.
I don’t know if this is true, but I’ve read that the cup of soup is almost the same portion size as a bowl of soup, if the soup is in a real, Soup bowl. 🤷♀️
Denise Hashim :: The air conditioning is for the staff. We’re running around and trying to keep the line cooks from dying from overheating. PLEASE bring a jacket.
That fact with a portion sizes and their prices has reminded me that this trick works the same but when buying a beverage in the bottle like bigger Coca Cola has better price to value ratio than a smaller one.
I work in a restaurant and a other trick is to change prices so that people think I will wait and when they take it it’s more expensive and you always have to smile because if you smile they smile
I once saw a dish in the menu called Human Blood I asked them why there was a dish called human blood They said *"We have human blood because we want vampires to eat too"*
When paying cash for a meal, the change returned can potentially limit your options for how much to tip. A good cashier will give you singles, fives, tens, etc., while a poorly trained or conniving one will give you the fewest possible small bills, potentially forcing you to either have to ask for smaller ones or, more likely, get you to leave a larger tip than you might otherwise have left. On a side note, if at a certain restaurant I get more attentive service from the busboy than my waiter, I make it a point to give the busboy his own tip. The waiter might not get the hint, but I'm certain to get great service from the busboy the next time I dine there.
Another one of resraraunt food making money is that most of the food is illusionated like large burgers showing 500 calories will be of coarse large but it is not because people don't like to check the calories and foods will end up coming smaller in sizes
Even RUclipsrs use attractive thumbnails so that their videos get more views,the thumbnail being the most attractive part of the video than the video itself.Its not that the videos are addicting but,its the videos that are recommended below a video along with its eye catching thumbnail that makes viewers binge watch.
If you're talking about big chain or expensive restaurants I'd agree with some of this things. Cause they know you won't be coming back often, so they'll try to put any extras they can on you. But being in this business for 10 years on medium sized restaurants, what you actually want to do is make people have a good time and make them come back, recommend to other friends or even just leave a good review. Saying that a waiter will always recommend the most expensive item on the menu is bs in my opinion. All the staff I've had were always told to find the guests needs and not to throw expensive items on them. About the waiter being friendly. Would you go to a restaurant where the waiting staff don't treat you properly? Every industry has ways to try to make money. This very youtube channel is no different.
@Meghan Ramsey I guess you think no matter what tactic a business uses - even though it's pretty shady - is okay because they are trying "to make money"? That is what's wrong in our country now days! Anything goes when money is involved!
@@garmtpug News flash, restaurants are expensive in most cases. If they don't use tricks you won't go there because why bother when it's more expensive? If you don't agree with that policy, just stay home and cook your own meals. Restaurants aren't meant to be cheap.
@@anikardaleva562 But they aren't meant to be rip-offs either! The "anything goes" attitude as long as you make money is disgusting! Most people would go to restaurants no matter whether they are cheap or expensive. It's one of the few things that lots of people won't give up even when on a budget! The idea of trickery is a turn-off!
@@garmtpug If that is a turn off don't go. Smartphones are a HUGE rip off as well. A lot of things are a rip off, you decide what suits you and what doesn't. As I was watching the video most of these things weren't at all shocking. Everyone uses marketing strategies in every profesion. If people were 100% honest when it came to business everyone would be broke.
when i came back to the carribean going into a buffet, they told me like "you can start there with the salads and..." sadly for them im a buffet veterant after a few years in canada ahah
The dollar sign one is true.. my old job’s menu didnt have dollar signs for the very reason that people are more likely to be comfortable getting more food. And a lot of people would be more willing to spend $14.99 on something than $15 lol
The one about wine is very true. I went over to Olive Garden and spent $10 on a glass of Clos Du Bois. However. At my own store close by sells Clos Du Bois for $10 a bottle.
2:26 And here i am unknowingly choosing the bottom dishes cause i don't know why but whenever open a book, copy or menu.... my eyes automatically go to the last paragraph or dish
A larger position is better value? I worked in cafe and we had those huge looking cappuccino cups with a handle on each side. One day I poured water from a medium sized (normal cappuccino cup) into the large one and there was literally a small mouthful in the difference. I’m talking 1cm or something 🙃 The cup just looks larger as it is heavier and there is more material instead of space inside the cup! If you understand me 😅 Definitely not worth more money!
Oftentimes, when you order a drink that comes in a little bottle the waiter gives you the bottle and an empty glass. They then pour in half of the bottle, which will encourage you to start drinking it faster. You'll finish your drink much earlier than intended, and order a refill sooner. Very sneaky, but it really works.
Italian food is the worst. No effort and really pasta that the minute you eat it sticks to your stomach wall and arteries and is very hard to shrift. Italians are some of them in restaurant s VERY Lazy. We never ever had a good experience in a Italian except really bad food poisoning in Venice Italy. It was horrendous. The Truth.
One trick is when you order pop/soda they give you more ice than pop/soda and to combat that trick order ice on the side and you will see a difference when you pour the pop into the ice glass and after that you will never go back to just ordering the same way again
one trick you did not say was waiting longer in restaurants they wait longer to take your food while you only have your drink so you will be probably be done or almost finished with it. They will ask if you want a refill and they will do it and give you appetizer wait longer and finally, you have your plate of food with your empty drink. chances are you will have to go to the bathroom to go because you drank so much and you will feel empty
The color red is an appetite stimulant. Blue, on the other hand, is an appetite suppressant. Check the color of the decor at your next restaurant. If you want to lose weight, surround yourself with blue when you eat. Using smaller plates when eating at home is also a great trick if you're trying to eat less. It fools you into thinking you're eating more.
The trick is to sell you the first drink, paying $2.50 or more for 5 cents worth of product. Beverages are the biggest profit for least effort in the restaurants.
What about the most obvious - giving you your drinks before you have even ordered your food (or way before your food is ready) so that you finish it and have to order another
Waiters use NLP(Neuro Linguistic Programme) technique by nodding their head vertically while asking - would you like to order xyz dish/ dessert etc. Nodding vertically is a global sign of saying yes or do agree with you!😊 Even if we don't want to say yes to the dessert after having heavy meals... after watching vertical nodding head of waiter it's bit difficult to say No! In paid unlimited buffet they will offer you complementary "Welcome drink" / appetizer (100 to 150 ml) which will make your stomach consume less meals... how much a common man can have? Maximum 500 to 750 grams😊 Though there's buffet, waiters will serve tasty starters first on the table... every time they will ask you wanna have more... though we Indians want to have it, we use to say No... enough... a little bit 🤗 (at this time they will not nod their head vertically - They will keep their head as stable as possible) Plus they will cut the pastries/ sweets in comparatively small portions... we will feel shy how much we are taking & will take less! When it's not buffet but a small get together of say 8-10 people, we will order gravy- chapaati, dal-rice in some calculative proportion... hotel staff will make sure that gravy & dal will be excessive which will lead to order more chapati & rice to finish all the meals! As Indians believes in not wasting the meals!
Only one of these proves effective on me. I always look at the cost on a menu, and I very frequently will look at a menu online before dining so that I have plenty of time to decide and I already know what I want before arriving. What I spend my money on is the service. I always tip at the very least 15%, but if my server is the bee's knees, I never tip less than 20.
More Tricks 🔶 Special today or special dish for each day 🔶 happy hours deals which is during very odd timings of meal 🔶 a lemonade or soft drink is more expensive than a bottle of water 🔶 soft drink served in a glass is triple or even 5 times higher the retail price of the bottle in market 🔶 Many restaurants price the special dish higher but the main ingredient is used in very small amount like in rich creamy curries 🔶 starters are illusioned as huge quantity by serving on a bed of lettuce and with multiple types of condiments 🔶 Food actually enough for 3 people is named as 'serves two' and two people end up eating more than they should 🔶 same fruit juice is priced double or triple than on street carts. People order expensive juices in air conditioned restaurants to show themselves exotic and order tea on the streets to save money. 🔶 Mixed fruit juice where two ordinary fruit juice are teamed with one expensive fruit and end up having more of ordinary juice in there 😂
All "specials" are things about to go bad, or leftovers from a private party/bank holiday/festive holidays. Nothing really special about it. Also, if the soup is a bit too salty, always send it back! You may think the chef just needs a bit of practice, so you may leave it and be content... ..... but they add salt to old (a week maybe) soups to slow down any bactera growth 😀 The more you knpw!
Hey Bright Siders! Which do you prefer, restaurant food or street food?
Hiiiiiiii
Home food
Hi
Hai Smith
Street food
The menus without the prices on them is the most annoying thing ever!😳
They never said without prices! They said without the $ sign.
Those are only at a really high end restaurant anyway. So you should know going in that it's expensive!
That's not legal here in Europe. You must by law display prices on menus
Pizza goes splat that’s true and should be for the rest of the world!
Leafy Forest I know that means FREE!!!😁
-_-
TIMESTAMPS:
Saving money on fresh fruit 0:47
Cozy tables in restaurants 1:21
Tricky dish arrangements 1:48
Saving money on expensive products 2:49
Unusual names for dishes 3:20
Reduced portions and small plates 4:09
Special buffet arrangements 4:39
Photos of dishes and the absence of currency symbols 5:07
“Fish Monday” 5:40
Free snacks 6:08
The decoy effect 6:35
Specially selected music 7:06
2 portion sizes 7:49
Muffled light 8:39
Friendly waiters 9:01
THOSE EVIL RESTAURANTS!!!!!!
Yeah boii slash yeah boyyy
How about the thumbnail
Am I the only one who thought - from the thumbnail - that restaurants would make portions bigger for the people on the corner tables because people are more likely to order something they see at someone’s table and people coming in always walk by the corner tables when they come into a restaurant. This may have made more sense in my head but now I feel like it doesn’t lol
ShamoyaKelly that is exactly what I thought
The problem with this theory is that the portion sizes cannot be customised based on table location. All portion sizes are meant to be according to spec.
Eva Luna See, that’s what I thought. That’s why I almost didn’t type it but the way the thumbnail looked, it made me think it was in the realm of possibilities
This is exactly what I thought
3
Can you do a video on tricks you use to makes us watch your videos? 😂
KurdishZombie RIGHT
maybe thumbnails?
😂😂😂😂
Weird Thumbnails duh
Weird Thumbnails duh
Up-mood background sounds are most exciting in the restaurant. Even the sounds outside of the restaurant enough encourages many people to go in!
I like Street food more than high class restaurants..
Me too because I’m basically a 4 year old 13 year old and I’m a very picky eater but you can’t order anything from a fancy menu
It even tastes better
And no tips!!
ditto
yeah bro cheap and not that heallty
So moral of the story is buy a frozen pizza a 6dollar bottle of wine and go home
ok
@@hellohellos23 Then get sparkling cider. No alcohol.
The $3 wine can be drinkable, too.
Lol yes.
I agree, there is bait all over.
1 Trick used by bright side: start a video title with a number, such as, 7 tricks used, 15 reasons why, 12 truths about...
SO TRUE
I agree👍
TRUE
I ordered a lunch platter for my young daughter, but she was upset when it was delivered to our table and there was no parsley on top of the sandwich, like the picture on the menu. It was hilarious, but I agreed with her...that's false advertising, when there's parsley on the plate and they bring you a plate without it. I'll never forget that day...one of my fondest memories. It's the little things that you never forget..but they are usually the most fondly remembered.
A relaxing atmosphere and friendly, attentive staff. Unscrupulous.
Most homemade meals made with organic ingredients are healthier and not "man handled" by as many people. Used to eat out all the time from the cheapest places to expensive places. Now I only eat out once in awhile. IF I happen to like the menu of a favorite place to eat and the menu is available to take home, I get ideas from that and I make the same dishes at home! Saves money! And I use smaller plates/bowls at home, old Weight Watchers trick! Saves calories! Learn to outsmart restaurants! Thanks for sharing tips!
Who loves watching BRIGHT SIDE!?!
❤️💚💜💚❤️
Me
Me
The Jones Family me
Shalom and blessings to YOU reading this! May The Most High GOD cover and keep you safe! 💕
Akberet Cleaves can we subscribe each other plz
Amen ❤
God is good.
Shalom, blessings from America
Allah is good.
That picture of Oxford is cambridge
@ BRIGHT SIDE The reason that small portions cost more than you'd expect is because the labour involved is the same as making a large portion. In a half size dish - although you might have half the amount of actual food on the plate it still costs the restaurant the same in wages (for cooking, prep, serving, washing-up, etc). And you still have to factor in rent, insurance, other pertinent products (eg dish washing powders and soaps, toiletries, etc). And then there's also other services like gas, water, electricity, cleaning out the grease-trap, rubbish removal. And don't forget basic ambience such as cooling and heating. There are so many expenses which are factored into the price of that dish that are not halved just because you might want a small serve.
Honestly, if they didn't do the friendly waiter and good atmosphere, I wouldn't go. Like most people probably.
As a hotelier, I really don't see them as tricks. I see them as strategies.
The difference being? They mean the same thing in this context, using sneaky tactics to try to discreetly improve sales and make people spend more.
@@ninjafaceify I think the difference is that if you think of them as strategies, you can see the benefits they offer a customer. For example, let's say you order a drink with orange juice. Most restaurants don't freshly squeeze orange juice, because pre-squeezed and sweetened orange juice takes less time and money to get, and is actually more popular with customers. Or how about cozy seating? A clean, comfortable environment with adequate seating for the regular customers that come in not only make a restaurant more appealing, but also gives customers a better experience. You're more likely to become a repeat customer that way, and finding a place that you regularly like to go to is kinda nice in its own right
A rose by any other name......
Having been in the service industry most of the past 30 years of my life, I take offense to being implicated in the trickery your video claims that restaurants do to people for profit. In the past I've seen some of those things used in larger chain restaurants that can afford the price for expensive "consultants" to employ those tactics but the vast majority of local restaurateurs are trying to provide the best food, service, environment as well as good value to keep happy customers coming back as often as possible. Reviews and pics are posted before the customer even leaves the restaurant these days, so even the big chains don't get away with as much as they use to. If you patronize your local businesses you cultivate a meaningful relationship with them which will yield a much better experience when dining out. You might be surprised how much an appropriate tip and a sincere thank you for a great meal might benefit you the next time you're back. Also, make note of your server's name and request them when you return. It's the best way to insure good service and the best experience all around. Just a couple of suggestions for a great night out.
@@thomdantzer1753 I totally agree! I prefer to give business to local places in general because it's better to support a mom & pop business than a chain
I d like to think that many restaurant owners and staff are genuinely passionate about their businesses and are genuinely proud if customers can have a good time in there and not just because it translates into more money for them.
Recent experience: waiter continually asking if the food was good. Eventually I replied that there was too much (1cm in the bowl) dressing on the salad. He returned to the kitchen, only to come back & say "That's the way we do it here". Well - that told me didn't it? Lesson to learn: let me dress my own salad: unless your tastebuds are superior to mine. Alternatively, don't keep asking 'how marvellous everything is' if you do not want an unexpected answer.
Yes and a hovering waiter is annoying too.. or one whowants to chat while you are eating... or one who picks up your plate just as you put the last bite in your mouth or worse waits at your table to grab the plate before you even put the fork down.
Have to agree! I remember a waiter who removed my plate (even though my cutlery signalled I was still eating), because I leant back to reply to someone's question a 'place' away. When I asked why they had removed my uneaten salmon, they replied that everyone leaves their cutlery askew - how would they know it meant I was unfinished? Lesson learnt: don't assume waiters know their trade!@@ranstra12
Randy Lin :: Now this may not necessarily at to you but they probably do it because you may be taking up waaay too much time at the table. I once had 4 guests sit for an hour before putting their food order in and we try to allot 2 hours for groups that size. A LOT of guests don’t know we use tables more than once in an evening and are probably trying to get you up so the person whose reservation you’ve gone over into will stop seething at the restaurant staff. I know you’re there to enjoy a nice evening, but so is everyone else. And if you’re doing it at the end of the night, you should know the restaurant staff has a life outside the restaurant and you hanging around for an obscene amount of hours is rude. If you plan to do so, tip VERY heavily so their time isn’t wasted.
Bright side could you do another one of these videos only with street food or fast food places anyways loved the video.
8:32 That looks so delicious😋. I'm going to study this pic so I can make it😉
I once had a bad day at a restaurant. My daughter and son-in-law took me to a dark restaurant with hanging Tiffany lamps at each table, but no light to read the menu. I was partially blind from cataracts and couldn't see the menu to order, so my daughter had to read the menu to me. Also, my young grandson, who was facing me across the table in the booth we were sitting in, was kicking my knees. He is fifteen years old now, and I still love him.
My son once came home from a date with a bottle of wine that they really enjoyed. He paid $30 for it. I pulled the same wine out of my wine rack but I only paid $6 for mine at the grocery store. He learned a valuable lesson: get the name of the wine and buy it elsewhere!
I have worked for a place that adjusted the temperature to correspond to the menu items they needed to push. When they had heavier items they lowered the temperature -- in cooler weather we often want soups or stews to warm up, and when lighter items needed to go, they turned up the heat. You wouldn't want a fish fillet or salad in the cold, that is more of a summertime light lunch.
Smaller portions are not sold at an increased price to save money on products used. The fact is that it still takes the same amount of time - therefore labour - to make a smaller portion than it does to make a large serve. For example, poaching one egg takes the same amount of time as poaching two eggs.
Reduced portions is the one change that’s actually good for Americans!
Turnover encourages in and out quickly. So much of a relaxing meal.
As someone who has worked in restaurants for a while now, most of these are true. I worked a facnier place and they indeed played classical music, soft lighting, and had exceptional service.
WHY AM I WATCHING THIS?
i have to wake up in 4 hours 😫
Less than 4 actually,; u r not asleep yet😔. Prob hungry after watching this vid. 🤔👾😸.
Sameeeeeee
I'm a traveling waiter and a lot of these tricks are used in the places I work!
This channel is the most informative channel on RUclips thank you brightside for the information and keep up this good work
This was a really nice comment, in the dark comment world of RUclips!
As a waiter this kinda helps me see more ins and outs of things so I can sell easier and get a better tip
as a person that works at a restaurant, i can assure that any of these facts rarely happen 😹
A trick I’ve seen is with the new electronic menus I’ve seen around. They have games that you have to pay for on them and it tricks kids into clicking on them and playing them, then the bill gets charged automatically.
They clearly state there is a charge! Maybe you should be monitoring your kids better
The restaurant I work in uses zero of those tricks. we are too busy as it is.
yup I've seen them all both as a client and I worked as a waiter for quite some time I also have now a small sea food restaurant on my own!
Ordering pasta can be problematic bc it's usually way overpriced.
Especially the "all you can eat" items.
Olive Garden charges more for their "never ending pasta". I can't finish even one bowl. Why pay more for an all I can eat version?
Even if you could, the waitstaff is instructed to avoid returning to your table until everyone in the party is finished so it will be too awkward to order a second helping. Or, if everyone ordered, they hope your satiety signals will kick in so you won't order another plate.
I don’t know if this is true, but I’ve read that the cup of soup is almost the same portion size as a bowl of soup, if the soup is in a real, Soup bowl. 🤷♀️
Yeah Bright Side, that's pure truth😀👌❤
Hello. Aaaah I see. We don't eat out much. Thanks for the tips 👍. Happy Holidays Bright Side 👋😀
Thanks sir for your advice.
Yes, I noticed most of the points you explained here.
Pet peave. Loud music. Especially noticeable at lunchtime in high turnover restaurants. They want you in and out ASAP.
Also, some put the AC on too high. It gets really cold and you can't stay long.
Denise Hashim :: The air conditioning is for the staff. We’re running around and trying to keep the line cooks from dying from overheating. PLEASE bring a jacket.
That fact with a portion sizes and their prices has reminded me that this trick works the same but when buying a beverage in the bottle like bigger Coca Cola has better price to value ratio than a smaller one.
thanks bright side anchor. tnx for informing
Thanks for that!
I work in a restaurant and a other trick is to change prices so that people think I will wait and when they take it it’s more expensive and you always have to smile because if you smile they smile
Normally in buffets i look for something expensive and skip cheap foods then after i look for the most expensive foods as a dessert
Yes, i have seen that most of the hotels are serving food in small and differently shaped bowls just to showcase that they are serving more quantity.
You talk about research from the University of Oxford, but you insert a photo of Cambridge! Is that to make me spend more? 🤔
Marco-António Squires-Reis e Moura exactly what I thought
That's Kings college chapel haha
I only want a restaurant where the staff doesn't make me feel uncomfortable.
The highest class restaurant has superb front-of-the-house staff.
i never thought of this thx
I once saw a dish in the menu called
Human Blood
I asked them why there was a dish called human blood
They said
*"We have human blood because we want vampires to eat too"*
When paying cash for a meal, the change returned can potentially limit your options for how much to tip. A good cashier will give you singles, fives, tens, etc., while a poorly trained or conniving one will give you the fewest possible small bills, potentially forcing you to either have to ask for smaller ones or, more likely, get you to leave a larger tip than you might otherwise have left.
On a side note, if at a certain restaurant I get more attentive service from the busboy than my waiter, I make it a point to give the busboy his own tip. The waiter might not get the hint, but I'm certain to get great service from the busboy the next time I dine there.
Another one of resraraunt food making money is that most of the food is illusionated like large burgers showing 500 calories will be of coarse large but it is not because people don't like to check the calories and foods will end up coming smaller in sizes
Yes I did. And we get what we know and is cheap and with more quantity.
Even RUclipsrs use attractive thumbnails so that their videos get more views,the thumbnail being the most attractive part of the video than the video itself.Its not that the videos are addicting but,its the videos that are recommended below a video along with its eye catching thumbnail that makes viewers binge watch.
I love buffets so I will bear this in mind!
Wow very helpful
You are so extremely smart I love your videos
Who else is watching this in the lockdown?
I agree with lights and music
Who is gonna stuff their face this thanksgiving? lol
BEYOND Comfort can we subscribe each other plz
Me. 😋
We don't celebrate it in the UK
Me
Yes sir.....🦃🦃🦃🦃
The low light and classy musics
In buffet,I always go for the dessert first next meat then dessert
If you're talking about big chain or expensive restaurants I'd agree with some of this things. Cause they know you won't be coming back often, so they'll try to put any extras they can on you. But being in this business for 10 years on medium sized restaurants, what you actually want to do is make people have a good time and make them come back, recommend to other friends or even just leave a good review. Saying that a waiter will always recommend the most expensive item on the menu is bs in my opinion. All the staff I've had were always told to find the guests needs and not to throw expensive items on them.
About the waiter being friendly. Would you go to a restaurant where the waiting staff don't treat you properly?
Every industry has ways to try to make money. This very youtube channel is no different.
Felipe Torelly- As a 20 year veteran of the industry, I completely agree
@Meghan Ramsey I guess you think no matter what tactic a business uses - even though it's pretty shady - is okay because they are trying "to make money"? That is what's wrong in our country now days! Anything goes when money is involved!
@@garmtpug News flash, restaurants are expensive in most cases. If they don't use tricks you won't go there because why bother when it's more expensive? If you don't agree with that policy, just stay home and cook your own meals. Restaurants aren't meant to be cheap.
@@anikardaleva562 But they aren't meant to be rip-offs either! The "anything goes" attitude as long as you make money is disgusting! Most people would go to restaurants no matter whether they are cheap or expensive. It's one of the few things that lots of people won't give up even when on a budget! The idea of trickery is a turn-off!
@@garmtpug If that is a turn off don't go. Smartphones are a HUGE rip off as well. A lot of things are a rip off, you decide what suits you and what doesn't. As I was watching the video most of these things weren't at all shocking. Everyone uses marketing strategies in every profesion. If people were 100% honest when it came to business everyone would be broke.
The thing is that I look at the prices first and if it’s low enough I’ll look at the dish 😂
when i came back to the carribean going into a buffet, they told me like "you can start there with the salads and..." sadly for them im a buffet veterant after a few years in canada ahah
Why does the violinist at 7:38 look skeptical, annoyed, and disgusted by the audience? 😂😂😂
The dollar sign one is true.. my old job’s menu didnt have dollar signs for the very reason that people are more likely to be comfortable getting more food. And a lot of people would be more willing to spend $14.99 on something than $15 lol
The one about wine is very true. I went over to Olive Garden and spent $10 on a glass of Clos Du Bois. However. At my own store close by sells Clos Du Bois for $10 a bottle.
2:26
And here i am unknowingly choosing the bottom dishes cause i don't know why but whenever open a book, copy or menu.... my eyes automatically go to the last paragraph or dish
A larger position is better value?
I worked in cafe and we had those huge looking cappuccino cups with a handle on each side. One day I poured water from a medium sized (normal cappuccino cup) into the large one and there was literally a small mouthful in the difference. I’m talking 1cm or something 🙃 The cup just looks larger as it is heavier and there is more material instead of space inside the cup! If you understand me 😅 Definitely not worth more money!
Oftentimes, when you order a drink that comes in a little bottle the waiter gives you the bottle and an empty glass. They then pour in half of the bottle, which will encourage you to start drinking it faster. You'll finish your drink much earlier than intended, and order a refill sooner. Very sneaky, but it really works.
I like street food and home food
Great vid
Italian food is so good!
Wish you the best day!
Love from a small youtuber.
Are you Italian? :)
Italian food is the worst. No effort and really pasta that the minute you eat it sticks to your stomach wall and arteries and is very hard to shrift. Italians are some of them in restaurant s VERY Lazy. We never ever had a good experience in a Italian except really bad food poisoning in Venice Italy. It was horrendous. The Truth.
Love how you reference Oxford University, but show a picture of Cambridge 😂
I subscribed!!
One trick is when you order pop/soda they give you more ice than pop/soda and to combat that trick order ice on the side and you will see a difference when you pour the pop into the ice glass and after that you will never go back to just ordering the same way again
one trick you did not say was waiting longer in restaurants they wait longer to take your food while you only have your drink so you will be probably be done or almost finished with it. They will ask if you want a refill and they will do it and give you appetizer wait longer and finally, you have your plate of food with your empty drink. chances are you will have to go to the bathroom to go because you drank so much and you will feel empty
The color red is an appetite stimulant. Blue, on the other hand, is an appetite suppressant. Check the color of the decor at your next restaurant. If you want to lose weight, surround yourself with blue when you eat. Using smaller plates when eating at home is also a great trick if you're trying to eat less. It fools you into thinking you're eating more.
Okay but what about the restaurants that bring complimentary snacks and have free refills? Most restaurants I've been to have free refills on drinks.
Keeps you there longer with the possibility of buying more food items. And soda is one of the cheapest things to offer for free.
The trick is to sell you the first drink, paying $2.50 or more for 5 cents worth of product. Beverages are the biggest profit for least effort in the restaurants.
Restaurants don’t have free refills on alcoholic beverages
Good advice 🤔
I once saw "North Atlantic Carp" in a supermarket's seafood section.
What about the most obvious - giving you your drinks before you have even ordered your food (or way before your food is ready) so that you finish it and have to order another
I think free refills is a USA thing only
B Bodziak I’m not sure how that is relevant? I live in Australia.
A real question: Why do you "have to order" any drink?
Thanks
That reducing of stuff in restaurants is an illusion.
My mother's friend where we go and buy and eat stuff from: *weird restaurant noises*
I knew it! Im going to start cooking at home! :)
very interesting
Waiters use NLP(Neuro Linguistic Programme) technique by nodding their head vertically while asking - would you like to order xyz dish/ dessert etc.
Nodding vertically is a global sign of saying yes or do agree with you!😊 Even if we don't want to say yes to the dessert after having heavy meals... after watching vertical nodding head of waiter it's bit difficult to say No!
In paid unlimited buffet they will offer you complementary "Welcome drink" / appetizer (100 to 150 ml) which will make your stomach consume less meals... how much a common man can have? Maximum 500 to 750 grams😊
Though there's buffet, waiters will serve tasty starters first on the table... every time they will ask you wanna have more... though we Indians want to have it, we use to say No... enough... a little bit 🤗 (at this time they will not nod their head vertically - They will keep their head as stable as possible)
Plus they will cut the pastries/ sweets in comparatively small portions... we will feel shy how much we are taking & will take less!
When it's not buffet but a small get together of say 8-10 people, we will order gravy- chapaati, dal-rice in some calculative proportion... hotel staff will make sure that gravy & dal will be excessive which will lead to order more chapati & rice to finish all the meals! As Indians believes in not wasting the meals!
Shilpa Krushna This extra curry thing is new for me. Yeah it makes full sense.
I think Peter is missing some royalties from his uncles pizzas hustle
I don't eat at italian restauramts. Plus I am a decent enough cook that going out isn't as good as home made.
Thanks for information us.
Really useful topic
Firstly i avoid the expensive restaurants but now i know how to save money to get back to home after going to a 5 star hotel
Only one of these proves effective on me. I always look at the cost on a menu, and I very frequently will look at a menu online before dining so that I have plenty of time to decide and I already know what I want before arriving. What I spend my money on is the service. I always tip at the very least 15%, but if my server is the bee's knees, I never tip less than 20.
More Tricks
🔶 Special today or special dish for each day 🔶 happy hours deals which is during very odd timings of meal 🔶 a lemonade or soft drink is more expensive than a bottle of water 🔶 soft drink served in a glass is triple or even 5 times higher the retail price of the bottle in market 🔶 Many restaurants price the special dish higher but the main ingredient is used in very small amount like in rich creamy curries 🔶 starters are illusioned as huge quantity by serving on a bed of lettuce and with multiple types of condiments 🔶 Food actually enough for 3 people is named as 'serves two' and two people end up eating more than they should 🔶 same fruit juice is priced double or triple than on street carts. People order expensive juices in air conditioned restaurants to show themselves exotic and order tea on the streets to save money. 🔶 Mixed fruit juice where two ordinary fruit juice are teamed with one expensive fruit and end up having more of ordinary juice in there 😂
All "specials" are things about to go bad, or leftovers from a private party/bank holiday/festive holidays. Nothing really special about it.
Also, if the soup is a bit too salty, always send it back! You may think the chef just needs a bit of practice, so you may leave it and be content...
..... but they add salt to old (a week maybe) soups to slow down any bactera growth 😀 The more you knpw!
Thanks BrightSide now I know Not to order the days' specials
That's not always the case though. Some restaurants have a special just for the sake of a special. No hidden reason
*ITS EVERY DAY BRO WITH THE DISNDY CHANNEL FLOW, MOM'S SPAGHETTI*