11 Tricks Restaurants Use To Make You Spend More Money

NYCgrrl wrote:
LOL, I'm loving the use of the term "quality control" as a marketing ploy. I'll never forget learning that franchising was the future for most of the country's eateries back in hotel and restaurant mgmt college in the early '80's. Growing up in NYC this seemed impossible. Lo and behold, NYC now has a coupla Red Lobster's, one Olive Garden and more TGIF's than I care to count. My prof really did predict the future and I'm sorry for doubting him.

Oh and back in the Stone Age restaurant quality control meant ensuring a plate went out with all the sides, un burnt food, etc. Got to love Mad Avenue. In some establishments it was an actual kitchen position that paid a living wage.

My life is simple when it comes to restaurants. If a refrigerated comvoy of tractor trailers delivers the food around the back......I'm not eating there if I can help it. Sorry about that Cracker Barrel, Mickey D's, P. something Chang, RL, et al. You lost my money decades back and my body thanks you.
Errrrrrrr but if only I could bypass a White Castle's.......

Agree completely. There are still a few places that make fresh mashed potatoes from real potatoes. They're getting fewer everyday though.