Don’t Let Restaurants Rip You Off!

Who knew that eating out was such a financial minefield? I guess MSNBC did as they addressed the issue in and article titled "Don't Let Restaurants Rip You Off!" The piece starts with an overview of current dining out habits and potential trends:

Every year, the average American household spends nearly $2,000 dining out. And as we work longer hours, leaving us less time to cook, that number will undoubtedly head skyward. That's reason enough to approach dining in a restaurant as any other consumer experience. I'm not saying you need to haggle over every item on the bill; just make sure you know where rip-offs are likely to lurk.

Then the piece goes on to offer some areas where you could get taken if you're not careful:

Specials: Beware of servers who push specials without quoting a price or that aren't written anywhere. It's not unusual for them to be more expensive than every other item on the menu. Simply ask how much they are as he lists them.

Bottled water: Bottled water (along with egg dishes, pasta dishes, and coffee) is a huge profit center for restaurants. Beware of a place that starts pouring and doesn't stop. And unless you have reason to dislike the local tap water, stick with that.

Wine: Another huge profit center is wine (and other alcoholic beverages). To keep costs under control, either forgo wine or try to make choices at the cheaper end of the wine list. After that, be certain the bottle you order is the bottle you receive. Sometimes less expensive varieties (or less expensive vintages) are substituted for pricier versions, but the restaurant still charges you the higher price. Pay attention to what you order, and if there's something wrong with a bottle, don't hesitate to call the waiter over for a second opinion or to simply send it back.

Tips: Tips are your prerogative. If you feel as if service was lacking, you don't need to give your server a full 15 to 20 percent. However, if there was a problem with the meal that wasn't your waiter's fault, he or she shouldn't be penalized.

A couple bits of new information for me. The biggest: I thought the "special" was "special" because it was lower in price. Now I find out that it may be "special" because the restaurant makes more money off it. Wow, first the Easter bunny, then Santa Claus, and now this! My world is close to shattering!

On the tip front, I always try to be generous. I figure that these people are making a lot less than I am (and they're working hard), so an extra dollar or two can mean a lot to them and I won't really miss it. So if the service is good, they get an extra special tip. However, if the service is bad, I don't hesitate to leave a small tip. Laziness and incompetence shouldn't be rewarded.

Comments

[Jason]

One thing I have heard from people who should know (regarding "specials"). They have told me to never order the "specials" from chinese food restaurants, especially if it has to do with fish. Most of the times it's the slightly older fish that needs to be used up, and they just cover/smother it in sauce.

[Financial Fruition]

Eewww! Jason, that's gross. But, I guess it does make sense, even for most restaurants that are smaller in size (getting rid of the old stuff that's about to rot!)

FMF - Good info, another thing I would add is anything that the server asks for you to add. Think, "Would you like fries with that?" or "how about an appetizer to start with". These people, especially at the corporate restaurants like TGI Fridays are practically salespeople.

[Keith]

One time we were eating at a place in Grand Cayman, where the entrees averaged about $10-15 apiece. The "special" was all-you-can-eat Lobster Tails, and naturally no price was quoted nor did we ask. This is a seafood place in the middle of the Caribbean. We simply thought the price must be comparable. "Hmm must be lots of lobster out there." But no.

$45 each.

*shock and awe*

We of course paid the bill. But even now, 12 years later, I ask how much the special is every freakin' time. :-)

[YoungMiser]

Drinks are where the dining business makes its money; it is not the food so much. They will sell a glass of soda for 2.00, while it cost them maybe a .25. Same thing goes for alcohol. Most mix drinks in places like Applebee’s, or any other chain restaurant will cost upwards of 7 or 8 dollars per drink.

[Caitlin]

Wine (or any alcohol) really does bloat the bill. I've seen half glasses of wine on a coupleof menus and it doesn't hurt to ask. That way you can have a small inexpensive treat, or use it to keep costs low while trying a few different wines if that's your bag. My sense is that this option is more available at "foodie" type establishments with a decent wine list (ex. Potager in Denver)

[Tom]

Hi everyone,
I think that you all correct in that we must be careful how we spend our money. I always check the price. I've been a pub manager for a huge corporate chain and I know just how they work. But, to add a little balance please remember that not all 'Specials' are bad. Some are ARE called special, because they taste better and are not usually available. Also, please please please remember that it is not the waiters fault that they are pushing the extras. They will get fired if they don't. Would you like that on your record? I left the business because it is exploiting people. But there are some independent places out there that need support. Just thought I'd mention it.

Tom (UK)

[Chris]

And as was implied, I always, always, always leave a tip. It might be small, if the service was lousy, but the server gets the message then, and may not just assume you forgot, or were just inconsiderate. I worked as a server for a while, and a lot of ladies in that field are single mothers. If the service is good, be generous. Remember, 15% is supposed to be a MINIMUM for good service!

[Cujo]

As Seinfeld once said, if it was so special it'd be on the regular menu, wouldn't it? :-)

[Ciji]

As a former waitress, I preferred to have the customer (politely) TELL me my service stank and why, rather than just not leave a tip. When someone skimps on the tip, we just assume they are a jerk, not that the service was lacking.

And oftentimes, if the food takes a long time to come or if the rice is burned, it's a kitchen problem and not your servers fault. She's just brining the food to and from the table in a friendly and accurate manner. Alas, most people take this out on the tip-dependent waiter and not the paid-hourly kitchen staff. Next time your food's sup-par, alert the manager so he can chew out the chef.

Bear in mind, most waitress have to tip out their busboy AND the bartenders (especially if theres a large party and/or lots of drinking). 15% of a $50 tab is a $7.50 tip, of which she gives $1.50 to the bus boy and 2 bucks to the bar. what's her tip? a whopping 4 bucks.

And another thing, in many states (Georgia comes to mind) the waitress is paid half minimum wage and the other half is assumed to be made up in tips. I used to get a check for $2.13 per hour and then make up the rest in tips. Luckily, I have a winning personality and a penchant for supplying endless free breadsticks and sodas.