The restaurant secrets all diners should know: Huge mark-ups on wine, dishes containing chef's saliva, and a 'blacklist' for rude customers
Monday, July 15, 2013 - 05:30
in Mathematics & Economics
Nobody wants to appear stingy by picking the cheapest bottle of wine on the menu, especially if a date is watching. Going for the second cheapest may save your blushes – but taking that route is helping to boost the restaurant’s profits. That is the bottle every e …