Some nice advice on ordering wine in a restaurant. Good stuff, though I was chagrinned to see this item:
Restaurant owners will often price the wine they buy cheapest at wholesale as the second cheapest wine on the menu. Why? Because people generally don’t order the cheapest wine and thus often turn to the second cheapest. Price that one higher, and you get a bigger marginal profit. Presto — restauranteur as microeconomist!
Hrm. Well, now I know better …
UPDATE: The above article is no longer online, but it’s referenced (with more information) here.
27 view(s)