Upselling

[seawakim]

I have no problem with upselling. I don't always enjoy the myriad of ways one finds to increase revenue, but I understand that a restaurant, just like any other business, has to employ a range of marketing methods to do so.

I can not say that I've ever truly been bothered by any method yet, because I also have no problem saying NO!

[Pan]

I don't have any trouble with honest salesmanship. A server who recommends a special - or a dish which is otherwise one of the more expensive on the menu - because s/he's tried it and loves it or because it's been popular with customers is being honest. I often ask servers whether they've tried dishes or desserts because then I can get a personal opinion from them and take it into account if I so choose.

I also have absolutely no problem with the perfectly normal question of whether I want wine with the meal or dessert, coffee, or tea after the meal, nor do I really fault servers for asking whether I want bottled water when I ask for a glass of water (though that request never means I want bottled water when I ask for it in the U.S.)

What bugs me is a hard sell. I suspect I'm much like others, in that respect. It would also bug me if I asked for a wine recommendation for under $10 a glass and the waiter or sommelier recommended a wine for $20 a glass. That meant s/he didn't listen to me.

[Biscotti]

Why don't you simply tell the waiter/waitress to take the wine bottle away and order another glass only if you decide to do so later?

That is exactly what I do but that doesn't negate the fact that they do this.

[Pan]

I agree with you there. I consider it a sharp business practice, as I said before.