‘Upselling’ is a sneaky way restaurants and servers make bank


Would you like fries with that? How about a $100 bottle of wine? Grey Goose in your martini? Say yes, and you’ve been “upsold” — meaning, tricked into spending more by your server’s sneaky suggestion. It sounds exploitative, but upselling is “part of the DNA of a restaurant,” Alexander Susskind, a professor at Cornell University’s…

from Living | New York Post https://nyp.st/2YcEF96