An article from the FT’s Alphaville blog site brought me to the Mental Floss site where Diane Wolf explains one psychological pitfall (or pratfall) associated with navigating a restaurant’s wine list.
I am always delighted when I see a wine list with a lower-than-expected markup. Not just because I’ve “discovered” good value, but because the restaurant is sending a positive signal. All the more satisfying when the sommelier’s suggestion is obviously not a rip-off.
I have typically been using retail prices as the base for markup estimates, but of course the wholesale price is a different chapter in the story.
Good: The Ivy, Rama and George V @ Fifty, Andrew Edmunds
Bad: The Square
