When I was 13, my dad took my sister and I out to dinner at the Hard Rock Cafe -- the height of coolness for pre-teens in the late '80s. I ordered a virgin Strawberry Daiquiri, and the (cute) waiter asked if I'd like to make it a "double" for just three dollars more. I said yes. My dad shook his head and informed me, "You just got up-sold!" I had never heard the term before, yet understood exactly what it meant.
It's no surprise that restaurant servers try to coax you into spending more: The larger the bill, the larger the tip. I spoke with "Shane" (who requested anonymity), a waiter at an upscale New York City restaurant who revealed his secrets of the up-sell.
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Q: As a server, what's the easiest menu item to up-sell?
A: Drinks. I'll always ask the table if they would like to start with a cocktail, and if a
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