Have You Met Bill Creep?
I had a thought this week as I pondered which new restaurant to visit next. I have a list as long as my arm, in many cities around the world, and it’s increasingly difficult to keep up with the volume of new openings and then finding the time to experience them all.
I’ve never taken tally of how much I dine out, nor how much I spend, which is a probably a very good thing. But a few recent experiences have left me a little annoyed at some practices designed entirely to raise spending.
Most recently I’ve been taken aback by what I am expected to shell out to have a “complete” meal. I’m talking about a balanced meal, one that allows a healthy intake of protein and carbs, with plenty of veg.
I should point out, particularly for my international readers, that all the prices I’m about to mention are approximations only and are based on Australian Dollars ($AUD).
More often than not, a $55 steak arrives perfectly plated, accompanied only by a sauce and a few green leaves. If you’re lucky, perhaps a few chips. But rarely does the steak come with any vegetables. To round out the meal, you need to be prepared to pay another $12 and up for some broccolini (the current darling of the greens), or steamed seasonal veges, or perhaps a leafy mixed green salad.
This week I ordered a $45 pork Cotoletta, which is basically a large breaded pork chop, a thick schnitzel of sorts. It was listed on the menu to come with green beans. Perfect, I thought. Delicious as the pork was, it arrived with four, yes only four, green beans.
The obvious adornment for this classic style of pork dish is chips. At many pubs, if you order a schnitzel type meal, chips come as standard. But in many more mid-high end restaurants, chips, or potato variations, will be extra. And usually over $10. If you want to round out the meal with some healthy veges, you can expect to pay around another $14.
There you have your complete meal. A smidgen under $70. Lately, I’ve seen restaurants dress up their basic main courses with sides that use luxe ingredients. Truffled mashed potato perhaps? It’s EVERYWHERE. All really designed to make the price of sides as high as an appetiser.
It’s not just fine-dining restaurants where you find this going on. This is no new phenomenon. It took restaurant reviewers and customers a long time to realise they were being charged extra for bread that they didn’t order. Bread that came straight to the table with a casual line like: “Here’s some bread to start you off”
Whatever makes an establishment consider charging diners for something they didn’t order? It’s strange that it takes so many so long to realise they are quietly, silently being ripped off.
Another gripe of mine is the pushing of wine by many servers. When dining solo, I always order a glass of wine to go with my meal. It would be wrong not to. But on a recent occasion I was repeatedly asked if I would like a top up of wine, before my glass was even finished. What, did he want me to scull what was left first? If the pour wasn’t so stingy, a so-called Australian standard pour, for the high price of $16 and upwards per glass, perhaps I would have. All of this is designed to push that bill up-up-up.
As a sideline, I must mention the completely inappropriate practice of not asking you if you’d like to taste the wine first. This should be de-rigueur at every establishment. How long has that bottle been open? Of course, we should taste it. Always.
At least, finally, the water situation has appeared to subside. By this, I mean the exorbitant extra cost of bottled still and sparkling water. Now we know, in many cities, that water from the tap is just fine. By many, it is preferred. It is also, a hell of a lot greener. Now the question is regularly asked, sometimes with curled lip and change of tone on that last word: “sparkling, still, or…. tap?”
Sparkling water is often an excellent choice with a meal. It’s very different from still and makes a good, refreshing accompaniment. When I have dined solo and ordered it, however, I am often presented with a full litre of it. I mean, this is ridiculous. Several trips to the bathroom mid-meal. Why not offer half bottles in these instances? Well, it’s basically so you can be slugged around $16.
Diners have become fed up over water charging and many restaurants now have sparkling water available on tap and charge a reasonable $5 for a large refillable bottle. This is just fine.
All that I am talking about here has been effectively known for some time as bill creep – the practice of adding on extra cost items to make up what would normally constitute a full meal, and the sneaky addition of extras that have not been requested.
This practice takes advantage of diners who have had a few under their belt – after the waiter has ensured a full glass at all times and knowing how to pick the boozers in the room.
Don’t get me wrong, I’m all up for an indulgent meal where all the stops are pulled out. I love it. But there needs to be some leeway and fairness for the diner and a lot less greed.
I do advise you check your bill when you have finished your meal. So many I know never do this. Check it carefully. It may even be someone else’s bill. If it’s a less expensive bill than yours, then congratulations. Always check the beverages component. On several occasions I’ve found a more expensive bottle or an additional bottle, or even extra cocktails on there.
Dining out is supposed to be splendid. A nice respite from your day, a celebration, an occasion, something to remember. It’s one of the most pleasurable activities of all. All too often though, dining can be overwhelming. Don’t be afraid to complain (politely) either. It holds the same importance as giving praise where it’s warranted, which, hopefully, happens on a much more regular basis.