article_snippet: They're all conspiring to get you to spend more money when you eat out.
article_snippet: While we are all prepared to splash out in restaurants, it's become clearer that restaurateurs have devised crafty ways to make sure we spend more than we had planned to.
article_snippet: Restaurants have devised sneaky ways to make diners pay more when Restaurants eat out .
article_snippet: From using hyperbole to convince you to order pricier items to drawing your eye to parts of the menu parts of the menu want you to look at, eateries have devised intelligent ways to ensure that you end up spending more than you planned to.
article_snippet: Restaurant menus tend to attach prices that end with the number nine to dishes  as it indicates a bargain is being had.
article_snippet: For example, a diner would be willing to pay for a dish that costs £19.99 then a diner would for something which is marked as £20.
article_snippet: According to the New York Times, prices which end with .95 instead of .99 are even more conducive to making people spend as people 'feel friendlier' to diners.
article_snippet: This is where a restaurant places a highly expensive dish prominently on the menu — solely in order to make the other dishes nearby appear relatively cheap.
article_snippet: So the next time you see a £70 steak, look at the item below it, which will seem like a bargain when you compare prices.
article_snippet: William Poundstone, author of Priceless: The Myth Of Fair Value Restaurants said: 'Restaurants do not expect to sell many of these costly 'anchor' items.
article_snippet: That is not William Poundstone, author of Priceless: The Myth Of Fair Value Restaurants job — instead William Poundstone, author of Priceless:
article_snippet: The Myth Of Fair Value Restaurants are simply there to make the other dishes look like good value.'
article_snippet: So menu consultants have a limited time to make menu consultants sell to us, which is why more expensive items of food are always place on the top right hand corner of the page (this is where the eye naturally falls when we look at a page).
article_snippet: The most profitable dishes are usually placed there.
article_snippet: It is quite amazing how much it sets and creates an atmosphere in the restaurant.
article_snippet: This is why we now are now seeing incidences of heirloom vegetables, heritage potatoes and artisan breads popping up in every menu.
article_snippet: And Dining said: 'There's research that demonstrates that if you give food a more descriptive label, people will enjoy it more — and people'll also pay more for it.'
article_snippet: For instance a lot of restaurants have dishes that include the name of the butchers or suppliers, which makes it seem like the dish has been carefully chosen– and thus justifying the price hike.
article_snippet: In a restaurant, this has the effect of making you spend a bit more money.
article_snippet: Where people were really spending a bit more money was on the luxury items, such as starters, desserts and coffees.'
article_snippet: But some restaurants are still keen not to spoil the party.