8 tricks bars use to get you to spend more money, according to a bartender

Experienced bartenders can be experts in getting patrons to spend more money than they intended.
Fluffy language, exclusive holiday cocktails, and happy hour "deals" are simple ways bartenders can walk away with a bigger tip — and you walk away with a larger-than-anticipated bill.
Upselling is a common trend across industries — and bars are no exception. Make sure to ask for well spirits if you’re trying to avoid an up-charge.
Here are eight tricks to look out for on your next trip to your local bar, according to a bartender.
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With bottom-line sales being the name of the game, it’s no secret — bartenders like me are adept in the art of getting you to spend more money.

You may not even realize the subtle ways we’re influencing you to spend more money. Some techniques are in your face, like giving long, descriptive language for cocktails that make you more likely to order one. Others are invisible by design, like taking the dollar signs out of menus, distancing yourself from the idea that you’re spending money.

If you’re aim is to have as budget-friendly of a night as possible, you’ll want to watch out for these eight techniques next time you’re ordering a drink.

Here are some of the tried and true ways my bartender peers and I get you to increase the tally on your bar tab.

At some bars, you’ll rarely see an actual dollar sign on the menu

Getty Images

Studies show that guests feel more comfortable with what they’re about to spend if they’re not reminded that they’re spending money.

Former New York Times reporter Sarah Kershaw explained the phenomenon in a 2009 article:

"In the world of menu engineering and pricing, a dollar sign is pretty much the worst thing you can put on a menu," Kershaw wrote. "Not only will it scream ‘Hello, you are about to spend money!’ into a diner’s tender psyche, but it can feel aggressive and look tacky."

That means this: You’ll rarely see an actual dollar sign on the menu.

Bartenders will use elegant-sounding language to describe simple drinks and entice you to order another

AP Images

Rather than gruffly asking people at the bar "Hey, you want another?" a common technique to encourage additional drinking is using flowery language.

Things like "May I refresh your glass of wine?"

That way, the only refined answer is, clearly, "Absolutely, you may."

The elevated vocabulary extends to describing the cocktails as well. Rather than saying a cocktail is "nice," an experienced bartender will use words like "complex," "inventive," or "delightful."

And there is never "juice" in the daily punch. Only our finest fresh-squeezed citrus.

We’ll try to upsell you off the bat

Shutterstock/Mozo Productions

Upselling is a sales technique you see across industries.

At a car dealership, the salesperson might try to "upsell" you flashy add-ons like leather seats, window tinting, or chrome-plated wheels.

And at corporate chain restaurants, upselling is so essential that it’s often codified in the script to upsell when you greet the guest.

Regardless of whether you’re at a chain restaurant or a local mom-and-pop, you’ll be upsold on your choice of spirit by any experienced bartender or server.

I’m rather horrible at doing this, so I tend to default to popular spirits I’m most likely to get the nod of approval for. I’ve found that Tito’s vodka is a reliable upsell, even if it’s not as lucrative as higher-tier spirits like Ketel One or Grey Goose.

And I keep the script simple. "Tito’s OK?"

If you want to avoid falling victim to an upsell, the best thing to do is specify when you order that you want whatever is in the "well," i.e. the cheapest spirit of choice.

See the rest of the story at Business Insider

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Source: Business Insider – feedback@businessinsider.com (Emma Witman)