A rare tourist travels to the Russian south in order to throw money right and left in restaurants there. On the contrary, many predetermine the maximum budget for themselves – but drop out of it almost from the very first days. Because almost every employee of the Kuban or Crimean restaurants cannot resist the divorce of tourists who have relaxed on vacation. Here are the five tricks they use. Read and don't be fooled.
1. How much to hang in grams
The main enemy of a tourist on vacation is inattention. And it is actively used by employees of cafes and restaurants in the Crimea and the Krasnodar Territory. On the menu, they indicate in large print the price for a salad or a meat dish, and under it they write in small print “per 100 grams”. Not everyone, firstly, notices this postscript, and secondly, they understand how many grams this or that dish will pull. They think it's 200, but it turns out to be at least 400. So, very sad mathematics awaits the vacationer.
3. An error occurred!
Travelers often try to save on food by ordering the most budgetary dishes: compote, not juice, vegetable salad, not seafood, noodles, not hodgepodge. Some dishonest cashiers have the opposite task: they need to pump out as much money from visitors as possible. And for this, they “accidentally” replace some dishes when paying with a client: they punch juice instead of compote or hodgepodge instead of noodles. And then, if the deception is revealed, they make big eyes and honestly declare that they simply “run in and made a mistake.” So before paying, always check the receipt and compare what is written there with what you ordered.
4. Hand picking, own garden
Sometimes vacationers are let down by the habit of focusing on the “average temperature in the hospital”, more precisely, on the average price in the resort. “There we took tea for 600, probably, here it costs the same,” naive tourists argue. But no, in some cafes the prices for the same products are higher than in other establishments, because “cucumbers and tomatoes are grown by hand and environmentally friendly”, and tea is “hand-picked”. At the same time, a tourist cannot check the “pedigree” of tea or cucumber-tomatoes, but is forced to overpay. https://fs.tonkosti.ru/sized/f700x700/cz/l7 /czl76hy5r34gcg88kck4wocok.jpg” media=”(min-width: 550px) and (max-width: 699px), (min-width: 960px)”>
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5. Don't look at prices
The most cunning catering workers generally try not to name a specific price for a dish or make it so that it is not clear whether this price is per gram or for the entire plate. They praise their freshest red mullet, fiery chacha, delicious vegetables, amazing lemonades – and tourists, swallowing saliva, shout: “Bring everything as soon as possible!”. And only at the very end, when it's time to pay (literally and figuratively), they realize that they forgot to find out the price, and it turned out to be too high. Do not forget to specify how much it costs, per gram or for the whole dish. This foresight will save you a lot of money on your vacation.