Marginalia

Paying to Get Inside A Restaurant

Me, writing in May’s edition of The Atlantic:

The next time you’re fortunate enough to have dinner at a high-end restaurant, take a moment to enjoy not only the food and wine, but the frisson of a really good puzzle: Why do restaurants price things the way they do?

The markup on food makes sense. It takes time and skill to prepare the perfect cold-smoked salmon with balsamic-vinegar sorbet. But why are the wine prices so inflated? How hard can it be to pop open a bottle? Meanwhile, restroom access is free and unlimited for customers—a curious cross-subsidy.

Most mysterious of all: When reservations at hot new restaurants are so sought-after, why are they simply given away?

Why indeed? The full article is here and free to read online.

23rd of April, 2015MarginaliaOther Writing • Comments off