Why you should not choose the second cheapest wine on the menu

Why is the second cheapest wine a bad choice?

A somewhat unique phenomenon is widely known among the hospitality industry: diners tend to choose the second cheapest wine on the menu. The vast majority of people who are preparing to dine in a restaurant do not know the quality of the wines that are offered there, and in the face of this ignorance, they operate in a curious way. The final choice of wine is motivated by an adjustment between the cost of the product and the personal prestige of the client.

Asking for the cheapest wine on the menu may be, in the eyes of the customer, a choice that compromises the quality of the dinner, but their prejudice lies not so much there as in the image that he offers of himself when acquiring the cheapest wine.

The hospitality entrepreneur knows your inclination towards certain products ...

Not wanting to give an impression of stinginess, then, is one of the reasons that leads many diners to choose the second cheapest wine. Well, as we said at the beginning of the article, the owner of the restaurant is a connoisseur of this trend, and of As a result, he offers the wine with which he obtains the highest profit rate as the second most economical in the wine list. wines.

So, a tip for those of you who go to dinner at restaurants: if you choose to taste the second cheapest wine, they will probably serve you the wine that is the most profitable for the owner, that is, a wine bought in bulk and of a very low quality (It is probably, certainly, the cheapest wine in the place), in addition to confirming the general trend by which the tightwads pretend not to give that image.

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