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AM/PM Session - 6 February 2018 - Tricks in restaurant menus
We read an article about the ways that menus are designed to influence our ordering decisions:
Vocabulary Top 10:
sombre - having a dull or dark color; very sad and serious
flamboyant - having a very noticeable quality that attracts a lot of attention
tweak - to change (something) slightly in order to improve it : to make small adjustments to (something)
upscale - relating to or appealing to people who have a lot of money (also upmarket)
nudge - to encourage (someone) to do something
make your mouth water - make you want to eat it because it has a very delicious taste or appealing smell
sizzling - making a hissing sound like the sound water makes when it hits hot metal
verbose - using more words than are needed
mercenary - caring only about making money
contrived - having an unnatural or false appearance or quality
Have you noticed any of these tricks on a menu?
How do you usually choose what to order in a restaurant?