There’s a reason why many menus are printed centre-justified or in a deliberately random way. One thing restaurants want to avoid is ranking items based on price, so doing this makes it harder for customers to glance down the itemised list – and it prevents them comparing each dish based on price. Using subtle typography or colouration techniques when listing the prices (changing the text from black to grey, for example) is another common practice.

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Last updated by Lottie Woodrow.

Tricks restaurants use to boost your bill