The restaurant questions that can turn a $20 meal into a $100 one

Before you say yes to bread, sparkling water, or the specials, here’s what to know.

Have you ever finished a meal at a restaurant, looked down at your receipt, and wondered, “How the heck did I spend that much?” You may have been upcharged. The term refers to the small, sometimes hidden ways in which a server sways guests into paying for extra or more expensive items.

Some upcharges are obvious. A server might say, “Would you like to add a fried egg for $3?” or “Tonight, we have one of the rarest dry-aged steaks in the world. The cows are exclusively fed whiskey and caviar and given daily bubble baths. Would you like your burger made with that beef instead? It’ll be an extra $700.” Other upcharges are far more subtle. Sneaky, even. 

Food & Wine editors are just as frequently bamboozled by upcharges. Inspired by our restaurant horror stories, here are the five most common ways that servers upcharge their guests, and how to avoid them.

‘Still or sparkling?’

Last year, I visited a scene-y Manhattan cocktail bar with the expectation of spending $25 on a simple Martini, or maybe even $8 on a tiny bowl of spiced nuts. What I wasn’t prepared for? The $12 bottle of Saratoga spring water. 

I remember the server asking if I preferred still or sparkling water, and without thinking, I responded, “Still.” That is where I went wrong. While there are some restaurants that serve still and sparkling water on tap or through a filtration system for free, more often than not, “still or sparkling” refers to bottled water. “I was once charged around $20 for a bottle of still water,” says Executive Editor Karen Shimizu, who fell for the same trap. “I’m still feeling some humiliation around the memory.”

If it’s not clearly spelled out, double-check with your server on whether still or sparkling water costs extra before placing the order. Even if your server doesn’t specify tap water as an option, you can always ask for it.

‘Can I get you some bread with that?’

Plenty of restaurants offer free, bottomless bowls of bread, chips, and rice, but it’s never guaranteed. When you order an entrée and your server asks, “Would you like [insert side dish here] with that,” don’t assume that it won’t show up on your bill at the end of the meal.

If it’s not already on the house, those side dishes will usually be listed on the menu with a price tag. If they aren’t, there’s no harm in politely asking your server whether it is included with the entrée. Odds are, they’ll respond with something like, “No, but we highly recommend you add it.” Then you can make a informed decision on whether or not that housemade sourdough is worth the extra $3. (It probably is.)

Related: Want Bread, Extra Lemon, More Refills? It Is Time to Pay for Them

‘Would you like to try the special?’

The problem with ordering an off-menu special is that servers don’t typically state the price. Recently, Senior Photo Editor Doan Nguyen asked her server for cocktail recommendations. The server pushed for their personal favorite drink — an off-menu whiskey-based cocktail, similar to a Penicillin. Nguyen liked it so much, she ordered a second cocktail, but when the bill came, she saw that the two drinks came out to $76 ($38 per cocktail). “They failed to mention that they topped it with [sought-after Japanese whisky] Yamazaki 17,” she says.

Specials are often made with seasonal or premium ingredients, meaning it may be more expensive than other menu items. If your server recommends an off-menu dish or drink, there’s no shame in asking how much it costs. 

‘Which spirit would you like that with?’

Even when ordering a common cocktail, like a Margarita, Martini, or Old Fashioned, the price can vary significantly depending on the brand of the spirit used. A vodka soda with Smirnoff is going to be significantly less expensive than one with Grey Goose, for example.

In most cases, the bar or restaurant has a default spirit that they’ll use for classic cocktails. But occasionally, a server might ask for your preference. 

It’s best to familiarize yourself with the most commonly stocked spirit brands. When in doubt, just ask the bartender for their recommendations within your budget. 

‘Any toppings?’

“I get super annoyed when I’m ordering a burger and the server is asking the standard questions, and then when I get the bill, I find out that adding cheese is an upcharge,” says Updates Writer Nick DeSimone. Toppings, whether they’re listed on the menu or not, can add up quickly. 

At one restaurant in Los Angeles, Senior Editor Audrey Morgan almost got fooled into ordering a $50 sundae. “They charged $4 extra per topping,” she says. “It was comically expensive.” If you’re not paying attention to the fine details, your build-your-own burger, omelet, or salad can easily break the bank. Read the menu closely or talk to your server before piling on the toppings.

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