Menu repositioning. Apparently, customers are far more likely to buy items located in the middle of a menu page, so restaurants will deliberately place the products with the best cost-value margins there.

As a European I have always found this bizarre. We are used to having the producer protected rather than retailers. So we have products with names such as "grated hard cheese" rather than Parmesan, and so on. The generic names aren't a turn off for Europeans, but I suppose US retailers wouldn't agree.

OMG the liability costs for alcohol. I forgot. I will never complain about bar prices again.

The alcohol markup is exactly why I almost never get any top-shelf liquor when I'm out, least of all at a club. There's no way I'm gonna enjoy The Macallan or a nice Cognac at a club; why on Earth would I pay an exorbitant amount even more than I normally would for a bottle.

I've heard that some restaurants soak their meat in a mild bleach and water solution. The bleach slows the breakdown of the meat so the period in which it's safe to sell is extended.

And even with those huge markups, around two thirds of all restaurants fail within three years. People shouldn't bitch about the huge markup at restaurants. If it wasn't for those markups, no restaurant would exist.

I will never stop finding it weird that you guys call it "Maccas."

And yet there's so much worse than Kraft, including most store brands, the blocks of white rubber known as low-fat cheese, and of course "processed cheese product". I'm not opposed to stricter labeling requirements for any of those.

My Mum (who's from Wales) told me that over there, the pints HAVE to be a full pint, no head, and my uncles would send one back if there was more than a scant bit of foam on top. As a result, I HATE drinking beer when I'm out because dammit—I WANT MY FULL PINT!

Sweetbreads.

They actually do now label (only some brands I should add) their parm as vegetarian friendly. But the labels can often be similar so you have to pay attention.

Like they changed "Legally beef, our lawyers checked" to "Big Mac."

I don't really feel any sense of outrage when it comes to alcohol markups. Yes, the physical product is heavily marked up. But the restaurant also has to pay for initial an ongoing training for wine/cocktail programs and pay to absorb liability costs. Plus, you know, all of the other costs associated with running a…

Formaldehyde is naturally formed during the natural break down of DNA and some proteins. Your body is also able to recycle the formaldehyde to reconstruct amino acids.

Fun fact, your body naturally produces formaldehyde and so there's already about 16 mg of formaldehyde in your blood.

Tanq and Bombay, no discernible difference from well brands. Hendrick's, on the other hand, is a whole 'nother story. That's worth the upgrade for a G&T or any other cocktail that doesn't have overwhelming/fighty ingredients.

It comes in single serving tetra packs - I call them his juice boxes. It's like cherry Kool-Aid and a moscato had baby they raised on pixie sticks and red dye #5.

I do too. By not honoring these food trademarks and origin protection laws, not only are we shorting and misleading consumers here, but it really is a middle finger to these countries' culinary traditions and everyone who has worked so hard (over the course of centuries, in some cases) to make the best possible…

Italy really wants us to stop labeling our fake cheeses as Parmesan, Gorgonzola, etc., but I don't see this happening any time soon, nor do I ever see Kraft renaming their products.

I worked as a bartender and the mark up is astounding. I also had to laugh when someone would upgrade the vodka or something in a long island. You are paying 7 dollars more for 1/2 of an ounce of different liquor. There is total 2 or 2 1/2 ounces in the drink. Can you really taste it?