Goodbye, August. Goodbye to the lazy feeling of the days of summer. Goodbye to coconut scented everything. Goodbye to putting off cleaning and organizing and blaming it on summer. Goodbye to the best peaches and watermelon of the year. Goodbye to wasting too much time worrying about the future and uncertainty.
Hello, September. Hello to curling up with a pumpkin spice coffee every morning. Hello to burgundy reds and mustard yellows and burnt oranges and all the delicious colors of fall. Hello to filling my home to the brim with pumpkins and scarecrows and owls. Hello to wanting to bake something every single day. Hello to boots and cardigans that it’s entirely too hot to wear, but I just won’t be able to help myself. Hello to a season of coziness, filled with excitement and hope and the scent of pumpkin.
Hello to a brand new season. Hello, fall. Chelsea https://thegirlwholovedtowrite.com/2015/08/goodbye-august-hello-september-2/
Goodbye, August. Goodbye to the lazy feeling of the days of summer. Goodbye to coconut scented everything. Goodbye to putting off cleaning and organizing and blaming it on summer. Goodbye to the best peaches and watermelon of the year. Goodbye to wasting too much time worrying about the future and uncertainty.
Let's explore some sneaky ways restaurants use psychology tricks to make you spend more money! You probably don’t think a whole lot about what goes into your dining experience. But, there’s more to restaurants than providing delicious food and impeccable service. Menu engineers and consultants put careful thought into the way you choose what you eat. When it comes to the restaurant industry, everything is carefully selected. From the type of music playing in the background, to the lighting.
Restaurants consider scanpathsand carefully place their anchor item accordingly. They often highlight things like high-profit items or more expensive items to draw your eyes to them.👀(Consider a “scanpath” to be any eye-movement data collected by a gaze-tracking device, where information is recorded ) Just like any other business, restaurants are always trying to sell you more. This means using the same kind of trickery other businesses engage in.
This video explores some of the most commonly employed tricks of the trade.
🗣 Comments 🗣 🗣 Another trick from restaurants that I've discovered is that they tend to add the tax with the total when it comes to tipping & putting those suggestive tips on the receipt. Normally, I'd tip without the tax included. 🗣 Great Video, However the most money profit they make is usually on Drinks and deserts. Also, with seeing deserts on a slow spinning rack as you walk in is a big trick also. It stays in your mind from the moment you see it. I was also told that when a restaurant has a Daily Special on the Menu,, or up on a sign,, means that they have just checked the freezer, and realized that something was just about to go bad soon, so they put it on as a Special of the day, with the hope of it selling. There are tricks of any trade everywhere, Thanks for the Video! 🗣 I didn't know that the restaurants use the gift card trick. Thanks for the information
Remember that time you ate out and went well beyond your planned budget? Does that happen way too often? It’s no surprise since restaurants use smart tricks to make you spend more money. You can, of course, check your bills for dishes you didn’t order, but this trick isn’t really used anymore. Bright Side found out about some tricky ploys the catering world uses in order to save money on dishes and make patrons spend more. Take, for example, complimentary snacks. Olives, crackers, and chips are not a kind gesture of the owner as you might think. The real reason for such complimentary snacks is to make you feel thirsty. After eating several of those salty snacks, you’ll want to order more drinks, bringing a bigger profit to the owner of the café.
SUMMARY: - Bartenders often save on fruits, not because they lack these products but from simple laziness. - Almost all restaurants are interested in having as many cozy and secluded spots for their patrons as possible. You are likely to spend more time at a comfortable table — which means that you’ll order more. - Clients choose dishes located in the middle of the menu page more often. That’s why the owners of catering businesses indicate expensive, more profitable dishes in this space. - David Kincheloe, president of the Association of National Restaurant Consultants, says that patrons most often get the minimum amount of expensive ingredients in their dishes, but their presence is still indicated on the menu. - Playing with dish names also works well on diners. Marketers spend a good deal of time inventing names and descriptions for the dishes on a menu. - Those who work in the catering sphere say that the idea of reducing portions came from retail. For example, you often see packages of 1.75 lb instead of 2 lb. - According to restaurant menu specialist Gregg Rapp, using photos and illustrations of dishes increases sales by 3 times when it’s the only image on a page. - Most restaurants order fresh fish on Tuesdays and Thursdays. That’s why fish very often becomes the dish of the day on Mondays — because they need to sell it before it expires. - When you look at the wine card, you’ll most likely skip the most expensive wine. However, you won’t go for the cheapest either so as not to look cheap. - Expensive restaurants choose classical music, which encourages visitors to spend more because it makes them feel richer. - Lighting can influence the speed at which people eat. Expensive restaurants usually prefer soft lighting in their halls so that their visitors can relax. - Thanks to friendly employees, visitors spend more time in restaurants and leave good tips. https://www.youtube.com/watch?v=baCSwtriBxA
Transcript @BRIGHT SIDE The reason that small portions cost more than you'd expect is because the labor involved is the same as making a large portion. In a half size dish - although you might have half the amount of actual food on the plate it still costs the restaurant the same in wages (for cooking, prep, serving, washing-up, etc). And you still have to factor in rent, insurance, other pertinent products (eg dish washing powders and soaps, toiletries, etc). And then there's also other services like gas, water, electricity, cleaning out the grease-trap, rubbish removal. And don't forget basic ambience such as cooling and heating. There are so many expenses which are factored into the price of that dish that are not halved just because you might want a small serve.
🗣 Comments 🗣
🗣 If you're talking about big chain or expensive restaurants I'd agree with some of this things. Cause they know you won't be coming back often, so they'll try to put any extras they can on you. But being in this business for 10 years on medium sized restaurants, what you actually want to do is make people have a good time and make them come back, recommend to other friends or even just leave a good review. Saying that a waiter will always recommend the most expensive item on the menu is BS in my opinion. All the staff I've had were always told to find the guests needs and not to throw expensive items on them. About the waiter being friendly. Would you go to a restaurant where the waiting staff don't treat you properly? Every industry has ways to try to make money. This very youtube channel is no different. 🗣 My son once came home from a date with a bottle of wine that they really enjoyed. He paid $30 for it. I pulled the same wine out of my wine rack but I only paid $6 for mine at the grocery store. He learned a valuable lesson: get the name of the wine and buy it elsewhere! 🗣 Can you do a video on tricks you use to makes us watch your videos? 😂
🍽️ 🍝 🍰 🍲 💰 🥗 🦐🥔🌶️ 🦀 🍣 🥢 🐟 🍤 🦞 🍲🥦🥖🧀 🍗 🥩
How Restaurants Use Psychology To Make You Spend More Money
Restaurants have a whole bucket-load of tricks up their sleeves to get you to spend more money.
I’m so damn cheap, not a single psychology trick at a restaurant works on me 😀 🗣 Most of the "tricks" are actually the reason we go to restaurants in the first place. If I go to an expensive restaurant, I want my drinks to be served in proper glasses, I want my food to look good, have nice hefty spoons, etc... presentation matters, and critics pay a lot of attention to it. Most people, me included, are willing to pay to get tricked. That's because we are going for the enjoyment, not as judges in a blind tasting competition. 🗣 Three related tricks: 🥜 Bars serve salty snacks (like peanuts) for free so that you'll get thirstier and drinking more.🍸 🎼Loud music makes conversation impossible, meaning you'll focus more on drinking. 🍹Free alcohol in casinos to make you drunk and reckless and spend way more than planned. 💲As a graphic designer, I already knew the design tricks about the menu. Dollar signs are rarely used because it causes people to shop based on price instead of what they want. This is called shopping on the right side of the menu.
Restaurants try to get you to shop on the left side of the menu, or by menu item. They will often use boxes and backgrounds to highlight anything with higher profit margins and are often easier to make. This is an effort to get more customers to order the same thing making operations more efficient. 🗣 I've been well aware of all of those. But in hindsight I had always figured buffets use small places to try to get you to eat less because of the physical limits of the plate. Also I'm a huge fan of heavy cutlery and large napkins (preferably cloth). No subconscious stuff going on there you're going to actually please me if you provide that. 🗣 The menu examples would explain why I tend to disassociate when reading a restaurant menu. I'm almost the last one ordering because I never know what to order. The descriptions always sound so much different than their names, and I start getting confused because often times there will be two or more completely different dishes with roughly the same ingredients but described in different ways. 🗣 When I learned about all these tricks in psychology class, instead of hating restaurants and other businesses (like my friends) for using this to trick others, I felt happy because I found out how I could trick myself into having a better time. So I cooked normal food but took efforts into plating it and serving it with heavy silverware and gave my own creations wonderful names. Trust me, guys, and trust Hank, it works! 🗣 "Whenever you go out for dinner or drinks, just know this: Your brain is being hacked."
🗣 💰 There is one trick that wasn't listed. It's about price. Sometimes restaurants will put an expensive dish on the menu without wanting to actually sell it. They place it there to make the other dishes in the same category appear cheaper by comparison. If a place costs 18 bucks and it's the most expensive plate, people may generally overlook it completely because it's the most expensive. But if there is a 21 dollar plate in the same category, then the 18 dollar plate doesn't seem as bad. This is how they get you to buy the food they actually want to sell you. The most expensive items on the menu aren't there for the rich, as I always thought. They are there to trick you into thinking the 18 dollar plate is a modest price.
🗣 Listening to the recent Healthcare Triage podcast episode now about the replication crisis and they talk quite a bit about Brian Wansink's research (the top source cited) being discredited. His work started coming under scrutiny about a year before this SciShow came out. Hearing them talk about it immediately reminded me of this video, so I came back to check the links, and sure enough, there he was! https://en.wikipedia.org/wiki/Brian_Wansink 🗣 When I was in school for graphic design, there was actually an extensive lesson on how to design a menu. Cheaper items like appies or salads [Appies = Appetizers] always come first to kind of "ease" you into the menu so that you're less likely to look at the prices of the entres like steak since the human mind has a very short attention span. You'll look much more closely at the front of the menu as opposed to the back pages, even though you're probably looking for something from the back pages (like a burger). Appies are also always placed at the front as a "reminder" that you're hungry and you could eat this now instead of waiting for the full meal to come out (so you'll spend that extra $10 on the appie). Likewise, desserts are always placed on the same page of the drink menu because when the wait-staff asks you what you'd like to drink, you're forced to look at that drink (and dessert) menu right away, which kind of "inceptions" you to think about dessert before you've even looked for an main meal yet. At 5:20 you mention that the weight of cutlery changed the perception of yogurt. If I’m not mistaken, that might actually have more to do with the chemistry of the food and cutlery interacting with each other. I heard this from the first episode of the podcast Gastropod, but perhaps new information has surfaced since that episode’s recording.
David Attenborough Explains: 🌱 World's Craziest Plants 🌱
Here's some of the craziest plants from David Attenborough's time at Kew Gardens! From Kingdom of Plants, see David Attenborough uncover a deadly Venus flytrap or a curious pitcher plant in this incredible compilation with voice over from Sir David himself.
👇 🌱 👇
Kingdom of Plants 3D is a natural history documentary series written and presented by David Attenborough, which explores the world of plants. It was filmed over the course of a year at the Royal Botanical Gardens, Kew.
Welcome to Nature Bites the OFFICIAL Nature Hub Channel. Bringing you closer to the remarkable animals that inhabit our natural world. Subscribe for your nature fix here! - / @naturebites https://youtu.be/JFrnR6c6lbo
(Michael Curtiz, 1942) “Louis, I think this is the beginning of a beautiful friendship.” Said by liberal nightclub owner Rick Blaine (Humphrey Bogart) to collaborationist police chief (Claude Rains) as they quit vanquished Morocco to join the Free French army in West Africa. In a script as quotable as Hamlet, this witty, sophisticated line captures the pervasive tone of the movie’s patriotic response to the conflicting wartime demands of love and duty. The film lists three screenwriters, but this scene was written and directed by its producer Hal B Wallis on an empty, fog-filled set
Gone With the Wind 👄
(Victor Fleming, 1939) “I’ll go home and I’ll think of some way to get him back. After all, tomorrow is another day!” This is the optimistic reaction of the determined southern belle Scarlett O’Hara (Vivien Leigh) when a terminally exasperated Rhett Butler (Clark Gable) walks out on her with the parting shot “Frankly, my dear, I don’t give a damn”. Virtually the same as the last words of Margaret Mitchell’s 1936 bestseller, but the novel doesn’t have a glorious Technicolor sunset, William Cameron Menzies as production designer, or Max Steiner’s “Tara’s Theme”
Some Like It Hot
(Billy Wilder, 1959) “Well, nobody’s perfect!” Spoken by the cheerful, much married millionaire Osgood Fielding III (Joe E Brown) as he steers his motorboat away from a Miami pier. It’s his response when the new love of his life, Daphne (Jack Lemmon in drag), who’s been playing in an all-girls band, doffs her wig and says: “I’m a man!” Wilder was the master of final pay-offs, and the last lines of, for example, Sunset Boulevard (“All right Mr De Mille, I’m ready for my close-up”) and The Apartment (“Shut up and deal”), are classics
King Kong
(Ernest Schoedsack, 1933) “Oh no, it wasn’t the airplanes. It was beauty killed the beast.” This was the epitaph on the giant ape Kong, shot dead by fighter planes after carrying Fay Wray to the top of the Empire State Building. It’s spoken by Carl Denham (Robert Armstrong), the ruthless film-maker who captured Kong on Skull Island. The 1976 remake, in which Kong is harassed by helicopters atop the World Trade Centre, has no such ending. Peter Jackson’s 2005 version sticks closer to the original, is set during the Depression and features Denham’s last line
The Front Page
(Lewis Milestone, 1931) “The son of a bitch stole my watch!” This is the final line of the great 1928 newspaper comedy by Ben Hecht and Charles MacArthur, delivered by the cynical yellow-press editor Walter Burns over the telephone as a message to the police, his ultimate dirty trick to prevent ace reporter Hildy Johnson escaping from his services. In the 1931 film version, Burns (Adolphe Menjou) “accidentally” touches a typewriter key on the word “bitch” to placate the censors. In Billy Wilder’s 1974 film with Walter Matthau as Burns, the line is restored to its full glory
Little Caesar
(Mervyn LeRoy, 1931) “Mother of mercy! Is this the end of Rico?” These are the last words of the dying gangster in the Warner Bros film that made a star of Edward G Robinson. In his classic 1948 essay “The Gangster as Tragic Hero”, Robert Warshow writes of Rico speaking of himself in the third person “because what has been brought low is not the undifferentiated man, but the individual with a name, the gangster, the success”. And he mentions that “TS Eliot has pointed out that a number of Shakespeare’s tragic heroes have this trick of looking at themselves dramatically”
The Usual Suspects
(Bryan Singer, 1995) “The greatest trick the devil ever pulled was convincing the world he didn’t exist. And like that – poof – he’s gone!” Christopher McQuarrie, who won an Oscar for his original screenplay of this brilliantly plotted thriller, gave the line to the film’s singularly unreliable narrator, Verbal Kint (Oscar for Kevin Spacey), while explaining the demonic super criminal Keyser Söze to a police interrogator. It’s repeated as a devastating flashback at the end. The title comes from Captain Renault’s cynical refrain, “Round up the usual suspects,” in Casablanca
Dr Strangelove
(Stanley Kubrick, 1964) “Mein Führer, I can walk!” Kubrick and his co-screenwriter Terry Southern created Dr Strangelove, the German-born wheelchair-bound US presidential adviser, a combination of Fritz Lang’s mad scientist Rotwang from Metropolis, Herman Kahn, author of On Thermonuclear War, Henry Kissinger, and Ian Fleming’s Dr No. But it was Peter Sellers who, in addition to playing two other roles, put the character of Strangelove together. He improvised much of his dialogue, including this comically shocking final line that suggests an ultimate triumph of the will
Chinatown
(Roman Polanski, 1974) “Forget it, Jake, it’s Chinatown.” One of the most lapidary of concluding sentences, this consoling remark directed by a professional associate at bereft Los Angeles private eye JJ Gittes (Jack Nicholson), is a key line in the movie that revived the film noir and launched neo-noir. It derives from screenwriter Robert Towne’s research into pre-war southern California and from Gittes’s previous experiences as a policeman in the Chinese ghetto. Chinatown is a metaphor for the indecipherability of 1930s Los Angeles and its labyrinthine corruption
The Maltese Falcon
(John Huston, 1941) “The stuff that dreams are made of.” It’s the answer private detective Sam Spade (Humphrey Bogart) provides when a San Francisco cop (Ward Bond) holds up the fake version of the priceless Maltese Falcon and asks: “It’s heavy, what is it?” Hammett’s novel ends less dramatically. This parting line in his directorial debut, a slight misquotation of Prospero’s final speech in The Tempest, is a comment anticipating the elusive grails that lie beyond the reach of so many Huston characters – eg in The Treasure of the Sierra Madre and The Man Who Would Be King
Inspiration: Rodrigo and his wife Victoria stayed silent for many years about the inspiration for the second movement, and thus the popular belief grew that it was inspired by the bombing of Guernica in 1937. In her autobiography, Victoria eventually declared that it was both an evocation of the happy days of their honeymoon and a response to Rodrigo's devastation at the miscarriage of their first pregnancy.
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Guitar: Pablo Sáinz-Villegas Orchestra: Berliner Philharmoniker Conductor: Kirill Petrenko Recording: Philharmonie, Berlin, December 31 2020 Director: Andreas Morell
Many
people do not know that Rodrigo mourned his child, and composed this
master piece where the music incarnated the child heartbeat.
Jim Hall Trio Concierto De Aranjuez Live In Tokyo 1976 👇 🎼 👇
Jim Hall (g), Don Thompson (b), Terry Clarke (ds)
Album：" Jim Hall / Live In Tokyo "
Recorded：Live at Nakano Sun Plaza Hall, Tokyo, Japan, October 28, 1976
The Concierto de Aranjuez is a guitar concerto by the Spanish composer Joaquín Rodrigo.
Written in 1939, it is by far Rodrigo's best-known work, and its
success established his reputation as one of the most significant
Spanish composers of the 20th century.
Inspiration
The Concierto de Aranjuez was inspired by the gardens at Palacio Real de Aranjuez, the spring resort palace and gardens built by Philip II in the last half of the 16th century and rebuilt in the middle of the 18th century by Ferdinand VI. The work attempts to transport the listener to another place and time through the evocation of the sounds of nature.
According to the composer, the first movement is "animated by a
rhythmic spirit and vigour without either of the two themes...
interrupting its relentless pace"; the second movement "represents a
dialogue between guitar and solo instruments (cor anglais, bassoon, oboe, horn
etc.)"; and the last movement "recalls a courtly dance in which the
combination of double and triple time maintains a taut tempo right to
the closing bar." He described the concerto itself as capturing "the
fragrance of magnolias, the singing of birds, and the gushing of
fountains" in the gardens of Aranjuez.
Rodrigo and his wife Victoria stayed silent for many years about
the inspiration for the second movement, and thus the popular belief
grew that it was inspired by the bombing of Guernica
in 1937. In her autobiography, Victoria eventually declared that it was
both an evocation of the happy days of their honeymoon and a response
to Rodrigo's devastation at the miscarriage of their first pregnancy.
Rodrigo, nearly blind since age three, was a pianist. He did not play the guitar, yet he still managed to capture and project the role of the guitar in Spanish music.
Political context In 1939, the Spanish Civil War had just ended, beginning (or continuing, depending on the part of Spain) the Spanish State of general Francisco Franco.
A work premiered in Spain in this highly charged environment had to
celebrate, or pretend to celebrate, or permit the interpretation that it
was celebrating, the current political situation. The celebration of a
palace and gardens of a sixteenth-century Habsburg
king offered no ideological threat to the Francoist State, and was in
harmony with its emerging policy of celebrating Spanish history,
conservatively interpreted.
Composition Composed in early 1939, in Paris, amid the tensions of the impending war,
it was the first work Rodrigo wrote for guitar and orchestra. The
instrumentation is unusual: rarely does the guitar face the forces of a
full orchestra. Thus, the guitar is never overwhelmed.
Premiere The premiere of the Concierto de Aranjuez was held on 9 November 1940 at the Palau de la Música Catalana, in Barcelona. It was performed by guitarist Regino Sainz de la Maza with the Orquesta Filarmónica de Barcelona conducted by César Mendoza Lasalle. On 11 December 1940 the concerto received its first performance in Madrid, at the Teatro Español de Madrid conducted by Jesús Arámbarri, with the same soloist. The United States premiere was given by Rey de la Torre on 19 November 1959, with the Cleveland Orchestra conducted by Robert Shaw.
Structure This concerto is in three movements, Allegro con spirito, Adagio and Allegro gentile. The first and last movements are in D major, while the famous middle movement is in B minor. Along with the solo guitar, it is scored for an orchestra consisting of two flutes (one doubling on piccolo), two oboes (one doubling on cor anglais), two clarinets in B♭, two bassoons, two horns in F, two trumpets in C, and strings.
Interpretations
The concerto was recorded for the first time in either 1947 or 1948 by guitarist Regino Sainz de la Maza with the Orquesta Nacional de España, conducted by Ataúlfo Argenta, on 78 rpm records. This recording was inducted into the Latin Grammy Hall of Fame. Narciso Yepes then made two early recordings of the Aranjuez, both also with Argenta – one in mono with the Madrid Chamber Orchestra (released between 1953 and 1955), and the second in stereo with the Orquesta Nacional de España (recorded in 1957 and released in 1959). Although Ida Presti gave the French premiere of the Concierto de Aranjuez in 1948, the first female guitarist to record the concerto was Renata Tarragó
(1958 or 1959) – who played with fingertips rather than fingernails –
accompanied by the Orquesta de Conciertos de Madrid, conducted by Odón Alonso. William Yeoman provides an interesting discographical survey of recordings of the concerto in Gramophone magazine. Due to his extremely lengthy recording career, Julian Bream
had ample room to record Joaquín Rodrigo's "Concierto de Aranjuez" five
times. Four of those recordings appeared on record albums and one was
recorded on film for the final segment of the film series ¡Guitarra! A Musical Journey Through Spain. Each time Julian Bream used a different combination of orchestra and conductor. Charo has played the Concerto in concert and in an album.
Until asked to perform and interpret Concierto de Aranjuez in 1991, the Spanish flamenco guitarist Paco de Lucía was not proficient at reading musical notation, and José María Gallardo Del Rey advised and directed him musically. De Lucía claimed in Paco de Lucía-Light and Shade: A Portrait
that he gave greater emphasis to rhythmical accuracy in his
interpretation of the Concierto at the expense of the perfect tone
preferred by classical guitarists. Composer Joaquín Rodrigo later declared that no one had ever played his composition in such a brilliant manner[citation needed].
At the request of Nicanor Zabaleta, Rodrigo transcribed the Concierto for harp and orchestra in 1974.
A number of musicians have since reinterpreted the work, usually the second movement, perhaps most famously jazz musician Miles Davis in the company of arranger Gil Evans. On the album Sketches of Spain
(1960), Davis says: "That melody is so strong that the softer you play
it, the stronger it gets, and the stronger you play it, the weaker it
gets."
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