“我知道我会多付的,有一天晚上,摩根·托雷斯(Morgan Torres)一边翻阅菜单一边说,“我可不想让他们称我为‘5号桌的那个小气鬼’。
At the next table, Sid Dvorkin was having no such crisis of conscience. He would simply basehis amount on what he had paid for other meals at Blu. “The concept of overpaying is notsomething I gravitate toward, he said.
隔壁桌的锡德·德沃金(Sid Dvorkin)完全没有这样的道德危机。他根据以前自己在Blu餐厅的用餐价格来确定这顿饭要付的钱。“我是不会多付钱的,他说。
Given the P.W.Y.W. opportunity, consumers easily rationalize their decision, Dr. Gneezysaid.Barbara Rowe and Richard Katz cooked up their own rationale: palate power. They paid$12 for each of five dishes they loved, and $8 for one they didn’t.
格尼泽博士说,消费者在面对PWYW时,是能够轻松合理定价的。芭芭拉·罗韦(Barbara Rowe)和理查德·卡茨(Richard Katz)确定了自己的定价标准:口感。他们给自己喜欢的5道菜每道付12美元,不喜欢的一道付8美元。
When Mr. Arifai, 52, opened his first restaurant, Blu, in Montclair, a diverse suburb of New YorkCity, a decade ago, The New York Times rated it “excellent. Then he opened the more casualand also warmly praised Next Door, next door. Blu’s skate with cauliflower, wild mushrooms andtruffle broth used to be $26; Next Door’s meatloaf with chipotle glaze on soft polenta was $14.
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