I work at an upscale seafood restaurant that specializes in whole fish and when people ask for my favorite, I can't help but point out the most expensive one that we offer - it truly is the best. However, when recommending a bottle of wine, my favorite on our very extensive list also happens to be one of the most inexpensive available (underpriced in my opinion!). I've talked people out of bottles that are twice the price and they're always pleased. Honesty is the best policy!

Most recently, our waitress at Cinghiale was guilty of this.

My girlfriend was a server for a few years. As such, she knows (and loathes) the trick.

On Monday, I dined at Esca in NYC. While our dinner was really quite delicious, I couldn't help think that our server Tom, enthusiastic as he may have been, wasn't giving us the hard sell during every encounter with him.

Without a doubt, he waxed eloquently and passionately about each item he pushed in our direction, but it felt so "staged" that seemed hollow.

Of course, the other side of the coin is that, as diners, perhaps we are expecting the server to only act according to his/her own benefit...

Our waiter at Indigma suggested his favorite appetizers and entrees for us, which were NOT the most expensive items, and were delicious (although my malai kofta wasn't nearly as spicy as I like...).

I know of a server at a local seafood restaurant who used to make up his own specials from the menu. He would suggest the stuffed lobster and crab cake special which was two separate entrees.

I have a friend who claims that he sold crabcakes toppped with crab meat. I believe it. People in this town are goofy about crabs.

I once ordered a vodka and tonic at Paolo's in the Inner Harbor. The bartender (who I knew) asked, "Do you have a preference on the vodka?" I said, "No." She charged me for some ridiculously expensive super-premium vodka. I was furious. I talked to the GM of Paolo's in Towson about it (and some other complaints) and a few weeks later he was promoted to GM at the Inner Harbor place. Not my plan, but that's business -- a chain reaction.

Crab meat on a crab cake? WOW!! That's gutsy!!! I actually know someone (I worked with this person) who would phrase a question like this..."Would you prefer sauteed crabmeat or foie gras with your..." not giving any indication that it was an upsell. The way it was phrased it seemed to be just a question of preference.
Could it be the same person?

On our honeymoon we had dinner at the old Swan Court (now Cascades Grill and Sushi Bar) at the Hyatt in Maui. I made a selection and the waiter promptly told me not to order that. When I asked why he genuinely and professionally said that he is "having issues with the chef with that dish" and then he gave me some suggestions - his suggestion turned out to be delicious. I too love it to ask waiters which dishes they personally like - to me this shows good customer service. I never really thought that they might be conniving in trying to sell me the expensive stuff. The worse was being told to close my eyes and point (at the menu) while dining at the Inn at Little Washington!