A dispute over whether a group of tourists were overcharged for a live crab in Singapore has opened a debate about whether restaurants are transparent enough about their pricing, says sociologist Tere
Many hidden charges are strategically timed for when the customer is most likely to pay for them. SINGAPORE: A recent controversy has emerged in Singapore over whether a group of tourists were overcharged at a seafood restaurant.
Seafood Paradise says its employee pointed out the prices of dishes on its menu to Ms Junko Shinba's group. The diners are seen taking photos and selfies with the Alaskan king crab. In the United States, the debate continues over whether restaurants can or should implement service charges in a country with a deeply-ingrained, on the grounds they need the money to better care for their employees.
While many accept that fluctuations in costs mean it is hard to set a definitive price for some products, others see it as an opportunity for restaurants to overcharge at whim, a practice that is not illegal but seen as dishonest.
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