How to nudge your bartender to give you a bigger drink

By Katrine Lund Skov & Pelle Guldborg Hansen

Low on cash?
At the end of the month, when the money is low, we often find ourselves Friday night at a bar stuck with the problem of maximizing fun (read: alcohol) at the lowest cost. To many this means ordering cheap brands, but here’s how to nudge your bartender to fill the glass more than he intends so you can stick with the good stuff.

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In the book Mindless Eating by Brian Wansink, Wansink explains how the shape of glasses has an effect on just how much people pour into them. As it turns out, people pour 20 to 30% more fluid into a glass when it is short and wide rather than tall and slender.

If you have problems believing this, then you might want to read up on Wansink’s study.

In this Wansink asked 45 bartenders pour up 40-ml. of liquor into various types of glasses. While some of the bartenders were men, some women, some young, some old, some working at expensive restaurants serving Dom Pérignon, others working at places usually serving tequila shots, they all had at least 5 years of experience. While the bartenders didn’t have much of a problem when the glasses were tall and slender, none of them were able to pour the right amount of liquor into glasses when these were short and wide. Instead, they poured 37% too much up.

Thus, if you want to maximize the amount of liquor relative to cost, please ask your bartender to give you a wider, though shorter glass, instead of the regular tall and slender one. You might just end up with a bigger drink which ultimately will allow you to stick to the good stuff.

Low on calories?

Fortunately, this nudge can also be used the other way around. When serving expensive or high calorie drinks for yourself or for your dinner guests, give them tall and slender glasses. For water, use the short glasses.

How come a simple design can fool us?
If you take a look at the figure to the right, which line do you find longer?

The vertical one!

Nonetheless, this is not the case. Both lines have the exact same length. However, we automatically find the vertical line longer due to a visual illusion. This is also what happens when we, or even the experienced bartenders, are pouring up liquor. The tall and slender glasses appear smaller, than the low and wide glasses, why you can nudge a bartender, your guests or even yourself to drink more or less all depending upon your intentions.

P.s. One of us, Pelle, used to be a bartender for many years. He also makes the mistake. Still, as you probably have noticed most regular restaurants have adopted the standard counter nudge of using measuring cups and like instruments. More expensive restaurants, however, are still usually too proud to use such rude instruments for their fine liquors.

How to Nudge your Xmas dinner even better

By Katrine Lund Skov & Pelle Guldborg Hansen

Recently we wrote about how the size of your plate affects how much you eat. But at Christmas people take eating a step further. In Denmark alone 50 – 100 people end up hospitalized because they eat too much.

In this post we continue in the food & Christmas section, and let you know, how to nudge your family to love the Xmas dinner even more – after all you have prepared this for several hours, or perhaps even days!

First of all you can put a lot of salt sugar and fats in the food. Our ancestors ate salt to prevent dehydration, fat helped them to fill up their calorie reserves for winter seasons and sugar helped them know the difference between sweet eatable berries, and sour poisonous berries (Wansink 2008:188). This has given humans an insatiable craving for these ingredients, which you can take advantage of. Though, if you want your family members to be able to walk around the Christmas tree you probably shouldn’t.

Confirmation bias at the X-mas dinner

Wansink's bestselling book

Instead use our plan B: Just tell them how delicious it’s going to be. Let them know it’s home cooked. How you have used special recipes. How creamy, juicy and delicious you have prepared it to be - use details to tell them exactly just how tasty your home cooked Christmas dinner will be.

At least this is what American nutrition professor Brian Wansink’s (1960) suggest as to how to turn the confirmation bias to our advantage: If we believe that the food we are about to eat will taste good, our taste buds can be preprogrammed.

To examine just how effective the confirmation bias is, Wansink sat up a test where 32 persons had to test the taste of a new strawberry yoghurt flavor. Wansink didn’t want the appearance of the yoghurt to have any influence on how well they liked it, why they ate it in a dark lab. 19 contestants told that it had a great strawberry taste, and one contestant even said it was her new favorite. There was just one twist to the test – it was not strawberry yoghurt, it was chocolate yoghurt. Just by telling the contestants it was strawberry yoghurt, their taste buds got preprogrammed and thereby told them so. Restaurants have used the trick of our confirmation bias for several years. Wansink calls this the magic of the menu card. Similarly, you can preprogram your guests to enjoy your Christmas dinner even more than they probably already would have merely by telling how delicious it is.

Merry X-mas from the iNudgeYou-team!

PS. Make the table decoration beautiful. Just by having a great mood setting atmosphere your family members will enjoy the whole arrangement even better, which also will effect their appreciation of the dinner.