Latest news with #Basia
Time of India
06-08-2025
- Time of India
PLFI area commander with Rs 15 lakh bounty on head killed in police encounter in Gumla
GUMLA: A top commander of the People's Liberation Front of India (PLFI), a banned splinter group of CPI Maoists, was killed in an exchange of fire near Changabari forest under Kamdara police station of Gumla late on Tuesday night, police said on Wednesday. He was identified as Martin Karketta and carried Rs 15 lakh on head. The gunfire, which dealt a severe blow to the outlawed organisation, took place around 9 pm, police added. The deceased commander, who was leading the banned ultra outfit after the arrest of its supremo, Dinesh Gope, by the National Investigation Agency (NIA) from Nepal in 2023, was identified hailed from Redwa village under the same police station. He was associated with Gope since the outfit came into being in 2003 as the Jharkhand Liberation Tigers (JLT). However, it was renamed as PLFI, a splinter group of CPI (Maoist), in 2007 with Gope as its self-styled chief. Gumla SP Haris Bin Zaman said, "We had very specific information about the presence of Kerketta with his squad. Following this, we constituted multiple teams of district police, cordoned off the area, and police teams headed from different sides to encircle the extremists. Seeing the police, they opened fire on the police, which was retaliated, killing Kerketta in the encounter. We recovered a pistol from him. The operation was being led by Basia SDPO Nazir Akhtar, while the main team of police was in command of OC Kamdara Shashi Prakash. One more team was being led by OC Basia Yudhishthir Kumar Prajapati." The SP added that Kerketta was leading the outfit after the arrest of Dinesh. "As the encounter progressed, four others who were in his squad retreated. The operation is continuing in the area," he added.
New York Post
31-07-2025
- Business
- New York Post
Here's how restaurants get away with scamming customers: ‘It's incredibly effective'
Gotcha. Nothing is worse than the feeling of going out to a restaurant and feeling like you were ripped off. Not to be the bearer of bad news, but it turns out that many restaurants have certain sneaky tactics of how they, in a way, scam customers. If you're usually a decisive person but notice once you open a restaurant menu and can't for the life of you decide what to order, there's a psychological reason for that. 'Most people decide what to order in under 90 seconds,' Fred Harrington, CEO of Proxy Coupons, said, according to Yahoo! Life. 'Restaurants know this — and they've designed their menus to capitalize on that snap decision-making.' Pay attention to these red flags the next time you're at a restaurant. auremar – 'No price, no problem' is what some diners might think when they don't see any dollar signs on a menu — and knowing that, restaurants, especially upscale ones, ditch prices on purpose. If they do list the price, it's usually in an unexpected spot on the menu. 'The goal of restaurants is to put the food first and the price second in the customer's mind,' USC lecturer Dr. Jason Buhle told Delish. 'One way they can do this is by literally listing the food first and the price second.' Another sneaky hack to get customers to rack up a hefty bill is by setting an extremely high price point for one item so that everything else in comparison seems cheaper. 'It's called anchoring, and it's incredibly effective,' Harrington said. Have you ever read a menu and thought to yourself, 'Wow, that sounds delicious?' There's a reason for that, too. 'The more descriptive the name, the more value people assign to it,' said Harrington. 'It's not about what's on the plate — it's about how it sounds.' The goal is to get diners to rack up a hefty bill. demiurge_100 – Aside from a decadent-sounding dish, restaurants also try to play on nostalgia with their descriptions of dishes. 'A carefully worded description can load almost any dish with an emotional resonance that is hard to resist,' as explained by global restaurant consultant company Aaron Allen & Associates. 'Diners beware – that tempting slice of 'Grandma's Apple Pie' you're about to order has probably been languishing in an industrial freezer for months.' Another cunning thing to be on the lookout for is a stuffed tip jar placed by a cash register. Content creator Basia, known as @everupmarketing on TikTok, posted a video explaining that restaurant employees will often put money into a tip jar to pressure customers to add to it. She also explained that when servers ask if you want tap or sparkling — they do so hoping you'll order the costly option. An unexpected one is the type of music restaurants pipe into their speakers. 'They play slower music when it's quiet – and faster music when it's packed…because slow tempo makes you stay longer. Fast tempo makes you eat and leave,' Basia said.
Irish Daily Mirror
31-05-2025
- Entertainment
- Irish Daily Mirror
Gordon Ramsay says there's one dish you should never order in a restaurant
Falling for the "dish of the day" at your favourite eatery might seem appealing due to its usually tempting presentation and exclusive vibes. A marketing and psychology expert has, however, warned customers to be wary through a TikTok revelation. These enticing offers might not actually hold the value we presume they do. Marketing guru Basia spilled on TikTok that these so-called "specials" are often nothing more than clever strategies to shift ingredients nearing their shelf life. For example, chefs may find themselves with an excess of steak close to expiration and decide to craft a novel dish to use it up wisely. Basia shed light on the trickery, saying: "The daily special written in chalk? It's been 'today's special' for three weeks. But your brain sees handwriting and thinks: limited, fresh, rare." Celebrity chef Gordon Ramsay, boasting Michelin stars, also sides with this cautionary stance. He warns his fans against opting for soup specials which could just be a smorgasbord of whatever's left over, reports the Mirror. In a session with Town and Country, he advised discerning food lovers: "Ask what yesterday's soup du jour was before today's special. It may be the case that it's the soup du month." Anthony Bourdain, the culinary legend behind Kitchen Confidential, also had words of advice about ordering fish on Mondays. Such a fishy deal could suggest it's a leftover from Friday, waiting to be sold off as the week begins. It appears that ordering fish on Mondays might not be the freshest choice, given many fish markets are closed on weekends. In a viral clip, Basia spills the beans on the sneaky methods restaurants employ to make you spend more. 1. The "anchoring effect" plays with customer's minds by setting high prices for some items so others appear to be a bargain, as noted by Basia: "It's to make others look like a deal." 2. It's no coincidence the tip jar looks used; Basia explained that it's a ploy to encourage you to follow suit: "They put cash in the tip jar before you even show up. So when you see it, your brain goes: 'Oh... tipping is what people do here." 3. That awkward moment when asked about water - still or sparkling? As Basia revealed, it's a subtle nudge towards spending: "[It's] not 'would you like water?' It skips the choice of whether, and jumps to which." 4. Currency symbols missing on a menu isn't an oversight. Basia uncovered why seeing '€24' strikes differently than just '24', stating: "Because '€24' screams money. But '24' just looks like a number."
Edinburgh Live
31-05-2025
- Entertainment
- Edinburgh Live
Gordon Ramsay says there's one dish you should 'avoid ordering' at all costs
Our community members are treated to special offers, promotions and adverts from us and our partners. You can check out at any time. More info When you see a "dish of the day" promoted in a restaurant, it's rather appealing to consider trying it. These meals are often showcased as something unique and described so tantalisingly that customers feel an irresistible urge to order them. However, a marketing and psychology expert has revealed this can be somewhat misleading. Despite how good they might look, these offers may not always be the fantastic bargains they're made out to be. A TikTok marketing expert Basia suggests these "specials" are rarely as special as they suggest. Instead, she says they're typically just clever ways for chefs to ensure surplus ingredients get used before expiring. For example, there could be excess steak close to its sell-by date; savvy chefs might turn it into an enticing new offering to prevent waste. In her insightful TikTok video, Basia observed: "The daily special written in chalk? It's been 'today's special' for three weeks. But your brain sees handwriting and thinks: limited, fresh, rare.", reports the Mirror. Even celebrated chef Gordon Ramsay, with his Michelin-starred reputation, endorses this view and advises guests to be cautious of soup specials. He intimates they're usually just an amalgam of whatever leftovers exist, served again and again. Ramsay suggested in Town and Country magazine: "Ask what yesterday's soup du jour was before today's special. It may be the case that it's the soup du month." Similarly, prominent chef Anthony Bourdain warned his readers in Kitchen Confidential against choosing fish dishes on Mondays. Such a special at the beginning of the week might imply the fish has been sitting around since Friday, unsold. Fish markets usually close over the weekend, throwing into question Monday's seafood freshness. In her video, Basia unveils common restaurant psychological ploys to enlighten her audience on these covert tactics.... 1. The power of price perception. Join Edinburgh Live's Whatsapp Community here and get the latest news sentstraight to your messages. The "anchoring effect" is often utilised by eateries to shape patrons' value perception. By listing a steak for £50 alongside another for £35, it makes the second option seem like a steal. As Basia highlighted: "It's to make others look like a deal." 2. A never-empty tip jar. Social pressure is substantial even among unnamed diners. Basia points out: "They put cash in the tip jar before you even show up. So when you see it, your brain goes: 'Oh... tipping is what people do here." 3. The still or sparkling query. Upon being seated, you may be queried about your water preference, with tap water often feeling like an awkward choice and raising overall spend. Basia states: "[It's] not 'would you like water?' It skips the choice of whether, and jumps to which." 4. Menus sans currency icons. To soft-pedal the pricing, some establishments list prices sans the pound sign, leaving just digits that might appear less daunting. Clarifying this approach, Basia says: "Because '£24' screams money. But '24' just looks like a number."
Daily Mirror
31-05-2025
- Entertainment
- Daily Mirror
Gordon Ramsay says there's one dish you should 'avoid ordering' at restaurants
Brits have been warned to be wary of a specific dish in restaurants. According to Gordon Ramsay, there's a certain reason why it should be avoided by customers When you spot a "dish of the day" at a restaurant, it's often tempting to give it a go. These menu options are presented as exclusive and described in such an enticing manner that we're naturally drawn to them. Yet, a marketing and psychology guru has shed light on why this could be a trap. Despite appearances, these deals might not be as fantastic as they seem. On TikTok, marketing whizz Basia claims these "specials" are rarely special at all. In reality, they're usually concoctions designed to use up ingredients that need to be cleared out. Take, for instance, a surplus of steak that's nearing its expiry date; chefs will cleverly incorporate this premium product into a new dish to avoid waste. In her enlightening clip, Basia remarked: "The daily special written in chalk? It's been 'today's special' for three weeks. But your brain sees handwriting and thinks: limited, fresh, rare." Even Michelin-starred culinary maestro Gordon Ramsay supports this viewpoint, advising diners to steer clear of soup specials. He suggests they're often just a mix of leftovers that get served up repeatedly. Speaking to Town & Country, he advised: "Ask what yesterday's soup du jour was before today's special. It may be the case that it's the soup du month." Anthony Bourdain also cautioned his Kitchen Confidential audience against ordering fish on Mondays. A fish special at the start of the week could indicate it's been lingering in the kitchen since Friday, unsold. Many fish markets tend to shut down over the weekends, suggesting that dishes served on Mondays may not be as fresh as they could be. Restaurants employ various other psychological tricks. Basia shared more advice in her video, aiming to educate her followers on these subtle marketing tactics.... 1. Restaurants often use an "anchoring effect" to manipulate customers' perception of value By pricing one steak at £50 and another at £35, the latter appears relatively affordable. As Basia noted: "It's to make others look like a deal." 2. The tip jar is never empty Peer pressure can be a powerful influencer, even when it comes to strangers. Basia observed: "They put cash in the tip jar before you even show up. So when you see it, your brain goes: 'Oh... tipping is what people do here." 3. The still or sparkling question When sitting down at a restaurant, you're often asked whether you prefer still or sparkling water. Requesting tap water can feel awkward, leading to increased costs. Basia pointed out: "[It's] not 'would you like water?' It skips the choice of whether, and jumps to which." 4. Menus without currency symbols Some restaurants omit the currency symbol from their menus, listing only the numbers. This tactic can affect your perception of the price, making it seem lower than it actually is. Basia clarified: "Because '£24' screams money. But '24' just looks like a number."
