Charles Quinn wrote:
> Terry Pulliam Burd > wrote in
> news >
>> While he perused the wine list, he found what he was certain was a
>> typo. Wine X, which is a favorite of his, was priced at $X7 and he was
>> sure it should have been priced $200 more than that (I checked - he
>> was right). He promptly ordered 4 bottles, 2 to take home.
>
>> My first reaction when my boss told me this story was that when we
>> finish the current lawsuit, we not take on any more work for him. If
>> he's willing to cheat a restaurant, he won't hesitate to cheat anyone
>> else. And a client like that we do not need or want. My boss
>> acknowledges my concerns, and says that he is more valuable to the
>> client than the client is to us, so if I want to cross him off our
>> client list, it's okay with him.
>>
>> Am I overreacting?
>
> The prices on a menu are a contract. If you are the restaurant and
> publish a contract then you are obligated to honor the contract.

Unless they can show there was an error. Contract law allows for
clerical/computational errors.


I worked
> at a restaurant where we showed a piece of pie in the menu, the one
> delivered was not anything like the picture. Manager told me it took
> three pieces of pie to make it look as big as the strawberry pie in the
> picture.
>
>
>