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The Einstellung effect.
Maria clutched the worn leather menu, her brow furrowed in concentration. The aroma of sizzling garlic and fresh herbs wafted from the open kitchen, heightening her hunger pangs. Tonight was her anniversary with Alex, and she wanted their dinner to be perfect.
The first section of the menu boasted a selection of “Chef’s Recommendations.” “Blackened Salmon with Mango Salsa,” the bold lettering proclaimed, followed by a florid description that painted a picture of succulent fish and vibrant fruit. Maria’s mouth watered. It sounded exquisite, a modern twist on a classic.
Turning the page, she encountered the a la carte options. Here, nestled amongst more standard grilled and baked fish dishes, was “Pan-Seared Sea Bass with Lemon Butter Sauce.” It was a familiar choice, a dish she’d enjoyed at countless restaurants. While reliable, it lacked the adventurous flair of the blackened salmon.
Maria hesitated. The salmon, presented first, had captured her initial attention. Its novelty and the chef’s endorsement made it seem like the superior option. Yet, a niggling voice in the back of her mind whispered doubts. Was she simply succumbing to the “menu bias,” the tendency to favor the first…
