The sight of a steaming espresso following a rich dessert is a familiar one for diners in many Italian restaurants. But this seemingly simple ritual has a surprising history, rooted in the nuances of Italian hospitality and a clever sales technique.
According to investigations by The Takeout, the practice isn’t a casual preference – it’s a deeply ingrained tradition. The root of this custom lies in the days when Italian restaurants operated on a significantly different model. Waiters weren’t simply delivering beverages; they were actively attempting to upsell, adding a second cup of coffee to the bill to boost revenue.
Shanken News Daily highlights that this approach thrived in an era when Italian restaurants depended heavily on personal service. The offering of a second cup of coffee wasn’t merely about satisfying a caffeine craving; it was a deliberate sign of attentiveness. Waiters were signaling to the customer that their needs were being met, reinforcing satisfaction and encouraging a longer, and ultimately more lucrative, stay.
Drinks Intel provides valuable context, outlining the broader cultural norms surrounding hospitality that fueled this practice. It’s a testament to a time when building a personal connection with the customer was paramount.
Today, while the motivations behind the offer may have evolved, the tradition persists, offering a charmingly bizarre and unexpectedly sophisticated way to conclude a meal. It’s a reminder that even seemingly small rituals can carry a wealth of history and cultural significance.
