WRT the wine example, I've always noticed that, for those averse to spending money on wine (aka me), the second <i>least</i> expensive was the predominate choice. You want to minimize cost, but not appear "cheap."<p>This article suggests that restauranteurs are aware of this "second cheapest syndrome": <a href="http://www.mentalfloss.com/blogs/archives/18811" rel="nofollow">http://www.mentalfloss.com/blogs/archives/18811</a>