First, the "seasonal price" is vague. Seafood, poultry and high-priced vegetables are often marked with "standard price" on the menu, and consumers find the price surprisingly high when they check out.
Second, there are many restrictions on coupons. Some restaurants use coupons to attract business. When consumers eat next and show their vouchers, the store prevaricates on the grounds that "this voucher can only be used at a certain time of the day" and "this voucher is only valid for some dishes", and excuses such as "the rules of use are changed without prior notice" and "the right to interpret this voucher belongs to our store".
Third, switch raw materials in the middle. That is, the food that consumers choose to consume is inconsistent with the food provided by operators. Even if face-to-face verification is required, it cannot prevent merchants from tampering with the cooking process.
The fourth is seafood measurement fraud. Because a lot of seafood is weighed by Jin, which is expensive, operators often cheat when measuring seafood. If plastic foam is placed under the electronic scale, it will lead to two kilograms less when weighing; When consumers choose seafood, they will "start to calculate" according to the unit price figures, and weigh and price the scale and seafood together; It is difficult for consumers to see clearly by stacking items in front of the electronic scale or putting the scale far away.