The team unravel some of the costs involved in eating out and investigate whether the prices some restaurants charge for wine are fair. What is a reasonable profit to make on a bottle, and how can customers tell if what they're being charged is fair?

Also, with continuing controversy over what happens to any tip you might leave waiting staff, there is a look at the surprising ways some establishments deal with the issue. Can a no-tipping policy ever work?

And a former member of the royal household explains how to get the best value from a traditional afternoon tea. Show less