What does 'up-selling' mean in the restaurant context?

Up-selling in the restaurant context refers to the practice of encouraging guests to choose higher-priced items or additional dishes. This technique is often used by servers to enhance the dining experience and increase the total bill, benefiting both the restaurant and the customer. For example, a server might suggest a more expensive wine that pairs well with the meal ordered or recommend adding an appetizer or dessert. This approach can enhance the guest's experience by introducing them to premium offerings they may enjoy, while also maximizing potential revenue for the restaurant.

The other options involve different techniques or strategies that do not align with the concept of up-selling. Promoting discount items, for instance, focuses on lowering the overall price rather than elevating it. Encouraging smaller portions would actually reduce the total sale rather than increase it. Offering complimentary items might enhance customer satisfaction, but it does not relate to encouraging higher spending. Thus, the correct choice aligns most closely with the primary goal of up-selling to increase the overall check amount.