The tricky problem with spice levels is there's a weird masculine/masochism vibe to it all, along with a highly subjective scale. So we end up with some way ove

The tricky problem with spice levels is there's a weird masculine/masochism vibe to it all, along with a highly subjective scale. So we end up with some way overestimating their tolerance, and some way underestimating. Both of these leave your customers with negative impressions, rendering them less likely to come back. Really want to help your customers decide? Bring out a little bit of each sauce; and a bit of bread to try it with. Have them move from the non-spicy to the spicier -- let the server know which one they liked best. Not only is this an inexpensive course of action, it lets restaurants avoid disappointing experiences and allows for an inexpensive teaser at the start of a meal.