Which of the following is an unethical practice in catering?

Making unjustified last-minute additions to pricing is considered an unethical practice in catering because it disrupts the trust and transparency that should exist between the caterer and the client. Clients depend on clear and upfront pricing to budget for their events effectively. When a caterer makes unexpected changes to pricing, especially at the last minute, it can lead to misunderstandings, financial strain, and a sense of dishonesty in the transaction. Such practices can damage relationships and the caterer's reputation in the industry, as clients may feel taken advantage of or misled.

In contrast, practices like justified last-minute add-ons can sometimes be reasonable due to unforeseen circumstances, and limiting the number of events per day often reflects a commitment to quality service. Highlighting competitors' weaknesses can be a part of competitive marketing but must be approached ethically to avoid slander or misrepresentation.