Let me say this ......people in america do not know good food from bad food .......... they have no idea about food ....they want big portions........ as long as its food .......... they do not care ...oh!!!!!and fries with that ....most food is cooked in salt and butter ......... and that's how they like it .......they do not know good food ...only 2% of the planet is gourmet ...the rest do not know.....good food ....its usually soaked in butter........ propped with fries or some crap seasoning .......if food was that good....... it would not need salt and butter but its bland ......and if you eat meat riddled with muric acid ....which is urine .........yes piss .......get over it ......most servers are just wanting tipped they do not give a fuck ...they tuck your odrder and some schlep brings the food ......thats it ...a real waiter used to tend to you ....all they want is the tip.......... after you pay they do not care if you die in front of them ........
All of a sudden the bill comes out ... 30% to 40% higher': Here's why restaurants are suddenly serving up airline-style fees
Diners around the country are noticing a sneaky trend when they go out to eat these days. Although prices on the menu have stayed the same, the overall cost at the end of the meal has suddenly spiked.
For John Savage, who lives in the San Franciso area, that means he and his wife are dining out far less.
“When you go out to a restaurant, you start doing mental math, you go, ‘Well, we spent $60 or $70 on food,” Savage says. “And all of a sudden the bill comes out, you know, 30% to 40% higher sometimes.”
After a closer look at his bill one night, Savage found that on top of his meal, he was being charged a 20% mandatory tip, a 5% San Francisco health care tax and an 8.625% sales tax.
- ADVERTISEMENT -He took to Twitter to vent his frustrations: “That's an extra 33% on top of your bill. Looks like I am cooking at home.”
Savage acknowledges that restaurants and other businesses have gone through tough times since the beginning of the pandemic. But rather than raise prices to account for inflation, or reduce portions through "shrink-flation," it seems like their pain is being passed on to customers in a new, sneakier way.
Welcome to the “fee-flation” economy.
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Fees are here, there, everywhere
These somewhat ambiguous fees have been cropping up on bills all over the service industry in recent months.
Romano’s Macaroni Grill added a $2 surcharge at all its locations across the country to help alleviate “macroeconomic” pressures.
Ca Va, a champagne bar in Kansas City, Missouri, is charging a 20% hospitality fee on all tabs to “ensure livable, competitive compensation for all staff.”
And Ally Restaurants in Minnesota, a chain of two restaurants and a food truck, is also charging a 3% “wellness fee” that goes toward making up benefits for staff.
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