The writer to the newspaper seemed
miffed: the $5.00 surcharge for splitting the entree was a surprise
and inappropriate. It shouldn't have happen. But for Momsey, it
seemed a reasonable request. Restaurants exist to provide the public
with a dining-out experience. They exist to make money - as any
business does.
When we dine out, we are not simply
paying for food. We are paying for the intangibles: time, attention
and the 'ghost' efforts of those who are not in attendance. The food
has been chosen, stored, prepared, cooked and delivered to us in
rented 'exotic' environments. The trained staff are creating a dining
experience that we cannot or do not want to create at home. These
professional, on-duty wait staff, are our hand maidens or butlers for
brief moments in time.
One of the oldest 'traditions' is the
complimentary glass of water, never charged, but brought to our
table, nonetheless, with ice added. There is no profit to be made
when a glass of water is given. For the few times I dine out, Momsey
is on a mini-vacation. My cooking skills are now on sabbatical. Other
people are now being 'paid' to do the job I have have been doing, all
week long. But wait. In any restaurant, there are several layers of
personnel 'behind the scenes' to service our dietary needs as we
decide what to eat, drink and how long to stay. There are managers,
dishwashers, chefs/cooks, and the ever present wait-staff who labour
under time-stamped circumstances. Time is the enemy. We want our food
hot or cold. We are paying 'rent' for the space we occupy
temporarily, while we dine. In winter, this space is heated.
When we decide to sell our talents to
the public a whole new set of rules are put in place. They must. At
home, our kitchen is a cluttered space; the food, sometimes, less
than acceptable. We are eating our food, not selling it. Our labour
is free. Momsey has been known to eat a peanut butter and jam
sandwich, as a meal, when alone. When my 'dining-out' dinner entree
is more than I can eat, I take it home. I call that a win-win
situation for me. I now have another meal included in the cost of the
dinner entree I chose the night before. I prefer to pack my own food,
anyway. To expect the entree to be split, in the kitchen, without an
added cost, is placing an unfair burden on the restaurant. It is a
business, after all. When labour costs are involved, the price of
anything always increases - as it should.
Years of experience, a particular skill
set and 'educational' training are worth their weight in gold.
Generally, 50% of any job is the cost of its labour. So it would
follow that splitting an entree, in the kitchen, then presenting this half-serving, on a new dinner plate, might cost $5.00. The cost of
materials can pale in comparison to the 'worth' of an individual's
time and attention to our needs. Receiving the glass of water, as has
been the custom since the beginning, is, sometimes, a substitute for
the drink, tea or coffee beverage that can help the restaurant's
bottom line. Water is like a loss leader, as it is never charged,
unless a particular 'brand' of water is ordered. It is incumbent upon
us to order and not to expect 'extras' for free. That sort of thing
done by enough patrons, over time, only serves to put the eatery at
financial risk and perhaps, out of business, one day. With a fast
food menu, there are no short cuts and the prices are set, not to be
discounted or changed in any way. Wait staff are absent from this
eating style. There is no confusion here. As time passes, will some
fast-food eateries might begin to feel the breath of the 'All you can
eat' buffet on their collective necks as the price of lunch, become
one and the same as that of the AYCEB? With the buffet, the selection
is unending. Your dietary choices are yours. You are splitting your
own entree as you 'walk the line'. It's a one price fits all dietary
event. In the formal dining-out experience, the menu selections can
be altered to dismiss certain ingredients in a dish or the substitution of others,
instead. The integrity of the menu still remains.
Splitting the entree makes sense when
we do it. A few places will donate the dinner plate for the exercise
and not charge for the second plate, even though nothing has been
ordered on it and the plate will be washed later at a cost of labour
and utilities. Eating out is a treat. Let us not confuse it with
eating at home where labour is free and splitting the entree is
simply leftovers for the next day.