OT: The Future of Dining out

[Dirty_Franke]

The thread about increase costs for pick up orders and my wife's experience last night at 3 Forks (and other recent dinner outings) got me wondering what will happen with the high(er) end dining market in Austin?

Last night my wife went out with a friend and her mother, got a steak, some fries (they were out of mashed potatoes), split a salad and had 2 glasses of wine. $100 for her portion. Which is fine. The steak was overcooked (supposed to be medium) and the fries were cold...She said the service was great. We've had some other experiences lately where the service was not great, like taking a long time to greet, long time to get drinks, forgetting things etc...All the while prices are on the rise for good reason I suppose.

From the consumer POV prices are going up and quality and service are going down or staying the same.

• We can make a better steak than I've had out at dinner with our sous vi and a ribeye from HEB
• Craft beer just keeps inching up in price. I was at a Brewery (in Round Rock no less) the other day that charged $7.50 for a pretty pedestrian IPA. My eyebrow started to raise when prices went over $6 when we'd go out
• When you order a bottle of wine you're paying $50+ for a $9 (cost) bottle of average wine or even worse by the glass (I own a liquor store so know the wholesale prices). The glasses are the thick, washing machine safe type that diminish the product even further.
• The prices for food versus portions at some of these places also is rising
• If you have kids tack on babysitting

I love going out to dinner and will continue to do so but probably less than we have been because the ROI just keeps getting lower. Feels a little bit like the HD tv and live sporting events lately. I can have a spectacular bottle of wine with a spectacular steak at home for a fraction of the price. Yeah I obviously have to make it myself but SV is making that pretty fool proof.

I will say 80% of going out is the atmosphere, people watching and excitement of getting dressed up but with some of these headaches and having to drive to and from after a couple drinks I just don't know. Personally I'd rather just kick it at a sports bar but can't really do that right now and not on the top of the wife's list.

I know costs are going up on employees and food. Not sure what the answer is but I know it's probably not the American consumer continuing to settle for less. Maybe only the high high end places like Uchi keep doing well and the very rich are the only ones that go out frequently.

Thoughts?

 

[Art_Corvelay]

Agree with everything you have said and it’s a common theme of conversation between friends and I (while drinking at our houses instead of going out).

 

[MidTexHorn]

I don't know. I've seen some of what you're saying OP, but I've also had very good service lately at everything from high end places in Vegas and Austin to neighborhood spots. Gotta think that things will even out here and that the places that do it right will survive and thrive and the ones that don't won't. As for prices, they've definitely gone up but not so much that it's caused me any significant concern.

 

[Tlc99]

You raise good points. Going out to eat is a crap shoot right now. It's obvious there's been a lot of turnover in restaurant staff so new cooks make familiar dishes unfamiliar and wait staff service is unpredictable. I empathize with restaurant owners who are trying to make ends meet, but the experience as a customer is not what it was. With costs understandably rising, it does make dining out less attractive. I'm hoping this is just a bad stretch as they recover from COVID and supply issues, but I'm not so sure.

 

[thebigmammoo]

I hear you. It's almost like people that would rather stay home than go to a game or movie theater. Better food, seats, and view for a fraction of the price. Restaurants can't take customers for granted and will need to up the perceived value of their product.

 

[meeotch]

Supply and demand will determine the future of dining out. Pretty much the same for most all other industries.

 

[shorthorn]

Agree, I’ve had this same discussion with friends and family.

One used to be able to pay a premium for a guaranteed great meal. Very expensive restaurants are no longer a sure thing.

Seeing more consistency with our rotation of small family owned— operating the mid-level price point.

 

[SueVide]

Going out to dinner, especially when you throw in alcohol. Wines by the glass, cocktails and margaritas can add up real fast at $14+ a pop.

 

[Tex51]

The thread about increase costs for pick up orders and my wife's experience last night at 3 Forks (and other recent dinner outings) got me wondering what will happen with the high(er) end dining market in Austin?

Last night my wife went out with a friend and her mother, got a steak, some fries (they were out of mashed potatoes), split a salad and had 2 glasses of wine. $100 for her portion. Which is fine. The steak was overcooked (supposed to be medium) and the fries were cold...She said the service was great. We've had some other experiences lately where the service was not great, like taking a long time to greet, long time to get drinks, forgetting things etc...All the while prices are on the rise for good reason I suppose.

From the consumer POV prices are going up and quality and service are going down or staying the same.

• We can make a better steak than I've had out at dinner with our sous vi and a ribeye from HEB
• Craft beer just keeps inching up in price. I was at a Brewery (in Round Rock no less) the other day that charged $7.50 for a pretty pedestrian IPA. My eyebrow started to raise when prices went over $6 when we'd go out
• When you order a bottle of wine you're paying $50+ for a $9 (cost) bottle of average wine or even worse by the glass (I own a liquor store so know the wholesale prices). The glasses are the thick, washing machine safe type that diminish the product even further.
• The prices for food versus portions at some of these places also is rising
• If you have kids tack on babysitting

I love going out to dinner and will continue to do so but probably less than we have been because the ROI just keeps getting lower. Feels a little bit like the HD tv and live sporting events lately. I can have a spectacular bottle of wine with a spectacular steak at home for a fraction of the price. Yeah I obviously have to make it myself but SV is making that pretty fool proof.

I will say 80% of going out is the atmosphere, people watching and excitement of getting dressed up but with some of these headaches and having to drive to and from after a couple drinks I just don't know. Personally I'd rather just kick it at a sports bar but can't really do that right now and not on the top of the wife's list.

I know costs are going up on employees and food. Not sure what the answer is but I know it's probably not the American consumer continuing to settle for less. Maybe only the high high end places like Uchi keep doing well and the very rich are the only ones that go out frequently.

Thoughts?

Your spot on, only I figured this out years ago. The cost for a steak dinner and per drink versus the lousy service in most places just hasn’t added up for a while now even way before Covid.

I knew the increase in wages for waiters, bar tenders etc was going to have a major impact on the restaurant industry, but I never would have believed that those people would just quit their jobs and sit at home on the couch.
That to me is the real mystery. If you have been a waiter or bartender your whole life, what makes you think you can now just quit because you might have a little bit of money in the bank from PPP?
I think there is going to be a rude awakening for those people soon, but until then it’s a completion with the restaurants vs the employees to see who blinks first.

I’m with you though why spend $300 to go out for a nice dinner when my wife a gourmet cook can make for a quarter or less of that.

Honestly I also think this is another long lazy thing the millennial’s have given us in their lazy ways.

 

[CS]

The scales have tipped toward me no longer wanting to go out. Quality down, service down, price up. I'd rather stay home.

 

[GoHorns88!]

Restaurants are continuing to struggle with maintaining proper staffing levels which in many cases is the root-cause for customer-service related issues. And as you go up in ticket size, the higher the expectations.

Last night, ate at an upscale dining location (that I've always liked before), but it took at least 30 minutes for the appetizer to be brought to the table. And the main entree plates were auctioned and didn't arrive together. Entire dinner experience from app to desert took over 2 hours to execute. And they were holding folks at host with unseated ready tables, so knew they were having both front and back of house staffing issues for that night's shift.

And that's separate from crazy food cost inflation and hit-or-miss supply chain issues also impacting restaurants right now.

 

[Mr. LLB]

The thread about increase costs for pick up orders and my wife's experience last night at 3 Forks (and other recent dinner outings) got me wondering what will happen with the high(er) end dining market in Austin?

Last night my wife went out with a friend and her mother, got a steak, some fries (they were out of mashed potatoes), split a salad and had 2 glasses of wine. $100 for her portion. Which is fine. The steak was overcooked (supposed to be medium) and the fries were cold...She said the service was great. We've had some other experiences lately where the service was not great, like taking a long time to greet, long time to get drinks, forgetting things etc...All the while prices are on the rise for good reason I suppose.

From the consumer POV prices are going up and quality and service are going down or staying the same.

• We can make a better steak than I've had out at dinner with our sous vi and a ribeye from HEB
• Craft beer just keeps inching up in price. I was at a Brewery (in Round Rock no less) the other day that charged $7.50 for a pretty pedestrian IPA. My eyebrow started to raise when prices went over $6 when we'd go out
• When you order a bottle of wine you're paying $50+ for a $9 (cost) bottle of average wine or even worse by the glass (I own a liquor store so know the wholesale prices). The glasses are the thick, washing machine safe type that diminish the product even further.
• The prices for food versus portions at some of these places also is rising
• If you have kids tack on babysitting

I love going out to dinner and will continue to do so but probably less than we have been because the ROI just keeps getting lower. Feels a little bit like the HD tv and live sporting events lately. I can have a spectacular bottle of wine with a spectacular steak at home for a fraction of the price. Yeah I obviously have to make it myself but SV is making that pretty fool proof.

I will say 80% of going out is the atmosphere, people watching and excitement of getting dressed up but with some of these headaches and having to drive to and from after a couple drinks I just don't know. Personally I'd rather just kick it at a sports bar but can't really do that right now and not on the top of the wife's list.

I know costs are going up on employees and food. Not sure what the answer is but I know it's probably not the American consumer continuing to settle for less. Maybe only the high high end places like Uchi keep doing well and the very rich are the only ones that go out frequently.

Thoughts?

The steak was overcooked the moment it was ordered Medium.

 

[CS]

Restaurants are continuing to struggle with maintaining proper staffing levels which in many cases is the root-cause for customer-service related issues. And as you go up in ticket size, the higher the expectations.

Last night, ate at an upscale dining location (that I've always liked before), but it took at least 30 minutes for the appetizer to be brought to the table. And the main entree plates were auctioned and didn't arrive together. Entire dinner experience from app to desert took over 2 hours to execute. And they were holding folks at host with unseated ready tables, so knew they were having both front and back of house staffing issues for that night's shift.

And that's separate from crazy food cost inflation and hit-or-miss supply chain issues also impacting restaurants right now.

I know it sucks for restaurants, but I'm just unwilling to let them make their problem my problem.

 

[oakhillfatss]

The thread about increase costs for pick up orders and my wife's experience last night at 3 Forks (and other recent dinner outings) got me wondering what will happen with the high(er) end dining market in Austin?

Last night my wife went out with a friend and her mother, got a steak, some fries (they were out of mashed potatoes), split a salad and had 2 glasses of wine. $100 for her portion. Which is fine. The steak was overcooked (supposed to be medium) and the fries were cold...She said the service was great. We've had some other experiences lately where the service was not great, like taking a long time to greet, long time to get drinks, forgetting things etc...All the while prices are on the rise for good reason I suppose.

From the consumer POV prices are going up and quality and service are going down or staying the same.

• We can make a better steak than I've had out at dinner with our sous vi and a ribeye from HEB
• Craft beer just keeps inching up in price. I was at a Brewery (in Round Rock no less) the other day that charged $7.50 for a pretty pedestrian IPA. My eyebrow started to raise when prices went over $6 when we'd go out
• When you order a bottle of wine you're paying $50+ for a $9 (cost) bottle of average wine or even worse by the glass (I own a liquor store so know the wholesale prices). The glasses are the thick, washing machine safe type that diminish the product even further.
• The prices for food versus portions at some of these places also is rising
• If you have kids tack on babysitting

I love going out to dinner and will continue to do so but probably less than we have been because the ROI just keeps getting lower. Feels a little bit like the HD tv and live sporting events lately. I can have a spectacular bottle of wine with a spectacular steak at home for a fraction of the price. Yeah I obviously have to make it myself but SV is making that pretty fool proof.

I will say 80% of going out is the atmosphere, people watching and excitement of getting dressed up but with some of these headaches and having to drive to and from after a couple drinks I just don't know. Personally I'd rather just kick it at a sports bar but can't really do that right now and not on the top of the wife's list.

I know costs are going up on employees and food. Not sure what the answer is but I know it's probably not the American consumer continuing to settle for less. Maybe only the high high end places like Uchi keep doing well and the very rich are the only ones that go out frequently.

Thoughts?

Our restaurant is only able to open for dinner currently

 

[schroenster]

The thread about increase costs for pick up orders and my wife's experience last night at 3 Forks (and other recent dinner outings) got me wondering what will happen with the high(er) end dining market in Austin?

Last night my wife went out with a friend and her mother, got a steak, some fries (they were out of mashed potatoes), split a salad and had 2 glasses of wine. $100 for her portion. Which is fine. The steak was overcooked (supposed to be medium) and the fries were cold...She said the service was great. We've had some other experiences lately where the service was not great, like taking a long time to greet, long time to get drinks, forgetting things etc...All the while prices are on the rise for good reason I suppose.

From the consumer POV prices are going up and quality and service are going down or staying the same.

• We can make a better steak than I've had out at dinner with our sous vi and a ribeye from HEB
• Craft beer just keeps inching up in price. I was at a Brewery (in Round Rock no less) the other day that charged $7.50 for a pretty pedestrian IPA. My eyebrow started to raise when prices went over $6 when we'd go out
• When you order a bottle of wine you're paying $50+ for a $9 (cost) bottle of average wine or even worse by the glass (I own a liquor store so know the wholesale prices). The glasses are the thick, washing machine safe type that diminish the product even further.
• The prices for food versus portions at some of these places also is rising
• If you have kids tack on babysitting

I love going out to dinner and will continue to do so but probably less than we have been because the ROI just keeps getting lower. Feels a little bit like the HD tv and live sporting events lately. I can have a spectacular bottle of wine with a spectacular steak at home for a fraction of the price. Yeah I obviously have to make it myself but SV is making that pretty fool proof.

I will say 80% of going out is the atmosphere, people watching and excitement of getting dressed up but with some of these headaches and having to drive to and from after a couple drinks I just don't know. Personally I'd rather just kick it at a sports bar but can't really do that right now and not on the top of the wife's list.

I know costs are going up on employees and food. Not sure what the answer is but I know it's probably not the American consumer continuing to settle for less. Maybe only the high high end places like Uchi keep doing well and the very rich are the only ones that go out frequently.

Thoughts?

I literally eat out all the time function of lifestyle can’t cook etc. I frequent on average about 15 times per week breakfast lunch dinner.
The quality and service across the board is a disaster and prices are through the roof

I’m honestly considering cutting down and if I am then it must be bad

 

[snouthorn]

This. I can cook a better quality steak better at home than most steakhouses. As the service of restaurants continue to decline what is the point in spending that kind of money? I am a big wine person and my selection at home is better than most as well. And If they do have it they charge four times retail.

 

[PreamoHorn]

Working in the Food Service Industry sucks and now the poors who did the labor are “fed up”. Workforce needs more immigrants……. But no one wants to hear that. We are in the middle of a major transition - Chef Robotron is on the way.

 

[Pho King Master]

It sucks whatever you do, unless you cook your own meals.

Going out - As others have mentioned, service has gone to absolute shit. It's as if every restaurant and bar rehired their laziest and worst employees. Prices have gone up.

Ordering in - It's a 50/50 proposition whether Uber eats or Doordash even delivers your food. If they do, it's again a 50/50 proposition whether the order is correct. Keep in mind, delivery times are now well in excess of an hour, when it used to be 45 minutes to an hour.

 

[Dirty_Franke]

You raise good points. Going out to eat is a crap shoot right now. It's obvious there's been a lot of turnover in restaurant staff so new cooks make familiar dishes unfamiliar and wait staff service is unpredictable. I empathize with restaurant owners who are trying to make ends meet, but the experience as a customer is not what it was. With costs understandably rising, it does make dining out less attractive. I'm hoping this is just a bad stretch as they recover from COVID and supply issues, but I'm not so sure.

It's a real thing trying to hire quality people now. We've gone through the process of interviewing and onboarding and setting up direct deposit only to get ghosted the first day they're supposed to work.

I assume it's the same with restaurants and then if you're trying to train and are too critical or they don't like the schedule they will probably just go drive for uber or door dash. There's no fear of losing a job now (low paying) because you can always turn on the gig spigot to get you by. It's a great thing and a terrible thing IYAM. It's like the portal. How are you supposed to coach or manage when they can up and leave at a moment's notice?

 

[dacbr2b]

Went to Pappadeaux last night with some friends and we had similar stories to tell. Just in that seating we noticed smaller portions but similar prices compared to previous visits their.

Had lunch with my sister 2 days ago at a small Italian restaurant. The bill came with a 4% credit card usage fee. No warning or the suggestion of cash. Like many said in the other thread, why not raise the cost of the food item slightly instead of itemizing it at the end. Makes you look petty.

Pappasitos now charges you for the "green sauce" that was typically complimentary with the chips.

Stuff like this is now giving me pause when considering dining out. I applaud the OP of the other thread for at least asking opinion before choosing to go a certain direction as what might sound like a solid business decision could have a larger impact in whether a consumer chooses to revisit that establishment.

 

[HHWT]

OP is dead on. Unless restaurants get creative and figure out how to get around the inflation of some foods they will go out of business. Steak, BBQ and Wing places are going to have it tough as their costs have risen so much that people are going to frequent a lot less.

Buy grocery store stocks on pullbacks

 

[Bevo5]

Even with the current issues Nothing beats asking for a drink and getting that drink brought to me.

 

[jmb99000]

I grill a better steak, fish (salmon/mahi-mahi), or chicken than I could ever get out along with just as good but much cheaper wine, beer, or bourbon which is why these days going out just isn't attractive anymore. Service is down and prices are up, as you well state so I say f**k 'em, I'll enjoy my own service and maybe even get serviced by the missus.

 

[erac77]

I’ve been extremely patient with restaurant service expectations over the past year due to their staffing hurdles. I can tell pretty quickly if a server is new, especially at a high end restaurant, and I’ve seen it repeatedly. Even at an average place I’m not going to be a prick when there is a line out the door but half the tables are shut down. They are doing the best they can with new people or people that are maxed.

 

[Dirty_Franke]

Your spot on, only I figured this out years ago. The cost for a steak dinner and per drink versus the lousy service in most places just hasn’t added up for a while now even way before Covid.

I knew the increase in wages for waiters, bar tenders etc was going to have a major impact on the restaurant industry, but I never would have believed that those people would just quit their jobs and sit at home on the couch.
That to me is the real mystery. If you have been a waiter or bartender your whole life, what makes you think you can now just quit because you might have a little bit of money in the bank from PPP?
I think there is going to be a rude awakening for those people soon, but until then it’s a completion with the restaurants vs the employees to see who blinks first.

I’m with you though why spend $300 to go out for a nice dinner when my wife a gourmet cook can make for a quarter or less of that.

Honestly I also think this is another long lazy thing the millennial’s have given us in their lazy ways.

Lazy argument on the M's. It's just incentives. They don't want to work until 1 or 2am in the service industry for so/so money. They can make close to that with gig stuff or driving for Amazon and make close to the same money and sometimes make their own ours.

I'm not here to bash the workers. They're just doing what's in their best interest. The gig economy has given them serious leverage and a fallback plan at the ready at all times (if you have a car).

 

[raspaman]

The thread about increase costs for pick up orders and my wife's experience last night at 3 Forks (and other recent dinner outings) got me wondering what will happen with the high(er) end dining market in Austin?

Last night my wife went out with a friend and her mother, got a steak, some fries (they were out of mashed potatoes), split a salad and had 2 glasses of wine. $100 for her portion. Which is fine. The steak was overcooked (supposed to be medium) and the fries were cold...She said the service was great. We've had some other experiences lately where the service was not great, like taking a long time to greet, long time to get drinks, forgetting things etc...All the while prices are on the rise for good reason I suppose.

From the consumer POV prices are going up and quality and service are going down or staying the same.

• We can make a better steak than I've had out at dinner with our sous vi and a ribeye from HEB
• Craft beer just keeps inching up in price. I was at a Brewery (in Round Rock no less) the other day that charged $7.50 for a pretty pedestrian IPA. My eyebrow started to raise when prices went over $6 when we'd go out
• When you order a bottle of wine you're paying $50+ for a $9 (cost) bottle of average wine or even worse by the glass (I own a liquor store so know the wholesale prices). The glasses are the thick, washing machine safe type that diminish the product even further.
• The prices for food versus portions at some of these places also is rising
• If you have kids tack on babysitting

I love going out to dinner and will continue to do so but probably less than we have been because the ROI just keeps getting lower. Feels a little bit like the HD tv and live sporting events lately. I can have a spectacular bottle of wine with a spectacular steak at home for a fraction of the price. Yeah I obviously have to make it myself but SV is making that pretty fool proof.

I will say 80% of going out is the atmosphere, people watching and excitement of getting dressed up but with some of these headaches and having to drive to and from after a couple drinks I just don't know. Personally I'd rather just kick it at a sports bar but can't really do that right now and not on the top of the wife's list.

I know costs are going up on employees and food. Not sure what the answer is but I know it's probably not the American consumer continuing to settle for less. Maybe only the high high end places like Uchi keep doing well and the very rich are the only ones that go out frequently.

Thoughts?

haha. agree. i wish those were the prices we paid for the same things. out here in CA that would be nearly double what your wife paid. LOL. all beers >$7, that's a lager by the way. wine by the glass ~ $15
but never understood the getting dressed up part to go eat. maybe just CA. getting dressed yes, but the UP part seems weirdly social network-y but i recall the same being said when i lived in TX long ago.

 

[Dirty_Franke]

I will add a couple other frustrations I've seen:

-- Having to make reservations in Austin like at least a month out. That's a huge pain in the ass.
-- I've been to a couple places lately on an absolutely beautiful day wanting to sit outside due to covid and weather only to find the patio is closed. We went to 2 consecutive places in Georgetown where this was the case.

 

[djw314]

Your spot on, only I figured this out years ago. The cost for a steak dinner and per drink versus the lousy service in most places just hasn’t added up for a while now even way before Covid.

I knew the increase in wages for waiters, bar tenders etc was going to have a major impact on the restaurant industry, but I never would have believed that those people would just quit their jobs and sit at home on the couch.
That to me is the real mystery. If you have been a waiter or bartender your whole life, what makes you think you can now just quit because you might have a little bit of money in the bank from PPP?
I think there is going to be a rude awakening for those people soon, but until then it’s a completion with the restaurants vs the employees to see who blinks first.

I’m with you though why spend $300 to go out for a nice dinner when my wife a gourmet cook can make for a quarter or less of that.

Honestly I also think this is another long lazy thing the millennial’s have given us in their lazy ways.

maybe take your wife out so she doesn't have to cook?

 

[Dirty_Franke]

haha. agree. i wish those were the prices we paid for the same things. out here in CA that would be nearly double what your wife paid. LOL. all beers >$7, that's a lager by the way. wine by the glass ~ $15
but never understood the getting dressed up part to go eat. maybe just CA. getting dressed yes, but the UP part seems weirdly social network-y but i recall the same being said when i lived in TX long ago.

I wear shorts and t-shirts every day so try to emphasize my massive forearms and chest with a button up for the wifey from time to time.

 

[Jwdamrich]

The bill came with a 4% credit card usage fee. No warning or the suggestion of cash. Like many said in the other thread, why not raise the cost of the food item slightly instead of itemizing it at the end. Makes you look petty.

In the case of a small restaurant, they likely have regulars who pay cash who they don’t want to raise prices on, so they’re being transparent.

Every industry is currently looking for ways to pass credit card fees on to the buyer. If you want to be mad at someone about this, be mad at the companies making money every time a card gets swiped.

 

[Malibusmostwanted]

I feel for restauranteurs. Their business model doesn’t scale, their brand is reliant on some of the least desirable employees, any supply chain disruption kills their already razor thin margins, and now their revenues are based on the whims of politicians who are ok turning downtowns into undesirable war zones while restricting the ability of customers to even enter restaurants.

It’s not an industry I’d ever invest in.

 

[Balla2308]

Im in the industry and very interesting to see these type of threads pop up on what is a much more frequent basis. The current reality is restaurants are booming at levels well over 2019 and have been for the better part of 2021. Restaurants were too slow to raise prices, but cost increases have finally started to be passed on in a big way to the consumer over just the past couple of months and more is on the way.

It is a double edged sword right now. In truth the industry needs a pull back to get the supply chain back in order, pricing to come off and staffing back to acceptable levels...but at the same time nobody wants to see the sales go away. The demand pull back has to be coming, as I cant see people paying these price points ongoing + retail price points (for meat) are going to push people to other proteins. The export market demand is real and fueling pricing increases as well.

Personally...the alcohol is what I just cant justify anymore. Two glasses of wine and two beers for the wife and I just buying house wine & domestic beer is $30 of the bill and that is a minimum...reality is likely closer to $40-45. I can cut that cost out, still have a great meal and open a bottle of wine at the house for a fraction of the cost.

 

[chefbm636]

Just the way the world is right now. Too many restaurants, at least in Austin, compounded with not enough employees and definitely lower quality of workers. Inflation doesn’t help either.

I opened my taco truck for a few reasons but one of the reasons I went with approachable, every day fare instead of high end(which is where my background lies) is that really good cooks are hard to find these days. I’m even going to transition this concept, at some point, into an even simpler version to help deal with the lack of skilled cooks.

Also won’t change the menu as often because a lot of high end joints change it too often and are inconsistent because of this. Can’t do that anymore with a lesser quality of workers.

 

[HornHammer]

Over 110,000 restaurants closed. Those open are experiencing issues

 

[puppyt]

I’ve always been a good tipper because I know working in and running a restaurant is a tough business. When Covid started I ramped it up more even with takeout because those folks make so little money and their industry was hit so hard by the pandemic. Now it seems everyone wants a tip even if they just pour something in a cup and hand it to you. The electronic screens make it easy to just flip around, punch a button and give a tip. There is now a huge disconnect between the tip and the service rendered. I have recently pulled back and am trying to match more closely the tip with the service provided. Hell if someone will just try to be nice and helpful that works for me. I would say for the most part they are but there are those who just don’t seem to care.