Originally Posted by
Hank Moody
My friction point is the 4% surcharge. Since when does the price of an item not include all components of business overhead? Restaurant owners should "man-up" and adjust retail prices to cover these costs rather than hiding them into the fine print at the bottom of the menu.
I think actually that started in the early 70's after the oil embargo led to rising energy costs. Businesses started adding energy surcharges to their invoices. Today, look at cruise fares, air fares, cell phone bills cable TV bills. Buy a set of tires or a car battery. I could go on. Many businesses have gone to a pricing model that includes multiple additions. I'm no less irritated than you. But it's really all over the place and has been for almost 50 years.