While I appreciate that nickel and diming guests in luxury hotels is a very bad move, I thought I would give you the point of view of a hotelier. The F&B department of most luxury hotels is often run at a loss in countries where wages are above slave labour level. I will not bore you with extract of departmental P&L accounts, but suffice to say that it costs a great deal of money to keep staff level in relation to guests expectation( there is a lot involved in a simple club sandwich, from the guy who takes your order to the laundry staff who will clean your napkin). Believe me the chap who sells the $6.95 club sandwich is probably making more money on it than the RC or FS on its $20 one. That said I am the first one to complain about exhorbitant telephone charges because once you have amortised the equipment the running costs are peanuts. So I think that what luxury travellers can complain about is the quality of the service associated with the item, if your club sandwich is perfect, served on nice china and with a smile then tip the poor guy who delivered it and enjoy.
