Only the Riedel Sommelier series costs that much per glass, and no restaurant worried about cost would even buy those glasses. Riedel has a restaurant series not marketed (yet still available) to consumers, which costs $3-4 per glass (wholesale). I believe they only make generic shapes like Bordeaux and Burgundy, not the dozens of varietal-specific shapes of their high-end series. The restaurant glasses are very durable and are a great compromise (I use them at home every day).

Any restaurant that has two "tiers" of glassware based on the price of the wine they sell is clearly not worth patronizing. They care nothing about your dining (and drinking) experience, just their bottom line.

Addendum:
I have noticed that a lot of trendy restaurants, while their food/wine/service places them in the top of fine dining, intentionally use crappy stemware, perhaps to flaunt tradition. A perfect example is WD-50 in New York. An absolutely amazing chef and an innovative sommelier there; but thick, small, glass stemware that in conspicuously out of place. Another place in Boston (Toro? can't remember...), a great tapas bar, with a chef who is clearly overqualified for the atmosphere, serves their wine in rocks glasses!