In the May issue, Mike Sanson's editorial, A Buck Fifty and You're Dead, got more than a few of you heated over the subject of whether to charge customers who want to substitute one menu side item for another. Because of the volume of letters, we're only sharing excerpts. Anytime customers order a la carte they should absolutely expect to pay more. The server should have mentioned the up-charge. If the kitchen is not getting the price they should for the food it serves, then ...
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