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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.