economics of restaurants

[Dan Temmesfeld <dtemm at yahoo_com>]

I would concur with Bruce... there is an intrinsic
value to a napkin, a cup of water, a pack of ketchup,
and an order of "+ 1 in a cup."

however, their pricing of the main commodity should
account for these accomodations, condiments, and
accoutrements.  trust me, accounting for every napkin
and getting it "billed" to the customer would be a
systems and human resources nightmare.

restaurants should be indirectly charging those costs
to the customer by way of the markup on the food sold.

brad does take too many napkins.  i take a bunch,
too.  i use a bunch, too.  those that i don't use, i
put back.  or i take home for future use.  i have a
stack of chipotle napkins at home the height of
rupaul (conversion rate: 1 meter = .5047 rupaul).

whoa.  way off topic.  i scare me.

i blame my mother for dressing me like a girl,
Dan

np: i mother earth - scenery and fish


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