LogFAQs > #904200567

the_rowan posted...

_Rinku_ posted...

It's not, really. You're occupying the table, but not spending enough money to make it worth the restaurant's time. Unless you are literally out in ten minutes every single time, you are putting them in the negative for opportunity cost.

Restaurants run on razor-thin margins. I don't like it/the pressure they put on you to order more/the pressure they put on employees, so I just get it to-go if I'm not having a drink, app, and entree.

First of all, there literally isn't a damn opportunity cost for the table when I'm in there. There's always at least four open tables. The server spends a total of maybe one minute to ninety seconds at my table through the whole meal.

Second, why the hell does the tip have anything to do with any of that?

Sounds like that restaurant isn't doing too well then. If they are, in spite of having four open tables every time you go, they must be making their money in to-go orders or other tasks. In which case, you're taking up resources that could be more profitably used for food prep, taking phone orders, etc.

It's an opportunity cost because when you sit at the table, a more profitable customer could be sitting at the table. It doesn't have much to do with how long the server is there.

Re: tipping: you should always tip either 20% or $5, whichever is higher, assuming the service is good.