It appears that some San Diego restaurateurs think of Restaurant Week as an easy way to fill seats without having to give good service or present a menu that showcases the regular menu. And many customers are grumbling about the added 20 percent “service charge” or tip, especially at the $40 dinners. Diners beware that a $40 dinner does not include tax and tip or beverages, so, at the bare minimum, your tab will be roughly $50 before you’ve sipped even a soda. With that tab, you might want to consider dining off the regular menu, if that is available.
Restaurants that put that 20 percent tip on the bill with service that doesn’t match, do themselves a huge disservice to diners. Why? Because many people use this week as a time to try a new place, but if they feel they’ve been ripped off because of so-so service or an unispired menu, they won’t return, ever.
Let’s hear from you about your experiences during this week and what do you think of the three-tiered pricing? New York, (where this idea began in the 1990’s) now has more than 250 restaurants at a fixed $35 dinner, plus tax and tip. Would this be a better idea for San Diego’s Restaurant Week?