Why are commuter flights so expensive?

"Martin Hotze" wrote in message
news
On Sun, 28 Nov 2004 18:14:30 GMT, C Kingsbury wrote:

When I worked for a European company I frequently went out for meals with
senior managers visitng from Germany, the UK, etc. We'd spend $385 on
dinner
at a steakhouse where you had a waiter, a busboy, and a sommelier serving
the table and they'd sign the credit card slip for $400. At a Chili's-type

*hehe*
yep, in Europe most likely you don't calculate a percentage as a tip but
more likely you round up the total. And I don't like the idea of
*expected*
tipping - even as part of their income. Let the boss pay their wages (even
if this would mean to raise the prices on the menue). I generally only tip
if the service was more than average (friendly and prompt service is part
of the job and is expected).


I would prefer to see the size of portions decrease 'cause I cannot eat it
all and instead of reducing the prices pay a decent wage. I just hate to see
good food going to waste and as for taking it home for the dog - well, I
have no dog besides which its expensive dog food.

"Chris" wrote in message
...
I would prefer to see the size of portions decrease 'cause I cannot eat it
all and instead of reducing the prices pay a decent wage. I just hate to
see good food going to waste and as for taking it home for the dog -
well, I have no dog besides which its expensive dog food.

Don't they have refrigerators in the UK?

Here in the US we do. And when a restaurant serves me twice as much food as
I can eat (which they often do), I simply take the remaining portion home
and have it for a later meal. Storing it in the refrigerator until that
time, of course.

As far as the relationship between portion sizes and prices go, there's a
reason the portions are so large in the first place. It's because portion
sizes don't have all that much to do with prices. Labor, rent, equipment
costs, etc. are a much bigger chunk of what winds up on your bill. Making
portions smaller wouldn't reduce prices by much at all.

Pete

Here in the US we do. And when a restaurant serves me twice as much food
as I can eat (which they often do), I simply take the remaining portion
home and have it for a later meal. Storing it in the refrigerator until
that time, of course.

Mary and I usually split one entree, and order an appetizer or soup.

I'm sure the wait staff hates it, but I just can't eat the portions that
most restaurants serve -- and if I can, I shouldn't!
--
Jay Honeck
Iowa City, IA
Pathfinder N56993
www.AlexisParkInn.com
"Your Aviation Destination"

"Jay Honeck" wrote in message
news:y2tqd.103738$V41.51654@attbi_s52...
Here in the US we do. And when a restaurant serves me twice as much food
as I can eat (which they often do), I simply take the remaining portion
home and have it for a later meal. Storing it in the refrigerator until
that time, of course.

Mary and I usually split one entree, and order an appetizer or soup.

I'm sure the wait staff hates it, but I just can't eat the portions that
most restaurants serve -- and if I can, I shouldn't!

That's not the point though.