If you own the ristorantore believe you need the money, distribute it on the cost of the plates, on

I'm sea shell images dying to tell you a story rather eccentric really happened in the province of Trento. I am aware late leafing Mixer, a magazine distributed in bars and restaurants. Okay, I confess, because there was flipping through sea shell images the Cracco on the cover but you can relax, Charlemagne do not belong here. It has to do rather a curious anti-crisis policy sea shell images implemented in a local trattoria di Rovereto, is called Christian, told in an article by Stefano Zerbi.
Here are the facts: a young couple went to dinner in the restaurant of the alpine town. After eating first and second, he decides to order a cake with only the request for a blank plate to allow the taste to both. At the time of the account, sea shell images reading the various items of the bill, he discovers to his horror that he was charged for the use of the empty plate. That's right: "Empty Plate = 00:30 cents."
Astonished, and certainly not for the amount of the expenditure, call the waiter sea shell images and ask for explanations. Shall be the owner so that clarifies the issue: "The empty plate because you pay us the dishes we pay."
"Some customers choose different dishes and ask for dishes to divide the portions: we bring the plate clean, let the cutlery and napkin. But it is the first time anyone protest for 30 cents of spending that charge. It also happens that some customers ask to take home the rest of the flow, for example sea shell images with the tiramisu, and we bring a plastic tray, the American Doggy bag so to speak. But we do pay 50 cents. And no one has ever complained. "
The two weld the bill without debate, and soon after the incident to denounce sea shell images Codacons (Voluntary Association for the protection sea shell images of consumers' interests, which is part of the author sea shell images of the article cited).
Pay the empty plate? Come on, guys, it will not be too much? And that's not all. Zerbi also said that in the province of L'Aquila has been reported to Codacons another restaurant that 2 surcharge applies for those who order a single serving of a dish and then eat it in two at the table. I am appalled.
Before shooting to zero I sincerely need your assistance to make me an opinion on this story. Okay, there is a crisis and it is a fact that many Italians are drastically cutting unnecessary spending, like dining out. And it is also a fact that many restaurateurs are struggling sea shell images to move forward, to pay salaries, to maintain a comprehensive and quality. I swear, I understand all the difficulties, but to charge an empty plate is in fact the solution? It might not be a way to lose customers just to scrape together some change?
" 2 surcharge for those who order a single serving of a dish and then eat it in two at the table," sea shell images I am not clear, perhaps it is meant that the dish is one and the dishes are for two? In each case the solution for these demands sea shell images of the customer may be the proposal of half portions, which are such that even in the actual price and not as happens now that you pay about 1/4 less than the entire portion. I think at this point the restaurateur does not suffer damage from the increased consumption of dishes, also could actually sell more because the customer at that point can still see fulfilled his request for the same price. All happy and satisfied.
From the business point of view, but just want to be picky, it may make sense, since the handling of crockery has a cost (and not because, as a restaurateur, "we the dishes sea shell images we pay", but because their cleaning has a cost), as well as all the other things described.
From the point of view of the management of the customer, however, I find it a dreadful own goal, because you pay for a return irrelevant one overcooked high, which in the best case is the disaffection in the worst the complaint to Codacons.
If you own the ristorantore believe you need the money, distribute it on the cost of the plates, on which no one will mouth too much, which also happens to all other indirect costs, or, if that is the approach, then why do not put the customer's sea shell images account the cost of electricity, the cost dell'inchsiostro to print the menu and so on?
Unfortunately, there are restaurant owners (and many, also starred) who think customers always as if they were of ticks: from here you will find these cute. Thank goodness that was also published the name, at least I will avoid to go carefully.
worth losing a customer (and be a bad publicity) for 30 cents? personally I never leave anything on the plate but I would be pleased if you spread sea shell images here too l '