Related to this:
Some 15% of restaurants in America already have these fees built, on the road to having 100% of them include them. And these fees are not supposed to supplement staff wages—they are meant to directly offset the business's costs, as though we are on the hook for those as opposed to them being the cost of doing business.
Why not just hike the prices on the menu to cover these costs? From the story:
Owners are opting to add fees because they’re worried they’ll drive away customers if they hike up menu prices, said Pat Doerr, managing director of the Hospitality Business Association of Chicago. Research shows people overwhelmingly choose where to go out to eat based on which place is least expensive, Doerr said.
“When people see a $20 burger, they’re like, ‘That’s outrageous,’ or they don’t even see it at all because they’re searching for the two dollar sign places,” Doerr said. Owners “are trying to avoid positioning their place at the high end of the market, and a surcharge is one way to do that.”
So, essentially, they are flat-out admitting they are deceiving the customer into believing the cost is less than they actually pay, which customers already accept in the case of taxes and tips, and are now supposed to accept in the case of the mere cost of doing business.
Outstanding.
I guess the only real solution here is, learn how to cook.