But, a more expensive meal comes with higher service standards. More attentive, but not intrusive. More knowledgeable about the menu. More readiness to make adjustments based on customer need.
So in that situation you are asking for a more experienced, or more skillfully employee, and that costs more.
I think you’re looking for the difference between fine dining and nouvelle cuisine / haute cuisine. Think of it like the difference between a nice steakhouse where the server essentially takes your order and gives you a plate, and one of those Instagram dinners where they serve your dessert in hollow chocolate balls and serving is a more involved and delicate process because of the nature of the food you’re serving
What difference is there between serving a $200 meal and a $50 one?
Are number of items fixed in your question?
If so, little mechanically on the waiters part.
But, a more expensive meal comes with higher service standards. More attentive, but not intrusive. More knowledgeable about the menu. More readiness to make adjustments based on customer need.
So in that situation you are asking for a more experienced, or more skillfully employee, and that costs more.
I’d argue the skill difference matters much more in the kitchen, yet they only see a tiny percentage of the tips if they’re lucky
Ah see, to me their whole job is bringing me food, keeping my drink from being empty, and not being rude.
I don’t need all the pomp, I go to a restaurant for the food.
The funny part is you are effectively paying twice for that since the restaurant has increased the price of the food to account for all the pomp.
I think you’re looking for the difference between fine dining and nouvelle cuisine / haute cuisine. Think of it like the difference between a nice steakhouse where the server essentially takes your order and gives you a plate, and one of those Instagram dinners where they serve your dessert in hollow chocolate balls and serving is a more involved and delicate process because of the nature of the food you’re serving
I have a place down the road that makes guacamole in a molcajete at the table.
That is way harder and more impressive than pouring a little hot chocolate.
If you can scam them into paying it then more power to you though.
Sounds like that server deserves a generous tip, I hope you take good care of them :)