Two euros extra for an empty plate, one euro extra for a second fork or 90 cents for potatoes instead of fries – the ‘Krone’ reports about extra costs in restaurants are disturbing. Only a few understand: the restaurateurs themselves are divided.
Some innkeepers’ often-creative-looking special request charges (see chart below) cause stomach aches for nagging guests. The “Krone” asked readers and presenters what they had to say about it.
“It depends on the situation”, Heinz Keplinger is convinced of the innkeeper of the same name in St. Peter am Wimberg. “If two people share a pizza or a Brettljausn and don’t consume anything else, I can understand that. But when it comes to children or sharing desserts, I don’t think extra charges are appropriate.”
Hosts are amazed at creative surcharges
“Often you have to pay extra for ketchup or jam – as a guest I would have been pissed. I can’t even imagine asking for a second plate or a fork for dessert,” says Thomas Altendorfer, who runs the Linzer “Herberstein” and the “OX” in the PlusCity. “As a landlord, I should be happy when guests decide on a dessert! An entrepreneur has to think in the long term. As an innkeeper, you live by making sure the guests feel comfortable and don’t get ripped off.”
Reader between anger and joke
The same can be read in the reader comments on krone.at: “Personally, I now go to the inn much less, instead people eat more at home again,” writes a user who is also not happy with the higher prices. One reader even jokes that you should actually take the fork with you since you paid for it.
Only a few take the side of the “surcharges” – one proponent refers to Italy, for example: there any additional coverage is charged extra, because the more guests share the dishes, the more dishes are needed and the fewer dishes are needed. sold. “Ultimately, each host has to decide for himself,” summarizes Altendorfer. “Don’t be surprised if you upset the guests like that.”
Source: Krone
I am Wallace Jones, an experienced journalist. I specialize in writing for the world section of Today Times Live. With over a decade of experience, I have developed an eye for detail when it comes to reporting on local and global stories. My passion lies in uncovering the truth through my investigative skills and creating thought-provoking content that resonates with readers worldwide.
