I don't fault restaurants making a profit, else they won't be there tomorrow, but C'MON! At the steak house in Park City, the entree included salad or soup and a baked potato. Waitperson asks if I want the spud with 'the works'. Of course, says I. When the bill arrives, there is a charge of $4.50 for a cut-up slice of bacon and $1.50 for maybe a tablespoon of shredded cheddar. There was no extra butter. Glad I didn't ask for it. They were definitely in 'turn the tables quickly' mode. DW had two sips of her cocktail and I had one swig of my IPA when the starters arrived. We hadn't finished those when the entrees were put in front of us. Dessert came with the check.
If I took that menu to Las Vegas and shared it with my former coworkers, it would be like handing a Mel Brooks script to a bunch of comedians.
"$12? For three fried shrimp? On a $18 order of tater tots? BWAHAHAHAHAHAHAAHHHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHAHA!"
"$25 for an order of poke? $50 for a Costco NY Strip?" That entire menu is simultaneously depressing and laughable. That restaurant views their customers with contempt. And it shows.
At least in the fine dining world, you basically get what you pay for -- margins are razor thin the higher up the restaurant totem pole you go. Yes, it costs more -- because things are sourced more carefully and the employee-to-guest ratio goes way up. But the $85 steaks I used to make cost $30 each just in food cost. Frozen tater tots -- even in Hawaii -- may as well be free. The fryer oil costs more.
Such places make most of their profits on alcohol. And at least that's optional -- or just order some beer and opt-out of the wine-list screwage.