In a somewhat controversial holiday tale, a tourist in an Italian cafe found himself charged an extra €2 for the simple act of having his sandwich cut in half. The customer had intended to share the sandwich with his girlfriend, but was surprised to see the mysterious “diviso a metà” (cut in half) listed as a service on the bill, with a price tag of €2. The receipt quickly went viral, leading Italian newspapers to question the cafe owner, Cristina Biacchi, of Bar Pace in Lake Como, who defended the surcharge by explaining that the time and effort required to cut the sandwich deserved compensation.
However, as the story unfolds, the validity of the customer’s complaint comes into question. The customer argued that the sandwich was supposed to come already cut in half, but Biacchi countered by highlighting the additional resources required to accommodate the request. The use of two plates, the extended time to wash them, and the need for two placemats were all factors contributing to the decision to impose the surcharge.
Interestingly, the outrage surrounding this incident appears to be somewhat delayed. Despite the story gaining momentum recently, the restaurant receipt was actually dated back in June. This detail adds an interesting twist to the narrative.
One wonders why Biacchi didn’t provide a more straightforward justification for the surcharge. Perhaps it could have been explained as a penalty for two individuals sharing a single portion. If the menu included a half sandwich option, it would likely be priced slightly higher than half the cost of a whole sandwich. In the case of two people attempting to exploit the system by ordering one sandwich and splitting it, it would be reasonable to charge them the full price of two halves as a deterrent rather than a surcharge.
This tale of seemingly arbitrary charges brings to mind the concept of corkage fees in restaurants, which could be considered fines for customers bringing their own wine. While some diners may take issue with paying more than £20 simply for the privilege of opening a bottle of their own wine, restaurants generally discourage this practice and utilize corkage fees to dissuade customers from bringing their own alcohol when the establishment offers a selection for sale.
Similarly, the growing trend of requiring credit card deposits for restaurant reservations serves as a method of punishing individuals who reserve tables but fail to show up on the intended evening. This behavior is highly detrimental to restaurants, and the deposits act as a deterrent against such practices.
However, not all surcharges and fees are easily defensible. Reports of a UK restaurant charging a significant “live music” surcharge raise concerns. One can understand the need for a discount in venues where the live music may not be to everyone’s taste. After all, live music is the one form of entertainment where patrons cannot simply request the volume to be lowered.
In the US, there have been instances of “concession fees” or “venue fees” disguised as local taxes on restaurant bills, even though they serve no purpose. On the other hand, cover charges, which involve a fee for simply sitting down, are justifiable as they contribute to the cost of running a restaurant, including dishwashing, laundry, staffing, and maintaining licenses.
Perhaps the most questionable surcharges are those that are difficult to enforce. How many people sitting in an airport Pret a Manger have actually paid the additional dining-in charge? And how many of them even purchased their food from Pret in the first place?
According to reports, Biacchi, the staunch advocate of the €2 sandwich surcharge, had a final word for her dissatisfied customer, stating that if he had spoken up immediately, the extra fee would have been waived. This sentiment is difficult to support, as it implies that discounts are only accessible to those who voice their concerns, leaving those who remain silent to bear the burden of unreasonable bills.
In conclusion, this holiday tale of a sandwich-cutting surcharge in Italy raises intriguing questions about the justification and enforcement of various charges in the restaurant industry. It serves as a reminder to consumers to voice their objections when faced with unfair fees and to encourage transparent pricing practices within the food service sector.
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