Quote:
Originally posted by rockzilla
I think you're overestimating the profit margins of most restaurants.
A restaurant is doing extremely well if it can manage to take $3 of profit off of a $15 steak after buying the food, paying the staff, and covering the day to day expenses, having money for equipment/building repairs and so on.
Most restaurants fail miserably in less than a year of being open for business because it's so hard to turn a profit.
Not disagreeing with you on tipping, just making sure that you know that owning a restaurant isn't a licence to print money.
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i'd just like to quote this in hopes that more people read it. it's all very true. 
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