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What are the worst parts of going out to eat?
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00:00End of the hour. Lions are the favorites to win the NFC North. Don't shoot the messenger.
00:05We'll discuss who should be the favorite in the NFC North.
00:08But first, it was in Heather's News today.
00:13Restaurant charging for ketchup and other condiments?
00:16How dare they?
00:18It seems absurd.
00:20It does, at least for like the first. I'm not thinking. Ketchup should just be on the table.
00:24Yes.
00:25Or if you ask for ketchup, they should just bring you.
00:27The most common one, ketchup and mustard, since the start of time, since they served
00:34hot dogs, burgers, french fries, anything that requires ketchup or that you would use ketchup
00:41or mustard on, it's been on the table. Or you can ask for it. They bring it. And the most
00:47common ones are obviously ketchup and mustard. I also don't think those should be ones that
00:53you're paying for.
00:54Where are we going to start charging for salt and pepper?
00:58Sometimes you've got to ask.
00:59I mean, we're not far away.
01:00It's not always on the table.
01:02$3 for ketchup?
01:04For the little thimble of ketchup?
01:06That's what was going viral in this story. A guy was sharing his receipt and he had a
01:10side of ketchup charge for $3. So that's what I'm picturing. Those little white little
01:15cups.
01:16Yeah. Not the plastic ones or not the paper ones, but they had like a nice plastic.
01:19Right. Yeah. Like a couple, like a, like a tablespoon or two tablespoons worth of ketchup.
01:24Never enough.
01:25No.
01:25Yeah. And to the point.
01:26Not to dip your burger in and your fries.
01:28Let's say you get ketchup with your meal and your wife gets ketchup with her fries on
01:34the side and you got two kids. I get charged $12, $12 for ketchup. Yeah. Silly. You're
01:42going to start bringing your own bottle of ketchup. At that point, you might as well.
01:45I got the Heinz 57 right here. No need. It doesn't need to be refrigerated. Just keep
01:49it in a mom bag. We want to know restaurant pet peeves because no one's on board with
01:54this. This is ridiculous. If it, like I get it, restaurants, tight margins. I'd rather
01:58just show up in the menu price than you slap me in the face by charging me $3 for ketchup
02:02on the side.
02:03Right. Yeah. If your burger costs, you know, $4.50, which burgers cost more than that, but
02:10then just make it an even five bucks. Right. And then everybody, not everybody's going to
02:13use ketchup. Most people will, but eventually you make up the difference. More likely if it's
02:17a sit down restaurant, your $17 burger is now going to be 20 and I might be outraged by it,
02:22but I'm going to feel better about that than knowing I had to pay $3 for ketchup. Well,
02:26they can make significant money on this though. Like the markup on that is so ridiculous.
02:31What do you think it costs them? What do you think it costs them for the little ketchup
02:33they're going to add to your dish? Oh, not hardly anything. I would doubt that. Yeah.
02:40It's the same thing with, with soft drinks too. Like I noticed, uh, within the, what the
02:45last seven years or so when everything started inflating, like a lot of places are three
02:4949 or three 99 now to get the soft drink used to be like a buck 99. That is like
02:55pennies
02:56for them from the fountain. So restaurant pet peeves, two, four, eight, five, three, nine,
03:0297, 97. We'll take calls, read texts. We'll start here, John. Um, there was one that I shared,
03:08but it's probably been a year and a half or two years ago. Now it was the sustainability charge.
03:15The vague. Yeah. It's, it's, and, and, you know, this isn't a, you know, if you go to dinner with
03:21like six or more, right, you get the automatic gratuity, which I can't find with that's whatever.
03:27But then on top of whatever you're expected to give in terms of a tip, it was a sustainability
03:33charge. And when I, as we had talked about what Heather did in her new story, I always look at
03:38the
03:38receipt and I just take a look and I say, okay, well, you know, what's in this one. And,
03:42and then I saw the sustainability charge. So they must love you. Yeah. And my, it's,
03:48it's usually just my wife and I had a dinner and I'll be like, Hey babe, what, what, what is
03:53the
03:53sustainability charge? And you know, it's, it's, I don't know, it's like 10% of, of the bill or
03:58whatever. So it's, it's not an exorbitant fee, but at that point she was just like, well, you know,
04:04just pay it. Let's go. Did you ever get an explanation? Like, is this where we got eco-friendly
04:08napkins? I can't let it go. So I've got to ask the waiter and he was, you know, his answer
04:15was,
04:15well, we want to locally source our food. We want to do this. And we also have to pay for
04:21the wait
04:21staff. So it's to sustain their business, right? That's, I thought what prices were for, right?
04:27And that's so that, that, that at that point, if I see a charge for now, if I know ahead
04:33of time
04:34that it's $3 for ketchup, I'm probably not going to order the ketchup. I would probably leave the
04:40restaurant. Yeah. I wouldn't even eat there. If I go and it's, say I'm going to a wing place and
04:46Hey,
04:47you know, along with the wings, you always get either ranch or blue cheese. My choice is blue cheese.
04:52The first one, it comes with the dinner. If I want any more and there are places that do it,
04:58it's like, you know, 50 cents for another serving of blue cheese. At that point, I can either ration
05:05my blue cheese or I could just go ahead and splurge and spend the extra 50 cents on more blue
05:09cheese,
05:10which I would do. Right. I have no issue with that, but to just throw it on the, on the,
05:15the,
05:16the receipt and charge them three bucks for ketchup. That is bizarre. Yeah. I don't like
05:22the hidden fees. I, I've had it happen with sauce dipping sauces. I got breadsticks and I got the
05:29breadsticks and I was like, Oh, I, where's my sauce? And they're like, Oh, well, that's going
05:33to be an additional. I said, I have to pay for like the sauce. And I've never returned, never went
05:39back
05:40there. Although it's like my husband's favorite restaurant. So he, he goes all the time. Yes.
05:44Yes. But silly things that bother me. I don't know if this would bother either of you, but I don't
05:49like when the server gives me my water cup or whatever cup I'm drinking and their hands are
05:55near like the top of it where I'm going to drink out of. Oh, that's why you always have a
05:59straw,
05:59but they don't always have a straw. You can always ask for one. I always do. But sometimes I'm,
06:04they don't have, like there's some places that don't have straws and then I've got to drink out of
06:09this cup. It's a silly pet peeve, but it doesn't, I don't like it. Like where have your hands
06:14been? Now I'm drinking. I mean, I'm sure they were already on the cup, but when I see it
06:19there, I have two that I brought up on the air. Uh, one was a time limit. Oh yeah. Where
06:27you go out to dinner on a Friday night, you make a reservation. It's a decent place. It's
06:32a steakhouse. Yeah. And I got a time limit. Oh, so you gotta, you gotta make sure you, you,
06:38you, you have a, um, notes on what you actually want to talk about. So you hit all of the
06:43topics
06:44and you do it efficiently so that you can leave on time. And to be clear, it wasn't like a
06:48buzzer
06:48or anything. No, but they may as well. Cause then it's in your head to go. Yeah. And again,
06:52people know this. I eat quick. We, we aren't people who are going to be there for two hours,
06:56but what if we were spending money and wanted to be, what if we want to get a bottle of
07:01wine? What if
07:01we're paying customers who are continuing to order more food? I get it. If we're just squatting on a table,
07:0690 minutes in, ask us to move to the bar. But before we even sit down to be told, Hey,
07:11there's an egg timer. We're going to be watching. We got to move through these tables. Yeah. I'm
07:16sorry. I'm going out to, to not have to, to rush, to rush. You're out to have a good time.
07:21You spend
07:22the rest of your week rushing around, right? You don't want to feel like there's a, like I'm a
07:26quarterback in the pocket and clocks ticking the other one. Yeah. Cause you're not very mobile. No
07:32Jerry golf. And I are going to take our time. Good meal. Exactly. Uh, the other one, I don't
07:37know if you guys remember this. I brought up a place that we went to and, uh, I didn't think
07:41the restaurant would last very long. Oh yes. They're already out of business. Their happy
07:46hour deals were non-existent. They put happy hour deals on the menu. Like it was a happy hour
07:51and there were, it was, it was the same as a regular menu. Like that drove me crazy among other
07:58things. Right. Yeah. To advertise a deal. That's not a deal. Right. Yeah. Two, four,
08:02eight, five, three, nine, 97, 97. We want to know your restaurant pet peeves. Here's one
08:06on Twitch. And I'm, I am curious to think or to hear what you guys say about this QR code
08:11menus. Oh, I don't love them. I'd rather have, I mean, look at what I'm sitting in front of.
08:17I've got papers everywhere. Like I like holding things. I don't like to like scroll and you can't
08:23see everything all at once, but a lot of places do it. I get it. You're saving, you're saving
08:27paper and you're changing your, you're changing your, changing your menu. Yes. They don't have
08:32to print new menus. I prefer the physical menu. It doesn't bother me. I know it bothers a lot of
08:37people, the QR code. Yeah. It doesn't bother me very much. I would prefer to be able to see
08:42everything in one place instead of having to scroll because my memory is not like it used to be. And
08:46I
08:46can't remember what was in the appetizer list on that note. Yeah. That's the annoying thing is it's
08:51not a full menu. It's click here for the desserts, the cocktails, the drinks, the entrees are a separate
08:57link. Put it all in one spot. If I'm just going to click, I want to be able to see
09:01it all. Yeah.
09:03248-539-9797. Before we read these texts, let's go to the phone. Scott in Grand Blank. Scott, good
09:08morning. Hey, good morning, guys. Happy Friday to you. Hey, got a story for you. I just left San
09:13Francisco airport, took the red eye home back to Detroit, stopped in one of the restaurants there at
09:18the airport. And they had a 5% charge on your bill for insurance for the staff members to be
09:28covered.
09:29Apparently, all the staff members within the hotel at the restaurants were all unionized. So they
09:34actually are putting a 5% charge on everyone's bills, which kind of surprised me just covered
09:38insurance. And they actually set it right on the menu itself, 5% insurance charge.
09:42Huh. Well, at that point, with some of these extras, the sustainability charge, the 5% staff
09:49insurance fee, I just take whatever that is, and I take it out of the tip. I mean, now you're
09:57punishing this, like... They're employees of that restaurant, especially for a staff insurance
10:02fee. Like, that is... It's going straight to them. They've agreed to work there. And there's
10:10also a lot of places now, and I can't remember if it's... I know there's no tax on tips. Have...
10:18Are servers now minimum wage workers versus... They were only getting paid like $2 and then...
10:27Yeah. I can't remember what there was...
10:28Yeah, they were part of the increase, but I don't know if they are now minimum wage. I
10:32think they just got an increase.
10:34They got a bump?
10:34Yeah. I could be wrong.
10:36Yeah. I'm sure there'll be some people that won't like that I do that, but...
10:39So, yeah, I would not...
10:40I would not do that.
10:40Just for myself, I wouldn't take it off of the server, but it's a restaurant I wouldn't
10:43want to go back to, so it hurts the business when I don't return.
10:47Yeah.
10:47Because that's... You shouldn't be... I got to pay for the staff one way or another because
10:53I'm showing up to the restaurant. What I don't like... Like, bake it into your costs.
10:57I mean, that's what you do when you sell a... Like...
11:00Right.
11:00You buy a product from a business. Their cost is all of their expenses baked into it.
11:06The fact that you're trying to, like... Doesn't sit right with me either. 248-539-9797.
11:13We'll get more phone calls. We'll read some more texts. End the hour. Get to 9 o'clock
11:15hour talking some football. NFC North. Who should be the favorite? It's 97.1.
11:19of the
11:20of the
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