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I'm not sure how true this is, but I've heard a statistic, and admittedly this is over a decade old at this point, that 9 out of 10 restaurants fail within their first couple of years.
I would gladly pay the surcharge if it meant I could get them to make me a water-cress sandwich. I'd have tipped them my usual 20% which makes the 18% surcharge a bargain."Make me a sammich!"