That's one way to look at it. Another way is, that large of an increase on items priced at seventy five dollars lends itself to shock value. One visit you payed $75.00 for that steak, it was a great dining experience, and you want to do it again next week. What was $75.00 last week is now $94.00 . That starts to push the phycological threshold of comfort. The I'll decide has been taken away from you. With the approval of the staff I tried the included approach. Within nine months, returning patronage had fallen double digits. A large percentage of costs can be mitigated in the food service industry, labor isn't one of them. I can assure you that the servers and back of the house prefer the "I'll decide" approach. So, with the approval of the staff, they voted to go back to the previous model of service.