InfiniteWill... regarding ribeyes, there was a downside to grilling them myself. I used to have a tendency to leave them on too long and overcook them. They'd be medium-well instead of medium rare to medium. So we decided to cut a piece of a 3x5 card into a 2-inch width. Whenever we'd buy a ribeye, we'd tell the butcher to cut it "this thick and straight", and hand him the card. It's harder to cook the heck out of it. hahaha! Well, I'm much better at it now, so we've cut back to a 1.5-inch thickness. (More heart-healthy. :lol )

Bulowl... 50 cents for pickles?! That's way over the line! So here's...

Hot tip # 2: If it looks like "extra charges" might be a sizable amount (such as "can you put a few extra shrimp in there?"), I make it clear in a friendly and humorous way that whatever doesn't get added to the bill will improve the tip. It's amazing how a little personal incentive keeps those "add-ons" from showing up on the bill. ;)

Just FYI. Here in Dallas there's a trendy restaurant called La Duni. Basically it's Tex-Mex with atmosphere. If you like high prices, cold food and poor service, you really should check it out. :rolleyes

Edit:
33ron... You're on to something, but it gives me another idea: A "cooperative" upscale family-oriented restaurant with live union jazz nightly. People could pay a flat monthly fee for "all you can eat". :D