[dTal]

>So yeah, small establishments with very low overhead (think food trucks) can be both good and good value. But most places either have to skimp on quality (think most fast food) or try and externalise the cost (via tipping etc)

Option C: charge sustainable prices and honestly post them, like nearly every other business. Why is this so hard for restaurants especially? Imagine going for a haircut and having to choose between 1) a minimum viable haircut administered by a minimum wage unskilled teen, or 2) navigating a byzantine pricing structure where (among other gotchas) you're supposed to pay more than the posted price by an undocumented amount determined by cultural osmosis.

[pxx]

Wait that's literally what happens with haircuts too. The price board, if you're lucky to go to a place with one, states something like "$20 up", whatever that means, and you're supposed to tip on top of that.