There’s a broad misconception about the idea of service charge. The price of an item mentioned on a menu is the price of the product. It is calculated taking into consideration many variables such as the cost of ingredients, rent and electricity, to name a few. This is a separate cost head and cannot be clubbed with service charge, which is levied for the quality of service offered. The service charge is passed on to not just the waiter who attends to you, but also to the rest of the staff—from those in the kitchen to housekeeping and even security…READ MORE