But you seem to be forgetting that it's not just the server who is doing the work. . . it's an entire staff of people, not all of whom are accounted for in the "cost" of a restaurant meal. Usually the server makes less than the federally-mandated minimum wage (which I know I did: $2.25 per hour in Utah) and then is she expected (by co-workers) to tip them from her tips only, and by the end of the night it's a whole lot of work for whole lot of practically nothing. Pennies, really. This is why I almost never go out to eat . . . even to this day.
I guess the point is, the longer a group of people sits, trying to figure out "how to split the bill," the poorer people like myself get (got). Wait staff make $ on turnover, not intellectual patrons with financial stinginess.
That being said, I agree that nobody likes to "hurry" through a meal. I can totally understand this, having numerous years of waitressing experience and even having had a few generous customers. There is something to be said for a good dining experience. This is something I always sought for as a server.
However, I think it would be an economically-beneficial requirement for all VCs to have paid their dues with 3-5 years of "on the floor" restaurant experience.
Or maybe if VCs could figure out a way for student loan expenses could get erased with proven work time.
