Via Jason Kottke
“A rowdy group of ten young Indians walked in one Friday evening and occupied the restaurant’s large central table. Their response to no prices was to leave no money; they didn’t even tip the wait staff.”
This is at Babu, a restaurant run by Payal Saha, where the menu initially had no prices. You could pay what you thought the meal was worth. Interesting concept, wouldn’t you say? But as my cheap desi brothers have shown, Babu was in danger of being deemed a soup kitchen for the can-pay. And there is this awkwardness of not knowing how much to pay and how much more to tip.
“A few weeks ago, prices were finally written into the menu: a three-course meal with wine comes to about fifty dollars a head.”