FOOD & DRINK Mountain Views News Saturday, April 4, 2026 
88 FOOD & DRINK Mountain Views News Saturday, April 4, 2026 
88 
Peter A. Dills 

L.A.’s King of Cuisine

https://
podlink/1116885432 


DON’T GET PLAYED AT DINNER 

Let me start by 
saying this—I love 
restaurants. Alwayshave. Always will. 
I’ve built a career 
around them, spent 
more nights than 
I can count sitting 
at tables, bars, and 
yes… occasionally 
waiting for a 
table that’s “almost 
ready.” 

But lately, I’ve no


ticed something. 
Even a seasoned diner like me will look at the 
bill and think, “Wait a second… how did we get 
here?” 
Now, before the restaurant owners start calling 
me—and believe me, I know many of you—this 
isn’t an attack. It’s an observation. The business 
is tough. Costs are up. Labor isn’t cheap. Everyone’s 
trying to make it work. 

Still… there are a few moves out there that can 
quietly bump up your bill. 
Take this one—I’ve seen it happen more than once. You arrive for your reservation and hear, 
“Your table’s not ready, have a seat at the bar.” Sounds harmless. Then the bartender slides 
over and asks what you’re having. Next thing you know, you’ve got a cocktail in hand before 
dinner even starts. That’s an extra $16 you didn’t plan on—and you haven’t even opened the 
menu yet. 


Or how about this—“Sparkling or still?” Notice they don’t ask if you want water. Pro Tip:
Say Sierra madre water gets em every time. If you don’t specifically say tap, you may find 
yourself paying for bottled water without even realizing it. 

Then there’s the birthday dessert. Candle, singing, everyone smiling. A nice touch, right? 
Sure—until it quietly shows up on your bill. 

And let’s talk about that mysterious surcharge. Three percent here, four percent there. “Wellness 
fee,” “kitchen appreciation,” “cost of doing business.” I’m not against supporting the 
staff—but I do like to know exactly what I’m paying for. 

Menus have gotten smarter too. “Small plates,” “for the table,” “shareable.” Before you know 
it, dinner for two turns into a full spread—and a much bigger tab. And don’t forget the 
friendly upsell. “Add shrimp?” “Upgrade that?” “Make it a double?” It all sounds easy in the 
moment. It adds up later. 

One of my favorites? Market Price. MP. Those two little letters can mean anything. Maybe 
it’s reasonable. Maybe it’s not. Either way, it’s always fair to ask before ordering. 

Here’s a newer one I’ve run into—you order what looks like a cocktail. Same glass, same 
garnish, same presentation. Only difference? No alcohol. It’s a mocktail. And the price? The 
same as the real thing. Now that one caught me off guard. 

And then we get to tipping. You grab something to go, maybe a sandwich or a salad. They 
spin the screen around—20%, 25%, 30%. And there you are, standing at the counter, wondering 
if you’re a bad guy for hitting “no tip.” 

Look, I’m sure I’ve missed a few. Maybe a dozen. Maybe more. And to be fair—not all of 
these are tricks. Some are just the reality of the restaurant business in 2026. Margins are 
tight, and operators are getting creative. 

But here’s where I land. The best restaurants—the ones that last—don’t rely on any of this. 
They rely on service. Consistency. Trust. 

Because people don’t mind paying for a great meal. Not at all. 

They just don’t like feeling like they got played. 

And as my dad used to say, “If a restaurant makes you feel like they’re doing you a favor, it’s 
time to find another place to eat.” 


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