Live to Eat or Eat to Live?

In my journeys, I see many types of guests at restaurant establishments. I am going to highlight my favorite today ...

Coupon King (or Queen):
Decision on where to eat out: Patron flips into the Entertainment Book, looks at a copy of a local coupon directory, or opens the paper to find out who has a deal.

Valet ... this guest bypasses the valet station by parking at the most remote part of the lot, not bothering to read the sign that it is FREE Valet Parking'.

Patron goes into the restroom just to see if they have paper towels or cloth towels.

Hostess, "May I take your coat?", Patron, "No thanks, we will keep them with us" (no doubt so that they can make a quick getaway and not have to tip the coat check persons.)

Waiter, "Sir, may I get you something to drink?" Patron, "Sure, I will have a glass of water, no ice with a side of lemon".

Patron shops on the 'right side of the menu' ... even though the prime grade choice 8oz cut would be much more delicious, patron orders the fish and chips because they get meat and vegetable in one setting.

Waiter, "May I interest you in our nightly specials of ..." Patron interrupts waiter to place the order and does not take any 'upgrades' like chicken in the salad for $.50 extra.

Every entree is evaluated on whether it has the potential to be included in a split plate (at no extra charge of course).

When the check is presented, the guest all the sudden produces 3 coupons making the total meal come to $.85.

Waiter finds tip on the table calculated to exactly 12% of the check before tax and after the coupon has been applied. (Guests have made a speedy get away ... and they took a handful of mints in addition to the ones put with the check)

Give these guests credit for being focused and financially minded ... you laugh, but this is a part of all of us!