Zero substantive points, minimal literacy, using emotion as an argument - you just don't seem like a very intelligent individual (and are probably a nightmare to serve when you do go out to dinner).

Yes, this is an option that many restaurants choose or consider - the main thought process is that when you raise the price of menu items, the consumer does not understand the reason for it or where that money is going whereas when you do implement a kitchen appreciation fee at least the consumer understands that that portion of their bill is going directly to hardworking individuals instead of in the owner's pocket. On the contrary when I go out to eat, I am happy to see a kitchen appreciation fee rather than $38 entrees instead of $32 entrees because I understand the money is going to a good cause.

I think many people misunderstand how costly it is to run a restaurant - from increased rent to higher costs of the ingredients used to make the dishes you enjoy so much, the current economy makes it very difficult for restaurants to pay well, turn a profit, and ultimately survive. These reasons are why restaurants out of almost all types of businesses have the highest % of failing/closing down after being opened.

No, kitchen staff are not being paid the $2.63/hour that serving staff are, but all included with tips servers/bartenders probably make upwards of $30-50/hr while cooks/dishwashers are making <$20 - so these type of fees are a good way to show appreciation to employees who often come in much earlier, work much later, and inn many cases work much harder for less money.

It is not their fault that you don't get paid well, or that it is illegal for you to be tipped (whatever it is that you do) - so it's pretty petty to hold that against them. There is no bait and switch (when the kitchen appreciation fee is actually being used as intended) the extra money is simply split and paid out to back of house staff in their paychecks.

A lot of ignorance in this thread - I've served tables in fine dining in the Boston area for years & the majority of the time the kitchen appreciation fee is well intended. The fact is that tipped FOH staff (servers/bartenders) often make much more than very hard working BOH staff (chefs/cooks/dishwashers) solely because they do so well on tips.

Fees like this help the people who work just as hard if not harder make more money so you can have very tasty food....if an extra few dollars on your bill is really a dealbreaker for you, then you probably should not be eating out.