Lia wrote on 10/13/2004:

<snip>

All that costs money. Five dollars is a bargain." Well maybe
>it is, but why aren't they labeled as costing $35 in the first place?

I recall the first time I noticed an "up" charge itemized on a
restaurant bill for a martini served "up". It was $2 or $3. I
asked the waiter about it because I had not seen that before.
He explained - in a rather surly way - that they started doing
that because you get more booze when the drink is served
"up". So, I say, why don't you just include it in the price of
the drink and skip the separate line item. I don't remember
what he said to that, just that it was also a surly answer.

So, I made a corresponding adjustment to his tip. This
restaurant has long since abandoned this practice.