> Also other measures can be taken, like stocking napkin dispensers and condiments on tables so that trivial requests don't over-burden staff. Condiments and n

> Also other measures can be taken, like stocking napkin dispensers and condiments on tables so that trivial requests don't over-burden staff. Condiments and napkin dispensers on the table are hallmarks of fast casual and otherwise down-market restaurants, aren't they? Last time I waited tables, I had a few customers like the ones the GP described, and the best you could do was give them whatever time you could spare after giving your other tables the attention and service you would normally give. If I had asked the chef/owner to put ketchup bottles on every table, I would have gotten a long lecture on the joys of fine dining and the importance of maintaining a luxurious atmosphere.