How restaurants and dining actually work here service charge ordering rice and curry packets and portions

Hospitality manager so the dining system explained Service charge and tax at proper restaurants and hotels expect a service charge (often ten percent) AND government taxes added to the bill so the menu price is not the final price check the bill at a small local eatery there is no service charge and you just pay the simple price tipping on top at a place that already added service charge a little extra for good service is kind but not obligatory at a local place rounding up is appreciated (the tipping threads) How rice and curry works the heart of it a rice and curry is ONE meal a mound of rice surrounded by several curries (a protein plus several vegetable curries sambol papadam) it is designed as a complete plate for one not a set of dishes to share at a local place you often get an unlimited or generous helping of the accompaniments it is filling and cheap the RICE PACKET (lunch packet) is the takeaway version rice and curries wrapped in paper a brilliant cheap portable lunch grab one for a few hundred rupees Sharing versus individual rice and curry is individual BUT a spread of other dishes (devilled this kottu hoppers short eats seafood) is often shared family style ask the waiter how a dish comes Portions generally generous especially local food you will rarely leave hungry order less than you think and add more The three tiers LOCAL eatery (the rice and curry shop the kade) cheap authentic no frills no service charge TOURIST restaurant (the cafes in the traveller towns) wider menu higher prices service charge added HOTEL dining (buffets and fine dining) priciest service charge and tax all genuine just different so the system check for the added service charge and tax on smarter bills treat rice and curry as one complete plate share the other dishes grab a rice packet for a cheap lunch and pick the tier that suits the moment