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Is it coincidence that high end restaurants usually involve lots of alcohol?

If anything given the cost of high quality ingredients, high end restaurants might even be losing money on food alone, and may depend on alcohol sales to make up the difference.

I really really doubt that.

This is true, or very close to true (some just break even on the food rather than actually taking a loss).

Certainly if everyone became tee total the restaurants could not afford to stay open at the prices they charge for food alone.

Source: my brother spent 20 years in fine dining up to executive chef levels.

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