California Restaurant Charging Drunk Patrons $50 ‘Vomit Fee’

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California Restaurant Charging Drunk Patrons $50 'Vomit Fee'

Many diners have become angry in recent years after encountering hidden charges on their meal bills, including Covid-related “inflation fees,” “wellness” fees and, in one documented case, a “health and happiness” fee .

The latest accusation of skipping restaurant checks? A “vomit fee” for those who indulge (and overdo it) in a bottomless mimosa brunch at a Bay Area restaurant.

Oakland restaurant Kitchen Story is going viral after sending out a message to all “mimosa lovers” urging them to “drink responsibly” and watch their alcohol tolerance limits – otherwise they’ll be fined $50. Dollar fined for “vomiting in public areas.”

“This was still during the pandemic and it became a very sensitive issue for customers and employees who had to clean up,” restaurateur Steven Choi told SFGATE about Kitchen Story’s original decision to put the sign in the bathroom two years ago. “But this is not unique. It’s meant to make customers stop and think about other people.”

Related: ‘We’re All Bad’: Restaurants Add ‘Inflation Fees’ to Customers’ Bills

According to Kitchen Story’s online menu, bottomless mimosas can be added to any brunch entrée for $23, and the entire seating group must sign up for it. Guests who want to indulge in the unlimited brunch are limited to one hour.

“Some people are enjoying and having fun, talking so loudly and trying to celebrate on the table,” Chaiporn Kitsadaviseksak, co-owner of Kitchen Story, told SFGATE. “They get so happy and drunk that they can’t control it.”

Related: ‘These fees are getting out of control’: Diner claims she was charged a 5% fee at the restaurant to support her employees’ health care

In August, a viral list of hidden restaurant fees at hundreds of Los Angeles restaurants took Reddit by storm, with diners experiencing charges of up to 20% for a variety of reasons, including fees supposedly intended to support employees’ health and retirement plans Fees to help the restaurant keep up with “competitive industry compensation.”