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<p>[QUOTE=&quot;cubenewb, post: 1074686, member: 25644&quot;]I agree with much of what you said, as do others that have posted in this thread previously. One of the original questions posed in the OP was inquiring on whether this place might fix its prices to exploit the seemingly innocent concept behind this &quot;no coin&quot; policy. I agree it&#039;s mostly overkill, but the chart I supplied does give a clearer visual representation of what this &quot;no coin&quot; policy actually means. You say most people aren&#039;t &#039;bean-counters,&#039; this is precisely why this &quot;no coin&quot; policy is so profitable! If one man, whether it be the restaurant owner or his brother or his economist friend, sees a medium by which consistent, unquestioned profit can be had there can be no doubt that it will be maximized. Assuming this man keeps accurate tallies, &quot;it all works out&quot; likely doesn&#039;t summarize the full scope of his own understanding of his till... he is either making profit, breaking even, or losing a very, VERY slim margin on this policy. He is already profiting due to the fact that he doesn&#039;t have to supply his restaurant with change and deal with costs that result from that.</p><p><br /></p><p>Overall, I doubt the owner put this much thought into it, but you&#039;d be very surprised by how many actually do hash these things out on paper. The fact that the restaurant seems &#039;ritzy&#039; leads me to believe this is more a convenience policy, than a profit-making policy; either way, it does seem oddly convenient that many of his highest returns through this policy are maximized in some of the most common total price intervals for a restaurant bill.</p><p><br /></p><p>But I guess sometimes 4 is just &quot;2+2&quot; rather than &quot;sin(30)^2 + cos(30)^2 + (100000)^0 + log(100)&quot; . Your point is taken.[/QUOTE]</p><p><br /></p>

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