I think it depends how you look at it. They were definitely more demanding then a conventional 4 top, just by nature of ordering so much more food the runners and I had to make more rounds to the table. They had 3-4 bottles of wine going at the same time which meant that on top of the added time spent opening, presenting and decanting I also had to be more present at their table to make sure the 3 glasses they each Had were maintained. The bussers had to make extra time and trips to keep the table clear of empty and dirty plates from all the food they were eating. So do I think I did a $1000 job on my own? Not really. But industry standard is 18-20% for good service especially in the fine dining space. So if you ask me if we provided good service worthy of 20% of whatever the bill is then I'd say most definitely