Overview
- Prices increase once after kitchen closing at 22:00 and again after midnight under a publicly announced two‑step policy.
- The tavern’s website lists roughly 35–50 percent add‑ons, while menu fine print states a “100% overtime surcharge.”
- Owner Karl Zuser describes the measure as transparent and cost‑covering rather than profit‑driven, citing staff overtime and rest rules.
- He acknowledges a strong social‑media backlash and says he will maintain the system despite criticism.
- Guests who want to avoid the higher charges can use a self‑service refrigerator at standard prices after hours, reflecting broader cost‑pressure adaptations in hospitality.