Interesting article in today's NYT. Looks like the 4-handle is becoming a more accepted policy on menus. In particular is <2 oz of lobster for $42.
Personally I can't see myself ordering this on my nickel but may consider if with clients and to give them comfort if they are thinking of ordering. Another sub-text in the article was the line that place a $40 entree on the menu makes the $36 and $38 entrees look "cheap."
Do others have a hard time ordering a $40 entree?