If I were a restaurant owner, I wouldn't increase my prices unless costs were increased on me, and I wouldn't add an automatic gratuity to the bill. Instead I would give all of my staff a nice, fat cash bonus for their "Extra Olympic Efforts".
I would also read this informative Alexandra Gill article about dining in Vancouver during the 2010 Winter Olympic Games. It's written by a foodie here for the food, and not the sport. Go figure, eh?
