Service charge is a weird thing. Normally, I'd expect a volume discount if I create bigger business for someone. Restaurants decided that's not how it works.
If someone with experience could explain why 1x6 people should be charged a higher price than 6x1 people, I am curious.
Big tables are way more work for back of house as they bottleneck the kitchen with a bunch of simultaneous tickets. A large table demands more attention, but then you also end up with a larger bill on which customers are then less to add a tip. They can also decrease margin on shared plates.
If someone with experience could explain why 1x6 people should be charged a higher price than 6x1 people, I am curious.