We understand that restaurants have an overhead to consider when setting their prices. It's not free to run a restaurant, after all. We can also wrap our brains around the idea that to offer a lower price point for menu items that are more costly to prepare, it's necessary to charge more for items that don't cost as much. Balance.
Still, some of the stuff customers spend money on at restaurants land in "ripoff" territory, and on a Reddit thread discussing the best examples of such things, chefs sounded off with their own experiences.