Like many journalists, I’ve never been all that great at math. But lately, given the tough economy, my division skills have gotten much sharper. As I try to make the most of less frequent trips to my favorite restaurants, I find myself justifying each splurge by averaging the cost over the number of meals I can squeeze out of my order.
When I bought a $10 lunch near the office and split it with a co-worker, I saved five bucks. And when some of the steak from last week’s $21 fajitas