There are four comments here so far, and I would like to clarify a few things as someone who is in the restaurant industry. As someone who has lived off tips before, yeah, servers expect 20%, but most will provide service worth 20% so don't be cheap. These people work their asses off. And if you want split checks, you should announce it at the beginning of the meal otherwise be content to wait 15-20min while they split your check at the end while simultaneously taking care of other guests - you're not the only table in the restaurant and other people deserve to get equally good service.
When "my place of business is busy and I have to do my job" is a bullshit statement to make. The people in the restaurant industry are doing twice the amount of work they usually do, for far less than twice the amount of money. If a car salesman sells twice as many cars as he normally does, he will earn twice the commission. It just doesn't work that way for restaurants during restaurant week. The menu being served costs the guest $35, and the only way to increase that is by selling alcohol. Most restaurants will have wine/drink specials to go along with the RW menu, which is fine, but people just don't spend the same kind of money during RW that they normally would. Also you get people that ONLY go out to eat during RW and they can be pretty tough on the staff. See Bingo board - this is the kind of stuff that really happens.
"Are you only offering the RW menu?" absolutely is a legitimate question. Once you get your answer, that's it. No, we cannot make an exception for you. No, there is nothing else available that you cannot see on the menu in front of you. No, you cannot make substitutions. When you are told no, be an adult about it and don't waste the staff's time. Either order off of the RW menu or leave, but don't be a dick about it. It's not up to the server, the bartender, the host, Maitre D, and often it's not even up to management. It's up to the owner and the chef, and you're not talking to either of them, sorry. Maybe don't go out to eat during RW if you don't like it.
And the last comment about "do our restaurants really need this to draw customers?" Well, yes and no. First off, it's not like you're not getting a good deal. $35 for a 3 course meal is a great deal in this city. Most restaurants would be charging $25-35 for an entree, so getting an appetizer, entree, and dessert for $35 is a good deal even if portion sizes are smaller - which, at least at the restaurants that I've worked at isn't the case. I've managed 3 restaurants in this city, and have served/tended bar at 2 of them. IN MY EXPERIENCE, the way the menu for RW is chosen is by selecting dishes that are more agreeable (things that everybody can eat) combined with dishes that cost the restaurant a little less to put out. If the restaurant is smart, they will simply pick items from their regular menu to feature during RW, because someone who comes out to eat during RW may return looking for an item they ate during RW. If you only served that item during RW, it kind of defeats the purpose. The point of RW is kind of twofold - it's a chance for the restaurants to show what they can do, and people who would otherwise maybe not eat there can try it out for cheap. The second part is for the restaurants benefit - RW is held in the middle of August and the middle of January for a reason - those are the absolute slowest times of they year. So it gives the restaurant a little bit of a boost in sales during slow seasons.
All that being said, the vast majority of us working in the service industry really want for you to enjoy yourself. We will bend over backwards to do absolutely anything within reason to maje your time more enjoyable. We are not, however, your servants. We don't care that you tip 30% if you're just going to be a pain in the ass and/or rude the whole time. We would honestly rather you tip the server 15% and treat the staff with dignity and respect. We get that some people have allergies or dietary restrictions and we will honestly try to accommodate, but be realistic. If you are a gluten free vegan with a nut allergy, stay home during RW and give us a call before you come in next time so that we can be prepared. We'll make it happen. If you don't have an allergy, don't lie and say you do - we can often tell. If you lie about an allergy, you're being a dick to the people with actual allergies.
Lastly, this year the Restaurant Association put stricter standards on all restaurants participating in RW - any restaurant that does not maintain a 4 star minimum (out of 5) will not be allowed to participate in RW next year. So there's that for you all to take into consideration too.