I believe the 20% charge has not been automatically added for at least several months now, from foggy memory.
It’s interesting that Gold thinks some of the pasta is too al dente. I am not educated enough on real Italian cooking to know what is correct, but agree that in Italy dry pasta is used quite often. Also haven’t tried all the pastas like him. But, I would say that the pasta at Rossoblu tasted almost soggy to me, whereas Gold thought it was perfect.