If you add sugar at the table, it just falls to the bottom of the glass and the drinker has to sit there and keep stirring and stirring and stirring.
Dave worked in Japan several times in the past few years and he said they have simple syrup on all the tables in restaurants for their tea...........iced and regular. That seemed like a great solution to the sugar problem.
I prefer my iced tea with a little lemon and no sweetener, so I wouldn't like Southern Ice Tea.
My son in law moved here (Northwest) from Texas in 1986, and was furious when he got his first bill at a restaurant, and learned he was charged for each glass of iced tea he drank, about 6 I think. Times have changed since then and they don't charge for refills anymore.
Waiting, remind me to look for the Gourmet Grits when we're there. Sounds great.