I have seen signs in buffets that a charge will be added for wasted food, never heard of anyone actually being charged though.
It's like when you open a bottle of wine. You have to drink it all.
Never heard of any restaurant anywhere, certainly not in NYC, charging for leftovers. How are they going to charge you for food you’ve already paid for?
DirtFarmer
Loc: Escaped from the NYC area, back to MA
When I go to a restaurant there are frequently leftovers. I take them with me and have lunch the next day.
Even if it's something I didn't really care for, the chickens will probably eat it.
As I age, my metabolism decreases, so I don't need as much food as I used to. (It also means I don't generate as much heat so I'm affected by cold weather more).
Don't think that will stand the test of rationality.
I don't determine portion size....the kitchen chef does!
I just ask for a doggy bag/box.
DirtFarmer
Loc: Escaped from the NYC area, back to MA
I should also note that while restaurant portions are determined by the cook (or chef in fancy places) some attention is paid to the average amount that people eat currently. If a restaurant consistently leaves people hungry, they will not get good reviews and their business will fall off. Leftovers are a fact of life for a restaurant.
If there is any leftovers on the plate the cook/chef should pay, not me.
Here is why.
1. If he allows more to be put on my plate than I can eat.....its his/her fault.
2. If he allows stuff to be served that is unfit to eat.....its his/her fault.
If a restaurant charged me for leftovers they would never see me again.
I think some of the responders didn't actually read the link. The restaurants in question were the buffet/all you can eat type. So it makes sense that they don't like people who take too much food and leave it on their plate. And that type of restaurant obviously can't let people take leftovers home.
G Brown
Loc: Sunny Bognor Regis West Sussex UK
Many 'food chain' and franchise outlets like MacDonalds have been blamed for 'increasing portion size' and customers expectations of portion sizes.
I was taught in the 1970's 4oz meat, 2oz of three veg and potatoes. That was how we made our 'Gross profit'....of about 80%.
Waste....Plate waste went to the pig farmer (chefs 'bonus') everything else went into 'Special's'....even the bones, outside veg skins and fat was used 'on site' to add flavour to stocks and sauces.
But then Chef's were trained - NOT merely instructed in how to read the instructions and use the micro-wave.
Have fun
If you actually read the article you will notice that these fees are charged for "all you can eat" meals - not meals dished out by chefs. This is to stop people from loading up their plate with "more than you can eat".
HOHIMER wrote:
If there is any leftovers on the plate the cook/chef should pay, not me.
Here is why.
1. If he allows more to be put on my plate than I can eat.....its his/her fault.
2. If he allows stuff to be served that is unfit to eat.....its his/her fault.
If a restaurant charged me for leftovers they would never see me again.
They should weigh your meal before you start eating and then weigh the left overs and deduct that portion from the bill!
Sirsnapalot wrote:
They should weigh your meal before you start eating and then weigh the left overs and deduct that portion from the bill!
That would just encourage people to take more than they could eat, and the restaurant loses money.
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