Random Thoughts

[JayhawkCO]

Speaking of restaurants, I'm probably in the minority by saying it would be nice if American portion sizes were smaller.

Being raised to eat everything on your plate, I think I'm conditioned to do so instead of stopping earlier than I do. I think that when I go out to eat, I'd rather leave the restaurant feeling satisfied rather leaving feeling bloated and uncomfortable.

No, I think most of us realize this.  But some people go in with the expectation that, rather than finishing the meal, they'll get a nice lunch out of the leftovers next day.

What I think is crazy, though, is that they serve you twelve pounds of dinner and then ask cheerfully if you've saved room for dessert.  No, actually, I'm about to explode from all the food you gave me the first time.

Dessert is generally the portion of the meal with the lowest food cost, so hence the most profitable.

[PColumbus73]

What I think is crazy, though, is that they serve you twelve pounds of dinner and then ask cheerfully if you've saved room for dessert.  No, actually, I'm about to explode from all the food you gave me the first time.

Maybe sit-down restaurants can adopt the fast-food sizes, like appetizer / half-plate / full-plate. Priced accordingly.

[kphoger]

Dessert is generally the portion of the meal with the lowest food cost, so hence the most profitable.

Even crazier, then, that they stuff you full of the less profitable items, leaving you with no room to order the more profitable ones.

[JayhawkCO]

Dessert is generally the portion of the meal with the lowest food cost, so hence the most profitable.

Even crazier, then, that they stuff you full of the less profitable items, leaving you with no room to order the more profitable ones.

I think, in general, people choose to go to a restaurant based on the value proposition of the entree, not the other courses. For non-super chefy/tasting menu type places, I think people generally expect to be able to get full off of ordering one thing, and if they don't, no matter the price, they might look elsewhere.

[PColumbus73]

Dessert is generally the portion of the meal with the lowest food cost, so hence the most profitable.

Even crazier, then, that they stuff you full of the less profitable items, leaving you with no room to order the more profitable ones.

I think, in general, people choose to go to a restaurant based on the value proposition of the entree, not the other courses. For non-super chefy/tasting menu type places, I think people generally expect to be able to get full off of ordering one thing, and if they don't, no matter the price, they might look elsewhere.

But it also means that you have to prepare for going out by possibly not eating the entire day. I don't normally take leftovers when dining out, so the perceived value is lost. It also makes me feel less likely to go to a restaurant on a whim, like on a weeknight, if I'm going to leave stuffed. Smaller portion sizes might create more repeat business or more weekday patrons.

[JayhawkCO]

Dessert is generally the portion of the meal with the lowest food cost, so hence the most profitable.

Even crazier, then, that they stuff you full of the less profitable items, leaving you with no room to order the more profitable ones.

I think, in general, people choose to go to a restaurant based on the value proposition of the entree, not the other courses. For non-super chefy/tasting menu type places, I think people generally expect to be able to get full off of ordering one thing, and if they don't, no matter the price, they might look elsewhere.

But it also means that you have to prepare for going out by possibly not eating the entire day. I don't normally take leftovers when dining out, so the perceived value is lost. It also makes me feel less likely to go to a restaurant on a whim, like on a weeknight, if I'm going to leave stuffed. Smaller portion sizes might create more repeat business or more weekday patrons.

Based on many years of being in the restaurant business, I would guess your viewpoint is not shared by many others. Most people who think we serve "too much food" tend to share with a spouse/friend/etc. Also, no one is saying that everyone has to finish their whole plate. I've slowly but surely learned over the years that if I'm no longer hungry/thirsty, I can leave it on the plate/in the glass. Assuming the pricing still seems fair to me, I don't see anything inherently wrong with that.

[Rothman]

Dessert is generally the portion of the meal with the lowest food cost, so hence the most profitable.

Even crazier, then, that they stuff you full of the less profitable items, leaving you with no room to order the more profitable ones.

I think, in general, people choose to go to a restaurant based on the value proposition of the entree, not the other courses. For non-super chefy/tasting menu type places, I think people generally expect to be able to get full off of ordering one thing, and if they don't, no matter the price, they might look elsewhere.

But it also means that you have to prepare for going out by possibly not eating the entire day. I don't normally take leftovers when dining out, so the perceived value is lost. It also makes me feel less likely to go to a restaurant on a whim, like on a weeknight, if I'm going to leave stuffed. Smaller portion sizes might create more repeat business or more weekday patrons.

Based on many years of being in the restaurant business, I would guess your viewpoint is not shared by many others. Most people who think we serve "too much food" tend to share with a spouse/friend/etc. Also, no one is saying that everyone has to finish their whole plate. I've slowly but surely learned over the years that if I'm no longer hungry/thirsty, I can leave it on the plate/in the glass. Assuming the pricing still seems fair to me, I don't see anything inherently wrong with that.

I'd imagine restaurants would also prefer to get blamed for serving too much than too little.  "I didn't get as much as I thought I would for the price paid" complaints are ubiquitous.

[PColumbus73]

Dessert is generally the portion of the meal with the lowest food cost, so hence the most profitable.

Even crazier, then, that they stuff you full of the less profitable items, leaving you with no room to order the more profitable ones.

I think, in general, people choose to go to a restaurant based on the value proposition of the entree, not the other courses. For non-super chefy/tasting menu type places, I think people generally expect to be able to get full off of ordering one thing, and if they don't, no matter the price, they might look elsewhere.

But it also means that you have to prepare for going out by possibly not eating the entire day. I don't normally take leftovers when dining out, so the perceived value is lost. It also makes me feel less likely to go to a restaurant on a whim, like on a weeknight, if I'm going to leave stuffed. Smaller portion sizes might create more repeat business or more weekday patrons.

Based on many years of being in the restaurant business, I would guess your viewpoint is not shared by many others. Most people who think we serve "too much food" tend to share with a spouse/friend/etc. Also, no one is saying that everyone has to finish their whole plate. I've slowly but surely learned over the years that if I'm no longer hungry/thirsty, I can leave it on the plate/in the glass. Assuming the pricing still seems fair to me, I don't see anything inherently wrong with that.

To each their own, but I think it would be nice if restaurants offered half-portions if people weren't hungry for a lot of food.

[vdeane]

I've slowly but surely learned over the years that if I'm no longer hungry/thirsty, I can leave it on the plate/in the glass. Assuming the pricing still seems fair to me, I don't see anything inherently wrong with that.

But you're wasting food!

Of course, like some other people here, I was also raised on "clean your plate".

[JayhawkCO]

I've slowly but surely learned over the years that if I'm no longer hungry/thirsty, I can leave it on the plate/in the glass. Assuming the pricing still seems fair to me, I don't see anything inherently wrong with that.

But you're wasting food!

Of course, like some other people here, I was also raised on "clean your plate".

Yeah, I'm wasting food. But it's either waste or waist I suppose.

[Beltway]

Speaking of restaurants, I'm probably in the minority by saying it would be nice if American portion sizes were smaller. Being raised to eat everything on your plate, I think I'm conditioned to do so instead of stopping earlier than I do. I think that when I go out to eat, I'd rather leave the restaurant feeling satisfied rather leaving feeling bloated and uncomfortable.

No, I think most of us realize this.  But some people go in with the expectation that, rather than finishing the meal, they'll get a nice lunch out of the leftovers next day.
What I think is crazy, though, is that they serve you twelve pounds of dinner and then ask cheerfully if you've saved room for dessert.  No, actually, I'm about to explode from all the food you gave me the first time.

You can always going into the restroom and drink a glass of Ipecac, so that you can clear the way for consuming the rest of your dinner.

[JayhawkCO]

Dessert is generally the portion of the meal with the lowest food cost, so hence the most profitable.

Even crazier, then, that they stuff you full of the less profitable items, leaving you with no room to order the more profitable ones.

I think, in general, people choose to go to a restaurant based on the value proposition of the entree, not the other courses. For non-super chefy/tasting menu type places, I think people generally expect to be able to get full off of ordering one thing, and if they don't, no matter the price, they might look elsewhere.

But it also means that you have to prepare for going out by possibly not eating the entire day. I don't normally take leftovers when dining out, so the perceived value is lost. It also makes me feel less likely to go to a restaurant on a whim, like on a weeknight, if I'm going to leave stuffed. Smaller portion sizes might create more repeat business or more weekday patrons.

Based on many years of being in the restaurant business, I would guess your viewpoint is not shared by many others. Most people who think we serve "too much food" tend to share with a spouse/friend/etc. Also, no one is saying that everyone has to finish their whole plate. I've slowly but surely learned over the years that if I'm no longer hungry/thirsty, I can leave it on the plate/in the glass. Assuming the pricing still seems fair to me, I don't see anything inherently wrong with that.

To each their own, but I think it would be nice if restaurants offered half-portions if people weren't hungry for a lot of food.

It just depends on the type of food. Something like pasta? Sure. But if you want a smaller cut of fish than what's listed on the menu, the restaurant can't just cut it in half and then hope someone orders the other half.

[Beltway]

To each their own, but I think it would be nice if restaurants offered half-portions if people weren't hungry for a lot of food.

It just depends on the type of food. Something like pasta? Sure. But if you want a smaller cut of fish than what's listed on the menu, the restaurant can't just cut it in half and then hope someone orders the other half.

I would hope that they could find a smaller fish.

[kphoger]

I've slowly but surely learned over the years that if I'm no longer hungry/thirsty, I can leave it on the plate/in the glass. Assuming the pricing still seems fair to me, I don't see anything inherently wrong with that.

But you're wasting food!

If he never intended to take leftovers home, then it's not a waste to throw it away.

[Max Rockatansky]

I don't mind large portions myself.  When I'm on the road I'll often stop at restaurants I know have large servings.  Gives me something extra to pack in my cooler for lunch of the next day.

[NE2]

Y'all know a lot of restaurants do have smaller portions? Sometimes they're lunch specials, 55+ meals, or just an option to have a or b amount.

[PColumbus73]

I mean if Olive Garden is just fancy Lean Cuisine, it shouldn't hurt them too much to make half-size frozen pastas.

[JayhawkCO]

To each their own, but I think it would be nice if restaurants offered half-portions if people weren't hungry for a lot of food.

It just depends on the type of food. Something like pasta? Sure. But if you want a smaller cut of fish than what's listed on the menu, the restaurant can't just cut it in half and then hope someone orders the other half.

I would hope that they could find a smaller fish.

Portions are pre-cut before service. If all portions of fish are meant to be the same size (8 oz. for a dinner cut), then you wouldn't find any smaller portions other than the 4 oz. salmon that they cut for that particular dish.

[JayhawkCO]

Y'all know a lot of restaurants do have smaller portions? Sometimes they're lunch specials, 55+ meals, or just an option to have a or b amount.

And at the restaurant I was referencing, we did have a lunch menu with a smaller portion of salmon, but all of the other fish were dinner portions only.

[Rothman]

I mean if Olive Garden is just fancy Lean Cuisine, it shouldn't hurt them too much to make half-size frozen pastas.

Fixed that for you.

[kphoger]

I mean if Olive Garden is just fancy gourmet Lean Cuisine, it shouldn't hurt them too much to make half-size frozen pastas.

Fixed that for you.

Fixed that for you.

[TheHighwayMan3561]

I mean if Olive Garden is just fancy the lord's gourmet, it shouldn't hurt them too much to make half-size frozen pastas.

Fixed that for you.

Fixed that for you.

Fixed that for you.

[Rothman]

I mean if Olive Garden is just fancy the lord's frugal gourmet, it shouldn't hurt them too much to make half-size frozen pastas.

Fixed that for you.

Fixed that for you.

Fixed that for you.

Fixed that for you.

[kkt]

The problem would be the customers who think a half-sized portion should cost half as much as a full-sized one.  The assistant cook doing the prep, the cook doing the final cooking, the server, the maitre 'd, the assistant server cleaning the tables all take the same time and get paid the same whether it's a half-sized portion or a full-sized one.

[D-Dey65]

An alignment chart fit for @Rothman — Olive Garden has come up as an option to fill the final "expensive and bad" position, but it looks like it's not going to win. 

https://www.reddit.com/r/AlignmentChartFills/s/NOIJFrTyez

What if I told you, I don't hate Golden Corral?