Addie
Chef Extraordinaire
Just ask the server to have half your food placed into a to-go box upon it being plated, or ask for a box to be delivered with your meal and do it yourself next time.
And you take it home, put it in the fridge and two months later you find it way at the back on the bottom shelf. I am at a sit down restaurant, not a take out.
If restaurants gave normal helpings, they could save costs not only on food, but wouldn't have to purchase so many take out containers. Having worked in the food industry, Pirate was once told the best tool in the kitchen was the rubber spatula. You could gain a whole extra meal each day just by scraping out the bowls. And it cut down of the cost of takeout containers if you just served a normal helping. Less waste in the kitchen and out in the dining room.
There is a Italian restaurant chain in these parts that has an open kitchen policy. I am fascinated watching the cook who handles the main dishes. He weighs out the pasta and uses only one ladle of pasta sauce. His actions never vary from dish to dish, regardless of what type of pasta. If you are a person who loves to have puddles of sauce on the bottom of your plate, you can ask for a side of extra sauce for a minimal price. You get one refill of your bread basket. After that, again there is a minimal charge. You see more clean plates going back to be washed and very few takeout doggie bags.
I am one of those folks who doesn't like a lot of sauce on my pasta. And since I don't eat bread, I let others have my share. And my plate is empty when I am done eating. I leave there feeling full and satisfied.
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