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I just had this conversation with a friend this afternoon! She owns a restaurant I frequent and my complaint was that the portions were so large. I grew up being told to clean my plate and never throw food away, and I could not finish the meal. She said the cost of a portion of food is a small part of the cost of serving a client, so dumping more on the plate is cheap insurance that they'll be happy. Her take on skimpy portions is that it's currently chic ( "like serving raw fish and calling it food," I asked "No, that's sushi" she said). It's the latest fashion to serve small portions. I suppose you could be unfashionable and ask for seconds, but that would be like asking the sushi chef to deep fry the goldfish.
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