Just curious as I’ve never been on the other side of the counter, how does this sort of thing tend to work at restaurants? Fast food and fast-casual places are where I’ve heard customers say things “pile as much lettuce on there as you’re allowed to” - is there ever a limit your supervisor instructed you for things like that?

Now obviously with up-charge items like extra meat or certain toppings I know the sizes tend to be pre-portioned to a serving utensil, but something like extra onions or tomatoes that goes uncharged - has anyone gotten into trouble for giving “too much”?

  • MashedPotatoJeff@lemmy.world
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    1 year ago

    It’s been a long time, but I used to work at a corporate dining place that did a lot of take out business. I once had a man ask for “as much thousand island dressing as possible”.

    I was going to just give him two portions, but my coworker convinced me to fill a large soda cup instead. Why not? We worked for tips after all.

    The customer was pretty bewildered. He clearly didn’t really want that much dressing.