re: If you owned a restaurant, how would you handle a request for a 1/2 sized entree

quote:

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Give them a half sized entree' and charge them half the price of a regular entree'. What's so difficult about that?

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Well because that isn't how this works. Does the patron use half a plate? half a glass? Does the restaurant only half cook the food. It costs the same to produce a half entrée as a full, except for the food cost itself....so I think the need to pay almost full price...if they are fine with that...so be it.

If not, maybe they should stay at home and cook.