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

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No I am not shittin you, money doesn't grow on trees. Restaurants sometimes run on really lean margins. Things such as bussing tables, washing dishes, taking orders, air conditioning, linen cleaning, and on and on and on have costs. Costs that have been carefully calculated and accounted in the costs of food served. Simply cutting entrees in half can affect that, I can understand why restaurants would not do that...and if they do want to do it, I would expect a plate charge or a surcharge for that service.

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Im assuming most of you are thinking that if this was offered in some places then the majority of people would take advantage of this or something. Why is that? Do you not think that the overwhelming majority would still order a full sized entree? If you think most people would prefer smaller portions, then isnt it safe to say that you are serving too much food to begin with? I dont look at this as a place cutting it's profit margins in half. I look at this as a place being more attractive to more people and selling more food in the long run. I think many of you underestimate how many people refrain from eating out often due to cost and portion size. If you make cost and portion size more attainable, then you would sell more food because more people would be eating out. That's just a theory, but it's not that far fetched.