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

quote:

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arseinclarse is not half sized anything

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Arse - I know half sized goes against everything you stand for, but here are facts.

I am 6'3" 200 pounds on a former athlete frame. Unfortunately, I am an old guy and can't or shouldn't eat nearly what I could eat 10 - 20 years back.

Entrée portions are beyond my capacity to eat now. They are simply too big most of the time. The wife and I have stopped buying appetizers when we dine out (which is frequent). More and more, we order one entrée and split it. When we cook steak at home, much of the time we eat a small salad, half of a baked potato and split a NY strip. That is just fact for us.

We stopped going to all you can eat places years ago. I can no longer eat all I can eat.

I understand what the person in your OP is talking about.

What I can say is that there is no way I will pay $40.00 for an entrée and throw half of it away. So the problem now is I am hesitant to go to an expensive restaurant where I know I will throw away much of what they serve to me. I guess I need to say that I hardly ever get a doggie bag and when I do I hardly ever eat it later that day or the next.


I understand a chef has tender Chef feelings and that small half sized portions "goes against their philosophy". It is frustrating to know they don't give a shite about the desires of the people buying their food.

My 2 cents worth. I probably owe you a penny refund.