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

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Cooking half of someones food means serving someones food raw.

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Didn't see anyone say this.

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Using half sized dinnerware? That's not even relevant to the subject at hand.

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It is, and the fact that you don't even understand why dinnerware was brought up shows how truly ignorant you are in all this.

I am literally in awe of this thread.

Most notably:

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but you cant tell me a business would lose money selling 1/2 of a steak vs not selling a steak at all

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with support of:

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But when people start saying asinine things like "well how will they sell half a steak....duhhhh". Um, cut the damn thing in half

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and:

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Put it in a tartare, make fish and chips, grind it for a burger, serve it as apps, get creative. I really dont think I needed to say all of that though

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There are so many assumptions being made here. Restaurant with a daily changing menu? Possible. Vast majority, no. In a vast majority, menu's do not change seasonably, much less weekly.

Given the obvious lack of restaurant ordering/inventory/planning/cost control by some in this thread.....It would be impossible to debate this topic at length with any resolution due to the many varying factors involved.

Bottom line, back to the OP.... Some restaurants provide "Lunch" portions during Dinner service to accommodate these requests. Some items cannot be "reduced" by the nature of their structure, ingredients, and preparation. Asking a business to accommodate outside of their ability is inappropriate and should not be viewed as a "lack of customer service" when said request is not feasible.

I do agree, that the customer-facing employees should be versed in what is available in a "Lunch" or "1/2" portion for those times when a customer may ask. Most are not in the business of serving lunch portions at dinner, so I do agree with this omission from the menu. If you ask, we will discuss....otherwise, the menu and noted nightly specials are your options.

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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.

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There are so many assumptions being made here. Restaurant with a daily changing menu? Possible. Vast majority, no. In a vast majority, menu's do not change seasonably, much less weekly.

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Of course those were assumptions. AGAIN, there has not be a definition of this restaurant for this hypothetical, even still, so how is anyone supposed to be on the same page?

You have absolutely, positively never worked in a kitchen before. I know this for 100% fact based on this thread.

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there has not be a definition of this restaurant for this hypothetical, even still, so how is anyone supposed to be on the same page?

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Here's a definition for you.

MBP's restaurant- No 1/2 bitch plates. This aint BK and you cant have it your way. Here enjoy a free light beer while you wait in this Franklin BBQ sized line to enjoy the orgasmic meal you are about to jizz over.

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There are so many assumptions being made here.

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Yes, it's a message board.

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It would be impossible to debate this topic at length with any resolution due to the many varying factors involved.

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Probably true for most of the topics discussed on here, including on the OT.

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Asking a business to accommodate outside of their ability is inappropriate and should not be viewed as a "lack of customer service" when said request is not feasible.

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How do you know it's outside of their ability unless you ask? And I would say that some of the "F that person" type of comments certainly do indicate a "lack of customer service."

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You have absolutely, positively never worked in a kitchen before. I know this for 100% fact based on this thread.

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Of course I havent. So what?

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light beer

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Pass, guess I won't be visiting MBP's house of orgasmic meals anytime soon.

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So what?

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It makes you very ignorant to the way things work and allowed you to keep this thread going for 5 pages with your uninformed rantings. the best part is that you insult people that clearly know more than you.