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”?
A friend of mine managed a pizzeria and said all the parts were portioned out. Extra usually meant an additional portioning of that topping / fixing would be added to the assembly.
There is an upper limit when a large party walks in expecting food, but it could feed like twenty people. For anything larger you had to request in advance so he could have the supplies on hand.
This was Texas in the 1970s which involved frequent people wanting to work an hour for a slice so he’d require them to wait for a rush (they wouldn’t have to wait long) and then would get a meal of food for their hour.