On Monday, February 1, 2021 at 4:28:46 AM UTC-5, Ophelia wrote:
> "dsi1" wrote in message
> ...
> We went to a steak house - Taiwanese style. It was served on a sizzling
> platter with spaghetti noodles, and a fried egg. The food came with a
> cabbage salad, corn soup, and a shaved ice. That was pretty radical.
>
> https://photos.app.goo.gl/JH3tgdvW6m4kwd5x7
> ===
>
> Was all that for one person?????
>
> Wow! It would take me all my time to eat one of those steaks)

Even if that was a single serving, the diner is under no obligation to eat
more than he wishes.

Ingredients are a relatively small proportion of the restaurant's cost to
produce a meal (although perhaps not so small in Hawaii). It's good
business sense to give the customer the feeling that he's getting value
for the dollar by providing large portions.

Cuisine minceur was roundly mocked for charging the earth for a
miniscule portion of food.

Cindy Hamilton