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”?
Growing up in the 70s my great aunt used to eat half a yellow onion with dinner almost every night. She’d cut an onion in half and plunk it on her plate with whatever she had made for dinner. I saw her peel an onion and eat it like an apple once.
