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Mar 21, 2001 04:31 PM

Tiny portions=tiny brains?

  • w

I finally did it - I returned a dessert item because it was absurdly tiny. Here you might envision a slice of a cake-type item the size of an acorn. This was something I got to go-checked when we got to the car, because another time there had been an error. I was so incensed that I went back and very sweetly suggested that a mistake had been made in slicing said cake-type item.

The manager (or owner?) was very nice, but said that the item was pre-sliced and that that WAS the portion size. So, I asked for my money back.

I have to say, this was by no means the first time I found an amount of food served to be almost an insult to my intelligence - and I'm not one to require a huge amount of food to be happy - but it was the first time I was able to do the deed. I'm sure I heard the Rocky Theme playing in the background.

This is not a monetary issue in my mind, although I can see that if you're spending a bunch of money on a food item, you might be even more annoyed by a thimble-size amount.

Have you had this experience? Did you send it back?

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  1. I haven't had this happen. Much more often, the reverse happens, especially with dessert.

    After a full meal, sometimes I still want something sweet. I don't want a quarter of a chocolate cake, or a crepe the size of a hubcap. I don't want to pay for stuff I leave on my plate (and I am by NO means a dainty eater). I don't want to get home feeling bloated.

    OTOH, I don't want to pay full price for a tiny portion of anything, either, but this hasn't happened to me.

    1 Reply
    1. re: Peter

      This is my more usual experience as well; sometimes the sheer size of any portion actually turns me off. But I guess I'm more use to that, and try when possible to take home the leftovers. Tasty for me.

    2. I've never had the experience you describe, but as a career restaurant person I applaud you. You may have done the owner of that restaurant a huge favor assuming he or she hears of your experience.

      The only way a restaurant can continue to exist is if it provides what is perceived as good value for money charged. This is not about price, but about the relationship between the price charged and what one gets for it. It was not that the dessert was so small, or the price so high, but that there was no relationship between the two. Of course price value relationships involve more than serving sizes. Everything about the restaurant: the service; decor; food quality; serving size; and space between the tables is part of the equation, and we should all avoid restaurants that don't meet our standards for value.

      1 Reply
      1. re: Deven Black

        I am bowing in ever-so modest reply to the applause of my public.

      2. b
        Brandon Nelson

        Kudos to you!

        I should have included this on the "Rules of Thumb" thread. When you are sporting a huge appetite, do not order hand made raviolis. They are labor intensive. You will not get a generous portion for your hard earned ducats.


        1 Reply
        1. re: Brandon Nelson

          Or order the ravioli (if they're good) as a second appetizer to be followed up with a meat or fish.