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”?
Depends on how things were inventoried, expensive things like meat were down to like the individual patties.
But fries were eyeballed bag/half bag type thing, so if you were nice about it or cute I would take one of our smallest to-go bags and LOAD it with fries lmfao