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.
Iconic and embarrassing, as an Australian
I have no idea what this is and am requesting some context.
The prime minister (at the time) took a bite out of a raw brown onion at some tv op as if it was an apple. But of a weird cunt to tell the truth
If in GA USA, it’s not any yellow onions. You all have special onions that are sweet.