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I expect about 8 oz portions of good fish in a fine dining setting. If it's fried fish and chips, I'm expecting more than that.
Thx for your post, and I agree..8 ounces would be my expectation too. She said they serve pre-weighed 6 ounce portions, but I'm guessing mine was less than 6 ounces...maybe 5. I'd estimate it to be 6 bites in all.
I thought four ounces was considered a serving. That's what I have at home when I cut up the halibut. I find restaurant portions to be more than one needs. Need and want not being the same.
Location: Miami (prev. NY, Atlanta, SF, OC and San Diego)
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downsizing is a major reason I avoid Sysco supplied, Landry's chain type restaurants....as soon as Landry's bought Mortons many years ago the steak fries were downsized to shoestring fries...cost cutting, with the accountants probably deciding they could make an extra 42 cents a plate by doing so.
Recently, a local Miami Italian restaurant started charging $4 for a basket of bread/focacccia whereas prior it was free.
Welcome to the USA....for perspective, I just got back from Sao Paulo where D.O.M., a 2 star Michelin restaurant, offers a multi course Executive Lunch special for $20 US !!! (their multicourse dinner starts at $140 US)--not sure how they are making money on that lunch deal but I'm glad they don't follow the US cost first model.
With precious few exceptions--and you need to ask the restaurant if they are aware of the source of their sea bass--the correct portion size for sea bass would be 0 ounces and the correct price for a plate of sea bass would be $0. Most of it should be illegal as most species are threatened all the way up to critically endangered, depending on the species, and almost none of it is caught in an environmentally safe or sustainable way.
If your restaurant can't tell you the source, or the source is not green on the Monterey Bay Aquarium's Seafood Watch list, order something else next time.
Regardless, it's about time portion sizes shrunk. Americans have been eating outsized portions of everything since the 1980s and have the obesity to show for it.
downsizing is a major reason I avoid Sysco supplied, Landry's chain type restaurants....as soon as Landry's bought Mortons many years ago the steak fries were downsized to shoestring fries...cost cutting, with the accountants probably deciding they could make an extra 42 cents a plate by doing so.
Recently, a local Miami Italian restaurant started charging $4 for a basket of bread/focacccia whereas prior it was free.
Welcome to the USA....for perspective, I just got back from Sao Paulo where D.O.M., a 2 star Michelin restaurant, offers a multi course Executive Lunch special for $20 US !!! (their multicourse dinner starts at $140 US)--not sure how they are making money on that lunch deal but I'm glad they don't follow the US cost first model.
In the US, restaurants have fixed costs that are priced into the cost of the meal . . . salaries, payroll taxes, workers comp., real estate rent, utilities, insurance, etc. not to mention local taxes and license fees for serving alcohol.
With precious few exceptions--and you need to ask the restaurant if they are aware of the source of their sea bass--the correct portion size for sea bass would be 0 ounces and the correct price for a plate of sea bass would be $0. Most of it should be illegal as most species are threatened all the way up to critically endangered, depending on the species, and almost none of it is caught in an environmentally safe or sustainable way.
If your restaurant can't tell you the source, or the source is not green on the Monterey Bay Aquarium's Seafood Watch list, order something else next time.
Regardless, it's about time portion sizes shrunk. Americans have been eating outsized portions of everything since the 1980s and have the obesity to show for it.
Yes, & also Sea bass is not often genuine sea bass. No way would I order it out. I read that it one of the top fish dishes, not to be as stated.
In the US, restaurants have fixed costs that are priced into the cost of the meal . . . salaries, payroll taxes, workers comp., real estate rent, utilities, insurance, etc. not to mention local taxes and license fees for serving alcohol.
Though some are pretending otherwise.
My husband ate at a restaurant in touristy Sedona, AZ that added a 15% "kitchen fee" onto the bill. Not a suggested tip, but part of the bill.
Location: East of Seattle since 1992, 615' Elevation, Zone 8b - originally from SF Bay Area
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Quote:
Originally Posted by kayanne
If you are shocked, you must not have eaten at a mid to upscale restaurant lately. Yeah, it's crazy, and why we eat at home 99.9% of the time.
Even our favorite burger joint, a sports bar, charges $17.99 for my favorite burger with fries, another $5 for a small salad, and with a pint of beer it's over $30, before tax and tip. At our favorite "upscale" restaurant a nice seafood dinner like wild caught Salmon is $29, while a New York Steak is $38, salads $8-22.
Shrinking portions could be a good thing. Finally, no more enormous plates!
As to the price? We don't know what size it was - you should take a picture. But like with everything else - if customers are willing to pay, restaurants aren't going to lower their prices.
I agree - would love to see smaller portions at restaurants so there is less waste.
I consider a good portion of protein to be 4 oz. A generous portion is 6 oz. Anything larger than that is too large.
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