What would you do if I asked to pack the half of slice of bread (not complimentary) left on my plate?” I ask my server.
“I’d pack it,” he replies.
“Okay, what if I left a quarter-slice of bread?” as I rip half of it and eat it.
“At that point I’d probably ask if you just wanted to finish the last bite.”
“Fair enough,” I say. “And what if I asked for it to still be packed?”
“I’d just do it!”
Good answer, but you know what an even better answer would be? According to my friend: “Pack it up and include an extra slice regardless of it being free bread.”
Now, that’s service, and reason for a bigger tip.
It all started on my recent trip to London. I had ordered enough for eight people and there were only two of us dining. Before I ordered I made a note that I knew I would be ordering too much food, but that I would pack up leftovers, so not to worry about excessive ordering.
At the end of dinner I asked for the leftovers to be packed (there was enough to feed a family of four for a full dinner) and I was told there was a “no packing policy.” This was new to me and I wasn’t made aware of the policy when I first mentioned I’d be packing up leftovers, so I was a bit distraught.
Not only have I never heard of such a policy, but I also don’t waste food, so I insisted for it to be packed up if they had the ability and containers to do it. After a bit of back and forth the food was packed up and left at coat check for me to pick up.
Apparently in London it’s uncommon to ask for food to be packed up and especially at upscale restaurants, which this was.
I couldn’t help but to think if it was shameful to pack up food, or more shameful to waste it?
I come from a culture where wasting food is discouraged. Also, Chinese food tends to come in family style portions, so packing food is common. Nobody would even bat an eye if I asked to pack one dumpling. It might be a waste of disposable containers, but in the end you’re either wasting food or a container. I don’t know if there is a lesser evil unless the food is put to compost or the containers are biodegradable and environmentally friendly.
Anyway, the idea of packing food up, no matter how little, should not be any more shameful than wasting it. Regardless of the amount, when a customer pays for their food it is theirs and part of the service and hospitality industry is to ensure a pleasant experience for customers.
I’m not suggesting needing to go above and beyond by including extras, but just to refrain from judgment and attend to customer needs within reason.
Find Mijune at the Visa Infinite dinner by Chef Duncan Ly of Calgary’s RawBar, Yellow Door Bistro, and Chef’s Table on June 17 at Blackbird Bistro. Find out more about Mijune at FollowMeFoodie.com or follow her on Twitter and Instagram @followmefoodie.
