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”?
Where I worked, servings of fries were proportioned in advance, so I would only get to pick which bag of fries to cook. Even with no request, I already went for the largest bag when I had the time to do so, in order to ward off complaints on my orders and get better tips.
Generally speaking, we had no obligation to fulfill requests, although sometimes we would if they were simple enough or we had downtime.