The problem is when every new restaurant adopts it and – particularly as a solo traveller – you can't find anywhere that just serves a normal main course. The standard seems to be charging 2/3rds of a main for something half the size of a main, or full price for something 2/3s the size. There's a fairly obvious reason why the concept is popular with restaurant owners. The experience shouldn't have to start with wait staff asking whether you've dined here before and understand the concept. No-one really wants to be told "how it works" in a restaurant.

Source: Stuff March 26, 2019 22:07 UTC