At least in the restaurants I've worked in, serving a smaller portion of a common item like a dish of pasta would probably just result in the same waste, just i

At least in the restaurants I've worked in, serving a smaller portion of a common item like a dish of pasta would probably just result in the same waste, just in the kitchen. The portions are generally prepared during the morning's mise en pas setup, and there's little motivation for changing that pattern. Not to mention no waiter wanting to try and figure out what a discount should look like. That said, I'm surprised taking leftovers home isn't an option. Around me, at least, the expectation is that you do take leftovers home.