> If you watch waiters that are removing plates during a typical cruise ship meal many/most contain uneaten portions.
Lunch and on some lines for dinner perhaps, but the line I've often travelled on you have the executive chef walking round at dinner and inspecting the returned plates to assess the quantities remaining (and whether any dishes perform better than others).
It's the buffet that has the potential for greater waste, but you often see them rotate leftovers for a couple of days.
They're certainly not great, but I've seen greater per-person waste in hotel breakfasts (or basically any free buffet scenario as you say).
Lunch and on some lines for dinner perhaps, but the line I've often travelled on you have the executive chef walking round at dinner and inspecting the returned plates to assess the quantities remaining (and whether any dishes perform better than others).
It's the buffet that has the potential for greater waste, but you often see them rotate leftovers for a couple of days.
They're certainly not great, but I've seen greater per-person waste in hotel breakfasts (or basically any free buffet scenario as you say).