An Aussie friend passed this article on to me, and I really do think it’s an interesting concept to be debated. Basically, Sydney chef Yukako Ichikawa got sick of patrons who didn’t met her standards, particularly those involving the clean-plate club. She posted rules on her restaurant’s door, stating that patrons are required to eat everything on the plate – except a few selected garnishes (for this, I question her commitment to Sparkle Motion) – or be forced to pay extra and/or be banned from returning. She turns people away for any number of a priori violations.

Apparently, she remains in business.

While I certainly applaud the idea of not wasting so much food – the quantities thrown out are staggering, even outside of oversize American chains like Outback, etc. – this seems a bit too precious. What do you all think?

-MAW