My boss has been away for a few days and, as he always does he goes out to dine each night. He was in small town America this past week teaching a course in a college town. He asked the hotel that he stayed in where there was a good place to eat, and was given several place from which to choose. Over the course of the next few days he visited a few of them. He asked the van driver about a certain place and asked if it was frequented by college students and was told that it wasn't as it was out of their price range, so he chose that place. At this restaurant he ordered fresh tuna and after having to send it back to the kitchen twice, because it came out medium/medium well, he actually asked the cook to come out to the dining room to explain how to cook the fish nicely marked on the outside while still being rare on the inside and was happy with the results. The portion was huge and he could not finish it. The next night he went out to another place and ordered salmon, again commenting on the huge portions given. The last evening he dined at the university dining facility that services the professors and staff. It has it's own Chef and features fine dining choices on their menu. Again he ordered salmon, perfectly done but again a huge portion. He knew the Chef and engaged him in conversation. The Chef told him the 7 oz. portion is considered average and admitted that if he went any lower he would have complaints. He (Chef) fully realizes the portion dilemma but is stuck. And so it goes.......We, as Chefs want to educate a public who is more interested in big portions for less money, and our hands are tied. Just go out to any buffet restaurant and watch the people pile their plates with food and go back several times. The obesity rate rules more than does common sense about eating and portion size. I wonder how long it will take for the tables to turn.