Dear colleagues, My wife and I run a small hotel/restaurant in the Republic of Panama. We serve mainly to tourists and retirees. It is very small scale, on a busy day we might serve about 20 people. We are about to professionalize with a new building, a big kitchen and restaurant. There is however one aspect of the business where I seem to be unable to find agreement with my wife: serving size. She has experienced real poverty where food and especially meat becomes a luxury, and now thinks that any meal that does not stuff people up to their necks is not big enough. To give you an idea of our portions: 12 ounce fish filet, 13 ounce pork chops, 1 can of tuna on a tuna salad, more chicken on a chicken sandwich than physically possible and so on. No matter how many of our guests 'complain' that the food was too much, nor the fact we hardly ever sell deserts, she cannot be convinced to do otherwise. Perhaps you, as professional chefs, can tell me something about the size of your portions. Please help out because right now our kitchen is more of a hobby than a business.