When I was at sea after every meal lots of food would be dumped off the fantail. I wonder if that is still the case. As an owner/chef, do you throw food away as the Navy did (or does) or do you in some way recycle the leftovers, beef for example, into hash or daily specials?
No, we practiced portion control, and estimation, therefore, there was rarely left overs, and on the very rare occasion there were leftovers, we would incorporate them into our daily employee "family meal"......And, specials consisted of just that. If my supplier had an awesome product available, say Blue Crab for example, I would purchase just enough to put 'em on special for one or two nights, once we ran out, they were 86'ed from the menu.
Soooo, once again, how is going after wasteful military spending, akin to turning on them?