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Old 05-25-2014, 09:29 PM   #5
On the road to being a farker
Join Date: 04-17-14
Location: Omaha Nebraska

I have run into several problems with this equation and I find it best to speak to the customer to find out their intent. For example, is each person expected to get both meats and are you serving or manning the food line. Sometimes people want the guests to have a choice of either meat, not both. It's best to find out what the specific customer means or expects. Also if you don't man the line, expect people to pile the meat up. As for a per person metric, 2 thighs and three bones is a good serving size.
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