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Toby Carvery Uses Scales on Carving Decks, Says Portion Sizes Unchanged
By Drooid · · How we work
Introduction of Scales on the Carving Deck
Customers at a Toby Carvery restaurant in Poole, Dorset reported seeing a chef place a plate on a set of weighing scales before carving meat. The footage, shared online, shows the chef telling the patron that the practice began “about three weeks ago” and that it has been introduced at “a couple of other” branches across the United Kingdom. The same method was observed at another location in Dorset, prompting an outcry among regular diners who associate the chain with generous, unlimited meat servings.
Company Explanation
Toby Carvery issued a statement through its spokesperson, emphasizing that the scales are employed only as a training tool. The statement adds that the practice does not alter the amount of meat served to guests.
Customer Reaction
Social-media comments reflected strong opposition. Despite the criticism, some observers noted that the patron in the video appeared to receive a “full belly” regardless of the weighing.
Verbatim Quotes
- “Don’t worry Toby fans, nothing has changed with our portion sizes. Our chefs are highly trained and generally carve portions using their experience.” — Toby Carvery, spokesperson
The debate highlights a tension between cost-control measures and the traditional expectation of unlimited portions at British carvery restaurants. Toby Carvery maintains that the introduction of scales is a quality-assurance step rather than a reduction in generosity.