Mumbai restaurant makes customers pay extra for wasting sambaar

The management of a Udipi restaurant in Matunga (E), Mumbai, had been launched 10 years ago and, its management does not encourage the practice that some patrons have of wasting food. This is the Udipi Idli House which is a highly rated restaurant has come up with a method to combat the rising prices of toor dal. This dal is the most important ingredient of sambhar and, its prices have soared. Therefore, in order to not increase the price rise to customers, the restaurant has begun to penalize those who waste the precious sambaar.
For the last 15 days, it has begun to charge Rs 13 extra from the patrons who leave the sambaar and rasam unfinished.
This has been reported in timesofindia.indiatimes.com dated 9 November 2015.

As the restaurant management reveals - several patrons order extra bowls of sambaar and rasam but end up wasting it. Many may not like its taste - they can always ask the waiters to leave it out of their orders.
For the last 10 days, notices have been placed at all the tables informing patrons that an extra Rs 13 will be charged for wasting sambaar and rasam.
Incidentally, toor dal costs Rs 145 to Rs 175 per kg in the wholesale market, and Rs 200 per kg in the retail market.

(Image source wikimediacommons.org)

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