Why has the size of plates in restaurants become smaller? First, plates that don't fit on trays were introduced for menus with fries and, in turn, small plates were introduced. Someone who doesn't know much about the practice probably had a hand in this. How is a chef supposed to arrange the food nicely, especially dishes with sauces? Incidentally, the price has remained the same even though the plates have become smaller. What comes next, perhaps 1st and 2nd class in the restaurants? Please leave the management of the restaurants to the professionals who have learned the profession of chef, we already have enough managers and theorists in the planning of the stores.