As inflation pinches budgets, a new trend has emerged in the dining world: “pocket packing.” This phenomenon sees patrons taking home items like plastic utensils, straws, napkins, and condiments, often in excess. It’s a behavior that restaurant owners are noticing more frequently.
Victor Carvalho, who owns the original Dunkin’ Donuts in Massachusetts, shared with a local TV station, WCVB, that he regularly sees customers take a multitude of items. He remarked, “People will be people. Their habits don’t change depending on where they are.” While there’s no strict limit on what folks can take, he indicated that this behavior could lead to higher operational costs.
In fact, there’s a movement in Delaware aiming to restrict restaurants from providing ketchup packets and napkins altogether due to this trend.
Carvalho also recounted an incident where a woman pulled a sugar packet from her wallet, claiming it was necessary in a pinch. Interestingly, one Maryland resident, who chose to remain anonymous, admitted to collecting extra napkins for his car and often fills containers with sauces.
Rosa Linda Randall, an etiquette expert from California, pointed out that most business owners trust their customers and don’t feel taken advantage of—at least not too much. However, she did mention that some individuals take it too far. She urged customers to remember that items like shopping carts are just courtesy offered by the business to enhance their experience.
Randall highlighted instances of people filling large thermoses with coffee creamers or taking entire canisters of stirrers, which raises eyebrows. She suggested that businesses could mitigate the situation by putting up signs stating, “Take what you need.”
Moreover, she noted that businesses might also consider distributing items more dynamically and allowing customers to request supplies when necessary. This could potentially help curb excessive hoarding.
Randall concluded with a thought-provoking analogy: “Imagine if you brought your own toilet paper and a bottle of wine when dining out. How would you feel about that?” It’s a clear reflection on what constitutes reasonable expectations in public dining spaces.
