Is this sort of thing done? My wife and I want to eat at K-Pauls on our April trip. We were thinking of ordering an appetizer each, but splitting a meal. I’ve heard that you get more than enough food, and neither of us of... (3 replies, last updated by The Chowhound Team March 4, 2004)

There are a bunch of restaurants my girlfriend and I would like to sample in the Tokyo area and we were curious as to the etiquette regarding splitting a course meal. The pictures on the various websites make it appear that there... (7 replies, last updated by Robb S February 19, 2009)

Hi, My mom and I like to split dinner’s when we travel, since the portions are usually so large. Would the finer restaurants have a problem with this? I’ve had a few glares from waiters, but we do tip as if we both... (6 replies, last updated by citychef November 22, 2004)

I believe sharing is wonderful and can lead to even better conversation and/or romance over food. If I want to share a meal with friends, we ask for extra plates. Splitting seems a bit prissy and means more work, so charges are... (11 replies, last updated by mojoeater January 6, 2008)

'm trying to research ways to eat out without having to get my daughter a whole meal, but I don’t want to do something really gauche. Is it ok to ask for an extra plate for her so she can have parts of mine and my... (7 replies, last updated by meemster April 24, 2008)

I’ve never had problems sharing dishes with friends, whether it’s an upscale place or a hole in the wall. I would just share it at the table, rather than have the kitchen split that for us. There will be times when I... (205 replies, last updated by bibi rose November 18, 2009)

. Only you can let yourself be taken advantage of, either in feeling or actuality. If the value of the meal when splitting the tab is not worth it to you, then you should do something about it. (137 replies, last updated by anzu May 13, 2008)

split evenly, which makes things much easier. But if there is a big difference in what people ordered, it is up to the allocator to decide and tell them what to pay. It’s the only way. I have been to meals where I’ve... (22 replies, last updated by quiz wrangler December 13, 2005)

, many restaurants will split for free – and very nicely at that. This solution to the split plate charge has worked out very well for us at dozens if not hundreds of meals. I know that restaurant owners need to make money... (54 replies, last updated by im_nomad November 2, 2008)

(Note: This thread was split from the LA board at: http://chowhound.chow.com/topics/550404#3976785 — The Chowhound Team). Estufarian, that is disappointing news that you used to love Toque, but now you don’t. I... (1 reply, last updated by estufarian August 22, 2008)

This post was split from this thread: http://chowhound.chow.com/topics/621539 – the Chowhound Team —- I love a good tortilla. I was reminded of another item from across the globe, that is quite similar to the tortilla... (11 replies, last updated by boogiebaby September 25, 2009)

hi everyone, i don’t usually post here but do read all your messages.. and so thanks for your suggestion for Taqueria Poblano on Mt. Veron. The tacos were delicious. My husband and I usually split an entree when we go out as... (2 replies, last updated by Nate Martin July 21, 2003)

so i admit i am a sucker for a little gossip here and there, and after a really lovely meal prepared by nathan iseberg and checking up on some history... i noticed that the winds of change may have switched things up a little on... (12 replies, last updated by BoiPreto November 1, 2008)

Wanting to use a really good quality ham bone that I have to make a soup I can freeze. I have never tried it, but I was going to give a split pea soup a try. Some questions: 1. How do you keep the colour from getting the colour of... (12 replies, last updated by itryalot October 15, 2008)

I bought a nice looking ham hock for my split pea soup. I really prefer a meaty ham bone, but didn’t have one. The hock I bought was lovely to look at, but when it came to taking the meat off to add to the soup, there was... (12 replies, last updated by Pat Hammond October 4, 2005)