[wizerdrobe]

Ultimately depends on the restaurant - we had an AYCE sushi, hibachi restaurant we loved with a style different than a conveyor belt that gracefully handled the issue.

The restaurant had a to-go by-weight option. For the dine in patrons, you would check boxes on a menu slip with your order, quantity, etc.

Their menu included a simple request that patrons reasonably finish each plate before submitting a new order, that being honest kept their prices reasonable, and that patrons wasting entire orders would be charged on a per-weight basis for the wasted order at their discretion.