Wow. That link from David_NYC is a hot one. I understand both sides of the technical arguments. The buyer wants what he's paying for! He does not care if it's a big 5lb pie. The seller THINKS he's making an appropriate adjustment for the quantity of items. But that whole argument on both sides revolves around quantities. Of course, there is the insanity of the seller telling you that the more items you pay full price for, the less of each you will get! That is a tough one for the seller to justify. Usually, in a normal business environment, which pizza evidently is not, the buyer gets a volume discount. Which only gets bigger and bigger the more you buy. Not in the pizza world.
Now, I'm not opposed really to the idea (for my pie) of a little less of each item, what frosts me is when I just want a little of each flavor, yet I'm getting charged full-bore (and somebody mentioned $2.50 for plain old onion, not Maui) for even a hint of anything. At that $2.50 price, well, let's see what MY pie would be:
Medium pizza........... $12.00
Black Olive............ 2.50
Red Onion.............. 2.50
INVOICE TOTAL.......... $27.00
A $12 pie (already criminally priced) becomes $27.00
$2.50 is of course unusually steep, but you get the point. I really think I need to get into that whole cook at home deal with the stone.
Never mind the savings in gasoline to pick up, or the tip on a $27 pie. A MEDIUM pie. Woof. Somebody did say there was a place that stopped charging after three items. That makes sense, as long as the seller is not already marking up the basic pie absurdly. I'm not sure there is a more profitable food service business out there. Maybe Chinese food. Maybe Mexican food. I don't know. They are probably all three pretty close.
-Scott Lindgren email@example.com