As inflation squeezes wallets, some diners are squeezing a little too much out of the condiment station – a trend now dubbed “pocket-packing” – and restaurants are feeling it.

Guests who “pocket-pack” at restaurants or fast-food establishments help themselves to an excessive amount of items such as plastic utensils, straws, napkins and condiments , including sugar and ketchup packets.

Victor Carvalho, owner of the original Dunkin’ Donuts location in Massachusetts, recently told Boston television station WCVB he’s seen people taking an abundance of items every day.

“People will be people. Their habits don’t change because of where they are,” Carvalho told the station.

While Carvalho said there’s no set policy that limits the amount people can take, he said the business winds up pa

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