Pocket-packing trend roils eateries as inflation squeezes freebies

Inflation has begun changing consumer behavior at restaurants, with some diners engaging in what industry observers are calling pocket-packing — helping themselves to an excessive number of free items such as plastic utensils, napkins, straws and condiments. The development has drawn attention from operators and etiquette experts as businesses absorb the cost of freebies that are designed to improve the customer experience rather than drain margins. Victor Carvalho, who runs the original Dunkin’ Donuts location in Massachusetts, told Boston’s WCVB that he has seen people take an abundance of items on a daily basis. He noted there is no set limit on how much customers can take, but the business routinely pays for the extra materials. He recalled seeing a woman take a Dunkin’ sugar packet from her purse, saying it was for emergencies. The trend has prompted questions about what constitutes fair use of freebies, and whether establishments should rethink take-what-you-need policies in light of rising costs.

A Maryland man who asked not to be identified told Fox News Digital he likes to grab extra napkins for his vehicle and has been known to stock up on additional Chick-fil-A sauces. The phenomenon, described to reporters as pocket-packing, involves customers helping themselves to items like plastic utensils, napkins and condiments, including sugar and ketchup packets. While Carvalho said there’s no formal policy that limits the amount people can take, the business inevitably bears the cost when items are consumed or wasted. News coverage and firsthand accounts have helped bring attention to how frequent this behavior has become in some outlets during an inflationary period.

Rosalinda Randall, a California-based etiquette expert, said most business owners want to believe their customers won’t take advantage of freebies, though some do. “A business owner must have faith in people to maintain a take-what-you-need policy – faith that only a few will grab more than they need,” Randall told Fox News Digital. “As a customer and a member of a community, keep in mind that nothing is free, like the shopping cart. It is a courtesy provided by the business to make your experience a more pleasant one.” She cited examples of people filling a personal 16-ounce thermos with coffee creamer or taking an entire canister of stir sticks for a child’s school project, underscoring why some operators feel compelled to reassess how freebies are dispensed.

To address pocket-packing without alienating patrons, Randall suggested practical steps: restaurants could post signs saying, “Take what you need,” or adopt policies that require customers to request items rather than grab them indiscriminately. She said establishments could also shift toward a model in which staff personally distributes certain items or makes items available only on request, reducing waste and cost while preserving hospitality. Randall noted that such signage can remind customers that freebies are intended to support a positive dining experience, not to stockpile items for later use. “Take what you need” signage, she said, can be a simple, nonconfrontational nudge toward moderation.

Industry observers say pocket-packing reflects broader price sensitivity among consumers and the ongoing costs restaurants face in an inflationary environment. While some operators view freebies as a minor, manageable expense, others report that losses from overuse add up across chains and local shops alike. The New York Post has highlighted the trend as one of several ways inflation is shaping everyday behavior, with business owners weighing how generous free offerings should be while protecting their bottom lines. The broader takeaway for operators is a need to balance hospitality with prudent practices that discourage waste without eroding the customer experience.

As restaurants experiment with different approaches, many are likely to adopt a mixed strategy: clear, friendly signage; items available on request; and staff-guided distribution to deter extreme pocket-packing. The trend underscores how consumer behavior shifts in response to price pressures, and how small operational choices can have outsized effects on costs and waste. In markets already stressed by higher costs, even modest savings from reducing free-item leakage can help preserve margins while preserving the level of service customers expect. The net effect on restaurant economics may be incremental, but for individual operators, the decisions are real and immediate, shaping how freebies are managed and perceived in the dining economy.

In practice, many operators say they will continue to rely on a combination of courtesy, policy, and practical controls to navigate pocket-packing. The balance between generosity and caution remains delicate, with customer goodwill playing a persistent role in how such policies are received. For now, the pocket-packing trend serves as a reminder that inflation is not just about sticker prices on menus; it also reconfigures everyday behaviors around the simple act of freely taking something at a food service location. The conversation continues among restaurateurs, industry experts, and consumers as communities cope with ongoing price pressures and the evolving expectations of hospitality.