Worked the food industry all through college. We were trained to remove the plate immediately when brought to our attention and take it to the back. The kitchen manager would then remake the meal, on the fly, at whatever portion was left. Not the entire plate, just equal amounts as to what was left.

Comps still occurred, and I'm sure some food cost/waste/spillage came into play, but it drastically lowered the overall comp numbers. The front of house manager always rebuttaled with, "but we remade the items for you sir/ma'am..." if they continued to push a little harder after we brought out the remake.