That's a pretty bold contention. I am sure there are lesser restaurants where this may be the case, but I'm going to go out on a limb and say that for the class of restaurants under discussion in this thread - top 100 or so in the world - most are not staffed by 'lazy cheap chefs'. Some tasting menus have indeed disappointed me (Le Calandre and The Square come immediately to mind), but the vast majority have been outstanding. And, I have to ask, why is trying to minimize food waste a bad thing?