A recent post on the @sgfollowsall Instagram page has sparked discussions about food quality and value in Singapore. A dissatisfied customer took to social media to share his experience with a breakfast order that didn't quite meet his expectations. The incident occurred at a coffee shop located at Blk 201 Tampines Street 21, where the customer ordered a simple meal: toasted bread, Kopi O kosong (black coffee), and Milo kosong. The total cost of the breakfast was $4.70, which is roughly RM15.50.

  

While the price seemed fair for a basic morning meal, the portion sizes left much to be desired. The customer, in his post, expressed disappointment over what he considered an inadequate serving of butter. Describing the portion, he called it "a set of thin and short slices of so-called butter," clearly unimpressed with the quality of the meal.

  

In his frustration, the customer pointed to the concept of "shrinkflation," where consumers pay the same price but receive less in terms of quantity or quality. He suggested that this trend was becoming more common, leaving customers feeling shortchanged. This incident has raised broader concerns about food portion sizes and value for money, especially in light of the fact that a well-known coffee shop in Tampines recently changed ownership for a staggering $40 million.

Further insights into the incident were later provided by Shin Min Daily News, as shared in the comment section of the original post. According to a male employee at the coffee shop, the person responsible for preparing the toast was a new hire who was still learning the job. He acknowledged that the amount of butter served was indeed insufficient, explaining, "She is a new employee and doesn't know the operation procedures very well."

However, when questioned about whether the new staff member would receive further training, the employee seemed uncertain. He noted that since he works the afternoon shift, he was unaware of the training procedures for the morning staff, leaving the matter unresolved.

This incident highlights growing frustrations over the perceived decrease in value at some eateries and underscores the importance of proper staff training to maintain food quality standards. Whether this case of "shrinkflation" is an isolated incident or part of a larger trend remains to be seen, but it has certainly caught the attention of many Singaporeans.