Clearly the manager either isn’t involving themselves with projecting food production needs, or is very bad at it. Either way, this is on the manager if there is so much waste. How the hell do you do other food management like ordering and inventory if you’re just letting people make whatever they feel is the right amount? Do your job. This kills the idea that employees will make too much in order to take something home, and lets you let them take extra home. Win-win for everyone. And if taking a few cookies home kills your business, once again you’re a bad food manager.