

No, but it is more a sign of what a restaurant or store will focus on. If the raw ingredients are of lower costs than rent and labor, it may make more sense to provide more food.
For restaurant culture in the USA, there is generally a focus on large portions, free tap water, few courses, and turning tables over quickly. A lot of early fast food chains were effectively food factories, skimping out in rent and reducing labor costs because those are the major costs.
It depends on what job it is. I don’t see a bank having a problem with it unless they have a uniform. If you were doing any field or machine work, I could see a safety issue.