Recently, some netizens posted that the Tustin burger crust they bought for takeout was so thin that it could see through the light, ridiculing “it's like stepping on an elephant in the back kitchen.” In the comments section, many netizens also posted “the same model”: some said it was too thin to eat; others complained that it used to be full of ingredients, but now it's really flat. Some netizens speculate that the thinning of the pie crust may be related to the time after baking; it will shrink after a long time. However, more netizens said, “No matter how much you shrink, there should be only one layer of leather left.” In response to complaints about the thinning of the pie crust, Tustin's customer service said that all burgers are served according to specifications. Store employees need to roll the dough by hand on site when serving the meal. Since it is manual operation, differences in strength during rolling may cause slight differences in thickness, size, and shape of the final product, but the weight and specifications of the dough used are uniform, so the actual amount of the product will not decrease. If you eat at the restaurant, you can directly see the clerk rolling the dough.

Recently, some netizens posted that the Tustin burger crust they bought for takeout was so thin that it could see through the light, ridiculing “it's like stepping on an elephant in the back kitchen.” In the comments section, many netizens also posted “the same model”: some said it was too thin to eat; others complained that it used to be full of ingredients, but now it's really flat. Some netizens speculate that the thinning of the pie crust may be related to the time after baking; it will shrink after a long time. However, more netizens said, “No matter how much you shrink, there should be only one layer of leather left.” In response to complaints about the thinning of the pie crust, Tustin's customer service said that all burgers are served according to specifications. Store employees need to roll the dough by hand on site when serving the meal. Since it is manual operation, differences in strength during rolling may cause slight differences in thickness, size, and shape of the final product, but the weight and specifications of the dough used are uniform, so the actual amount of the product will not decrease. If you eat at the restaurant, you can directly see the clerk rolling the dough.