What do sushi bars do with left overs at the end of the day? Just walked past a sushi bar in Bangkok, 20 minutes before closing, no customers but still lots of plates going around on the conveyor belt... so that got me wondering - what do they do with those leftovers? 

Considering most of them contain raw fish I'd assume (and hope!) that they don't reuse them... but it's a lot of wasted food.
At the sushi belt restaurant I worked at the cut rolls are taken off the conveyor at closing time and the remaining staff takes home whatever is wanted, in the morning the leftovers are disposed of.