“Customers should understand that what they are paying for, in any restaurant situation, is not just what’s on the plate – but everything that’s not on the plate: all the bone, skin, fat, and waste product which the chef did pay for, by the pound.”
“Customers should understand that what they are paying for, in any restaurant situation, is not just what’s on the plate – but everything that’s not on the plate: all the bone, skin, fat, and waste product which the chef did pay for, by the pound.”
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