3 ms·
Purely anecdotally, but we had a US team member visit us in the UK and his understanding of food quality was purely driven by size and not quality. It didn't m
by ChrisRR 1y ago
Purely anecdotally, but we had a US team member visit us in the UK and his understanding of food quality was purely driven by size and not quality.
It didn't matter whether it was haute cuisine or grey sludge, if there was lots of it then it was the best meal in the world
- burnt-resistor 1y agoSomething else for me to apologize about: sorry, average Americans have no taste. There is nothing but greasy spoon garbage where I live. In central London or Paris, I could live on takeout. Also: Q1: Was it a Darden-like chain where everything was prepared in a strict, structured manner? Q2: Was actual tasting involved, or was it simply superficial evaluation of plating? Q3: Was tasting done in a way to conceal the preparer(s) and/or server(s) to reduce bias?