Restaurant Service Quotes

A man who goes into a restaurant and blatantly disrespects the servers shows a strong discontent with his own being. Deep down he knows that restaurant service is the closest thing he will ever experience to being served like a king.

And I knew that in spite of all the roses and kisses and restaurant dinners a man showered on a woman before he married her, what he secretly wanted when the wedding service ended was for her to flatten out underneath his feet like Mrs. Willard's kitchen mat...I also remembered Buddy Willard saying in a sinister, knowing way that after I had children I would feel differently, I wouldn't want to write poems any more. So I began to think maybe it was true that when you were married and had children it was like being brainwashed, and afterward you went about numb as a slave in some private, totalitarian state.

The little waiter's eyebrows wandered about his forehead in confusion.

Let me guess," said Clary. "On the inside it's an abandoned police station; from the outside, mundanes only see a condemned apartment building, or a vacant lot, or…" "Actually it looks like a Chinese restaurant from the outside," Luke said. "Takeout only, no table service." "A Chinese restaurant?" Clary echoed in disbelief. He shrugged. "Well, we are in Chinatown. This was the Second Precinct building once." "People must think it's weird that there's no phone number to call for orders." Luke grinned. "There is. We just don't answer it much. Sometimes, if they're bored, some of the cubs will deliver someone some mu shu pork." "You're kidding." "Not at all. The tips come in handy.

And I knew that in spite of all the roses and kisses and restaurant dinners a man showered on a woman before he married her, what he secretly wanted when the wedding service ended was for her to flatten out underneath his feet like Mrs. Willard's kitchen mat.

Still, I never really mind bad service in a restaurant. It makes me feel better about not leaving a tip.

Look at your waiter's face. He knows. It's another reason to be polite to your waiter: he could save your life with a raised eyebrow or a sigh.

Once when I visited Buddy I found Mrs. Willard braiding a rug out of strips of wool from Mr. Willard’s old suits. She’d spent weeks on that rug, and I had admired the tweedy browns and greens and blues patterning the braid, but after Mrs. Willard was through, instead of hanging the rug on the wall the way I would have done, she put it down in place of her kitchen mat, and in a few days it was soiled and dull and indistinguishable from any mat you could buy for under a dollar in the five and ten.                 And I knew that in spite of all the roses and kisses and restaurant dinners a man showered on a woman before he married her, what he secretly wanted when the wedding service ended was for her to flatten out underneath his feet like Mrs. Willard’s kitchen mat.

Most states still allow restaurant and other service workers to be paid a subminimum wage, which is a meager $2.13 an hour at the federal level, forcing nearly 5 million workers to survive on tips. (Where did the concept of subminimum wage come from? It’s a vestige of slavery. After emancipation, restaurant owners hired formerly enslaved Black workers for free. They had to rely on customers’ charity.) This is indefensible.

I knew that in spite of all the roses and kisses and restaurant dinners a man showered on a woman before he married her, what he secretly wanted when the wedding service ended was for her to flatten out underneath his feet like Mrs. Willard's kitchen mat

So what’s the fantasy? It’s nothing, really, if you have to ask. Sure, yes, the fantasy is he did the stuff she didn’t even know she needed, like cleaning his amber drops off the rim of the toilet, getting the kids’ clothes ready for the following morning, putting the scissors back where the scissors go, he did a bunch of things before the thought of them even entered Sloane’s head. Invisible service, the kind she likes the waiters to practice in her restaurant. He cleared the room in her brain so that she might be able to get sexually excited in that now wide-open field up there where the to-dos aren’t scrolling and the boxes next to each task are checked—but that overwhelming list didn’t even get written up because he did it before she thought about it. He even walked the dog. Ha, she thinks. Come on. That’s crazy. After all, we don’t even have a fucking dog.

Everything great in art is born of service. It is a free and willing bondage, for it is born of inspiration. Not from servitude or slavishly “catering to the market.” And not from any base servility before today’s bored neurotics who fill the salons, restaurants, dance clubs, and the columns of the “literati.” Not servility, but service.

What does economic growth actually mean? It means more consumption – and consumption of a specific kind: more consumption of goods and services that are exchanged for money. That means that if people stop caring for their own children and instead pay for childcare, the economy grows. The same if people stop cooking for themselves and purchase restaurant takeaways instead. Economists say this is a good thing. After all, you wouldn’t pay for childcare or takeaway food if it weren’t of benefit to you, right? So, the more things people are paying for, the more benefits are being had. Besides, it is more efficient for one daycare centre to handle 30 children than for each family to do it themselves. That’s why we are all so much richer, happier and less busy than we were a generation ago. Right?

Buy a Yelp shirt and wear it to restaurants, you’ll get the best service.

Marketing is not a department Do you have a marketing department? If not, good. If you do, don’t think these are the only people responsible for marketing. Accounting is a department. Marketing isn’t. Marketing is something everyone in your company is doing 24/7/365. Just as you cannot not communicate, you cannot not market: Every time you answer the phone, it’s marketing. Every time you send an e-mail, it’s marketing. Every time someone uses your product, it’s marketing. Every word you write on your Web site is marketing. If you build software, every error message is marketing. If you’re in the restaurant business, the after-dinner mint is marketing. If you’re in the retail business, the checkout counter is marketing. If you’re in a service business, your invoice is marketing. Recognize that all of these little things are more important than choosing which piece of swag to throw into a conference goodie bag. Marketing isn’t just a few individual events. It’s the sum total of everything you do.

... to me, a restaurant with no menu, headed by a chef I trusted, would be ideal. In such a utopia, guests could specify deathly allergies, hunger level, and time constraints, but then they would unfurl their napkin and surrender".

But what I liked in Aberdeen was what I liked generally in Britain: the bread, the fish, the cheese, the flower gardens, the apples. the clouds, the newspapers, the beer, the wollen cloth, the radio programmes, the parks, the Indian restaurants and amateur dramatics, the postal service, the fresh vegetables, the trains, and the modesty and truthfulness of people.

And I knew that in spite of all the roses and restaurant dinners a man showered on a woman before he married her, what he secretly wanted when the wedding service ended was for her to flatten out underneath his feet like Mrs. Willard's kitchen mat.

And I knew in spite of all the roses and kisses and restaurant dinners a man showered on a woman before he married her, what he secretly wanted when the wedding service ended was for her to flatten out underneath his feet like Mrs. Willard's kitchen mat.

And I knew that in spite of all the roses and kisses and restaurant dinners a man showered on a woman before he married her, what he secretly wanted when the wedding service ended was for her to flatten out underneath his feet like Mrs Willard's kitchen mat

In the evening I dined in the hotel’s restaurant and bar, and afterward sat nursing Mack beers at fifty øre a sip, thinking that surely things would liven up in a minute. It was New Year’s Eve, after all. But the bar was like a funeral parlor with a beverage service.

She ran the restaurant with diligence and honor, paying her kitchen and service staff well.

Our restaurant fostered a sense of camaraderie in a number of ways besides sharing the same nickname of 'chef.' Initially, we bonded through training. Once we opened, we worked in teams each night, meaning that we not only knew our colleagues well, we depended on them. Most importantly, we all had 'family meal' together every night, just like President Bush recommended to all families so that their children would have good values and grow up to be gun-toting, pro-life, pro-death, gas-guzzling, warmongering, monolingual, homophobic, wiretapped, Bible-thumping, genetically engineered, stem-cell harboring, abstinent creationists. Oops, I think I just lost all of my red state readers. To make up for it, I'll let you lose my ballot.

Do you really behave like this, or just to people who’ve sustained injuries at your restaurant?” she asked. “I was raised to be a gentleman, but if opening a few doors saves me some legal fees, consider me at your service.

This was really something to experience: free restaurant menu of our choice, smiling and caring assistants who looked like Hollywood stars, warm blankets to cover our feet during the journey, personal video screens, lovely presents… every little thing was taken into account for our personal convenience. Any celebrity would be pleased with this type of service! It was an unforgettable flight—another shock during this holiday, and this time a pleasant one.

We can combat existential anguish – the unbearable lightness of our being – in a variety of ways. We can choose to work, play, destroy, or create. We can allow a variety of cultural factors or other people to define who we are, or we can create a self-definition. We decide what to monitor in the environment. We regulate how much attention we pay to nature, other people, or the self. We can watch and comment upon current cultural events and worldly happenings or withdraw and ignore the external world. We can drink alcohol, dabble with recreational drugs, play videogames, or watch television, films, and sporting events. We can travel, go on nature walks, camp, fish, and hunt, climb mountains, or take whitewater-rafting trips. We can build, paint, sing, create music, write poetry, or read and write books. We can cook, barbeque, eat fine cuisine at restaurants or go on fasts. We can attend church services, worship and pray, or chose to embrace agnosticism or atheism. We can belong to charitable organizations or political parties. We can actively or passively support or oppose social and ecological causes. We can share time with family, friends, co-workers, and acquaintances or live alone and eschew social intermixing.

I tried to imagine what it would be like if Constantin were my husband. It would mean getting up at seven and cooking him eggs and bacon and toast and coffee and dawdling about in my nightgown and curlers after he’d left for work to wash up the dirty plates and make the bed, and then when he came home after a lively, fascinating day he’d expect a big dinner, and I’d spend the evening washing up even more dirty plates till I fell into bed, utterly exhausted. This seemed a dreary and wasted life for a girl with fifteen years of straight A’s, but I knew that’s what marriage was like, because cook and clean and wash was just what Buddy Willard’s mother did from morning till night, and she was the wife of a university professor and had been a private school teacher herself. Once when I visited Buddy I found Mrs Willard braiding a rug out of strips of wool from Mr Willard’s old suits. She’d spent weeks on that rug, and I had admired the tweedy browns and greens and blues patterning the braid, but after Mrs Willard was through, instead of hanging the rug on the wall the way I would have done, she put it down in place of her kitchen mat, and in a few days it was soiled and dull and indistinguishable from any mat you could buy for under a dollar in the Five and Ten. And I knew that in spite of all the roses and kisses and restaurant dinners a man showered on a woman before he married her, what he secretly wanted when the wedding service ended was for her to flatten out underneath his feet like Mrs Willard’s kitchen mat.

And I knew that in spite of all the roses and kisses and restaurant dinners a man showered on a woman before he married her, what he secretly wanted when the wedding service ended was for her to flatten out underneath his feet like Mrs Willard's kitchen mat.

And I knew that in spite of all the roses and kisses and restaurant dinners a man showered on a woman before he married her, what he secretly wanted when the wedding service ended was for her to flatten out underneath his feet like Mrs. Willard’s kitchen mat.

So much money spent so that between 1969 and 1972 a dozen white men could take the express train to a lifeless world? Why, Negro women and men could barely go to the next state without worrying about predatory police, restaurants that refused to serve them, and service stations that wouldn’t let them buy gas or use the bathroom. Now they wanted to talk about a white man on the Moon? “A rat done bit my sister Nell, with Whitey on the Moon,” rapped performer Gil Scott-Heron in a song that stormed the airwaves that year.

Morning now—theirs to add up the checks cashed here and there in clubs, stores, restaurants. Theirs to air the dank staleness of wine and cigarettes out of the tall blue front room, to pick up the broken glass and brush at the stained fabric of chairs and sofas; to give Bounds suits and dresses for the cleaners; finally, to take their smothery half-feverish bodies and faded depressed spirits out into the chill air of February, that life might go on and Wilson, Hiemer and Hardy obtain the services of a vigorous man at nine next morning. "Do

Porcophilia can also be used for oppressive and repressive purposes. In medieval Spain, where Jews and Muslims were compelled on pain of death and torture to convert to Christianity, the religious authorities quite rightly suspected that many of the conversions were not sincere. Indeed, the Inquisition arose partly from the holy dread that secret infidels were attending Mass—where of course, and even more disgustingly, they were pretending to eat human flesh and drink human blood, in the person of Christ himself. Among the customs that arose in consequence was the offering, at most events formal and informal, of a plate of charcuterie. Those who have been fortunate enough to visit Spain, or any good Spanish restaurant, will be familiar with the gesture of hospitality: literally dozens of pieces of differently cured, differently sliced pig. But the grim origin of this lies in a constant effort to sniff out heresy, and to be unsmilingly watchful for giveaway expressions of distaste. In the hands of eager Christian fa-natics, even the toothsome jamón Ibérico could be pressed into service as a form of torture.

I rushed through the patio of an abandoned Au Bon Pain restaurant and paused just long enough to take hold of one of the metal tables crowding the patio space. One thing you learn in explosives training with the Secret Service is that glass can kill you just as easily as bullets can.

Well, getting all the education and the practical experience. And then having the patience to do it day in and day out. Day in and day out. It’s not easy, let me tell you that. It’s like the restaurateur serving great food every meal. It’s not easy. But that’s how you make a great restaurant. That’s how you make a great car dealership. Service every day. You can’t miss the ball. You’ve gotta hit the ball out of the park every day. With service. And the same with technology. In our lifetime, we’ve seen many companies go in the tank because they weren’t able to innovate. Or actually, they didn’t figure out a product or service that really served the customer well. They lost their customers. Never lose a customer. Figure that one out.

How old is she now?” “Oh, she’s twenty now.” She hesitated. She was obligated to end our little chat with a stylized flourish. The way it’s done in serial television. So she wet her little bunny mouth, sleepied her eyes, widened her nostrils, patted her hair, arched her back, stood canted and hip-shot, huskied her voice and said, “See you aroun’, huh?” “Sure, Marianne. Sure.” Bless them all, the forlorn little rabbits. They are the displaced persons of our emotional culture. They are ravenous for romance, yet settle for what they call making out. Their futile, acne-pitted men drift out of high school into a world so surfeited with unskilled labor there is competition for bag-boy jobs in the supermarkets. They yearn for security, but all they can have is what they make for themselves, chittering little flocks of them in the restaurants and stores, talking of style and adornment, dreaming of the terribly sincere stranger who will come along and lift them out of the gypsy life of the two-bit tip and the unemployment, cut a tall cake with them, swell them up with sassy babies, and guide them masterfully into the shoal water of the electrified house where everybody brushes after every meal. But most of the wistful rabbits marry their unskilled men, and keep right on working. And discover the end of the dream. They have been taught that if you are sunny, cheery, sincere, group-adjusted, popular, the world is yours, including barbecue pits, charge plates, diaper service, percale sheets, friends for dinner, washer-dryer combinations, color slides of the kiddies on the home projector, and eternal whimsical romance—with crinkly smiles and Rock Hudson dialogue. So they all come smiling and confident and unskilled into a technician’s world, and in a few years they learn that it is all going to be grinding and brutal and hateful and precarious. These are the slums of the heart. Bless the bunnies. These are the new people, and we are making no place for them. We hold the dream in front of them like a carrot, and finally say sorry you can’t have any. And the schools where we teach them non-survival are gloriously architectured. They will never live in places so fine, unless they contract something incurable.

The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary … You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.

The switch from sales ladies behind each counter in five-and-dime stores to checkout lines, from waiter-served to self-service and fast-food restaurants, from full-service to self-service gasoline stations are among the responses to higher labor costs. So, too, are the absence of movie theater ushers and the wide use by restaurants of plastic utensils and paper plates, because they do not require dishwashing.

At the Chinese restaurant, Nami Emo would reserve a room with a big table and a gigantic glass lazy Susan on which turned small porcelain pitchers of vinegar and soy sauce with a marble button to ring for service. We'd order decadent jjajangmyeon noodles, dumpling after dumpling served in rich broth, tangsuyuk pork with mushrooms and peppers, and yusanseul, gelatinous sea cucumber with squid, shrimp, and zucchini.

1920, blacks owned 350 businesses in Detroit, including a movie theater, the only African American–owned pawnshop in the United States, a co-op grocery, and a bank. The community included 17 physicians, 22 lawyers, 22 barbershops, 13 dentists, 12 cartage agencies, 11 tailors, 10 restaurants, 10 real estate dealers, 8 grocers, 6 drugstores, 5 undertakers, 4 employment offices, a few service-stations, and a candy maker.

I picked a sushi spot even though I don’t love sushi, because the restaurant is really sunny and cute, and I wanted to make a good impression. Which, in hindsight, is fucking misleading, because I am 100 percent the kind of friend who wants you to pick me up so we can go to the drive thru and gossip over Big Macs in the McDonald’s parking lot. All my real friends are like, “Sushi? Table service? In daylight? I once had to watch you eat a hot dog on the bus!

45 Bistro Restaurant, East Broughton Street, Savannah, Georgia The Gulfstream Corporate Weekly Dinner was being held at 45 Bistro this week, and the usual gang from Customer Service and Marketing always hosted a splendid meal.  Aircrew from all over the world flew into Savannah, Georgia for semi-annual training, as did new owners, technicians, and anyone else affiliated with Gulfstream for the week.  It was their special night out, all expenses paid, to show their appreciation for the business they gave Gulfstream. 

My Fellow Non-American Blacks: In America, You Are Black, Baby Dear Non-American Black, when you make the choice to come to America, you become black. Stop arguing. Stop saying I’m Jamaican or I’m Ghanaian. America doesn’t care. So what if you weren’t “black” in your country? You’re in America now. We all have our moments of initiation into the Society of Former Negroes. Mine was in a class in undergrad when I was asked to give the black perspective, only I had no idea what that was. So I just made something up. And admit it—you say “I’m not black” only because you know black is at the bottom of America’s race ladder. And you want none of that. Don’t deny now. What if being black had all the privileges of being white? Would you still say “Don’t call me black, I’m from Trinidad”? I didn’t think so. So you’re black, baby. And here’s the deal with becoming black: You must show that you are offended when such words as “watermelon” or “tar baby” are used in jokes, even if you don’t know what the hell is being talked about—and since you are a Non-American Black, the chances are that you won’t know. (In undergrad a white classmate asks if I like watermelon, I say yes, and another classmate says, Oh my God that is so racist, and I’m confused. “Wait, how?”) You must nod back when a black person nods at you in a heavily white area. It is called the black nod. It is a way for black people to say “You are not alone, I am here too.” In describing black women you admire, always use the word “STRONG” because that is what black women are supposed to be in America. If you are a woman, please do not speak your mind as you are used to doing in your country. Because in America, strong-minded black women are SCARY. And if you are a man, be hyper-mellow, never get too excited, or somebody will worry that you’re about to pull a gun. When you watch television and hear that a “racist slur” was used, you must immediately become offended. Even though you are thinking “But why won’t they tell me exactly what was said?” Even though you would like to be able to decide for yourself how offended to be, or whether to be offended at all, you must nevertheless be very offended. When a crime is reported, pray that it was not committed by a black person, and if it turns out to have been committed by a black person, stay well away from the crime area for weeks, or you might be stopped for fitting the profile. If a black cashier gives poor service to the non-black person in front of you, compliment that person’s shoes or something, to make up for the bad service, because you’re just as guilty for the cashier’s crimes. If you are in an Ivy League college and a Young Republican tells you that you got in only because of Affirmative Action, do not whip out your perfect grades from high school. Instead, gently point out that the biggest beneficiaries of Affirmative Action are white women. If you go to eat in a restaurant, please tip generously. Otherwise the next black person who comes in will get awful service, because waiters groan when they get a black table. You see, black people have a gene that makes them not tip, so please overpower that gene. If you’re telling a non-black person about something racist that happened to you, make sure you are not bitter. Don’t complain. Be forgiving. If possible, make it funny. Most of all, do not be angry. Black people are not supposed to be angry about racism. Otherwise you get no sympathy. This applies only for white liberals, by the way. Don’t even bother telling a white conservative about anything racist that happened to you. Because the conservative will tell you that YOU are the real racist and your mouth will hang open in confusion.

No one can argue with that. Restaurant work is total hell. I’m not cut out for waitressing. I tried that when I was eighteen and worked in a dessert shop for all of about three weeks. That was my third job. I’m not the world’s greatest customer service person. I tend to get surly and when people ask me to get them things my initial reaction isn’t to smile and oblige. It’s to tell them to get off their ass and get it themselves. This quality, combined with my extreme clumsiness (it’s physically impossible for me to walk and carry a tray at the same time) rules out serving.

Taking the Blackhawk Out for Lunch               A concerned citizen contacted the Inspector General after seeing a Blackhawk helicopter parked in a field behind a restaurant. Inside, he found five service members that had stopped for lunch and were enjoying their meal with several civilians. An investigation revealed that the soldiers were on a training mission, but they had properly listed the restaurant stop in their mission plan. Since the stop was properly listed, the soldiers had not violated any regulations, but they still received verbal counseling because their actions created an appearance of impropriety.

Gaeltacht region. You can easily spend three fun nights here. In comparison, Kenmare (the best base for the Ring of Kerry loop) is pleasant but forgettable. Those spending a night on the west end of the Ring of Kerry find a rustic atmosphere in Portmagee (the base for a cruise to magical Skellig Michael). Both regions are beyond the reach of the Irish train system and require a car or spotty bus service to access. Both offer memorable scenery, great restaurants, warm B&B hospitality, and similar prices. The bottom line: With limited time, choose Dingle. If you have a day or two to spare, the Ring of Kerry is also a delight.

When I finally leave the market, the streets are dark, and I pass a few blocks where not a single electric light appears – only dark open storefronts and coms (fast-food eateries), broom closet-sized restaurants serving fish, meat, and rice for under a dollar, flickering candles barely revealing the silhouettes of seated figures. The tide of cyclists, motorbikes, and scooters has increased to an uninterrupted flow, a river that, given the slightest opportunity, diverts through automobile traffic, stopping it cold, spreads into tributaries that spill out over sidewalks, across lots, through filling stations. They pour through narrow openings in front of cars: young men, their girlfriends hanging on the back; families of four: mom, dad, baby, and grandma, all on a fragile, wobbly, underpowered motorbike; three people, the day’s shopping piled on a rear fender; women carrying bouquets of flapping chickens, gathered by their feet while youngest son drives and baby rests on the handlebars; motorbikes carrying furniture, spare tires, wooden crates, lumber, cinder blocks, boxes of shoes. Nothing is too large to pile onto or strap to a bike. Lone men in ragged clothes stand or sit by the roadsides, selling petrol from small soda bottles, servicing punctures with little patch kits and old bicycle pumps.

God wants us to use our resources to help others, but He does not want us to be naïve. Use the business, common and spiritual sense that God has blessed you with to stand up to people with unfair business practices. Study His word to see how He handles the enemy when it tries to disguise itself as a supportive customer of yours. The same family member asking you for a free service is the same person that would never think to negotiate their electric bill. The same church member who wants a discount is the same person who will go to a restaurant and not only pay the full bill, but tip the waitress on top of it! Do you not deserve that same respect and consideration?

Inarguably, a successful restaurant demands that you live on the premises for the first few years, working seventeen-hour days, with total involvement in every aspect of a complicated, cruel and very fickle trade. You must be fluent in not only Spanish but the Kabbala-like intricacies of health codes, tax law, fire department regulations, environmental protection laws, building code, occupational safety and health regs, fair hiring practices, zoning, insurance, the vagaries and back-alley back-scratching of liquor licenses, the netherworld of trash removal, linen, grease disposal. And with every dime you've got tied up in your new place, suddenly the drains in your prep kitchen are backing up with raw sewage, pushing hundreds of gallons of impacted crap into your dining room; your coke-addled chef just called that Asian waitress who's working her way through law school a chink, which ensures your presence in court for the next six months; your bartender is giving away the bar to under-age girls from Wantagh, any one of whom could then crash Daddy's Buick into a busload of divinity students, putting your liquor license in peril, to say the least; the Ansel System could go off, shutting down your kitchen in the middle of a ten-thousand-dollar night; there's the ongoing struggle with rodents and cockroaches, any one of which could crawl across the Tina Brown four-top in the middle of the dessert course; you just bought 10,000 dollars-worth of shrimp when the market was low, but the walk-in freezer just went on the fritz and naturally it's a holiday weekend, so good luck getting a service call in time; the dishwasher just walked out after arguing with the busboy, and they need glasses now on table seven; immigration is at the door for a surprise inspection of your kitchen's Green Cards; the produce guy wants a certified check or he's taking back the delivery; you didn't order enough napkins for the weekend — and is that the New York Times reviewer waiting for your hostess to stop flirting and notice her?

Why is this mediocre? We love to point out how broken our systems are. We enjoy getting angry at hotels or government agencies or airlines that are so obviously doing a poor job. Idiots! But we almost never look at merely mediocre products and wonder why they aren’t great. Mediocre services or products do what they’re supposed to, but have set the bar so low that it’s hardly worth the energy to cross the street to buy them. A resolute generic sameness pervades this mediocrity. Why isn’t every restaurant meal a fabulous buy for the money? Why isn’t every tax dollar spent with the intensity and focus it could be spent with? It seems as though we are willing to accept mediocre as long as the product, the service, or the organization isn’t totally broken.

NEAR THE BASILICA OF ST. ANTHONY Antica Trattoria dei Paccagnella, the most serious restaurant near the basilica, serves up nicely presented, seasonal local dishes with modern flair and an impressive attention to ingredients. The place has friendly service, modern art on the walls, and no pretense. It’s thoughtfully run by two brothers, Raffaele and Cesare, who happily explain why they are so excited about local hens (€9-12 pastas, €14-18 secondi, Mon 19:00-22:00, Tue-Sat 12:00-14:00 & 19:00-22:00, closed Sun, Via del Santo 113, tel. 049-875-0549). Pizzeria Pago Pago dishes up wood-fired Neapolitan pizzas (a local favorite) and daily specials depending on what’s in season. Get there early for dinner or wait (€5-8 pizzas, €9 salads, Wed-Mon 12:00-14:00 & 19:00-24:00, closed Tue; 2 blocks from Basilica

But mostly, finally, ultimately, I'm here for the weather. As a result of the weather, ours is a landscape in a minor key, a sketchy panorama where objects, both organic and inorganic, lack well-defined edges and tent to melt together, creating a perpetual blurred effect, as if God, after creating Northwestern Washington, had second thoughts and tried unsuccessfully to erase it. Living here is not unlike living inside a classical Chinese painting before the intense wisps of mineral pigment had dried upon the silk - although, depending on the bite in the wind, they're times when it's more akin to being trapped in a bad Chinese restaurant; a dubious joint where gruff waiters slam chopsticks against the horizon, where service is haphazard, noodles soggy, wallpaper a tad too green, and considerable amounts of tea are spilt; but in each and every fortune cookie there's a line of poetry you can never forget. Invariably, the poems comment on the weather. In the deepest, darkest heart of winter, when the sky resembles bad banana baby food for months on end, and the witch measles that meteorologists call "drizzle" are a chronic gray rash on the skin of the land, folks all around me sink into a dismal funk. Many are depressed, a few actually suicidal. But I, I grow happier with each fresh storm, each thickening of the crinkly stratocumulus. "What's so hot about the sun?" I ask. Sunbeams are a lot like tourists: intruding where they don't belong, promoting noise and forced activity, faking a shallow cheerfulness, dumb little cameras slung around their necks. Raindrops, on the other hand, introverted, feral, buddhistically cool, behave as if they were locals. Which, of course, they are.

9:12 P.M.—GROUND ZERO, WASHINGTON, D.C. Without warning, the capital of the United States was obliterated. At precisely 9:12 p.m. Eastern, in a millisecond of time, in a blinding flash of light, the White House simply ceased to exist, as did everything and everyone else for miles in every direction. No sooner had the first missile detonated in Lafayette Park than temperatures soared into the millions of degrees. The firestorm and blast wave that followed consumed everything in its path. Gone was the Treasury building, and with it the headquarters of the United States Secret Service. Gone was the FBI building, and the National Archives, and the Supreme Court, and the U.S. Capitol and all of its surrounding buildings. Wiped away was every monument, every museum, every restaurant, every hotel, every hospital, every library and landmark of any kind, every sign of civilization.

I want to make sure we understand in this reminder what duʿā’ is not? Duʿā’ is not placing an order at a restaurant. Duʿā’ is not placing an order for a product. When you place an order, you pay something and you get what you expected. You place an order for French fries; you’re not supposed to get a burger. You’re supposed to get French fries. When you place an order for a laptop, you’re not supposed to get a phone in the mail. You get what you ordered, and when you order something you obviously pay for it. You paid for it, so you’re expecting what you paid for. When you and I make duʿā’, we pay nothing. We pay nothing. When you pay nothing, then you have no expectations, you have no right to complain about what you get. You don’t get to say, ‘Hey! Wait, I asked for a hundred on my exam. I made duʿā’ last night. I still got a forty. What is this Allah? I placed the right order!’ You and I don’t get to do that. Allah is not here to serve you and me as customers. We’re used to customer service in this world. We are used to it so much that we think the way we are going to deal with Allah, is the same. Some of the young people today; unfortunately, their relationship with their parents has become like their parents are supposed to provide them customer service. ‘Mum, I asked you to buy me Grand Theft Auto! How come you didn’t get it yet?’, ‘I told you I’m going to do my homework!’ Like your homework is payment or something, right? Because we feel so entitled all the time, we bring this entitled attitude when we turn to Allah and we make duʿā’ to Him. ‘Yā Allāh, heal me.’ ‘Yā Allāh, get me a promotion.’ ‘Yā Allāh, do this for me or do that for me.’ And it doesn’t happen; and you’re like: ‘Forget this, I don’t need prayer. I even took the time out to pray and He didn’t give!

At first I thought the key would be to put the burden on my back rather than my brain, and so I worked as a restaurant cook and, later, as a waitress. And I was right, there was plenty of room in my head for stories, but because I fell asleep the minute I stopped moving, very few of those stories were ever written down. Once I realized that physical labor wasn’t the answer, I switched to teaching—the universally suggested career for all M.F.A. graduates—and while I wasn’t so tired, days spent attending to the creativity of others often left me uninterested in any sort of creativity of my own. Food service and teaching were the only two paying jobs I thought I was qualified for, and once I’d discovered that neither of them met my requirements, I was at a loss. Could I follow the example of Wallace Stevens and sell insurance? All I knew for certain was that I had to figure out how to both eat and write.

It's weird not being in our subculture of two any more. There was Jen's culture, her little habits and ways of doing things; the collection of stuff she'd already learnt she loved before we met me. Chorizo and Jonathan Franken and long walks and the Eagles (her dad). Seeing the Christmas lights. Taylor Swift, frying pans in the dishwasher, the works absolutely, arsewipe, heaven. Tracy Chapman and prawn jalfrezi and Muriel Spark and HP sauce in bacon sandwiches. And then there was my culture. Steve Martin and Aston Villa and New York and E.T. Chicken bhuna, strange-looking cats and always having squash or cans of soft drinks in the house. The Cure. Pink Floyd. Kanye West, friend eggs, ten hours' sleep, ketchup in bacon sandwiches. Never missing dental check-ups. Sister Sledge (my mum). Watching TV even if the weather is nice. Cadbury's Caramel. John and Paul and George and Ringo. And then we met and fell in love and we introduced each other to all of it, like children showing each other their favourite toys. The instinct never goes - look at my fire engine, look at my vinyl collection. Look at all these things I've chosen to represent who I am. It was fun to find out about each other's self-made cultures and make our own hybrid in the years of eating, watching, reading, listening, sleeping and living together. Our culture was tea drink from very large mugs. And looking forward to the Glastonbury ticket day and the new season of Game of Thrones and taking the piss out of ourselves for being just like everyone else. Our culture was over-tipping in restaurants because we both used to work in the service industry, salty popcorn at the cinema and afternoon naps. Side-by-side morning sex. Home-made Manhattans. Barmade Manhattans (much better). Otis Redding's "Cigarettes and Coffee" (our song). Discovering a new song we both loved and listening to it over and over again until we couldn't listen to it any more. Period dramas on a Sunday night. That one perfect vibrator that finished her off in seconds when we were in a rush. Gravy. David Hockney. Truffle crisps. Can you believe it? I still can't believe it. A smell indisputably reminiscent of bums. On a crisp. And yet we couldn't get enough of them together - stuffing them in our gobs, her hand on my chest, me trying not to get crumbs in her hair as we watched Sense and Sensibility (1995). But I'm not a member of that club anymore. No one is. It's been disbanded, dissolved, the domain is no longer valid. So what do I do with all its stuff? Where so I put it all? Where do I take all my new discoveries now I'm no longer a tribe of two? And if I start a new sub-genre of love with someone else, am I allowed to bring in all the things I loved from the last one? Or would that be weird? Why do I find this so hard?

They don’t rely on memorized conversational scripts, and they don’t have to carefully parse every single piece of data they encounter to make sense of it. They can wing it. Autistic people, on the flip side, don’t rely on knee-jerk assumptions or quick mental shortcuts to make our decisions. We process each element of our environment separately, and intentionally, taking very little for granted. If we’ve never been in a particular restaurant before, we may be slow to make sense of its layout or figure out how ordering works. We’ll need really clear-cut indications of whether it’s the kind of place where you sit down and get table service, or if you’re supposed to go to a counter to ask for what you like. (Many of us try to camouflage this fact by doing extensive research on a restaurant before setting foot inside.) Every single light, laugh, and smell in the place is taken in individually by our sensory system, rather than blended into a cohesive whole.

Few people put more thought into the tiny details than the team behind the ever-expanding Roscioli empire, one of the nerve centers of the cucina romana moderna, found just a few steps from the Campo de' Fiori. Sitting at a small table inside the Ristorante Salumeria Roscioli, a hybrid space that functions as a deli counter in the front and a full-service restaurant in the back, general manager Valerio Capriotti tells me with conviction that Italian food is flourishing- advancing in ways it hasn't in years, if ever, thanks in large part to the efforts of small producers who put their lives into raising rare breeds of pig, growing heirloom varietals of wheat, and milking pampered dairy cows and sheep to create the types of ingredients that drive restaurants like Roscioli forward. "Modern Italian cuisine isn't about technique," he tells me, "it's about ingredients. We know more now than we ever did about how things are made and what they do when we cook and eat them.

This is related to the phenomenon of the Professional Smile, a national pandemic in the service industry; and noplace in my experience have I been on the receiving end of as many Professional Smiles as I am on the Nadir, maître d’s, Chief Stewards, Hotel Managers’ minions, Cruise Director—their P.S.’s all come on like switches at my approach. But also back on land at banks, restaurants, airline ticket counters, on and on. You know this smile—the strenuous contraction of circumoral fascia w/ incomplete zygomatic involvement—the smile that doesn’t quite reach the smiler’s eyes and that signifies nothing more than a calculated attempt to advance the smiler’s own interests by pretending to like the smilee. Why do employers and supervisors force professional service people to broadcast the Professional Smile? Am I the only consumer in whom high doses of such a smile produce despair? Am I the only person who’s sure that the growing number of cases in which totally average-looking people suddenly open up with automatic weapons in shopping malls and insurance offices and medical complexes and McDonald’ses is somehow causally related to the fact that these venues are well-known dissemination-loci of the Professional Smile? Who do they think is fooled by the Professional Smile? And yet the Professional Smile’s absence now also causes despair. Anybody who’s ever bought a pack of gum in a Manhattan cigar store or asked for something to be stamped FRAGILE at a Chicago post office or tried to obtain a glass of water from a South Boston waitress knows well the soul-crushing effect of a service worker’s scowl, i.e. the humiliation and resentment of being denied the Professional Smile. And the Professional Smile has by now skewed even my resentment at the dreaded Professional Scowl: I walk away from the Manhattan tobacconist resenting not the counterman’s character or absence of goodwill but his lack of professionalism in denying me the Smile. What a fucking mess.

He carefully poured the juice into a bowl and rinsed the scallops to remove any sand caught between the tender white meat and the firmer coral-colored roe, wrapped around it like a socialite's fur stole. Mayur is the kind of cook (my kind), who thinks the chef should always have a drink in hand. He was making the scallops with champagne custard, so naturally the rest of the bottle would have to disappear before dinner. He poured a cup of champagne into a small pot and set it to reduce on the stove. Then he put a sugar cube in the bottom of a wide champagne coupe (Lalique, service for sixteen, direct from the attic on my mother's last visit). After a bit of a search, he found the crème de violette in one of his shopping bags and poured in just a dash. He topped it up with champagne and gave it a swift stir. "To dinner in Paris," he said, glass aloft. 'To the chef," I answered, dodging swiftly out of the way as he poured the reduced champagne over some egg yolks and began whisking like his life depended on it. "Do you have fish stock?" "Nope." "Chicken?" "Just cubes. Are you sure that will work?" "Sure. This is the Mr. Potato Head School of Cooking," he said. "Interchangeable parts. If you don't have something, think of what that ingredient does, and attach another one." I counted, in addition to the champagne, three other bottles of alcohol open in the kitchen. The boar, rubbed lovingly with a paste of cider vinegar, garlic, thyme, and rosemary, was marinating in olive oil and red wine. It was then to be seared, deglazed with hard cider, roasted with whole apples, and finished with Calvados and a bit of cream. Mayur had his nose in a small glass of the apple liqueur, inhaling like a fugitive breathing the air of the open road. As soon as we were all assembled at the table, Mayur put the raw scallops back in their shells, spooned over some custard, and put them ever so briefly under the broiler- no more than a minute or two. The custard formed a very thin skin with one or two peaks of caramel. It was, quite simply, heaven. The pork was presented neatly sliced, restaurant style, surrounded with the whole apples, baked to juicy, sagging perfection.

Emergency food has become very useful indeed, and to a very large assortment of people and institutions. The United States Department of Agriculture uses it to reduce the accumulation of embarrassing agricultural surpluses. Business uses it to dispose of nonstandard or unwanted product, to protect employee morale and avoid dump fees, and, of course, to accrue tax savings. Celebrities use it for exposure. Universities and hospitals, as well as caterers and restaurants, use it to absorb leftovers. Private schools use it to teach ethics, and public schools use it to instill a sense of civic responsibility. Churches use it to express their concern for the least of their brethren, and synagogues use it to be faithful to the tradition of including the poor at the table. Courts use it to avoid incarcerating people arrested for Driving While Intoxicated and a host of other offense. Environmentalists use it to reduce the solid waste stream. Penal institutions use it to create constructive outlets for the energies of their inmates, and youth-serving agencies of all sorts use it to provide service opportunities for young people. Both profit-making and nonprofit organizations use it to absorb unneeded kitchen and office equipment. A wide array of groups, organizations, and institutions benefits from the halo effect of 'feeding the hungry,' and this list does not even include the many functions for ordinary individuals--companionship, exercise, meaning, and purpose. . .If we didn't have hunger, we'd have to invent it.

I use the following scenario in my classes to illustrate the nature of the moral circle. Imagine, I ask my students, that your best friend just got a job waiting tables at a restaurant. To celebrate with her you arrange with friends to go to the restaurant to eat dinner on her first night. You ask to be seated in her section and look forward to surprising her and, later, leaving her a big tip. Soon your friend arrives at your table, sweating and stressed out. She is having a terrible night. Things are going badly and she is behind getting food and drinks out. So, I ask my students, what do you do? Easily and naturally the students respond, “We’d say, ‘Don’t worry about us. Take care of everyone else first.’” I point out to the students that this response is no great moral struggle. It’s a simple and easy response. Like breathing. It is just natural to extend grace to a suffering friend. Why? Because she is inside our moral circle. But imagine, I continue with the students, that you go out to eat tonight with some friends. And your server, whom you vaguely notice seems stressed out, performs poorly. You don’t get good service. What do you do in that situation? Well, since this stranger is not a part of our moral circle, we get frustrated and angry. The server is a tool and she is not performing properly. She is inconveniencing us. So, we complain to the manager and refuse to tip. In the end, we fail to treat another human being with mercy and dignity. Why? Because in a deep psychological sense, this server wasn’t really “human” to us. She was a part of the “backdrop” of our lives, part of the teeming anonymous masses toward which I feel indifference, fear, or frustration. The server is on the “outside” of my moral circle.

Different form, same function. Many companies that create blue oceans attract customers from other industries who use a product or service that performs the same function or bears the same core utility as the new one but takes a very different physical form. In the case of Ford’s Model T, Ford looked to the horse-drawn carriage. The horse-drawn carriage had the same core utility as the car: transportation for individuals and families. But it had a very different form: a live animal versus a machine. Ford effectively converted the majority of noncustomers of the auto industry, namely customers of horse-drawn carriages, into customers of its own blue ocean by pricing its Model T against horse-drawn carriages and not the cars of other automakers. In the case of the school lunch catering industry, raising this question led to an interesting insight. Suddenly those parents who make their children’s lunches came into the equation. For many children, parents had the same function: making their child’s lunch. But they had a very different form: mom or dad versus a lunch line in the cafeteria. Different form and function, same objective. Some companies lure customers from even further away. Cirque du Soleil, for example, has diverted customers from a wide range of evening activities. Its growth came in part through drawing people away from other activities that differed in both form and function. For example, bars and restaurants have few physical features in common with a circus. They also serve a distinct function by providing conversational and gastronomical pleasure, a very different experience from the visual entertainment that a circus offers. Yet despite these differences in form and function, people have the same objective in undertaking these three activities: to enjoy a night out.

Wait until the truffles hit the dining room---absolute sex," said Scott. When the truffles arrived the paintings leaned off the walls toward them. They were the grand trumpets of winter, heralding excess against the poverty of the landscape. The black ones came first and the cooks packed them up in plastic quart containers with Arborio rice to keep them dry. They promised to make us risotto with the infused rice once the truffles were gone. The white ones came later, looking like galactic fungus. They immediately went into the safe in Chef's office. "In a safe? Really?" "The trouble we take is in direct proportion to the trouble they take. They are impossible," Simone said under her breath while Chef went over the specials. "They can't be that impossible if they are on restaurant menus all over town." I caught her eye. "I'm kidding." "You can't cultivate them. The farmers used to take female pigs out into the countryside, lead them to the oaks, and pray. They don't use pigs anymore, they use well-behaved dogs. But they still walk and hope." "What happened to the female pigs?" Simone smiled. "The scent smells like testosterone to them. It drives them wild. They destroyed the land and the truffles because they would get so frenzied." I waited at the service bar for drinks and Sasha came up beside me with a small wooden box. He opened it and there sat the blanched, malignant-looking tuber and a small razor designed specifically for it. The scent infiltrated every corner of the room, heady as opium smoke, drowsing us. Nicky picked up the truffle in his bare hand and delivered it to bar 11. He shaved it from high above the guest's plate. Freshly tilled earth, fields of manure, the forest floor after a rain. I smelled berries, upheaval, mold, sheets sweated through a thousand times. Absolute sex.

In my own mind I find that I can also classify highways advantageously as dominating, equal, or dominated. A dominating highway is one from which, as you drive along it, you are more conscious of the highway than of the country through which you are passing. Six-lane highways, and four-lane highways, particularly in flat country, give this impression. You see the highway itself, the traffic upon it, and the life that has grown up along it and is dependent upon it—all the world of service-stations and garages and restaurants and motor-courts. To many people, of whom I am one, parkways produce the same effect. Although esthetically beautiful, the artificial landscape on both sides of the parkway becomes part of the road itself, and is divorced from the countryside and from reality. The parkway by-passes towns, and therefore the motorist has no sense of actuality. A parkway is excellent at providing unimpeded transportation, and for allowing the city-dweller his escape, but when you drive along the parkway, you are not seeing the real United States of America. The dominated highway, on the contrary, is one which seems to be oppressed and to lose its own identity because of the surroundings through which it is passing. Highways are dominated when they pass along city streets. There is too much close by on either hand. There is too much local traffic that has not the slightest concern with the farther reaches of the highway. On the other hand, highways may be dominated when they are comparatively small roads passing through high mountains or vast plains. Again the highway becomes insignificant, and one's interest is pulled outward, away from it. In between, lies the equal highway, that one which seems to be an intimate and integral part of the countryside through which it is passing. On such a road there is a division of interest between one's focus upon the highway and its margin and upon the country back from the highway. . . .

Some of these bots are already arriving in 2021 in more primitive forms. Recently, when I was in quarantine at home in Beijing, all of my e-commerce packages and food were delivered by a robot in my apartment complex. The package would be placed on a sturdy, wheeled creature resembling R2-D2. It could wirelessly summon the elevator, navigate autonomously to my door, and then call my phone to announce its arrival, so I could take the package, after which it would return to reception. Fully autonomous door-to-door delivery vans are also being tested in Silicon Valley. By 2041, end-to-end delivery should be pervasive, with autonomous forklifts moving items in the warehouse, drones and autonomous vehicles delivering the boxes to the apartment complex, and the R2-D2 bot delivering the package to each home. Similarly, some restaurants now use robotic waiters to reduce human contact. These are not humanoid robots, but autonomous trays-on-wheels that deliver your order to your table. Robot servers today are both gimmicks and safety measures, but tomorrow they may be a normal part of table service for many restaurants, apart from the highest-end establishments or places that cater to tourists, where the human service is integral to the restaurant’s charm. Robots can be used in hotels (to clean and to deliver laundry, suitcases, and room service), offices (as receptionists, guards, and cleaning staff), stores (to clean floors and organize shelves), and information outlets (to answer questions and give directions at airports, hotels, and offices). In-home robots will go beyond the Roomba. Robots can wash dishes (not like a dishwasher, but as an autonomous machine in which you can pile all the greasy pots, utensils, and plates without removing leftover food, with all of them emerging cleaned, disinfected, dried, and organized). Robots can cook—not like a humanoid chef, but like an automated food processor connected to a self-cooking pot. Ingredients go in and the cooked dish comes out. All of these technology components exist now—and will be fine-tuned and integrated in the decade to come. So be patient. Wait for robotics to be perfected and for costs to go down. The commercial and subsequently personal applications will follow. By 2041, it’s not far-fetched to say that you may be living a lot more like the Jetsons!

Cultivating loyalty is a tricky business. It requires maintaining a rigorous level of consistency while constantly adding newness and a little surprise—freshening the guest experience without changing its core identity.” Lifetime Network Value Concerns about brand fickleness in the new generation of customers can be troubling partly because the idea of lifetime customer value has been such a cornerstone of business for so long. But while you’re fretting over the occasional straying of a customer due to how easy it is to switch brands today, don’t overlook a more important positive change in today’s landscape: the extent to which social media and Internet reviews have amplified the reach of customers’ word-of-mouth. Never before have customers enjoyed such powerful platforms to share and broadcast their opinions of products and services. This is true today of every generation—even some Silent Generation customers share on Facebook and post reviews on TripAdvisor and Amazon. But millennials, thanks to their lifetime of technology use and their growing buying power, perhaps make the best, most active spokespeople a company can have. Boston Consulting Group, with grand understatement, says that “the vast majority” of millennials report socially sharing and promoting their brand preferences. Millennials are talking about your business when they’re considering making a purchase, awaiting assistance, trying something on, paying for it and when they get home. If, for example, you own a restaurant, the value of a single guest today goes further than the amount of the check. The added value comes from a process that Chef O’Connell calls competitive dining, the phenomenon of guests “comparing and rating dishes, photographing everything they eat, and tweeting and emailing the details of all their dining adventures.” It’s easy to underestimate the commercial power that today’s younger customers have, particularly when the network value of these buyers doesn’t immediately translate into sales. Be careful not to sell their potential short and let that assumption drive you headlong into a self-fulfilling prophecy. Remember that younger customers are experimenting right now as they begin to form preferences they may keep for a lifetime. And whether their proverbial Winstons will taste good to them in the future depends on what they taste like presently.

He ran long at the White House, and arrived late to his next meeting with Hillary Clinton, Jake Sullivan and Frank Ruggiero—their first major strategy session on Taliban talks after the secret meeting with A-Rod. She was waiting in her outer office, a spacious room paneled in white and gilt wood, with tasseled blue and pink curtains and an array of colorfully upholstered chairs and couches. In my time reporting to her later, I only ever saw Clinton take the couch, with guests of honor in the large chair kitty-corner to her. She’d left it open for him that day. “He came rushing in. . . . ” Clinton later said. “And, you know, he was saying ‘oh I’m so sorry, I’m so sorry.’ ” He sat down heavily and shrugged off his coat, rattling off a litany of his latest meetings, including his stop-in at the White House. “That was typical Richard. It was, like, ‘I’m doing a million things and I’m trying to keep all the balls in the air,’ ” she remembered. As he was talking, a “scarlet red” flush went up his face, according to Clinton. He pressed his hands over his eyes, his chest heaving. “Richard, what’s the matter?” Clinton asked. “Something horrible is happening,” he said. A few minutes later, Holbrooke was in an ambulance, strapped to a gurney, headed to nearby George Washington University Hospital, where Clinton had told her own internist to prepare the emergency room. In his typically brash style, he’d demanded that the ambulance take him to the more distant Sibley Memorial Hospital. Clinton overruled him. One of our deputies on the SRAP team, Dan Feldman, rode with him and held his hand. Feldman didn’t have his BlackBerry, so he scrawled notes on a State Department expense form for a dinner at Meiwah Restaurant as Holbrooke dictated messages and a doctor assessed him. The notes are a nonlinear stream of Holbrooke’s indomitable personality, slashed through with medical realities. “Call Eric in Axelrod’s office,” the first read. Nearby: “aortic dissection—type A . . . operation risk @ > 50 percent”—that would be chance of death. A series of messages for people in his life, again interrupted by his deteriorating condition: “S”—Secretary Clinton—“why always together for medical crises?” (The year before, he’d been with Clinton when she fell to the concrete floor of the State Department garage, fracturing her elbow.) “Kids—how much love them + stepkids” . . . “best staff ever” . . . “don’t let him die here” . . . “vascular surgery” . . . “no flow, no feeling legs” . . . “clot” . . . and then, again: “don’t let him die here want to die at home w/ his fam.” The seriousness of the situation fully dawning on him, Holbrooke turned to job succession: “Tell Frank”—Ruggiero—“he’s acting.” And finally: “I love so many people . . . I have a lot left to do . . . my career in public service is over.” Holbrooke cracked wise until they put him under for surgery. “Get me anything you need,” he demanded. “A pig’s heart. Dan’s heart.

The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary ... You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.

Who will have their strength renewed? “Those who wait upon the Lord”. Waiting could signify passivity: being still. Waiting could also indicate action: serving. Waiting — either kind — can be nearly impossible while we are being run by our emotions. In learning to balance your emotions with wisdom, learning to wait upon the Lord in both senses of the word, you will find that your strength is renewed every day in every situation. On the other hand, operating out of emotions can be exhausting. In your Christian walk, the ability to discern seasons is vital. There are times in your life where immediate action is not only unnecessary, it can be damaging. There are situations in which your best course of action is to “be still and know that He is God” (Psalm 46:10). Allowing Him to speak to you in the midst of your storm, finding your peace in Christ when your life seems upside down may be exactly what is needed. There are times when patience is the order of the day, and waiting on the Lord to move or instruct you in the way you are to move is exactly what is needed. Sometimes the most difficult course to take is to wait and allow the Lord to direct your heart “into the love of God and the patience of Christ” (2 Thessalonians3:5). However difficult it may be, practicing waiting will serve you well. “Waiting” can also signify an action. A waitress will wait on you in your favorite restaurant. You may wait on, or serve, your family. In being able to discern the seasons of waiting passively, we must also be able to discern the seasons of waiting actively. Even in times when you might feel unsure of the next step, there are continually ways for you to serve the Lord: prayer, study, service to others being a few examples. In times when everything is going along smoothly, waiting actively on the Lord is always in order. Paul encourages young Timothy to “be diligent to show yourself approved” (2 Timothy 2:15). In learning to wait actively on the Lord, it is good advice for us as well. Applying ourselves to faithful service to the Lord (active waiting) will sustain us through times when the waiting requires patience and stillness. In our Christian walk, both kinds of “waiting” are needed: an active waiting on or serving the Lord, and likewise a passive waiting for the Lord to move on your behalf. As everything in our relationship with the Lord is a partnership or covenant, this waiting is a “two way street”. As we serve the Lord, He is moved to action on our behalf. Psalm 37:3-7 speaks to both kinds of waiting (parentheses mine): “Trust in the LORD (passive), and do good (active); Dwell in the land (passive), and feed on His faithfulness (active). Delight yourself also in the LORD, And He shall give you the desires of your heart. Commit your way to the LORD (active), Trust also in Him (passive), And He shall bring it to pass (the Lord’s action). He shall bring forth your righteousness as the light, And your justice as the noonday (the Lord’s action). Rest in the LORD (passive), and wait patiently for Him (passive)”. Tremendous and amazing results can come from this kind of waiting. Of course, the Lord in His generous and kind manner will send you opportunities to practice if you want to learn to wait! In His providence, those opportunities are already provided — it is for you to take advantage of them. Will you? Unfortunately, patience is not one of Ahasuerus’ virtues. He is motivated by his emotions, and seems to rush right into whatever comes into his mind without much forethought. Let’s return to Persia, and find out what Ahasuerus is rushing into today. After these things, when the wrath of King Ahasuerus subsided, he remembered... Esther 2:1 “After these things”…. By the beginning of chapter two, four years have passed since King Ahasuerus dethroned Queen Vashti. God was working through this Persian chronicler as he wrote this history

Menu selections can be more varied, particularly when menu items are individually portioned before chilling or freezing. It is possible to offer a restaurant-style and spoken menu when production does not take place on the same day as service.

through them all—no, they hadn’t been open for service that day and no, there hadn’t been anyone at the restaurant; yes, everything was up to code and she had a

How about first ensuring that people within in a twenty-mile radius like the food before worrying about scaling the restaurant? That is, see if the business will work at all. For example, a company that I advise called Tutor Universe provides tutoring service via smartphones. Think of it as Uber for tutoring. The long-term plan was that students could ask questions about any topic and receive help in under fifteen minutes. However, in the beginning, a critical mass of tutors for every subject didn’t yet exist. Many startups face just such a chicken-or-egg challenge: If you had enough tutors, you’d attract enough students. If you had enough students, you’d attract enough tutors. What do you do when you’re faced with this kind of challenge? The answer is simple: you cheat! You use your own employees to answer questions, and hire tutors in the Philippines (highly educated, English speaking, and cheap) until you can reach a critical mass of a marketplace. Skeptics and inexperienced entrepreneurs might object, “You can’t scale if you have to use employees or hire tutors, because they are too expensive.” This might be true, but it doesn’t matter. What’s important is that you establish three key points: you can get the word out, students are willing to install an app, and they will pay for help. Your priority, in short, is proving that people will use your product at all. If they won’t, then it won’t matter if you can’t scale. If they will, then you will figure out a way to scale. I’ve never seen a startup die because it couldn’t scale fast enough. I’ve seen hundreds of startups die because people simply refused to embrace their product.

Chew like a Cow I meditate on your precepts and consider your ways. —PSALM 119:15     We want God’s time. But are we willing to give Him a portion of our day, our thoughts? Meditation takes effort, discipline, and the willingness to make space for God. We are in so much of a hurry that we just can’t seem to fit meditation into our busy schedules. Oh, most of us want an intimate relationship with the Lord, but are we ready to give of our time? After all…we are busy. We’ve got to make more money, buy bigger toys, and race our children from one activity to another. I get tired just thinking about all the activities, don’t you? Those activities and the scrambling we do to get from one to the next start to breed impatience. I’ve even heard people complain at a fast-food restaurant that they need to speed up the service! No wonder we aren’t able to meditate on God’s Word. We are in too much of a hurry. Contrast this idea of constantly hurrying with the idea given in today’s verse. It says we are to meditate on God’s precepts. To meditate means to dwell on a passage. Sort of like a cow chewing her cud. Why do cows spend so much time chewing their cud? Cows first fill their stomachs with grass and other food. Then they begin the long chew-and-rechew process. It seems painfully slow, but this process turns the food into rich, creamy milk. Time consuming? Yes. But it’s a must if you want good milk. That’s the way it is with us Christians. If we want to grow, we must slow down and meditate on God’s principles. We need to read His precious truths, then ponder their meaning and influence and wonder. Take comfort in knowing that there is rest and renewal for all of us when we meditate on God’s precepts. Prayer: Father God, thank You for giving me a quiet time so I can meditate on Your words. Your principles have given me such peace—for one thing, I’ve wanted to slow down. Amen.   Action: Slow down—meditate. Chew on God’s Word and truths.

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You were right, you know—coming here was completely crazy. It was irrational. To think I’d choose to go to a town where there’s no mall, much less a day spa, and one restaurant that doesn’t have a menu? Please. No medical technology, ambulance service or local police—how is it I thought that would be easier, less stressful? I almost slid off the mountain on my way into town!” “Ah… Mel…” “We don’t even have cable, no cell phone signal most of the time. And there’s not a single person here who can admire my Cole Haan boots which, by the way, are starting to look like crap from traipsing around forests and farms. Did you know that any critical illness or injury has to be airlifted out of here? A person would be crazy to find this relaxing. Renewing.” She laughed. “The state I was in, when I was leaving L.A., I thought I absolutely had to escape all the challenges. It never occurred to me that challenge would be good for me. A completely new challenge.” “Mel…” “When I told Jack I was pregnant, after promising him I had the birth control taken care of, he should have said, ‘I’m outta here, babe.’ But you know what he said? He said, ‘I have to have you and the baby in my life, and if you can’t stay here, I’ll go anywhere.’” She sniffed a little and a tear rolled down her cheek. “When I wake up in the morning, the first thing I do is check to see if there are deer in the yard. Then I wonder what Preacher’s in the mood to fix for dinner. Jack’s usually already gone back to town—he likes splitting logs in the early morning—half the town wakes up to the sound of his ax striking wood. I see him five or ten times through the day and he always looks at me like we’ve been apart for a year. If I have a patient in labor, he stays up all night, just in case I need something. And when there are no patients at night, when he holds me before I fall asleep, bad TV reception is the last thing on my mind. “Am I staying here? I came here because I believed I’d lost everything that mattered, and ended up finding everything I’ve ever wanted in the world. Yeah, Joey. I’m staying. Jack’s here. Besides, I belong here now. I belong to them. They belong to me.” *

Claire stepped over a graveyard of cigarette butts as she followed him. The alley was T-shaped, intersecting with another service alley for the restaurants and shops. Hardly

Well, first of all, hello, I’m Lance Jennings and I’m an actor,” he explained to the judge, sounding like he was doing a public service announcement. “I was hired to do promotional work for the Bucket O’ Chicken restaurant. I was not informed that I might be verbally abused and attacked in the street!” “Objection. Nonresponsive,” Braden interrupted. “Get to the point, Mr. Jennings!” Judge Channing admonished. “I was simply playing my role out on the sidewalk when a cretin with dreadlocks began calling me a murderer. Like I killed the damned chickens myself! I don’t even like chicken!” “He called you a ‘murderer’. Did he threaten you in any way?” I asked with a glimmer of hope. Maybe I could at least build a record to support a defense for trial. “Yes! He asked me how I would like it if someone lopped off my leg and served it with gravy! I was in fear for my life!” There went the glimmer. The chicken was a ham.

Les Escargot, a gourmet restaurant run by giant snails. The food's supposed to be great, but you wouldn't believe how slow the service is.

While contemporary restaurants pay lip service to the notion of companionability, they provide us with only its most inadequate simulacrum. The number of people who nightly patronize restaurants implies that these places must be refuges from anonymity and coldness, but in fact they have no systematic mechanisms by which to introduce patrons to one another, to dispel their mutual suspicions, to break up the clans into which people chronically segregate themselves or to get them to open up their hearts and share their vulnerabilities with others. The focus is on the food and the decor, never on opportunities for extending and deepening affections. In a restaurant no less than in a home, when the meal itself – the texture of the escalopes or the moistness of the courgettes – has become the main attraction, we can be sure that something has gone awry. Patrons will tend to leave restaurants much as they entered them, the experience having merely reaffirmed existing tribal divisions. Like so many institutions in the modern city, restaurants are adept at gathering people into the same space and yet lack any means of encouraging them to make meaningful contact with one another once they are there.

I couldn’t miss the irony, not as a forty-two-year-old native of the segregated South, still fighting to earn respect in the color-conscious world of American business. How often had my parents and grandparents, other family members and friends, and I myself been directed to the back door of a bus, a restaurant, or a theater because we were considered second class, even after paying a first-class price for service! But that night we were treated to courtesies that even President Nixon could not enjoy: entering through the lobby, approaching the front desk, quietly registering, and being assisted to our room by the highly trained wait staff. A familiar portion of a Bible verse came to mind. The last shall be first and the first last (Matt. 20:16).

How many similar restaurants are located in the area? • Find sales volume. (Check business licenses for previous year.) • Are there colleges or student housing in the area? • Is there a high number of working mothers in the area? • What is the population of the immediate area? • Is the population increasing, stationary, or declining? • Are the residents of all ages or old, middle-aged, or young? • What is the average sales price and rental rates for area homes? • What is the per capita income? • Find the average family size. • Is the building/location suitable for a food service establishment?

And I knew that in spite of all the roses and kisses and restaurant dinners a man showered on a woman before he married her, what he secretly wanted when the wedding service ended was for her to flatten out underneath his feet like Mrs. Willard’s kitchen mat.

What kind of margins should be left at the edges of modern economic sectors so that the unemployed can still do meaningful work, and the poor have opportunities to provide for their own families rather than standing in line waiting for others’ generosity? In the restaurant and grocery sector, with their close links to agriculture, for-profit companies and not-for-profit organizations have partnered to ensure that the abundant leftovers of modern food service become available for the clients of food banks—though these efforts could be much improved by creating opportunities for the dignity of harvest rather than the passivity of handouts. But the practice of margins and gleaning has more than just an economic application. It applies wherever there are dramatic disparities in power. Precisely because our power is the result of genuine image bearing, a genuine human calling to have dominion over the world in God’s name, the human hunger for power is insatiable. We seek greater opportunities to use our gifts for a good reason: we are meant for far more. It is not wrong to want to “expand our territory” (in the words of the Old Testament figure named Jabez). But the more our territory expands, the more we must embrace the disciplines that make room on the margins for others to also exercise their calling to image bearing.

These “undocumented workers” from south of the border may have come here illegally, but they have long ago integrated themselves into their communities. Once here, they obey the laws. They pay taxes. Many of their sons and daughters serve in the military. They make up the majority of the workforce in several key industries: agricultural workers, child care, kitchen help in restaurants, housecleaning, maid service in hotels, and more. I’ve seen the great contribution they’ve made to their communities in California. Like generations of immigrants before them, they have become American citizens by choice, not by birth. They are, in effect, already citizens in every respect but one. It’s now important to make it official, as Ronald Reagan did, and grant them citizenship—or at least a path to citizenship—in order to save families from the fear of being torn apart by federal agents. Of

Welcome to Murray Hill Diner, servicing residents and businesses in the Murray Hill section of midtown Manhattan since 2005. The owners are on hand every day to ensure that whether you come into our restaurant or order delivery, your food is prepared just the way you want it. Choose from triple decker sandwiches, salads, pastas, Greek specialties, seafood entrees, steaks & chops, hot open sandwiches, pancakes, eggs and much, much more!

In a subsequent study, this time in New York City, Pager and her colleagues fielded teams of White, Black, and Latinx testers to apply for real entry-level jobs. The testers were articulate, clean-cut, college-educated young men between the ages of twenty-two and twenty-six, similar in height, physical attractiveness, verbal skill, and interactional style and demeanor. The Latinx testers were US citizens of Puerto Rican descent and spoke without a Spanish accent. The testers were trained to present themselves in similar ways to potential employers as high school graduates with steady work experience in entry-level jobs. They applied for jobs in restaurants and retail sales, as warehouse workers, couriers, telemarketers, stockers, movers, customer service representatives, and other similar jobs available to someone with a high school degree and little previous experience. In applications to 171 employers, the White testers received a positive response (interview or job offer) 31 percent of the time, the Latinx testers received a positive response 25.2 percent of the time, and the Black testers, 15.2 percent of the time. Stated differently, the Black applicant had to search twice as long as the equally qualified White applicant before receiving a callback or a job offer.22

Sintra's Farming Family brings the link between nature and culture with our Nepalese cuisine. Our organic garden is what is a must-see when you come to visit us in Sintra, Portugal. With our farm to table Nepalese restaurant service, we strive to bring farm-fresh Nepali food from our family to yours for you to enjoy.

Our culinary memory is short and we live in a very different food world now. Chances are you won’t remember the late nineties as a time when restaurants were basically inaccessible to most Americans, but it was. Our dining culture was, by and large, bifurcated. On one side, you had prohibitively expensive, mostly French-inspired restaurants with excellent service and comfortable dining rooms. On the other, there were far more affordable options serving the cuisines of Asia, Africa, and Latin America in humble settings—a genre that’s been lumped together as “ethnic food” since the 1960s. But as delicious as those places could be, they were usually locked into the traditions and time periods from which their immigrant proprietors first came. There really wasn’t a place where you could find something in between: innovative cuisine that was neither married to France nor fixed to the recipes of the motherland, made with high-quality ingredients, and available for, say, twenty bucks. I could tell that race played a major role in America’s slow uptake on this concept, which only made it more personal for me.* 9

A few years ago, Dan and a research assistant went to a Toyota dealership and asked people what they would give up if they purchased a new car. Almost no one had an answer. None of the shoppers had spent any significant time considering that the thousands of dollars they were about to spend on a car could be spent on other things. So, Dan tried to push a little bit further with the next question, and asked what specific products and services they wouldn’t be able to get if they went ahead and bought that Toyota. Most people answered that if they bought a Toyota, they wouldn’t be able to buy a Honda, or some other simple substitution. Few people answered that they wouldn’t be able to go to Spain that summer and Hawaii the year after, or that they wouldn’t go out to a nice restaurant twice a month for the next few years, or that they would be paying their college loans for five more years.

I’m not a financial whiz, so whenever I open a restaurant, I try to stick to a general rule of thumb: if I can cover my loans and rent with the revenue from a typical Monday or Tuesday dinner service, it will be fine.

I prefer to sit on the sidewalk and share a hotdog with a homeless person than sit at a fancy restaurant and have dinner with a billionaire.

identify your employee adjectives, (2) recruit through proper advertising, (3) identify winning personalities, and (4) select your winners. Step One: Identify Your Employee Adjectives When you think of your favorite employees in the past, what comes to mind? A procedural element such as an organized workstation, neat paperwork, or promptness? No. What makes an employee memorable is her attitude and smile, the way she takes the time to make sure a customer is happy, the extra mile she goes to ensure orders are fulfilled and problems are solved. Her intrinsic qualities—her energy, sense of humor, eagerness, and contributions to the team—are the qualities you remember. Rather than relying on job descriptions that simply quantify various positions’ duties and correlating them with matching experience as a tool for identifying and hiring great employees, I use a more holistic approach. The first step in the process is selecting eight adjectives that best define the personality ideal for each job or role in your business. This is a critical step: it gives you new visions and goals for your own management objectives, new ways to measure employee success, and new ways to assess the performance of your own business. Create a “Job Candidate Profile” for every job position in your business. Each Job Candidate Profile should contain eight single- and multiple-word phrases of defining adjectives that clearly describe the perfect employee for each job position. Consider employee-to-customer personality traits, colleague-to-colleague traits, and employee-to-manager traits when making up the list. For example, an accounting manager might be described with adjectives such as “accurate,” “patient,” “detailed,” and “consistent.” A cocktail server for a nightclub or casual restaurant would likely be described with adjectives like “energetic,” “fun,” “music-loving,” “sports-loving,” “good-humored,” “sociable conversationalist,” “adventurous,” and so on. Obviously, the adjectives for front-of-house staff and back-of-house staff (normally unseen by guests) will be quite different. Below is one generic example of a Job Candidate Profile. Your lists should be tailored for your particular bar concept, audience, location, and style of business (high-end, casual, neighborhood, tourist, and so on). BARTENDER Energetic Extroverted/Conversational Very Likable (first impression) Hospitable, demonstrates a Great Service Attitude Sports Loving Cooperative, Team Player Quality Orientated Attentive, Good Listening Skills SAMPLE ADJECTIVES Amazing Ambitious Appealing Ardent Astounding Avid Awesome Buoyant Committed Courageous Creative Dazzling Dedicated Delightful Distinctive Diverse Dynamic Eager Energetic Engaging Entertaining Enthusiastic Entrepreneurial Exceptional Exciting Fervent Flexible Friendly Genuine High-Energy Imaginative Impressive Independent Ingenious Keen Lively Magnificent Motivating Outstanding Passionate Positive Proactive Remarkable Resourceful Responsive Spirited Supportive Upbeat Vibrant Warm Zealous Step Two: Recruit through Proper Advertising The next step is to develop print or online advertising copy that will attract the personalities you’ve just defined.

If I died in a freak accident while hurrying through Shibuya's notorious "scramble" intersection, where thousands of pedestrians crossed from all directions at once when the WALK light shifted to green, I hoped whoever performed my funeral service would know I died satisfied. Shibuya felt like being in the center of the vertical world, with tall buildings flashing advertisements, neon lights, and level after level of stores and restaurants visible through glass windows. So many people, so hurried, so much to look at and experience. Fashionista women wearing skinny pants with stiletto pumps riding bikes down crowded sidewalks. Harajuku girls with pink hair and crazy outfits. Loud izakaya bars where men's conversations and laughter spilled onto the street, and women walking by wearing kimonos with white socks tucked into flip-flops. Young people strutting around dressed in kosupure ("cosplay," Nik translated) outfits from their favorite anime, like it was Halloween every day here. TOO MUCH FUN. I didn't want to die, but if I did, I would tell the souls I met in the afterlife: Don't feel bad about my premature end. I saw it all in my short time down in the upworld of Tokyo.

New Orleans restaurants are so good, you'll want to slap your momma, you neighbor's momma, and your neighbor's momma's momma.

Although the diners in the Zagat Survey had ranked the Union Square Cafe tenth for food, eleventh for service, and out of the money altogether for décor, they had also voted it the third most popular restaurant in the entire city. Evidently there was some other factor at work. The other factor, Meyer and his associates decided, was hospitality, which they then tried to define. In the end, they agreed that it came from their commitment to five core values: caring for each other; caring for guests; caring for the community; caring for suppliers; and caring for investors and profitability—in descending order of importance.

In a restaurant, he said, service involved such practices as taking the order promptly; having the food arrive while it’s still hot; and, yes, cleaning up quickly when a tray of water glasses spills. You can teach people to do all those things, and to do them well. Enlightened hospitality, on the other hand, was an emotional skill involving the ability to make customers feel that you’re on their side. That was the mantra of Meyer’s restaurant staff: Let them know you’re on their side. “It’s as simple as that,” he said.

The fact that each individual decision is rational does not make the outcome desirable. Herd behavior generates informational cascades: the information on which the first people base their decision will have an outsized influence on what all the others believe. A recent experiment nicely demonstrates the power of random first moves to generate cascades.6 Researchers worked with a website that aggregates advice on restaurants and other services. Users post comments, and other users add an up- or down-vote. In their experiment, the website randomly chose a small fraction of comments and gave them one artificial up-vote as soon as they were posted. They also randomly chose another small batch to get a down-vote. The positive up-vote significantly increased the probability that the next user also gave an up-vote, by 32 percent. After five months, the comments that had received one single artificial up-vote at the beginning were much more likely to get a top grade than those that got a single down-vote.

By this time (in mid-2012) the country had been without a functioning government for more than twenty years, and the city was a byword for chaos, lawlessness, corruption, and violence. But this wasn’t the Mogadishu we saw. Far from it: on the surface, the city was a picture of prosperity. Many shops and houses were freshly painted, and signs on many street corners advertised auto parts, courses in business and English, banks, money changers and remittance services, cellphones, processed food, powdered milk, cigarettes, drinks, clothes, and shoes. The Bakara market in the center of town had a monetary exchange, where the Somali shilling—a currency that has survived without a state or a central bank for more than twenty years—floated freely on market rates that were set and updated twice daily. There were restaurants, hotels, and a gelato shop, and many intersections had busy produce markets. The coffee shops were crowded with men watching soccer on satellite television and good-naturedly arguing about scores and penalties. Traffic flowed freely, with occasional blue-uniformed, unarmed Somali National Police officers (male and female) controlling intersections. Besides motorcycles, scooters, and cars, there were horse-drawn carts sharing the roads with trucks loaded above the gunwales with bananas, charcoal, or firewood. Offshore, fishing boats and coastal freighters moved about the harbor, and near the docks several flocks of goats and sheep were awaiting export to cities around the Red Sea and farther afield. Power lines festooned telegraph poles along the roads, many with complex nests of telephone wires connecting them to surrounding buildings. Most Somalis on the street seemed to prefer cellphones, though, and many traders kept up a constant chatter on their mobiles. Mogadishu was a fully functioning city.

Elijah greeted the new family of customers, “Hello. Welcome to Dean’s Diner!” he said with a classic customer service smile. Sometimes he thought he repeated that phrase more than his own name.

In the northernmost block, located next to a public square and close to the main thoroughfare, various non-residential uses have flourished alongside a range of dwelling types, including a student residence. The active ground floors include small shops, offices, and services, a “bodega” pub, a cellar restaurant and music venue, and a nursery school with big front windows. There is a co-op supermarket that has progressively expanded into neighboring buildings, including a former cinema and a bank, creating an important local shopping hub. The courtyard includes a nursery for the smallest children and a shared laundry for the student housing.