On 2018-06-20 7:48 AM, Bruce wrote:
> On Wed, 20 Jun 2018 03:20:56 -0700 (PDT), Cindy Hamilton

>> Dave's not entirely wrong, but he's not entirely right, either. Plenty
>> of restaurants make stuff from scratch. Zingerman's Roadhouse
>> <http://www.zingermansroadhouse.com/> has an open kitchen. One day
>> I watched a kid cut up a case of sweet potatoes for fries. (On the
>> lower-left of the picture on their web site.)
>
> He may be right about chains, but when I say "restaurant", I don't
> mean McDonalds or KFC.
>


It's not just the chains. Even independent restaurants use food service
companies. My son managed a couple of restaurants. One was a French
based brewery restaurant. He went from there to running to different
restaurants in the same office/shopping complex. Most of the food for
all three came from Sysco.

On Wed, 20 Jun 2018 08:34:48 -0400, Dave Smith
> wrote:

>On 2018-06-20 6:20 AM, Cindy Hamilton wrote:
>> On Tuesday, June 19, 2018 at 6:40:31 PM UTC-4, Bruce wrote:
>>> On Tue, 19 Jun 2018 17:44:25 -0400, Dave Smith
>>> > wrote:
>>>
>>>> On 2018-06-19 2:53 PM, Bruce wrote:
>>>>> On Tue, 19 Jun 2018 08:07:14 -0400, Gary > wrote:
>>>>
>>>>>> Most here claim that their homemade food is so much better. If
>>>>>> that were really true, there would be no restaurants anywhere in
>>>>>> the world. Why pay 3X+ the cost only to eat inferior meals?
>>>>>
>>>>> Real restaurants also make the food themselves.
>>>>
>>>> What is a real restaurant? Most restaurants order variations of the
>>>> same foods from food services companies like Sysco.
>>>
>>> We live in different worlds and I wouldn't want to move to NA. That's
>>> all I can say.
>>
>> Dave's not entirely wrong, but he's not entirely right, either. Plenty
>> of restaurants make stuff from scratch. Zingerman's Roadhouse
>> <http://www.zingermansroadhouse.com/> has an open kitchen. One day
>> I watched a kid cut up a case of sweet potatoes for fries. (On the
>> lower-left of the picture on their web site.)
>>
>
>
>
>I was careful to use the word "most" rather than "all", and I will
>stick to that. We have two restaurants in our little town. One has a
>decent quality diner and the other is a much more interesting place with
>really great food. I see Sysco making deliveries at both. Restaurants
>buy from these places for a number of reasons, mainly the consistency of
>quality and serving sizes.

What do "decent quality diner" and "really great food" mean when those
restaurants don't even cook their own stuff?

On Wed, 20 Jun 2018 08:38:17 -0400, Dave Smith
> wrote:

>On 2018-06-20 7:48 AM, Bruce wrote:
>> On Wed, 20 Jun 2018 03:20:56 -0700 (PDT), Cindy Hamilton
>
>>> Dave's not entirely wrong, but he's not entirely right, either. Plenty
>>> of restaurants make stuff from scratch. Zingerman's Roadhouse
>>> <http://www.zingermansroadhouse.com/> has an open kitchen. One day
>>> I watched a kid cut up a case of sweet potatoes for fries. (On the
>>> lower-left of the picture on their web site.)
>>
>> He may be right about chains, but when I say "restaurant", I don't
>> mean McDonalds or KFC.
>>
>
>
>It's not just the chains. Even independent restaurants use food service
>companies. My son managed a couple of restaurants. One was a French
>based brewery restaurant. He went from there to running to different
>restaurants in the same office/shopping complex. Most of the food for
>all three came from Sysco.

That's why I said I'm glad I don't live in NA. But I think you're too
pessimistic. This may be how bad things are in your neck of the woods,
but I'm sure there are still real restaurants in Canada and the US.

On 6/20/2018 8:38 AM, Bruce wrote:

>>
>> I was careful to use the word "most" rather than "all", and I will
>> stick to that. We have two restaurants in our little town. One has a
>> decent quality diner and the other is a much more interesting place with
>> really great food. I see Sysco making deliveries at both. Restaurants
>> buy from these places for a number of reasons, mainly the consistency of
>> quality and serving sizes.
>
> What do "decent quality diner" and "really great food" mean when those
> restaurants don't even cook their own stuff?
>

There is a restaurant next town over that grows some veggies and herbs.
Some of the meat comes from local sources. Typical dinner for two is
north of $100.

Do you expect every restaurant to raise their own animals, grown their
own produce? Just what do you mean by "own stuff?"

Sysco also delivers the dry goods, paper products, condiments too. None
of the restaurants here operate a salt mine.

Dave Smith wrote:
>
> I was careful to use the word "most" rather than "all", and I will
> stick to that. We have two restaurants in our little town. One has a
> decent quality diner and the other is a much more interesting place with
> really great food. I see Sysco making deliveries at both. Restaurants
> buy from these places for a number of reasons, mainly the consistency of
> quality and serving sizes.

Not only that, even the better restaurants that use fresh local
grown vegetables and fresh caught seafood can't depend on that
being available every day. Since many seem to use Sysco, one
would assume that they do provide high quality food consistantly.

Going early always to the grocery stores, I often see a few
restaurant owners buying lots of something to use in their
restaurants. It's usually fresh vegetables. And they all have
some business card that gives them a good discount on what they
buy.

Twice, I got behind this one guy in line. He had about 100 cheap
chicken/pork hotdog packages in his basket. One package would
cost me $1.00 but he got a good discount. I knew him and I know
his beach restaurant. I was horrified that that was what he was
serving his customers. You would think at least to serve all beef
dogs. What a sleeze.

Ed Pawlowski wrote:
>
> There is a restaurant next town over that grows some veggies and herbs.
> Some of the meat comes from local sources. Typical dinner for two is
> north of $100.

That's pretty sad to spend that much on a dinner for two, except
a very special occasion that turns you stupid enough for a day to
spend that much on one meal. I know quite a few very rich people.
Most don't buy those silly expensive meals. That's probably why
they are still rich. And they like sales and coupons just like
everyone else.

Here's a thought.... skip that expensive meal and just fast. Give
the $100 to a poor family that could live on that food money for
a month. That would make me feel much better than being pampered
for an hour or so in some fancy-pants restaurant.

On Wednesday, June 20, 2018 at 8:34:44 AM UTC-4, Dave Smith wrote:
> On 2018-06-20 6:20 AM, Cindy Hamilton wrote:
> > On Tuesday, June 19, 2018 at 6:40:31 PM UTC-4, Bruce wrote:
> >> On Tue, 19 Jun 2018 17:44:25 -0400, Dave Smith
> >> > wrote:
> >>
> >>> On 2018-06-19 2:53 PM, Bruce wrote:
> >>>> On Tue, 19 Jun 2018 08:07:14 -0400, Gary > wrote:
> >>>
> >>>>> Most here claim that their homemade food is so much better. If
> >>>>> that were really true, there would be no restaurants anywhere in
> >>>>> the world. Why pay 3X+ the cost only to eat inferior meals?
> >>>>
> >>>> Real restaurants also make the food themselves.
> >>>
> >>> What is a real restaurant? Most restaurants order variations of the
> >>> same foods from food services companies like Sysco.
> >>
> >> We live in different worlds and I wouldn't want to move to NA. That's
> >> all I can say.
> >
> > Dave's not entirely wrong, but he's not entirely right, either. Plenty
> > of restaurants make stuff from scratch. Zingerman's Roadhouse
> > <http://www.zingermansroadhouse.com/> has an open kitchen. One day
> > I watched a kid cut up a case of sweet potatoes for fries. (On the
> > lower-left of the picture on their web site.)
> >
>
>
>
> I was careful to use the word "most" rather than "all", and I will
> stick to that. We have two restaurants in our little town. One has a
> decent quality diner and the other is a much more interesting place with
> really great food. I see Sysco making deliveries at both. Restaurants
> buy from these places for a number of reasons, mainly the consistency of
> quality and serving sizes.

You might see a food service truck outside any restaurant.
They have to get sanitizer for the Hobart someplace.

I'm not disagreeing with you that most restaurants
rely on industrial food. I was disagreeing with the
impression Bruce has that you can't get good food in
North American restaurants. You can, and you don't
even necessarily have to spend a lot of money.

Cindy Hamilton

On Wed, 20 Jun 2018 08:38:17 -0400, Dave Smith
> wrote:

>On 2018-06-20 7:48 AM, Bruce wrote:
>> On Wed, 20 Jun 2018 03:20:56 -0700 (PDT), Cindy Hamilton
>
>>> Dave's not entirely wrong, but he's not entirely right, either. Plenty
>>> of restaurants make stuff from scratch. Zingerman's Roadhouse
>>> <http://www.zingermansroadhouse.com/> has an open kitchen. One day
>>> I watched a kid cut up a case of sweet potatoes for fries. (On the
>>> lower-left of the picture on their web site.)
>>
>> He may be right about chains, but when I say "restaurant", I don't
>> mean McDonalds or KFC.
>>
>
>
>It's not just the chains. Even independent restaurants use food service
>companies. My son managed a couple of restaurants. One was a French
>based brewery restaurant. He went from there to running to different
>restaurants in the same office/shopping complex. Most of the food for
>all three came from Sysco.

Nowadays even the finast restaurants are using food service companies
for entrees, appetizers, desserts and most everything on their menus.
They send their staff to a school that teaches how to heat frozen
foods so that it's nearly impossible to tell it was prepared months
ago and frozen. There's a food service company located not far from
where I live that supplies a five state area, and during the day it's
open to the public so anyone can walk in and buy their products.
I couldn't access the ginsbergs.com web site today so try these:
https://www.facebook.com/GinsbergsFoods/
https://www.governor.ny.gov/news/gov...olumbia-county

On 2018-06-20 10:33 AM, Cindy Hamilton wrote:
> On Wednesday, June 20, 2018 at 8:34:44 AM UTC-4, Dave Smith wrote:
>> On 2018-06-20 6:20 AM, Cindy Hamilton wrote:
>>> On Tuesday, June 19, 2018 at 6:40:31 PM UTC-4, Bruce wrote:
>>>> On Tue, 19 Jun 2018 17:44:25 -0400, Dave Smith
>>>> > wrote:
>>>>
>>>>> On 2018-06-19 2:53 PM, Bruce wrote:
>>>>>> On Tue, 19 Jun 2018 08:07:14 -0400, Gary > wrote:
>>>>>
>>>>>>> Most here claim that their homemade food is so much better. If
>>>>>>> that were really true, there would be no restaurants anywhere in
>>>>>>> the world. Why pay 3X+ the cost only to eat inferior meals?
>>>>>>
>>>>>> Real restaurants also make the food themselves.
>>>>>
>>>>> What is a real restaurant? Most restaurants order variations of the
>>>>> same foods from food services companies like Sysco.
>>>>
>>>> We live in different worlds and I wouldn't want to move to NA. That's
>>>> all I can say.
>>>
>>> Dave's not entirely wrong, but he's not entirely right, either. Plenty
>>> of restaurants make stuff from scratch. Zingerman's Roadhouse
>>> <http://www.zingermansroadhouse.com/> has an open kitchen. One day
>>> I watched a kid cut up a case of sweet potatoes for fries. (On the
>>> lower-left of the picture on their web site.)
>>>
>>
>>
>>
>> I was careful to use the word "most" rather than "all", and I will
>> stick to that. We have two restaurants in our little town. One has a
>> decent quality diner and the other is a much more interesting place with
>> really great food. I see Sysco making deliveries at both. Restaurants
>> buy from these places for a number of reasons, mainly the consistency of
>> quality and serving sizes.
>
> You might see a food service truck outside any restaurant.
> They have to get sanitizer for the Hobart someplace.
>
> I'm not disagreeing with you that most restaurants
> rely on industrial food. I was disagreeing with the
> impression Bruce has that you can't get good food in
> North American restaurants. You can, and you don't
> even necessarily have to spend a lot of money.

Perhaps he prefers to stick to stereotypes. I don't spend much time in
the US, and when I do I avoid the fast food places, just like I do at
home. When I went to Georgia a few months ago we stopped for meals at
some of the major chains, and the food was pretty good. We ate at a
number of independent places where the food was even better, but it
would not surprise me if their food came from some place like Sysco.

We don't have huge produce terminals around here where restaurants can
go and get seasonal products. Chefs don't have time to run around and
hand pick all the fruit, vegetables and meats. They deal with the local
suppliers.

We did have place in town that had great food and a chef/owner who did
some of his shopping in local groceries. I ran into him one day at the
fish counter. He pointed out the great deal on salmon and said that
would be his special for the day.

On Wed, 20 Jun 2018 08:34:48 -0400, Dave Smith
> wrote:

>On 2018-06-20 6:20 AM, Cindy Hamilton wrote:
>> On Tuesday, June 19, 2018 at 6:40:31 PM UTC-4, Bruce wrote:
>>> On Tue, 19 Jun 2018 17:44:25 -0400, Dave Smith
>>> > wrote:
>>>
>>>> On 2018-06-19 2:53 PM, Bruce wrote:
>>>>> On Tue, 19 Jun 2018 08:07:14 -0400, Gary > wrote:
>>>>
>>>>>> Most here claim that their homemade food is so much better. If
>>>>>> that were really true, there would be no restaurants anywhere in
>>>>>> the world. Why pay 3X+ the cost only to eat inferior meals?
>>>>>
>>>>> Real restaurants also make the food themselves.
>>>>
>>>> What is a real restaurant? Most restaurants order variations of the
>>>> same foods from food services companies like Sysco.
>>>
>>> We live in different worlds and I wouldn't want to move to NA. That's
>>> all I can say.
>>
>> Dave's not entirely wrong, but he's not entirely right, either. Plenty
>> of restaurants make stuff from scratch. Zingerman's Roadhouse
>> <http://www.zingermansroadhouse.com/> has an open kitchen. One day
>> I watched a kid cut up a case of sweet potatoes for fries. (On the
>> lower-left of the picture on their web site.)w2
>
>I was careful to use the word "most" rather than "all", and I will
>stick to that. We have two restaurants in our little town. One has a
>decent quality diner and the other is a much more interesting place with
>really great food. I see Sysco making deliveries at both. Restaurants
>buy from these places for a number of reasons, mainly the consistency of
>quality and serving sizes.

Consistancy and portion control are very important factors in the
restaurant business. Every patron is deserving of equal quality and
portion size, and especially on subsequent visits.

On Wednesday, June 20, 2018 at 11:05:51 AM UTC-4, Dave Smith wrote:
> On 2018-06-20 10:33 AM, Cindy Hamilton wrote:
> > On Wednesday, June 20, 2018 at 8:34:44 AM UTC-4, Dave Smith wrote:
> >> On 2018-06-20 6:20 AM, Cindy Hamilton wrote:
> >>> On Tuesday, June 19, 2018 at 6:40:31 PM UTC-4, Bruce wrote:
> >>>> On Tue, 19 Jun 2018 17:44:25 -0400, Dave Smith
> >>>> > wrote:
> >>>>
> >>>>> On 2018-06-19 2:53 PM, Bruce wrote:
> >>>>>> On Tue, 19 Jun 2018 08:07:14 -0400, Gary > wrote:
> >>>>>
> >>>>>>> Most here claim that their homemade food is so much better. If
> >>>>>>> that were really true, there would be no restaurants anywhere in
> >>>>>>> the world. Why pay 3X+ the cost only to eat inferior meals?
> >>>>>>
> >>>>>> Real restaurants also make the food themselves.
> >>>>>
> >>>>> What is a real restaurant? Most restaurants order variations of the
> >>>>> same foods from food services companies like Sysco.
> >>>>
> >>>> We live in different worlds and I wouldn't want to move to NA. That's
> >>>> all I can say.
> >>>
> >>> Dave's not entirely wrong, but he's not entirely right, either. Plenty
> >>> of restaurants make stuff from scratch. Zingerman's Roadhouse
> >>> <http://www.zingermansroadhouse.com/> has an open kitchen. One day
> >>> I watched a kid cut up a case of sweet potatoes for fries. (On the
> >>> lower-left of the picture on their web site.)
> >>>
> >>
> >>
> >>
> >> I was careful to use the word "most" rather than "all", and I will
> >> stick to that. We have two restaurants in our little town. One has a
> >> decent quality diner and the other is a much more interesting place with
> >> really great food. I see Sysco making deliveries at both. Restaurants
> >> buy from these places for a number of reasons, mainly the consistency of
> >> quality and serving sizes.
> >
> > You might see a food service truck outside any restaurant.
> > They have to get sanitizer for the Hobart someplace.
> >
> > I'm not disagreeing with you that most restaurants
> > rely on industrial food. I was disagreeing with the
> > impression Bruce has that you can't get good food in
> > North American restaurants. You can, and you don't
> > even necessarily have to spend a lot of money.
>
> Perhaps he prefers to stick to stereotypes. I don't spend much time in
> the US, and when I do I avoid the fast food places, just like I do at
> home. When I went to Georgia a few months ago we stopped for meals at
> some of the major chains, and the food was pretty good. We ate at a
> number of independent places where the food was even better, but it
> would not surprise me if their food came from some place like Sysco.
>
> We don't have huge produce terminals around here where restaurants can
> go and get seasonal products. Chefs don't have time to run around and
> hand pick all the fruit, vegetables and meats. They deal with the local
> suppliers.
>
> We did have place in town that had great food and a chef/owner who did
> some of his shopping in local groceries. I ran into him one day at the
> fish counter. He pointed out the great deal on salmon and said that
> would be his special for the day.

We've got a few farm-to-table places that I've never been
to. At least one is pretty strict and you only see lettuce
in the summertime (according to the reviews I've read). Others
use as much local stuff as they can but they're not insane
about it.

Cindy Hamilton

Gary > wrote:
>
> Most here claim that their homemade food is so much better. If
> that were really true, there would be no restaurants anywhere in
> the world. Why pay 3X+ the cost only to eat inferior meals?

There are many reasons why good cooks eat out rather than to cook at
home. Could be to celebrate special occasions or someone doesn't want
to open their home to a group of virtual strangers like those someone
works with who they really don't know very well on a personal level...
while I was still working our department would often go out to eat on
holidays and for retirement celebrations. Often with
friends/acquaintences we'd meet at a restaurant simply because there
are many people who would never recipricate.... there are plenty of
relatives who readilly accept an invitation to dinner at home but
would never reciprocate... FREELOADERS are best invited to a
restaurant where each picks up their own tab. And naturally many
couples dine out because unlike you they are dating... besides I doubt
any decent woman whould enjoy your fast food joint leftovers. heheh
And sometimes even excellent cooks just don't feel like cooking, so
they go out to eat. At this point in our lives we really don't want
dinner company at home. The two of us eat out very rarely, in the
last two years we ate out twice, at the same Chinese restaurant. There
used to be a very nice Hofbrau nearby, but the owners retired and the
building will shortly become a dance hall of sorts for young folks.

On Wed, 20 Jun 2018 11:46:59 -0400, wrote:
snip
>
>Consistancy and portion control are very important factors in the
>restaurant business. Every patron is deserving of equal quality and
>portion size, and especially on subsequent visits.

Thank you Sheldon for a voice of common sense and reason.
Janet US

On 6/17/2018 3:58 PM, Hank Rogers wrote:
> John Granade wrote:
>> On 6/16/2018 12:23 PM, wrote:
>>> My father put plain horseradish on pot roast, Gold's.... on meat loaf
>>> too.
>>>
>> Is that where you learned to suck cock?
>>
>
> Nah, he learned that from his brother.
>
>
Is this his brother or his kissin' cousin?

https://imgur.com/a/hFCN0 LOL

On Wed, 20 Jun 2018 08:47:51 -0400, Ed Pawlowski > wrote:

>On 6/20/2018 8:38 AM, Bruce wrote:
>
>>>
>>> I was careful to use the word "most" rather than "all", and I will
>>> stick to that. We have two restaurants in our little town. One has a
>>> decent quality diner and the other is a much more interesting place with
>>> really great food. I see Sysco making deliveries at both. Restaurants
>>> buy from these places for a number of reasons, mainly the consistency of
>>> quality and serving sizes.
>>
>> What do "decent quality diner" and "really great food" mean when those
>> restaurants don't even cook their own stuff?
>>
>
>There is a restaurant next town over that grows some veggies and herbs.
>Some of the meat comes from local sources. Typical dinner for two is
>north of $100.
>
>Do you expect every restaurant to raise their own animals, grown their
>own produce? Just what do you mean by "own stuff?"
>
>Sysco also delivers the dry goods, paper products, condiments too. None
>of the restaurants here operate a salt mine.

You seem to have trouble understanding what you read these days.

On Wed, 20 Jun 2018 07:33:44 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, June 20, 2018 at 8:34:44 AM UTC-4, Dave Smith wrote:
>> On 2018-06-20 6:20 AM, Cindy Hamilton wrote:

>> I was careful to use the word "most" rather than "all", and I will
>> stick to that. We have two restaurants in our little town. One has a
>> decent quality diner and the other is a much more interesting place with
>> really great food. I see Sysco making deliveries at both. Restaurants
>> buy from these places for a number of reasons, mainly the consistency of
>> quality and serving sizes.
>
>You might see a food service truck outside any restaurant.
>They have to get sanitizer for the Hobart someplace.
>
>I'm not disagreeing with you that most restaurants
>rely on industrial food. I was disagreeing with the
>impression Bruce has that you can't get good food in
>North American restaurants. You can, and you don't
>even necessarily have to spend a lot of money.

That's good. I'd avoid places that get their cooked food somewhere
else. Those aren't restaurants. A restaurant has one or more chefs who
prepare the food.

On Thu, 21 Jun 2018 05:19:13 +1000, Bruce >
wrote:

>On Wed, 20 Jun 2018 07:33:44 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>On Wednesday, June 20, 2018 at 8:34:44 AM UTC-4, Dave Smith wrote:
>>> On 2018-06-20 6:20 AM, Cindy Hamilton wrote:
>
>>> I was careful to use the word "most" rather than "all", and I will
>>> stick to that. We have two restaurants in our little town. One has a
>>> decent quality diner and the other is a much more interesting place with
>>> really great food. I see Sysco making deliveries at both. Restaurants
>>> buy from these places for a number of reasons, mainly the consistency of
>>> quality and serving sizes.
>>
>>You might see a food service truck outside any restaurant.
>>They have to get sanitizer for the Hobart someplace.
>>
>>I'm not disagreeing with you that most restaurants
>>rely on industrial food. I was disagreeing with the
>>impression Bruce has that you can't get good food in
>>North American restaurants. You can, and you don't
>>even necessarily have to spend a lot of money.
>
>That's good. I'd avoid places that get their cooked food somewhere
>else. Those aren't restaurants. A restaurant has one or more chefs who
>prepare the food.

That depends on how you define "chef". Most restaurants in the US
employ pimply faced teens at minimum wage to prepare food. I doubt
the entire Mac Ds Corp, employs even one person who qualifies as a
Chef. I doubt any fast food joint employs a qualified Chef. Any Cub
Scout can prepare gourmet burgers and fries.

On Wed, 20 Jun 2018 16:08:32 -0400, wrote:

>On Thu, 21 Jun 2018 05:19:13 +1000, Bruce >
>wrote:
>
>>On Wed, 20 Jun 2018 07:33:44 -0700 (PDT), Cindy Hamilton
> wrote:
>>
>>>On Wednesday, June 20, 2018 at 8:34:44 AM UTC-4, Dave Smith wrote:
>>>
>>>You might see a food service truck outside any restaurant.
>>>They have to get sanitizer for the Hobart someplace.
>>>
>>>I'm not disagreeing with you that most restaurants
>>>rely on industrial food. I was disagreeing with the
>>>impression Bruce has that you can't get good food in
>>>North American restaurants. You can, and you don't
>>>even necessarily have to spend a lot of money.
>>
>>That's good. I'd avoid places that get their cooked food somewhere
>>else. Those aren't restaurants. A restaurant has one or more chefs who
>>prepare the food.
>
>That depends on how you define "chef". Most restaurants in the US
>employ pimply faced teens at minimum wage to prepare food. I doubt
>the entire Mac Ds Corp, employs even one person who qualifies as a
>Chef. I doubt any fast food joint employs a qualified Chef. Any Cub
>Scout can prepare gourmet burgers and fries.

I guess the misunderstanding is caused by the fact that North
Americans call fast food joints restaurants. I understand that fast
food joints get all their stuff from a central distribution point and
that they may have no employees who can actually cook.

When I say restaurant, I mean a place -no matter how modest- with one
or more chefs who cook the food. They also serve wine etc., not just
coca cola and OJ.

On Thu, 21 Jun 2018 06:13:04 +1000, Bruce >
wrote:

>On Wed, 20 Jun 2018 16:08:32 -0400, wrote:
>
>>On Thu, 21 Jun 2018 05:19:13 +1000, Bruce >
>>wrote:
>>
>>>On Wed, 20 Jun 2018 07:33:44 -0700 (PDT), Cindy Hamilton
> wrote:
>>>
>>>>On Wednesday, June 20, 2018 at 8:34:44 AM UTC-4, Dave Smith wrote:
>>>>
>>>>You might see a food service truck outside any restaurant.
>>>>They have to get sanitizer for the Hobart someplace.
>>>>
>>>>I'm not disagreeing with you that most restaurants
>>>>rely on industrial food. I was disagreeing with the
>>>>impression Bruce has that you can't get good food in
>>>>North American restaurants. You can, and you don't
>>>>even necessarily have to spend a lot of money.
>>>
>>>That's good. I'd avoid places that get their cooked food somewhere
>>>else. Those aren't restaurants. A restaurant has one or more chefs who
>>>prepare the food.
>>
>>That depends on how you define "chef". Most restaurants in the US
>>employ pimply faced teens at minimum wage to prepare food. I doubt
>>the entire Mac Ds Corp, employs even one person who qualifies as a
>>Chef. I doubt any fast food joint employs a qualified Chef. Any Cub
>>Scout can prepare gourmet burgers and fries.
>
>I guess the misunderstanding is caused by the fact that North
>Americans call fast food joints restaurants. I understand that fast
>food joints get all their stuff from a central distribution point and
>that they may have no employees who can actually cook.

True, True, True.

On Wednesday, June 20, 2018 at 4:13:06 PM UTC-4, Bruce wrote:
> On Wed, 20 Jun 2018 16:08:32 -0400, wrote:
>
> >On Thu, 21 Jun 2018 05:19:13 +1000, Bruce >
> >wrote:
> >
> >>On Wed, 20 Jun 2018 07:33:44 -0700 (PDT), Cindy Hamilton
> > wrote:
> >>
> >>>On Wednesday, June 20, 2018 at 8:34:44 AM UTC-4, Dave Smith wrote:
> >>>
> >>>You might see a food service truck outside any restaurant.
> >>>They have to get sanitizer for the Hobart someplace.
> >>>
> >>>I'm not disagreeing with you that most restaurants
> >>>rely on industrial food. I was disagreeing with the
> >>>impression Bruce has that you can't get good food in
> >>>North American restaurants. You can, and you don't
> >>>even necessarily have to spend a lot of money.
> >>
> >>That's good. I'd avoid places that get their cooked food somewhere
> >>else. Those aren't restaurants. A restaurant has one or more chefs who
> >>prepare the food.
> >
> >That depends on how you define "chef". Most restaurants in the US
> >employ pimply faced teens at minimum wage to prepare food. I doubt
> >the entire Mac Ds Corp, employs even one person who qualifies as a
> >Chef. I doubt any fast food joint employs a qualified Chef. Any Cub
> >Scout can prepare gourmet burgers and fries.
>
> I guess the misunderstanding is caused by the fact that North
> Americans call fast food joints restaurants. I understand that fast
> food joints get all their stuff from a central distribution point and
> that they may have no employees who can actually cook.
>
> When I say restaurant, I mean a place -no matter how modest- with one
> or more chefs who cook the food. They also serve wine etc., not just
> coca cola and OJ.

Not all restaurants have a license to serve alcoholic beverages.
There are a limited number of licenses available in each city
in Michigan, and they command a very high price. It's not
unknown for a restaurant business to be purchased just for the
license.

It would be unreasonable to make that a criterion here.

Cindy Hamilton

On Wed, 20 Jun 2018 13:31:17 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, June 20, 2018 at 4:13:06 PM UTC-4, Bruce wrote:
>> On Wed, 20 Jun 2018 16:08:32 -0400, wrote:
>>
>> >That depends on how you define "chef". Most restaurants in the US
>> >employ pimply faced teens at minimum wage to prepare food. I doubt
>> >the entire Mac Ds Corp, employs even one person who qualifies as a
>> >Chef. I doubt any fast food joint employs a qualified Chef. Any Cub
>> >Scout can prepare gourmet burgers and fries.
>>
>> I guess the misunderstanding is caused by the fact that North
>> Americans call fast food joints restaurants. I understand that fast
>> food joints get all their stuff from a central distribution point and
>> that they may have no employees who can actually cook.
>>
>> When I say restaurant, I mean a place -no matter how modest- with one
>> or more chefs who cook the food. They also serve wine etc., not just
>> coca cola and OJ.
>
>Not all restaurants have a license to serve alcoholic beverages.
>There are a limited number of licenses available in each city
>in Michigan, and they command a very high price. It's not
>unknown for a restaurant business to be purchased just for the
>license.
>
>It would be unreasonable to make that a criterion here.

Yes, a more important criterion would be that they actually cook food.
Strange that y'all call a McDonald's or a KFC joint a restaurant. Talk
about cultural differences.

On 2018-06-20 3:19 PM, Bruce wrote:
> On Wed, 20 Jun 2018 07:33:44 -0700 (PDT), Cindy Hamilton

>> I'm not disagreeing with you that most restaurants
>> rely on industrial food. I was disagreeing with the
>> impression Bruce has that you can't get good food in
>> North American restaurants. You can, and you don't
>> even necessarily have to spend a lot of money.
>
> That's good. I'd avoid places that get their cooked food somewhere
> else. Those aren't restaurants. A restaurant has one or more chefs who
> prepare the food.

Chefs? Good restaurants have a chef. Most restaurants have cooks.

On Wed, 20 Jun 2018 17:10:02 -0400, Dave Smith
> wrote:

>On 2018-06-20 3:19 PM, Bruce wrote:
>> On Wed, 20 Jun 2018 07:33:44 -0700 (PDT), Cindy Hamilton
>
>>> I'm not disagreeing with you that most restaurants
>>> rely on industrial food. I was disagreeing with the
>>> impression Bruce has that you can't get good food in
>>> North American restaurants. You can, and you don't
>>> even necessarily have to spend a lot of money.
>>
>> That's good. I'd avoid places that get their cooked food somewhere
>> else. Those aren't restaurants. A restaurant has one or more chefs who
>> prepare the food.
>
>Chefs? Good restaurants have a chef. Most restaurants have cooks.

Are you talking about fast food joints again? A professional
restaurant cook is a chef.

On Wednesday, June 20, 2018 at 4:15:38 PM UTC-5, Bruce wrote:
>
> On Wed, 20 Jun 2018 17:10:02 -0400, Dave Smith
> > wrote:
>
> >
> >Chefs? Good restaurants have a chef. Most restaurants have cooks.
>
> Are you talking about fast food joints again? A professional
> restaurant cook is a chef.
>
>
Not necessarily. And what's the difference between a 'professional'
and a 'non-professional' restaurant? I'm not talking about fast food
joints either. They both serve food, they're both in the business of
making money, so what's the difference?

On Wed, 20 Jun 2018 14:20:08 -0700 (PDT), "
> wrote:

>On Wednesday, June 20, 2018 at 4:15:38 PM UTC-5, Bruce wrote:
>>
>> On Wed, 20 Jun 2018 17:10:02 -0400, Dave Smith
>> > wrote:
>>
>> >
>> >Chefs? Good restaurants have a chef. Most restaurants have cooks.
>>
>> Are you talking about fast food joints again? A professional
>> restaurant cook is a chef.
>>
>>
>Not necessarily. And what's the difference between a 'professional'
>and a 'non-professional' restaurant?

It's the cook who's professional, not the restaurant. But I guess
professional restaurant cook's a pleonasm.

>I'm not talking about fast food
>joints either. They both serve food, they're both in the business of
>making money, so what's the difference?

If you don't know the difference, you'd better stick with fast food
joints. They're cheaper

On 2018-06-20 4:13 PM, Bruce wrote:
> On Wed, 20 Jun 2018 16:08:32 -0400, wrote:

>> That depends on how you define "chef". Most restaurants in the US
>> employ pimply faced teens at minimum wage to prepare food. I doubt
>> the entire Mac Ds Corp, employs even one person who qualifies as a
>> Chef. I doubt any fast food joint employs a qualified Chef. Any Cub
>> Scout can prepare gourmet burgers and fries.
>
> I guess the misunderstanding is caused by the fact that North
> Americans call fast food joints restaurants. I understand that fast
> food joints get all their stuff from a central distribution point and
> that they may have no employees who can actually cook.

It is not just North Americans that call fast food joints restaurants.
It is the English language. It is the general term for a place that
prepares and serves food for customers. There are categories of
restaurants; drive thru restaurants, take out restaurants, fast food
restaurants, diners, cafes, bistros, cafeterias, buffets, chop houses,
steak houses and more.


> When I say restaurant, I mean a place -no matter how modest- with one
> or more chefs who cook the food. They also serve wine etc., not just
> coca cola and OJ.

There are such places, and lots of them. You probably know that, but
you are just trying to move the posts to suit your argument.

Things vary from place to place. When travelling through the US I have
noted that every small town seems to have a collection of franchise
restaurants and they are likely to outnumber the independents that would
qualify under your definition. When you get to larger centres there
will be the same franchises and fast food joints, but there will also be
more real restaurants. Canada is much the same.

When travelling in France there were some franchises, but a lot more
bistros. The food is usually pretty good, but given the limited menus, I
would think they were more like cooks than chefs.... good cooks, but not
chefs. In Denmark there were some very good restaurants that had great
food. There were a lot of sandwich shops, and not much else. One time
we were travelling around in the country with a Danish friend and
looking for a place to stop for coffee or maybe a light meal. There was
nothing at all in the small towns. There just weren't many restaurants
at all.

On Wednesday, June 20, 2018 at 4:27:25 PM UTC-5, Bruce wrote:
> On Wed, 20 Jun 2018 14:20:08 -0700 (PDT), "
> > wrote:
>
> >On Wednesday, June 20, 2018 at 4:15:38 PM UTC-5, Bruce wrote:
> >>
> >> On Wed, 20 Jun 2018 17:10:02 -0400, Dave Smith
> >> > wrote:
> >>
> >> >
> >> >Chefs? Good restaurants have a chef. Most restaurants have cooks.
> >>
> >> Are you talking about fast food joints again? A professional
> >> restaurant cook is a chef.
> >>
> >>
> >Not necessarily. And what's the difference between a 'professional'
> >and a 'non-professional' restaurant?
>
> It's the cook who's professional, not the restaurant. But I guess
> professional restaurant cook's a pleonasm.
>
A chef is someone who has went to a cooking school such as the Culinary
Institute of America. A cook, like a chef, earns his/her living by
cooking. But just by the fact they cook does not make them a chef.
>
> If you don't know the difference, you'd better stick with fast food
> joints. They're cheaper
>
>
I know the difference. Do you?

On Wed, 20 Jun 2018 17:31:20 -0400, Dave Smith
> wrote:

>On 2018-06-20 4:13 PM, Bruce wrote:
>>
>> I guess the misunderstanding is caused by the fact that North
>> Americans call fast food joints restaurants. I understand that fast
>> food joints get all their stuff from a central distribution point and
>> that they may have no employees who can actually cook.
>
>It is not just North Americans that call fast food joints restaurants.
>It is the English language. It is the general term for a place that
>prepares and serves food for customers. There are categories of
>restaurants; drive thru restaurants, take out restaurants, fast food
>restaurants, diners, cafes, bistros, cafeterias, buffets, chop houses,
>steak houses and more.

If you just say "restaurant", I wouldn't understand that you're
talking about McDonalds. You'd have to say "fast food restaurant".
Maybe it's a cultural difference.

>> When I say restaurant, I mean a place -no matter how modest- with one
>> or more chefs who cook the food. They also serve wine etc., not just
>> coca cola and OJ.
>
>There are such places, and lots of them. You probably know that, but
>you are just trying to move the posts to suit your argument.

I've been saying that they must exist in NA, even though you were
implying they didn't. Leave those posts alone, please.

>Things vary from place to place. When travelling through the US I have
>noted that every small town seems to have a collection of franchise
>restaurants and they are likely to outnumber the independents that would
>qualify under your definition. When you get to larger centres there
>will be the same franchises and fast food joints, but there will also be
>more real restaurants. Canada is much the same.

See? The only disagreement was about the definition of "restaurant".
"Real restaurant" versus "fast food restaurant" (if you insist on
using "restaurant" for those joints).

>When travelling in France there were some franchises, but a lot more
>bistros. The food is usually pretty good, but given the limited menus, I
>would think they were more like cooks than chefs.... good cooks, but not
>chefs.

A chef is a professional cook. Somebody who makes a living cooking
food. They may be a good chef or a bad chef, but they're still a chef.

>In Denmark there were some very good restaurants that had great
>food. There were a lot of sandwich shops, and not much else. One time
>we were travelling around in the country with a Danish friend and
>looking for a place to stop for coffee or maybe a light meal. There was
>nothing at all in the small towns. There just weren't many restaurants
>at all.

I don't think Scandinavians are big party animals. They probably don't
need many restaurants or bars. They stay home, eat a sandwich and
drink a glass of water.

On Wed, 20 Jun 2018 14:43:26 -0700 (PDT), "
> wrote:

>On Wednesday, June 20, 2018 at 4:27:25 PM UTC-5, Bruce wrote:
>> On Wed, 20 Jun 2018 14:20:08 -0700 (PDT), "
>> > wrote:
>>
>> >On Wednesday, June 20, 2018 at 4:15:38 PM UTC-5, Bruce wrote:
>> >>
>> >> Are you talking about fast food joints again? A professional
>> >> restaurant cook is a chef.
>> >>
>> >>
>> >Not necessarily. And what's the difference between a 'professional'
>> >and a 'non-professional' restaurant?
>>
>> It's the cook who's professional, not the restaurant. But I guess
>> professional restaurant cook's a pleonasm.
>>
>A chef is someone who has went to a cooking school such as the Culinary
>Institute of America. A cook, like a chef, earns his/her living by
>cooking. But just by the fact they cook does not make them a chef.

Ok. The chef, besides being a professional cook, is also the boss in
the kitchen. A chef can have cooks working under him. That better?

On Wednesday, June 20, 2018 at 4:50:27 PM UTC-5, Bruce wrote:
> On Wed, 20 Jun 2018 14:43:26 -0700 (PDT), "
> > wrote:
>
> >A chef is someone who has went to a cooking school such as the Culinary
> >Institute of America. A cook, like a chef, earns his/her living by
> >cooking. But just by the fact they cook does not make them a chef.
>
> Ok. The chef, besides being a professional cook, is also the boss in
> the kitchen. A chef can have cooks working under him. That better?
>
>
That would be the head cook with under cooks. S/he is not a chef just
because they're the boss in the kitchen.

That better?

On Wed, 20 Jun 2018 14:54:20 -0700 (PDT), "
> wrote:

>On Wednesday, June 20, 2018 at 4:50:27 PM UTC-5, Bruce wrote:
>> On Wed, 20 Jun 2018 14:43:26 -0700 (PDT), "
>> > wrote:
>>
>> >A chef is someone who has went to a cooking school such as the Culinary
>> >Institute of America. A cook, like a chef, earns his/her living by
>> >cooking. But just by the fact they cook does not make them a chef.
>>
>> Ok. The chef, besides being a professional cook, is also the boss in
>> the kitchen. A chef can have cooks working under him. That better?
>>
>>
>That would be the head cook with under cooks. S/he is not a chef just
>because they're the boss in the kitchen.
>
>That better?

No, that's the chef

On Thu, 21 Jun 2018 07:57:38 +1000, Bruce >
wrote:

>On Wed, 20 Jun 2018 14:54:20 -0700 (PDT), "
> wrote:
>
>>On Wednesday, June 20, 2018 at 4:50:27 PM UTC-5, Bruce wrote:
>>> On Wed, 20 Jun 2018 14:43:26 -0700 (PDT), "
>>> > wrote:
>>>
>>> >A chef is someone who has went to a cooking school such as the Culinary
>>> >Institute of America. A cook, like a chef, earns his/her living by
>>> >cooking. But just by the fact they cook does not make them a chef.
>>>
>>> Ok. The chef, besides being a professional cook, is also the boss in
>>> the kitchen. A chef can have cooks working under him. That better?
>>>
>>>
>>That would be the head cook with under cooks. S/he is not a chef just
>>because they're the boss in the kitchen.
>>
>>That better?
>
>No, that's the chef

Definition of chef
1 : a skilled cook who manages the kitchen (as of a restaurant)

https://www.merriam-webster.com/dictionary/chef

On 2018-06-20 5:15 PM, Bruce wrote:
> On Wed, 20 Jun 2018 17:10:02 -0400, Dave Smith
> > wrote:
>
>> On 2018-06-20 3:19 PM, Bruce wrote:
>>> On Wed, 20 Jun 2018 07:33:44 -0700 (PDT), Cindy Hamilton
>>
>>>> I'm not disagreeing with you that most restaurants
>>>> rely on industrial food. I was disagreeing with the
>>>> impression Bruce has that you can't get good food in
>>>> North American restaurants. You can, and you don't
>>>> even necessarily have to spend a lot of money.
>>>
>>> That's good. I'd avoid places that get their cooked food somewhere
>>> else. Those aren't restaurants. A restaurant has one or more chefs who
>>> prepare the food.
>>
>> Chefs? Good restaurants have a chef. Most restaurants have cooks.
>
> Are you talking about fast food joints again? A professional
> restaurant cook is a chef.
>

Well, technically, anyone who cooks professionally is a chef. That means
the pimply faced teenager flipping burgers at McDonalds is chef. That
sort of blows your argument about real restaurants with chefs all to hell.

On Wed, 20 Jun 2018 18:01:53 -0400, Dave Smith
> wrote:

>On 2018-06-20 5:15 PM, Bruce wrote:
>> On Wed, 20 Jun 2018 17:10:02 -0400, Dave Smith
>> > wrote:
>>
>>> On 2018-06-20 3:19 PM, Bruce wrote:
>>>>
>>>> That's good. I'd avoid places that get their cooked food somewhere
>>>> else. Those aren't restaurants. A restaurant has one or more chefs who
>>>> prepare the food.
>>>
>>> Chefs? Good restaurants have a chef. Most restaurants have cooks.
>>
>> Are you talking about fast food joints again? A professional
>> restaurant cook is a chef.
>>
>
>Well, technically, anyone who cooks professionally is a chef. That means
>the pimply faced teenager flipping burgers at McDonalds is chef.

Flipping burgers isn't cooking. You could teach a monkey to do that.

>That
>sort of blows your argument about real restaurants with chefs all to hell.

You're discussing this in a very juvenile way. Another cultural
difference perchance?

On Wed, 20 Jun 2018 16:08:32 -0400, wrote:

>On Thu, 21 Jun 2018 05:19:13 +1000, Bruce >
>wrote:
>
>>On Wed, 20 Jun 2018 07:33:44 -0700 (PDT), Cindy Hamilton
> wrote:
>>
>>>On Wednesday, June 20, 2018 at 8:34:44 AM UTC-4, Dave Smith wrote:
>>>> On 2018-06-20 6:20 AM, Cindy Hamilton wrote:
>>
>>>> I was careful to use the word "most" rather than "all", and I will
>>>> stick to that. We have two restaurants in our little town. One has a
>>>> decent quality diner and the other is a much more interesting place with
>>>> really great food. I see Sysco making deliveries at both. Restaurants
>>>> buy from these places for a number of reasons, mainly the consistency of
>>>> quality and serving sizes.
>>>
>>>You might see a food service truck outside any restaurant.
>>>They have to get sanitizer for the Hobart someplace.
>>>
>>>I'm not disagreeing with you that most restaurants
>>>rely on industrial food. I was disagreeing with the
>>>impression Bruce has that you can't get good food in
>>>North American restaurants. You can, and you don't
>>>even necessarily have to spend a lot of money.
>>
>>That's good. I'd avoid places that get their cooked food somewhere
>>else. Those aren't restaurants. A restaurant has one or more chefs who
>>prepare the food.
>
>That depends on how you define "chef". Most restaurants in the US
>employ pimply faced teens at minimum wage to prepare food. I doubt
>the entire Mac Ds Corp, employs even one person who qualifies as a
>Chef. I doubt any fast food joint employs a qualified Chef. Any Cub
>Scout can prepare gourmet burgers and fries.

I define 'chef' as someone who has the piece of paper that proves that
he/she is trained and graduated from an approved culinary institute.
Many establishments that are not white tablecloth restaurants employ
chefs to produce their food in the kitchen from ingredients that don't
come together until the chef prepares the food. We have at least a
half dozen here in my town that I 'know' of. They produce their food
at bars and diners and the like that are know for tasty, innovative
and well prepared food. Many chefs own their own little piece of the
food world. On the other hand, you can start in a high end restaurant
kitchen as a go-fer and learn and work your way up to someone of
merit. The individual dish that you order and enjoy may not have been
prepared by a 'chef.'
You would be wrong about fast food restaurants not having even one
person who is a chef.
https://www.mcdonalds.com/us/en-us/a...our-chefs.html

Janet US

On Wednesday, June 20, 2018 at 4:59:03 PM UTC-5, Bruce wrote:
>
> Definition of chef
> 1 : a skilled cook who manages the kitchen (as of a restaurant)
>
> https://www.merriam-webster.com/dictionary/chef
>
>
The difference lies in education and experience. If you have a culinary
degree and/or trained under a notable chef and have moved up the ranks,
you are typically considered a chef. If you simply dabble in the kitchen
at home or are just starting out at the bottom of the restaurant totem
pole, you are considered a cook.

On Wed, 20 Jun 2018 15:28:34 -0700 (PDT), "
> wrote:

>On Wednesday, June 20, 2018 at 4:59:03 PM UTC-5, Bruce wrote:
>>
>> Definition of chef
>> 1 : a skilled cook who manages the kitchen (as of a restaurant)
>>
>> https://www.merriam-webster.com/dictionary/chef
>>
>>
>The difference lies in education and experience. If you have a culinary
>degree and/or trained under a notable chef and have moved up the ranks,
>you are typically considered a chef. If you simply dabble in the kitchen
>at home or are just starting out at the bottom of the restaurant totem
>pole, you are considered a cook.

Yes, dabblers aren't chefs, even if they dabble for a living.

On Wed, 20 Jun 2018 16:17:44 -0600, U.S. Janet B. >
wrote:

>On Wed, 20 Jun 2018 16:08:32 -0400, wrote:
>
>>That depends on how you define "chef". Most restaurants in the US
>>employ pimply faced teens at minimum wage to prepare food. I doubt
>>the entire Mac Ds Corp, employs even one person who qualifies as a
>>Chef. I doubt any fast food joint employs a qualified Chef. Any Cub
>>Scout can prepare gourmet burgers and fries.
>
>I define 'chef' as someone who has the piece of paper that proves that
>he/she is trained and graduated from an approved culinary institute.
>Many establishments that are not white tablecloth restaurants employ
>chefs to produce their food in the kitchen from ingredients that don't
>come together until the chef prepares the food. We have at least a
>half dozen here in my town that I 'know' of. They produce their food
>at bars and diners and the like that are know for tasty, innovative
>and well prepared food. Many chefs own their own little piece of the
>food world. On the other hand, you can start in a high end restaurant
>kitchen as a go-fer and learn and work your way up to someone of
>merit. The individual dish that you order and enjoy may not have been
>prepared by a 'chef.'
>You would be wrong about fast food restaurants not having even one
>person who is a chef.
>https://www.mcdonalds.com/us/en-us/a...our-chefs.html

Do you really think those 4 people sit in backrooms of McDonalds
joints cooking up sauce for French fries and sticking it in those
little plastic sachets?

> wrote in message
...
> On Thu, 21 Jun 2018 05:19:13 +1000, Bruce >
> wrote:
>
>>On Wed, 20 Jun 2018 07:33:44 -0700 (PDT), Cindy Hamilton
> wrote:
>>
>>>On Wednesday, June 20, 2018 at 8:34:44 AM UTC-4, Dave Smith wrote:
>>>> On 2018-06-20 6:20 AM, Cindy Hamilton wrote:
>>
>>>> I was careful to use the word "most" rather than "all", and I will
>>>> stick to that. We have two restaurants in our little town. One has a
>>>> decent quality diner and the other is a much more interesting place
>>>> with
>>>> really great food. I see Sysco making deliveries at both. Restaurants
>>>> buy from these places for a number of reasons, mainly the consistency
>>>> of
>>>> quality and serving sizes.
>>>
>>>You might see a food service truck outside any restaurant.
>>>They have to get sanitizer for the Hobart someplace.
>>>
>>>I'm not disagreeing with you that most restaurants
>>>rely on industrial food. I was disagreeing with the
>>>impression Bruce has that you can't get good food in
>>>North American restaurants. You can, and you don't
>>>even necessarily have to spend a lot of money.
>>
>>That's good. I'd avoid places that get their cooked food somewhere
>>else. Those aren't restaurants. A restaurant has one or more chefs who
>>prepare the food.
>
> That depends on how you define "chef". Most restaurants in the US
> employ pimply faced teens at minimum wage to prepare food. I doubt
> the entire Mac Ds Corp, employs even one person who qualifies as a
> Chef. I doubt any fast food joint employs a qualified Chef. Any Cub
> Scout can prepare gourmet burgers and fries.


Boy...you are sure hung up on teens, there's probably a story there which I
will leave to you, but I must say in this day and age, I see very few teens
with bad complexions, and except for the summer vacation, I see a whole lot
of teens everyday. Maybe these teens are just hanging out in the dingy
places you frequent.


Cheri

"Bruce" > wrote in message

> I guess the misunderstanding is caused by the fact that North
> Americans call fast food joints restaurants. I understand that fast
> food joints get all their stuff from a central distribution point and
> that they may have no employees who can actually cook.
>
> When I say restaurant, I mean a place -no matter how modest- with one
> or more chefs who cook the food. They also serve wine etc., not just
> coca cola and OJ.


I have never called, or heard anyone I know, call a FF place a restaurant.

Cheri