I've eaten in some of the finest and fanciest restaurants imaginable when attending engineering conferences in many countries, the prices of the meals were criminally obscene. It always seemed the higher the price and the fancier the spread the smaller the portions, the higher the number of courses, and the longer the time it took to finish the meals usually meant the palatability of the food was lower than a fast food cardboard burger, many were so bad that you almost would rather have had a stale bologna sandwich on moldy bread.
So don't tell me that some chef's are more deserving of higher salaries than engineers. If I'd have been the owner of some of those establishments the whole staff would have been terminated and a staff from a lowly Diner would have been their replacements.

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