I think most people on this board would agree with the thesis. However the real problem is when the owner of the restaurant looks at profit and loss statements and decides to keep less chefs on the payroll because customers are willing to pay for (just) edible steak.
The reduced expectations of steak, the desire for the perfect steak, are all fading to the background because "just passing satisfactorily" is better for business.
I can go out today and pay $50 for a thick cut ribeye at Ruth's Chris that has been visually inspected for marbling then hard seared in a special high temp over to temp by someone who knows wtf they're doing. I can also go to Denny's and pay $20 for a t-bone cooked to within shouting distance of what I asked for on the same griddle they use for the pancakes that doesn't get the sear I'm looking for.
Point being, you're absolutely right that the goal for a company selling a product is to be barely satisfactory but they don't actually get to decide what's satisfactory.
richwater · · focus · HN ↗
The reduced expectations of steak, the desire for the perfect steak, are all fading to the background because "just passing satisfactorily" is better for business.
ratelimitsteve · · focus · HN ↗
Point being, you're absolutely right that the goal for a company selling a product is to be barely satisfactory but they don't actually get to decide what's satisfactory.