Juggling With Eggs on Nostr: I hadn’t clocked at that point that the kitchens of pubs and restaurants up and ...

I hadn’t clocked at that point that the kitchens of pubs and restaurants up and down the country and across the world were universally like this.

And then I remember at some point a bit later reading an interview with Anthony Bourdain and realising what I’d experienced wasn’t particularly bad or unusual.

The analogy of pirates working to rigid rules and timeframes is perfect.

And no, I’ve never complained about any meal I’ve had out, however bad or inedible it is…don’t send a plate back.