The chapter delves into various aspects of restaurant dining experiences, from reservation cancellation fees to pre-paying at restaurants. It touches on topics like the reintroduction of house accounts, the nature of transactions in dining, and the concept of suffering and food pleasure. Additionally, it discusses the value of chef collaboration events and shares excitement over unique dining experiences like a French buffet restaurant and a water slide-themed restaurant in France.
Dave and Chris Ying discuss the pros and cons of charging a cancellation fee for reservations, three alternative things they would have done in college, and Dave’s fixation on an all-you-can-eat French buffet.
Hosts: Dave Chang and Chris Ying
Producers: Victoria Valencia and Euno Lee
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