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Let’s take a lunch break!

The Food Chain

CHAPTER

The Glory Days of the Work Lunch

David Buick worked in the city of London for 60 years. He says he was impoverished up until 1964 and then joined a firm called Arfimartin. An average lunch would be 'a very large gin and tawny followed by a three-course lunch, washed out with a decent bottle of claret' How chewing the fat can help forge lasting relationships. And what remote workers or those tied to their desks might be missing if they don't take a break.

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