Let’s take a lunch break!
The Food Chain
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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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