Track 23

Unit 4

culinary arts

owning a successful restaurant

Page 38

talk about the topic parts A and B

Yes, so I need a little help in understanding why exactly the contrast was in today’s lecture.

Can anyone explain it to me?

Sure. Right, through strongly exploring the difference return the relaxed experience of the dress and the horrible stuff.

Uh-huh- but why is that important?

Well, I think he means that if you run a restaurant, measure your offer by how relax your guests are.

Did anyone know he put a lot of emphasis on ambience? I mean, that’s fine, but personally I’m more interested in the quality of the food.

Sorry to disagree, but I think the ambience of the place can really affect your feelings about the food.

No way, you mean to say, if I have a burned steak, I’m going to think it tastes great because there’s beautiful music playing or there’s beautiful flowers on the table.

No, of course not.

I’m saying is that a so-so steak is pretty good in an upscale place because the waitstaff is making you feel so relaxed.

And the soft planning is making you look into your date

Exactly, meanwhile your mouth doesn’t notice or care but the food is just so-so

OK, I can see that or I guess if you’re like Kate and Justin from the lecture and you’re in love everything you experience together feels wonderful.

That’s the case, and I’m opening up a roast for couples in love only, that way no one ever complained.